Aybike Kamiloğlu, Ph.D., Assoc. Prof.

Aybike Kamiloglu, Ph.D., is an Associate Professor of Food Engineering at Bayburt University, where she works in the Division of Food Technology within the Faculty of Engineering. She received her B.Sc. in Food Engineering from Hacettepe University in 2007, completed her M.Sc. in Food Engineering at Ankara University in 2011, and earned her Ph.D. in Food Engineering from Atatürk University in 2016. Her formally recognised academic field is Food Sciences and Engineering.

Dr. Kamiloglu has nearly twenty years of education, professional practice, research, and teaching experience in food engineering. Between 2009 and 2010, she worked as a food engineer at the Bayburt Provincial Directorate of Food, Agriculture and Livestock. This professional background complemented her subsequent academic work in food production, food safety, meat technology, microbiology, and food-process engineering.

Her principal research interests include meat science and technology, fermented meat products, food microbiology, lactic acid bacteria, functional starter cultures, bacteriocins, bioactive peptides, gamma-aminobutyric acid production, food-processing operations, drying technologies, extraction optimisation, ultrasound and microwave applications, and the recovery and utilisation of bioactive food components. Her work also encompasses natural ingredients, food texture, physicochemical quality, shelf life, nanoparticle synthesis, and the technological use of microbial cultures.

Her university profile currently lists 27 peer-reviewed research articles, 20 of which were published in SCI-Expanded-indexed journals. Her research has appeared in journals including the Microchemical Journal, Ultrasonics Sonochemistry, the Journal of Food Science, the Journal of Food Process Engineering, the Journal of Food Safety, the Brazilian Journal of Microbiology, Food Science and Technology International, Chemistry & Biodiversity, the Journal of Texture Studies, and Biomass Conversion and Biorefinery. She has also contributed a chapter to an international scientific book.

Dr. Kamiloglu has presented or co-authored 30 national and international conference contributions, including 22 international papers or presentations. Her conference and publication record covers fermented sausages, meat quality, starter cultures, lactic acid bacteria, microbial metabolites, food-processing technologies, bioactive compounds, drying, extraction, food texture, and functional ingredients.

She has participated in five completed scientific and applied research projects, serving as project leader on three and as a researcher on two. These projects have addressed bacteriocin-producing lactic acid bacteria isolated from traditional meat products; the use of tarragon in fermented sausage; the effects of germinated mung-bean flour on beef patties; ultrasound-assisted extraction of phenolic compounds; and the optimisation of gamma-aminobutyric acid production by Lactiplantibacillus plantarum in a meat-protein model system. She has supervised six completed master’s theses concerning pectin extraction, selenium and silver nanoparticle synthesis, exopolysaccharide-producing bacteria, gamma-aminobutyric acid production, plant extracts, and the physicochemical and bioactive changes occurring during black-tea processing.

Her undergraduate and graduate teaching includes Meat Science and Technology, Meat and Meat Products Technology, Meat Products Processing Engineering, General Microbiology, Fundamental Operations in Food Engineering, Functional Starter Cultures, Shelf Life of Foods, Physical Properties of Foods, Technical Drawing, and Computer-Aided Technical Drawing.

Dr. Kamiloglu has served as Vice Chair of the Department of Food Engineering since 2018. She is also a member of the Institute of Food Technologists and serves on the editorial board of the Bayburt University Journal of Science. As an author for Gıda ve Sağlık, she contributes her expertise in meat science, food microbiology, starter cultures, food-processing technologies, and food engineering to the preparation of scientifically grounded and accessible content.