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Assoc. Prof. Dr. Hülya Yaman | Dairy Technology | Zoology Honour Awards

Dairy Scientist at  Bolu Abant Izzet Baysal University, Turkey 

Assoc. Prof. Dr. Hülya Yaman is a dedicated food scientist and academic at Bolu Abant İzzet Baysal University in Turkey. With a career that bridges academia and industry, she brings over two decades of hands-on experience in food engineering and quality control. Her research spans traditional Turkish dairy products, innovative processing technologies, and the application of spectroscopy in food analysis. Beyond research, she is a passionate educator, nurturing the next generation of food technologists with a rich blend of scientific rigor and cultural appreciation. Dr. Yaman’s work celebrates the fusion of traditional culinary wisdom and cutting-edge food science, earning her recognition in national and international forums. 🌱🧀📚

Professional Profiles📖

ORCID

Education 🎓

Dr. Yaman holds a PhD in Food Engineering from Bolu Abant İzzet Baysal University (2013), with earlier master’s degrees in both Food Engineering and Coach Training, reflecting a multidisciplinary interest in food and health. Her first master’s focused on changes in milk during freezing, while the second explored arginine supplementation and exercise. She earned her bachelor’s from Hacettepe University’s Department of Food Engineering (1996), laying the foundation for her scientific journey. Furthering her expertise, she conducted post-doctoral research at The Ohio State University (2017–2019), deepening her knowledge in spectroscopy and dairy technology. Her academic path reflects a robust blend of technical skill, cross-disciplinary curiosity, and global collaboration. 🎓🧪🌍

Work Experience💼

Dr. Yaman’s professional journey began in the food industry, serving in quality and production roles at Coca Cola, Pak Tavuk, Köytür, and Lamb Weston DOĞUŞ. Since transitioning to academia, she has brought that industry acumen to Bolu Abant İzzet Baysal University, where she currently teaches and conducts research in food processing. Her early industrial experience deeply informs her applied research, particularly in cheese technology and quality analysis. Over the years, she has led numerous research projects and contributed significantly to national science initiatives. Her work bridges innovation and tradition, ensuring that her scientific contributions are grounded in real-world relevance. 🧫🏭📈

Awards and Honors 🏆

Dr. Yaman has garnered acclaim for her contributions to dairy science and food technology, both nationally and internationally. She has represented Turkey at prestigious conferences like the IDF Cheese Technology Symposium and has led funded research on traditional cheeses and rapid spectroscopic methods. Her work has earned publication in top-tier journals, including Frontiers in Nutrition and the Journal of Dairy Science. As a co-author of an Encyclopedia of Food Microbiology chapter, her influence extends beyond Turkish borders. Her recognition stems from a career built on precision, innovation, and a deep respect for food heritage. 🧀🏆📖

Skills💡

Dr. Hülya Yaman brings a dynamic skill set that spans advanced scientific techniques and practical industry knowledge. Her expertise in spectroscopy (FTIR, NIR, Raman) allows her to rapidly and accurately assess food quality, while her deep understanding of dairy technology and cheese ripening processes makes her a trusted authority in traditional and modern cheese production. She applies enzyme technologies and chemometric data analysis to enhance food texture, nutrition, and safety. 🧬📊

With a strong foundation in milk quality and preservation, Dr. Yaman’s work ensures that traditional foods meet modern standards. She excels in academic writing, research project management, and mentoring students—equipping the next generation of food scientists. 🧑‍🏫💻 Her early industry experience in quality control strengthens her applied approach, bridging lab innovation with real-world food production. Through interdisciplinary collaboration and scientific curiosity, she continues to shape the future of sustainable, culturally rich food systems. 🔗🌍🧠

Research Focus 🔬

Dr. Yaman’s research centers on dairy science, particularly Turkish white and traditional cheeses. She applies advanced spectroscopic techniques—like FTIR and Raman spectroscopy—for rapid food quality assessment. Her pioneering work in cheese ripening, milk adulteration detection, and functional food development bridges scientific innovation with cultural preservation. She leads projects optimizing traditional cheese technologies and studies enzyme applications in cheese production. Her research is holistic, combining chemistry, texture, microbiology, and nutritional science. Always seeking practical outcomes, she translates lab results into real-world food improvements. Her aim: better food, rooted in heritage, powered by science. 🧫🧀🔍

Conclusion✅

Assoc. Prof. Hülya Yaman is an exceptionally accomplished academic in food science with a strong research portfolio focused on animal-derived food systems. While her expertise overlaps with zoology in areas such as dairy microbiology and food biotechnology, her primary contributions are more aligned with food technology, nutrition, and agricultural engineering than traditional zoological sciences.

Publications Top Notes📚

Simultaneous use of transglutaminase and rennet in white-brined cheese production

Authors: B Özer, AA Hayaloglu, H Yaman, A Gürsoy, L Şener

Journal: International Dairy Journal

Citations: 62

Year: 2013

Microbiology of Liquid Milk

Authors: B Özer, H Yaman

Publisher: Elsevier Academic Press

Citations: 38

Year: 2014

Production of a whey‐based functional beverage supplemented with soy isoflavones and phytosterols

Authors: E Seyhan, H Yaman, B Özer

Journal: International Journal of Dairy Technology

Citations: 27

Year: 2016

Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers

Authors: H Yaman, DP Aykas, R Jiménez-Flores, LE Rodriguez-Saona

Journal: Journal of Dairy Science

Citations: 25

Year: 2022

Rapid detection of goat milk adulteration using vibrational spectroscopy + chemometric methods

Author: H Yaman

Journal: Journal of Food Science and Technology-Mysore

Citations: 23

Year: 2020

Thermostable alpha amylase from hot springs used in wheat bread quality

Authors: A Ünal, A Seis Subaşı, S Malkoç, İ Ocak, SE Korcan, EY Koçak, … H Yaman

Journal: Food Bioscience

Citations: 17

Year: 2022

Effects of L-arginine supplementation on vasodilation and O₂max in male soccer players

Authors: H Yaman, K Gürel

Journal: Biomedical Human Kinetics

Citations: 17

Year: 2010

Monitoring Turkish White Cheese Ripening by Portable FT-IR Spectroscopy

Authors: H Yaman, DP Aykas Çinkılıç, LE Rodriguez-Saona

Journal: Frontiers in Nutrition

Citations: 15

Year: 2023

Isolation and molecular ID of lactic acid bacteria from Mengen cheese

Authors: A Akoğlu, H Yaman, H Coşkun, K Sarı

Journal: SDÜ Journal of Science Institute

Citations: 13

Year: 2017

Historical development and intercultural comparison of ice cream

Authors: E Öztürk, H Yaman

Journal: Journal of Tourism & Gastronomy Studies

Citations: 11

Year: 2019

Effect of high hydrostatic pressure on Turkish white cheese ripening

Authors: H Yaman, E Sarıca, H Coşkun

Journal: Italian Journal of Food Science

Citations: 10

Year: 2020

Mengen cheese: microbial quality, volatiles, and textural/chemical properties

Authors: K Sarı, H Yaman, H Coşkun, A Akoğlu

Journal: GIDA

Citations: 9

Year: 2018

Optimization of keş production technology for pasta

Authors: H Yaman, H Coşkun

Journal: Indian Journal of Dairy Science

Citations: 9

Year: 2017

Changes during freezing and storage of pasteurized goat milk

Authors: H Yaman, H Coşkun

Journal: Gıda

Citations: 6

Year: 2015

Views on traditional Turkish cheeses as alternatives in tourism sector

Authors: V Kayış, H Yaman

Journal: Journal of Tourism and Gastronomy Studies

Citations: 5

Year: 2018

Chemical and microbiological properties of brining herbs used in Otlu cheese

Authors: H Yaman, B Yaşlı, İ Çakır, Y Tunçtürk, H Coşkun

Journal: Akademik Gıda

Citations: 3

Year: 2012

Impact of extraction method on fatty acid analysis in white cheese using FTIR

Author: H Yaman

Journal: Turkish Journal of Agriculture-Food Science and Technology

Citations: 1

Year: 2022

Integration of Indian Paneer with Turkish Molasses for culinary innovation

Authors: Y Kaplan, H Yaman, S Yurdugül

Journal: Journal of Tourism & Gastronomy Studies

Citations: Not listed

Year: 2021

Monitoring organic and fatty acids in white cheese ripening using mid-IR

Author: H Yaman

Journal: International Journal of Innovative Approaches in Science Research

Citations: Not listed

Year: 2020

Hülya Yaman | Dairy Technology | Zoology Honour Awards

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