share_your_story: My research interest in applying innovative biotechnologies in food science and nutrition is primarily focused on the Foodomics discipline to improve consumers’ well-being, health, and confidence. I strongly believe that studies at the molecular level and integrations of advanced omics technologies will be responsible for delivering innovations in quality and environmentally sustainable food products.
I obtained my BSc in Nutrition & Dietetics at Hacettepe University, Turkey. I had placed in the mobility program and completed my internship/research assistant at Nutrition Innovation Center for Food and Health (NICHE) at Ulster University, Northern Ireland. Thereafter, I continued with my MSc in Biotechnologies for Food Science at the University of Padova, Italy.
For my PhD at Wageningen University&Research, I am involved in the European Union mEATquality research project with the overall aim to provide consumers with quality meat by developing scientific knowledge and novel solutions to address societal demands, economic needs and environmental concerns. The specific objective of my research is to develop integrative omics approaches (metabolomics, proteomics, lipidomics, transcriptomics) to ensure the quality and authenticity of the broiler meat to support claims related to intrinsic meat characteristics and sustainable extrinsic husbandry factors.