Dr. Filiz Yangılar is an Associate Professor at Erzincan Binali Yıldırım University, specializing in Nutrition and Dietetics. She completed her Bachelor’s in Food Engineering in 2000 and earned her Master’s and Ph.D. in Food Engineering from Atatürk University in 2004 and 2010, respectively. Her research focuses on dairy products, probiotics, and food quality assessment, with a notable thesis on the maturation period of white cheese using different probiotic cultures. Dr. Yangılar has supervised numerous graduate theses and has been involved in various national scientific research projects, contributing significantly to her field. She has held several administrative roles, including Department Head and Institute Director. Recognized for her contributions, she has received multiple awards, including those from Erzincan Binali Yıldırım University. Dr. Yangılar’s dedication to research and education highlights her impact on the advancement of nutrition science in Turkey. 🥗📚✨

Dr. Filiz Yangılar completed her Bachelor’s degree in Food Engineering at Atatürk University in 2000. She pursued her Master’s degree in Food Engineering, also at Atatürk University, where she graduated in 2004 with a thesis on the production of local cheeses and their microbiological, physical, and chemical properties. She continued her academic journey at Atatürk University, earning her Ph.D. in Food Engineering in 2010, focusing on the quality criteria of white cheese produced with different probiotic cultures. Dr. Yangılar has since become a notable academic in the field of nutrition and dietetics, currently serving as an Associate Professor at Erzincan Binali Yıldırım University. Her extensive educational background is complemented by various leadership roles within her department, showcasing her commitment to advancing research and education in food sciences.

Dr. Filiz Yangılar is an accomplished Associate Professor at Erzincan Binali Yıldırım University, specializing in Nutrition and Dietetics. With a solid educational background, she earned her Ph.D. in Food Engineering from Atatürk University in 2010, focusing on the maturation period of probiotic cheese. Dr. Yangılar has held various academic positions, including Doctor Lecturer at both Erzincan and Ardahan Universities, where she has significantly contributed to the development of nutrition programs. She has supervised numerous master’s theses, addressing topics such as plant-based formulations and nutritional needs post-disasters. Dr. Yangılar is actively involved in national research projects, examining the quality characteristics of traditional and innovative food products. Additionally, she has served in various administrative roles, including as the Director of the Health Sciences Institute and the Head of the Nutrition and Dietetics Department. Her commitment to advancing food science and nutrition has earned her several awards for research and academic excellence.

Dr. Filiz Yangılar, an accomplished associate professor in the Department of Nutrition and Dietetics at Erzincan Binali Yıldırım University, possesses extensive research skills in food engineering and nutrition. Her expertise includes investigating the quality criteria of various dairy products, particularly focusing on the microbiological, physical, chemical, and sensory properties of traditional cheeses. Dr. Yangılar has successfully led multiple research projects on probiotic bacteria and their application in dairy production, contributing valuable insights to the field. Additionally, she has supervised numerous master’s theses, fostering new research in areas such as plant-based nutrition and functional foods. Her involvement in national scientific research projects further demonstrates her ability to collaborate and innovate within her discipline. With a strong publication record and recognition through various awards, Dr. Yangılar continues to advance research in nutritional science and food quality, emphasizing the importance of healthful dietary practices.

Dr. Filiz Yangılar, a prominent associate professor at Erzincan Binali Yıldırım University, has made significant contributions to the field of nutrition and dietetics, particularly in food engineering. She earned her PhD from Atatürk University, focusing on the quality characteristics of various dairy products, showcasing her expertise in food technology. Dr. Yangılar has been recognized for her innovative research through multiple awards, including the 2024 AR-GE Project Market award and the Academic Science, Art, and Sports Award from her university. Her projects on probiotics and functional food formulations have garnered national attention, reflecting her commitment to advancing food science. Additionally, she serves in various academic leadership roles, including as the director of the Health Sciences Institute. Dr. Yangılar’s dedication to teaching and research continues to inspire students and colleagues alike, establishing her as a respected figure in the academic community. 🏆👩‍🔬🥇