Prof. Gülgün Fatma ŞENGÖR is a leading academic at Istanbul University's Faculty of Aquatic Sciences , Department of Fisheries and Seafood Processing Technology. With a career spanning over three decades, she has held academic positions from Assistant Professor (1998) to her current Professor status (2021). Her research focuses on seafood safety, nanotechnology applications in food preservation, and sensory/chemical quality assessment . Doctorate (1995): Ege University, Fishery Processing Technology Postgraduate (1991): Ege University, Fishery Processing Technology Undergraduate (1987): Ege University, Fishery Processing Technology Her work explores nanofiber coatings, sous-vide cooking, and time-temperature indicators to enhance seafood shelf life and safety. She has published extensively in Journal of Food Safety , LWT-Food Science and Technology , and Turkish Journal of Fisheries . Awards include Elsevier Review Certificates and TÜBİTAK's Başarılı Araştırmacı Ödülü (2012). She supervises doctoral theses and consults on national/international research projects. Scientific Contributions: 16+ funded projects (2008-2025) Key role in EU Hygiene Standards implementation Editorial roles in journals like Acta Aquatica Turcica







