Assoc Prof Dr. Firuze Ergin Zeren, Food Technology, Best Researcher Award
Associate Professor at Akdeniz Universty, Turkey
Firuze Ergin Zeren is an Associate Professor in the Department of Food Engineering at Akdeniz University. With a background in Food Engineering and extensive research experience, she has made significant contributions to the field, particularly in dairy processing, probiotics, and encapsulation techniques. Her academic journey includes degrees from prestigious Turkish universities, culminating in a Doctorate from Akdeniz University. She is proficient in English, enabling her to engage effectively in international research collaborations.
Author Metrics:
Firuze Ergin Zeren has a strong publication record with 98 articles indexed by SCI, SSCI, AHCI, and other reputable databases. She has received over 100 citations in Web of Science (WoS) and Scopus, demonstrating the impact of her research. Her H-Index, both in WoS and Scopus, stands at 6, indicating the significance of her contributions to the scientific community.
Citations: 139 citations by 119 documents
Documents: 19
h-index: 8
Education:
Firuze Ergin Zeren pursued her academic journey with dedication, earning her Bachelor’s degree in Food Engineering from Pamukkale University. She furthered her studies with a Postgraduate degree and eventually completed her Doctorate at Akdeniz University. Additionally, she holds an Associate Degree in Business Administration from Anadolu University, demonstrating her multidisciplinary approach to research.
Research Focus:
Dr. Zeren’s research focuses on various aspects of food engineering and technology, with particular emphasis on dairy processing, probiotics, encapsulation techniques, and food microbiology. Her work explores topics such as the optimization of encapsulation methods, the utilization of probiotics in dairy products, and the investigation of food properties under different processing conditions.
Professional Journey:
Beginning as a Research Assistant at Akdeniz University, Dr. Zeren progressed to the position of Assistant Professor before attaining her current role as an Associate Professor. Throughout her professional journey, she has been actively engaged in research, teaching, and supervising students, contributing significantly to the academic community.
Honors & Awards:
Although specific honors and awards are not mentioned in the provided information, Dr. Zeren’s prolific publication record, citation impact, and active involvement in research projects suggest that she has likely received recognition for her contributions to the field.
Publications Noted & Contributions:
Dr. Zeren has published extensively in peer-reviewed journals and conference proceedings, covering a wide range of topics in food engineering and technology. Her notable publications include articles on the incorporation of encapsulated bacteria into yogurt, the effects of lactose hydrolysis and salt content on dairy products, and the application of different drying methods on the properties of powders containing bacteriophages.
Title: Physical and microbiological properties of yoghurt powder produced by refractance window drying
Journal: International Dairy Journal
Year: 2018
DOI: 10.1016/j.idairyj.2018.06.002
EID: 2-s2.0-85049322956
Contributors: Tontul, İ.; Ergin, F.; Eroğlu, E.; Küçükçetin, A.; Topuz, A.
Title: Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional söğle tulum (Goat’s skin bag) cheese
Journal: Anais da Academia Brasileira de Ciencias
Year: 2018
DOI: 10.1590/0001-3765201820180310
EID: 2-s2.0-85059861861
Contributors: Gursoy, O.; Küçükçetin, A.; Gökçe, Ö.; Ergin, F.; Kocatürk, K.
Title: Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream
Journal: International Dairy Journal
Year: 2016
DOI: 10.1016/j.idairyj.2016.03.004
EID: 2-s2.0-84962888206
Contributors: Ergin, F.; Atamer, Z.; Asci Arslan, A.; Comak Gocer, E.M.; Demir, M.; Samtlebe, M.; Hinrichs, J.; Kücükcetin, A.
Title: Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota
Journal: LWT – Food Science and Technology
Year: 2016
DOI: 10.1016/j.lwt.2015.12.039
EID: 2-s2.0-84962546427
Contributors: Samtlebe, M.; Ergin, F.; Wagner, N.; Neve, H.; Küçükçetin, A.; Franz, C.M.A.P.; Heller, K.J.; Hinrichs, J.; Atamer, Z.
Research Timeline:
Throughout her academic and professional career, Dr. Zeren has been involved in numerous research projects, supported by Higher Education Institutions. These projects have addressed various aspects of food engineering and technology, such as the optimization of encapsulation techniques, the investigation of probiotic applications in dairy products, and the study of food properties under different processing conditions.
Collaborations and Projects:
Dr. Zeren has collaborated with colleagues both nationally and internationally on research projects related to food engineering and technology. These collaborations have resulted in publications, conference presentations, and advancements in understanding various aspects of food processing and microbiology. Her involvement in supported projects indicates her active engagement in interdisciplinary research endeavors.