Zeynep Ustunol

Dr. Zeynep Ustunol serves as a Professor within the Department of Food Science and Human Nutrition at Michigan State University's College of Agriculture & Natural Resources. Her research and teaching activities center on dairy science and food chemistry, with a focus on enhancing dairy product value through innovative applications of milk components and nutritional fortification. She is based in S. Anthony Hall, Room 2105, and maintains active contact via phone (517-353-3411) and email (ustunol@msu.edu).

Her academic credentials include:

• PhD, University of Kentucky
• MS, Utah State University at Logan

Dr. Ustunol's research program emphasizes two primary thrusts: (1) developing alternate uses for milk proteins (whey and caseins) in biopolymer production, and (2) improving the nutritional profile of dairy foods via probiotics, fermented dairy products, and prebiotics. This work spans food chemistry, material science, and nutritional science, aiming to create value-added dairy products and sustainable packaging solutions. Her investigations into enzyme applications, mineral fortification, and sensory properties of low-fat dairy products have resulted in numerous high-impact publications.

A review of her 13 most recent publications (2010-2022) indicates a strong trend toward applied dairy research. Key themes include enzymatic processing for dairy applications, development of protein-based biodegradable films, fortification of dairy products with minerals (iron, zinc), and the impact of sweeteners on fermented dairy. Her work consistently bridges fundamental food science with practical industry applications, contributing to advancements in dairy technology and product innovation.

Although Dr. Ustunol is no longer accepting new graduate students or postdoctoral associates, she has a history of mentoring through thesis research courses (FSC 899 and FSC 999). Her instructional portfolio includes Dairy Processing, Food Chemistry, and specialized courses on fermented dairy and global food systems. She is affiliated with key MSU facilities such as the Dairy Foods Complex, Sensory Evaluation Center, and the Product Center, which support her research in dairy product development and evaluation.