Dr. Murat Yilmaztekin is currently Associate Professor, Food Engineering Department of Inonu University, Malatya, Turkey. He obtained his Ph.D in 2009, from the Cukurova University of Adana, Turkey. He further developed his research career in Wageningen University, Wageningen, The Netherlands. He has specialized knowledge and experience in the field of food engineering and food biotechnology. He also possesses advanced expertise in experimental design of basic and applied research, combined with a proven track record in scientific publications, presentations and lectures. He is also knowledgeable in microbial screening/culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and analytical Biochemistry. During his seventeen year tenure in the Food Engineering department of Inonu University, he and his team conducted applied research with an emphasis on the development of biotechnological production of natural flavor compounds, specifically biotransformation of natural flavors using microorganisms. He currently focuses on the mechanism of bioflavor production by bacteria, yeast and fungi. He also conducted researches related to encapsulation of flavor compounds.
Food Biotechnology; Fermantation Technology; Aroma Biotechnology including fermentation and biotransformation; Flavor chemistry; Food flavor (aroma) characterization and food flavor quality determination by using instrumental and sensory methods; Development of process flavors; Sensory science; Essential oils; Microencapsulation.