معرفی
Yusuf Yilmaz is a Lecturer at Akdeniz University, currently serving in the Göynük Cuisine Arts Vocational School, Department of Hotel, Restaurant and Catering. Since 2017 he has been teaching and conducting research focused on food engineering, food science and technology.
Education:
- 2018–Present: Doctorate, Food Engineering, Akdeniz University, Institute of Science, Turkey
- 2011–2014: M.Sc., Food Engineering, Van Yüzüncü Yil University, Institute of Science, Turkey
- 2001–2005: B.Sc., Food Engineering, Atatürk University, Faculty of Agriculture, Turkey
Research Interests: His primary domains lie in Food Engineering, Food Science and Food Technology. Recent investigations explore gluten-free bread formulations, quality attributes of cereal-based products, and cost control in hospitality food operations.
Publications Trend: Although the supplied corpus lists only one 2015 peer-reviewed article on gluten-free bread mixtures, Google Scholar results indicate a broader portfolio spanning food technology, tourism management, human resources and sustainability topics. These works reflect an interdisciplinary approach bridging food science with hospitality and managerial sciences.
Scientific Awards: No awards or fellowships have been documented in the provided text.
Teaching & Professional Engagement:
- 2017–Present: Lecturer – Akdeniz University, Göynük Cuisine Arts Vocational School
- 2010–2017: Lecturer – Hakkari University, Yüksekova Vocational School
- 2010–2012: Assistant Director – Yüksekova Vocational School (Hakkari University)
Laboratories & Teams: While no dedicated research laboratory is explicitly mentioned, his affiliation with the vocational school’s Department of Hotel, Restaurant and Catering suggests access to culinary technology and food analysis facilities supporting both teaching and applied research.
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