Assist. Prof. Dr. Fadime Seyrekoğlu | Food Engineering | Best Researcher Award

Assist. Prof. Dr. Fadime Seyrekoğlu is a dedicated scholar in the field of food engineering with a strong academic and professional background, currently serving at Amasya University, Suluova Vocational School, Department of Food Processing. She earned her PhD in Food Engineering in 2020 from Ondokuz Mayıs University with a thesis on the use of Hypericum extracts in ayran production through encapsulation techniques, following her Master’s degree at Erciyes University in 2011 on the physicochemical, microbiological, and sensory properties of traditionally produced winter yogurt. Dr. Seyrekoğlu has also held several administrative positions, including Head of Department and Vice Director of the Vocational School, demonstrating leadership and commitment to academic advancement. Beyond academia, she gained valuable industry experience as a food engineer in microbiology laboratories and food production companies, where she focused on quality control and production processes. Her research expertise lies in food quality improvement, antioxidant activities, bioactive compounds, natural sweeteners, and food preservation technologies, which are reflected in her publications on Hypericum species, phenolic content, and innovative approaches to yogurt and egg quality enhancement. She has authored 7 publications with 38 citations and holds an H-index of 2, signifying growing recognition in her field. Her recent works on stevia applications and coating technologies for eggs and quail eggs highlight her forward-looking contributions to food science. With her combined academic, research, and professional experience, Dr. Seyrekoğlu continues to contribute meaningfully to the advancement of functional foods and sustainable food processing, demonstrating strong potential for future scientific impact.