Ayse Binnur Karatas

Karatas had a BSc in the Food Engineering Department of Hacettepe University. She graduated with an MS in 2019 from Bursa Technical University. She continues her doctoral thesis at Bursa Uludag University. She has studied “Investigation of the Effects and Bioaccessibility of Different Dietary Fiber Sources on Advanced Glycation Products (AGEs) Formed in Biscuit Production”. In 2015, she started working as a researcher in the “Additive and Mycotoxin Laboratory” within the Food and Feed Control Central Research Institute. Her research and expertise areas include food chemistry, instrumental food analysis, food technology, bioavailability, validation and verification in chemical analysis, AGE, and quality management systems.