Filiz Yangilar | Nutrition | Best Researcher Award

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Assoc Prof Dr. Filiz Yangilar | Nutrition | Best Researcher Award 

Assoc Prof Dr. Filiz Yangilar, Erzincan Binali Yıldırım university, Turkey

Assoc. Prof. Dr. Filiz Yangılar is a faculty member at Erzincan Binali Yıldırım University, Turkey. Her research interests include food science and technology, with a focus on dairy products, functional foods, and food safety. Dr. Yangılar has published numerous articles in her field and actively participates in both national and international academic conferences. She is committed to advancing food technology research and contributing to the academic development of her students through innovative teaching and mentoring.

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Education:

Assoc. Prof. Dr. Filiz Yangilar earned her Ph.D. in Food Science from Atatürk University, Institute of Science, Department of Food Science, completing her thesis titled “Investigation of Some Quality Criteria of White Cheese Produced Using Different Probiotic Cultures During the Ripening Period” on October 8, 2010. Prior to her doctorate, she obtained her M.Sc. in Food Science from the same institution, where she focused on the “Production of Karın Kaymağı Cheese in Oltu and Şenkaya Regions under Factory Conditions and Determination of Some Microbiological, Physical, Chemical and Sensory Properties of These Cheeses.” Dr. Yangilar also holds a B.Sc. in Food Engineering from Atatürk University, Faculty of Agriculture, graduating on June 26 (year unspecified). Her academic background has provided her with a strong foundation in food science and engineering, leading to her significant contributions in the field.

Professional Experiences:

Assoc. Prof. Dr. Filiz Yangilar has been serving as an Associate Professor at Erzincan Binali Yıldırım University, Turkey, since 2010. In this role, she is actively involved in teaching, research, and project supervision within the Department of Food Engineering, focusing on areas such as food science, dairy products, probiotics, essential oils, and functional product development. Additionally, she has taken on the role of Researcher and Project Leader for various funded projects, successfully completing 12 projects that delve into food science topics, including the development of essential oils and dairy products. Dr. Yangilar is responsible for leading these research initiatives, overseeing laboratory activities, and managing collaborations with both national and international research institutions, significantly contributing to advancements in her field.

Research Projects:

Assoc. Prof. Dr. Filiz Yangilar has successfully completed 12 projects that focus on various aspects of food science, with a particular emphasis on probiotics and dairy products. These projects have explored innovative approaches to enhance the quality and functionality of dairy items, investigating the incorporation of probiotic cultures and the development of novel food products. Her research aims to address industry needs and improve public health through the advancement of functional foods. Through these projects, Dr. Yangilar has contributed valuable insights into the benefits of probiotics in dairy production and has fostered collaborations that enhance knowledge exchange in the field.

Research Interest:

Assoc. Prof. Dr. Filiz Yangilar’s research encompasses a diverse range of areas, including essential oils, probiotics, dairy products, nutrition in diseases, and functional product development. Her work on essential oils explores their applications and benefits in food preservation and flavor enhancement. In the realm of probiotics, she investigates their role in improving the quality and health benefits of dairy products, aiming to enhance their functional properties. Additionally, Dr. Yangilar examines the intersection of nutrition and health, focusing on how specific dietary components can influence disease prevention and management. Through her commitment to functional product development, she strives to create innovative food solutions that address health needs while meeting consumer demands. This multifaceted approach underscores her dedication to advancing food science and improving public health outcomes.

Top Notable Publications:

Gülhan, B., & Yangilar, F. (2024). Effects of Nettle (Urtica dioica) Extract on Versus Pathogenic Microorganisms in Yogurt Production. Journal of Tekirdag Agricultural Faculty, 21(3), 759–770.

Yangilar, F. (2023). Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations. Food Science and Biotechnology, 32(4), 531–542.

Yilmaz, S.K., & Yangilar, F. (2022). Evaluation of the relationship between chronotype, adherence to the Mediterranean diet, and cardiometabolic health in adults. Revista Espanola de Nutricion Humana y Dietetica, 26(4), 338–347.

Ertugay, M.F., Yangılar, F., & Çebi, K. (2020). ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES. Carpathian Journal of Food Science and Technology, 12(3), 1–16.

Yangilar, F., & Yildiz, P.O. (2018). Effects of using combined essential oils on quality parameters of bio-yogurt. Journal of Food Processing and Preservation, 42(1), e13332.

Oğuzhan Yıldız, P., & Yangılar, F. (2017). Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout. Journal of Food Safety, 37(4), e12341.

Yangilar, F. (2017). Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. Journal of Food Safety, 37(2), e12306.

Yangilar, F., & Çakmakçi, S. (2017). Probiotic shelf-life, mineral contents and other properties of probiotic yogurts supplemented with corn flour. Tarim Bilimleri Dergisi, 23(4), 472–481.

Yıldız, P.O., & Yangılar, F. (2016). Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C). International Journal of Food Properties, 19(9), 2007–2015.

Yangilar, F., & Oğuzhan Yildiz, P. (2016). Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. Journal of the Science of Food and Agriculture, 96(7), 2328–2336.