معرفی
Professor Sevim Kaya is a distinguished faculty member at Gaziantep University, Faculty of Engineering, Department of Food Engineering. With a career spanning over three decades, she has held academic roles including Research Assistant (1985–1995), Doctor Lecturer (1995–2002), Associate Professor (2002–2007), and Professor since 2007.
- Education:
- PhD in Food Engineering, Gaziantep University (1995)
- MSc in Food Engineering, Middle East Technical University (1988)
- BSc in Food Engineering, Middle East Technical University (1984)
Her research focuses on food packaging technologies, dairy engineering, edible films, moisture dynamics, and rheological properties of traditional foods. Recent work involves antimicrobial packaging films, cheese preservation, and edible coating development using whey and soy proteins with essential oils. She has published extensively in international journals (SCI/SSCI) and supervised numerous graduate theses.
Key projects include Active packaging films for cheese shelf-life extension, Spirulina-enriched food preservation, and Edible film industrialization. She teaches courses such as Stability of Food Products, Active Packaging, and Cheese Technology, with over 20 years of graduate supervision experience.
