Biography:
Assoc. Prof. Yasin Ozdemir is an expert in food technology and food science, with a primary focus on fruit and vegetable processing, table olives, olive oil, plant-based foods, and the development of environmentally friendly production techniques. His research integrates product quality, process optimization, and sustainability principles in food systems.
He serves as a scientific and editorial board member and reviewer for various international journals and congresses in food and nutrition sciences. He has authored and co-authored more than 100 scientific publications presented at international congresses and published in peer-reviewed journals.
Title : Purple basil (Ocimum basilicum L.) sherbet as a traditional functional beverage: Bioactive properties and potential health benefits
Title : Investigation of mineral oil hydrocarbon contamination findings in dairy products and dairy-containing foods: Recent warnings and market surveillance reports (2016–2026)
Title : Internet of Things (IoT) applications in hygiene control in food production
Title : Potential for detecting food adulteration using spectral techniques
Title : In terms of nutritional value: Safe and sustainable beekeeping from the hive to the table