Ayşe Nur Kahve | Nutrition and Dietetics | Innovative Research Award

Published on by Shen Awards

Dr. Ayşe Nur Kahve | Nutrition and Dietetics | Innovative Research Award

Aksaray University | Turkey

Ayşe Nur Kahve is a distinguished academic and researcher in the field of Nutrition and Dietetics, specializing in functional foods, probiotics, nutritional epidemiology, and clinical nutrition. Currently serving as a Lecturer at Aksaray University, she has established herself as a dedicated professional who integrates both academic research and applied nutritional sciences. Her doctoral research at Selçuk University focused on kefir enriched with germinated chickpeas, examining its functional, nutritional, and quality properties. This research has been well-received for its innovative approach to dietary solutions that address both public health concerns and industry needs. Prior to her Ph.D., she earned her Master’s degree from Ankara University, where she investigated vitamin D deficiency and its association with anemia and body composition in obese women, contributing to an important clinical understanding of micronutrient deficiencies. Over the years, she has published in international journals such as Food Science & Nutrition, Revista Chilena de Nutrición, and The Journal of Food. Beyond publications, she has also contributed book chapters, presented at conferences, and participated in research projects addressing childhood obesity and nutritional interventions. Her professional journey demonstrates a balance between academic rigor, applied healthcare experience, and an enduring commitment to improving community health outcomes.

Professional Profile

ORCID | Google Scholar

Education

Ayşe Nur Kahve has pursued a strong academic trajectory in Nutrition and Dietetics, marked by degrees from prominent Turkish universities. She completed her Ph.D. in Nutrition and Dietetics at Selçuk University, Institute of Health Sciences, with a thesis titled “Çimlendirilmiş nohut ilavesiyle üretilen kefirin fonksiyonel, besinsel ve bazı kalite özelliklerinin belirlenmesi” under the supervision of Dr. Ebru Bayrak. Her doctoral research focused on developing functional foods by enriching kefir with germinated chickpeas, bridging food technology and nutritional sciences. Prior to this, she earned a Master’s degree from Ankara University, Institute of Health Sciences, with a thesis titled “Obez kadınlarda serum D vitamini eksikliğinin anemi parametreleri ve vücut bileşimi üzerine etkisi” under the supervision of Prof. Nurcan Yabancı Ayhan. This work highlighted the critical intersection of micronutrient deficiencies and obesity-related health complications. She began her academic journey with a Bachelor’s degree in Nutrition and Dietetics from Mevlana University, where she studied with a 50% scholarship. Her education demonstrates a progressive specialization in nutrition, combining clinical, biochemical, and functional food dimensions. Each degree reflects a clear trajectory toward expertise in nutrition-related diseases, functional food development, and public health nutrition.

Professional Experience

Ayşe Nur Kahve has combined academic teaching, clinical practice, and research to develop a comprehensive professional profile. she has been serving as a Lecturer at Aksaray University Rectorate, where she is actively engaged in teaching, supervising student research, and contributing to institutional development. Her academic role is supported by extensive practical experience in the healthcare sector. she worked as a Clinical Dietitian at the Ministry of Health of Türkiye, where she provided evidence-based nutritional interventions for diverse patient groups, focusing on obesity, chronic disease management, and maternal nutrition. Prior to this, she worked as a Dietitian at Kırşehir Özel Aşıkpaşa Hospital, where she gained experience in private healthcare and patient-centered nutrition counseling. Beyond her professional roles, she has actively contributed to research projects, including the Childhood Obesity Research and the Kefir Functional Properties Project. Her professional experience reflects a unique blend of clinical expertise and academic engagement, allowing her to translate research findings into practical healthcare applications. This dual perspective strengthens her contribution to both community health and academic scholarship.

Research Interests

Ayşe Nur Kahve’s research interests center on the critical intersections of nutrition, health, and functional food innovation. She has a strong focus on functional foods—particularly fermented products like kefir and their potential for improving public health. Her doctoral work on kefir enriched with germinated chickpeas exemplifies this direction, aiming to enhance both nutritional content and functional properties of traditional dietary products. Another central area of her research is micronutrient deficiencies and metabolic health, specifically the role of vitamin D deficiency in obese women and its impact on anemia, body composition, and clinical health markers. She is equally interested in nutritional epidemiology, particularly childhood obesity, contributing to national projects examining obesity prevalence among primary school students. Additionally, she has engaged in research on probiotics, sprout-based nutrition, maternal health, and sports nutrition, as reflected in her national and international publications. Her research interests extend to applied community health interventions, bridging laboratory-based nutritional science with population-level strategies for disease prevention and health promotion. With a growing record of publications and conference contributions, she continues to advance innovative approaches that connect traditional dietary practices with modern nutritional science.

Research Skills

Through her academic and professional journey, Ayşe Nur Kahve has developed a robust skillset in both experimental research methods and clinical applications. Her expertise includes the design and execution of nutritional intervention studies, biochemical and clinical data analysis, and statistical interpretation of nutritional research outcomes. She is skilled in functional food development and characterization, demonstrated in her kefir-based Ph.D. project. Her research portfolio also highlights competencies in anthropometric measurements, dietary assessment techniques, and nutritional epidemiology. She has experience with literature review methodologies, conference presentations, and scientific writing, which have resulted in multiple publications in indexed journals. Additionally, she is proficient in nutritional counseling and clinical dietetics, having worked extensively with patients in both public and private healthcare institutions. Her collaborative work in national projects has further enhanced her ability to conduct team-based, interdisciplinary research. Complementing her technical skills are her academic writing, teaching, and mentoring abilities, which contribute to her effectiveness as a university lecturer. Collectively, her research skills demonstrate an integration of laboratory expertise, clinical application, and academic scholarship.

Awards and Honors

Ayşe Nur Kahve has achieved significant recognition in her academic and professional journey. Her research and publications in international refereed journals—including Food Science & Nutrition, Revista Chilena de Nutrición, and The Journal of Food—underscore her contributions to advancing nutrition science. She has presented papers at various international scientific meetings, such as the International Congress on Sport and Health Research and the International Healthy Nutrition Congress, which reflects her active engagement with the global academic community. She has also contributed a chapter to the scientific book Sağlık Bilimleri Alanında Uluslararası Araştırmalar, further establishing her presence as a contributor to scholarly literature. In addition to her academic achievements, she was awarded scholarships during her undergraduate education, demonstrating her consistent academic excellence. Her involvement in government and university-supported research projects, particularly those addressing public health issues like childhood obesity and functional foods, reflects both recognition of her expertise and trust in her research capacity. Collectively, these achievements highlight her standing as a researcher with strong academic output, meaningful project involvement, and growing international visibility.

Publication Top Notes

  • A study examining the relationship between body weight gained during pregnancy and some characteristics of the newborn — 2018 — 4 citations

  • The role and importance of germinated grains and sprouted products in nutrition — 2023 — 2 citations

  • Anthropometric measurements in adults — 2022 — 2 citations

  • Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas — 2025

  • Relación entre la deficiencia de vitamina D en suero, el estado nutricional y los parámetros de anemia en mujeres con obesidad — 2024

Conclusion

In conclusion, Ayşe Nur Kahve stands out as a committed researcher and educator whose contributions to Nutrition and Dietetics span both academic scholarship and practical health applications. Her research in functional foods, particularly the innovative enrichment of kefir with germinated chickpeas, demonstrates her ability to develop novel dietary solutions with public health relevance. She has also made notable contributions to understanding the links between vitamin D deficiency, obesity, and anemia, further reinforcing her expertise in clinical nutrition. Her dual experience in academia and healthcare allows her to bridge scientific findings with real-world applications, benefiting both her students and the broader community. Through her publications in international journals, book authorship, and conference presentations, she has built a growing academic profile that reflects both quality and relevance. While further expansion of international collaborations and Q1 publications will enhance her future impact, her current trajectory is highly promising. With her strong research foundation, teaching excellence, and dedication to improving public health, she is highly deserving of recognition through the Best Researcher Award, and she is well-positioned to assume future leadership in the field of nutrition science.