- Gastronomy
- Culinary Science
- Food Engineering
- +۵ مورد دیگر
Prof. Dr. Zehra Sibel Özilgen is a Professor at Yeditepe University's Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, where she has served since 2014 (previously as Associate Professor) and currently holds the position of Department Head. Her academic journey spans decades with significant contributions to bridging food science with culinary arts and cultural heritage. Her educational background includes: PhD in Food Engineering from Middle East Technical University (1990-1995) Master's Degree in Food Engineering from Middle East Technical University (1988-1990) Undergraduate studies in Food Engineering from Middle East Technical University (1982-1988) Prof. Özilgen's research uniquely integrates engineering principles with gastronomic traditions. Her work focuses on traditional Turkish foods, food safety protocols, nutritional evolution in historical cookbooks, and sensory science. She pioneered the conceptualization of cooking as chemical reactions, with publications exploring lipid oxidation kinetics, food preservation techniques, and the scientific basis of culinary practices. Her research has evolved from fundamental food science toward applied gastronomy, cultural food studies, and food security. Her publication history reveals a clear trajectory from early work on kinetic modeling and food engineering principles toward contemporary research on traditional food systems, culinary education, and sustainable food practices. This evolution reflects her broader mission to integrate scientific rigor with cultural understanding in food studies. Prof. Özilgen has supervised numerous graduate students on thesis topics examining traditional Turkish foods through scientific lenses. Her grant portfolio includes TÜBİTAK projects focused on culinary science education ('Gastronomide Bilim ve Teknik') and international collaborations like the BaseFood project analyzing Black Sea Area traditional foods. She has also served as a consultant for municipal culinary education facilities development.







