Prof. Zehra Güler | Food Enginering | Best Researcher Award

Professor at Mustafa Kemal University, Turkey

Prof. Zehra Güler is a distinguished academic and expert in Dairy Processing Technology, currently serving as a Professor at Hatay Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering. With decades of research and teaching experience, Prof. Güler has made significant contributions to food engineering, particularly in dairy product development and processing. Her work spans various aspects of food quality, sensory characteristics, and food innovations, with a focus on improving dairy products through advanced processing methods.

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🎓 Education

Prof. Güler earned her PhD in Dairy Processing Technology from Ankara University in 2000. Her thesis focused on the relationship between free fatty acids and sensory characteristics in cheeses. She also holds an MSc in Dairy Processing Technology from Ankara University (1992), where she explored the use of buttermilk powder in yogurt production. Her BSc in Dairy Processing Technology was completed in 1988, marking the foundation of her academic career.

💼 Experience

Prof. Güler’s academic career began as a Research Assistant at Ankara University (1990-1992). She advanced through ranks to Assistant Professor (2002-2008) and Associate Professor (2008-2014) at Mustafa Kemal University. In 2014, she achieved the title of Professor. She has also been a Visiting Lecturer at Georgia Institute of Technology (2008) and has supervised numerous Master’s and PhD theses. Prof. Güler has led various research projects focused on dairy product innovations and quality enhancement, playing a pivotal role in the academic development of her students.

🏅 Awards and Honors

Prof. Güler has received multiple accolades for her contributions to dairy technology and food engineering. Her recognition includes prestigious academic honors for her research excellence, project leadership, and contribution to the field of food engineering. Notably, her work on improving the quality of traditional dairy products has earned her accolades from both national and international organizations. Her dedication to advancing food technology is reflected in her ongoing involvement in several funded research projects.

🔬 Research Focus

Prof. Güler’s research is centered on Dairy Processing Technology, particularly in improving dairy product quality, sensory characteristics, and the development of innovative food products. Her recent projects include the production of ginger yogurt, mint-flavored kefir, and the examination of biochemical properties in traditional cheeses. She also investigates the effects of different pasteurization methods and milk treatments on dairy products’ texture and quality, with the aim of improving production techniques and reducing food waste.

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