Assist. Prof. Dr. Hulya Sen Arslan | Engineering | Women Researcher Award
KARAMANOĞLU MEHMETBEY UNIVERCITY, Turkey
Dr. Hülya Şen Arslan is a distinguished academic specializing in Food Engineering, with a focus on functional foods, food chemistry, and food microbiology. She is currently serving as an Assistant Professor in the Department of Food Engineering at Karamanoğlu Mehmetbey University. Dr. Arslan has an extensive educational background, having completed her undergraduate studies at Selçuk University, followed by a master’s degree at Erciyes University, and a doctorate at Selçuk University. Her research interests are deeply rooted in food sciences, particularly in the development and analysis of functional foods and the chemical and microbiological aspects of food products. Throughout her career, Dr. Arslan has contributed to the academic community with several publications and has actively participated in peer review processes. Her dedication to research and education in the field of food engineering underscores her commitment to advancing knowledge and promoting innovation in food science.
Professional Profile
Education
Dr. Hülya Şen Arslan’s academic journey commenced with a Bachelor of Science degree from Selçuk University’s Faculty of Agriculture, where she studied from 2009 to 2014. She then pursued a Master of Science in the Institute of Science at Erciyes University between 2014 and 2017. Her doctoral studies were conducted at Selçuk University’s Institute of Science from 2018 to 2022. This comprehensive educational background has provided Dr. Arslan with a solid foundation in agricultural and food sciences, equipping her with the necessary skills and knowledge to excel in her field.
Professional Experience
Currently, Dr. Hülya Şen Arslan holds the position of Assistant Professor in the Department of Food Engineering at Karamanoğlu Mehmetbey University. In this role, she is responsible for teaching undergraduate and graduate courses, mentoring students, and conducting research in her areas of expertise. Her professional experience is marked by a commitment to academic excellence and a dedication to advancing the field of food engineering through both education and research.
Research Interests
Dr. Arslan’s research interests encompass several critical areas within food sciences. She focuses on functional foods, exploring how bioactive components can enhance health benefits. Her work in food chemistry involves analyzing the molecular composition and properties of food substances, while her studies in food microbiology examine the role of microorganisms in food production, preservation, and safety. These research pursuits aim to contribute to the development of healthier and safer food products.
Research Skills
With a robust background in food sciences, Dr. Arslan possesses a diverse set of research skills. She is proficient in laboratory techniques pertinent to food chemistry and microbiology, including chromatographic and spectroscopic methods for analyzing food components, as well as microbiological assays for detecting and characterizing foodborne pathogens. Additionally, her expertise extends to the design and implementation of studies related to functional foods, encompassing both the development of novel food products and the assessment of their health impacts.
Awards and Honors
While specific awards and honors have not been detailed, Dr. Arslan’s contributions to the field of food engineering are evident through her active participation in research and academia. Her publications and involvement in peer review activities reflect a recognition of her expertise and dedication to advancing knowledge in food sciences.
Conclusion
In summary, Dr. Hülya Şen Arslan is a dedicated academic and researcher in the field of food engineering. Her comprehensive education and professional experience have enabled her to contribute significantly to the understanding and development of functional foods, food chemistry, and food microbiology. Through her teaching, research, and service to the academic community, Dr. Arslan continues to play a vital role in advancing the science of food and promoting innovations that enhance food quality and safety.
Publications Top Notes
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Title: Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction
Authors: M. Cam, E. Yüksel, H. Alaşalvar, B. Başyiğit, H. Şen, M. Yılmaztekin, et al.
Year: 2019
Citations: 34 -
Title: Antioxidant and chemical effects of propolis, sage (Salvia officinalis L.), and lavender (Lavandula angustifolia Mill) ethanolic extracts on chicken sausages
Authors: S. Yerlikaya, H. Şen Arslan
Year: 2021
Citations: 15 -
Title: Antibacterial and antioxidant activity of peach leaf extract prepared by air and microwave drying
Authors: H. Şen Arslan, A. Cabi, S. Yerlikaya, C. Sariçoban
Year: 2021
Citations: 8 -
Title: Comparison some microbiological and physicochemical properties of freeze dryed and spray dryed milk powder
Authors: S. Yerlikaya, H. Ş. Arslan
Year: 2019
Citations: 8* -
Title: Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
Authors: H. Şen Arslan, C. Sariçoban
Year: 2023
Citations: 7 -
Title: Use of fruits and vegetables in meat and meat products in terms of dietary fiber
Authors: H. Şen Arslan, C. Sariçoban, S. Yerlikaya
Year: 2021
Citations: 4 -
Title: Effects of various plant parts on storage stability and colour parameters of beef extracts
Authors: B. A. Oğuz, C. Sarıçoban, H. Şen Arslan
Year: 2019
Citations: 4 -
Title: Ultrason destekli elma atık özütlerinin bazı biyoaktif özellikleri
Authors: H. Ş. Arslan
Year: 2023
Citations: 3* -
Title: Karaman İl Merkezinde Yaşayan Halkın Bilinçli Gıda Tüketim Derecesinin Araştırılması
Authors: S. Yerlikaya, Ş. N. Karaman, S. Tuna, H. Ş. Arslan
Year: 2020
Citations: 3 -
Title: Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase® hydrolysis exhibit higher antibacterial and antioxidant …
Authors: S. Yasar, H. S. Arslan, K. Akgul
Year: 2024
Citations: 2