Prof. Dr. Arzu Akpinar Bayizit | Food Science and Technology | Best Researcher Award
Professor at Bursa Uludag University, Turkey
Arzu Akpınar Bayızit is a distinguished academic in food engineering, currently serving as a Full Professor at Bursa Uludağ University. With over three decades of academic and research experience, she has built a reputable career in the domains of food science, functional foods, and food biotechnology. Her scientific curiosity has led to significant contributions in probiotics, fermentation, and food safety, establishing her as a leading figure in Turkish and international food science communities.
Profile
Education
Prof. Bayızit embarked on her academic journey with a Bachelor of Science in Food Science and Technology from Uludağ University between 1987 and 1991. She pursued her Master’s in Food Engineering at the same institution from 1991 to 1994. Furthering her expertise, she earned her Ph.D. in Applied Sciences from the University of Hull in the UK between 1993 and 1997, where she focused on microbial biotransformation processes. This international academic foundation laid the groundwork for her interdisciplinary research and teaching career.
Experience
Her professional academic tenure began as a Research Assistant at Uludağ University in 1991. She was promoted to Assistant Professor in 2000, a role she held until 2015. From 2015 to 2024, she served as an Associate Professor and was elevated to Full Professor in 2024. In addition to her faculty duties, she has held administrative positions, including Vice Director of the university’s Science and Technology Research Center since 2018. Her leadership extends to shaping food policy, overseeing research projects, and mentoring emerging scholars.
Research Interest
Prof. Bayızit’s research interests span several dynamic areas of food science, including microbial lipid production, bioactive compounds in foods, probiotic fermentation, functional dairy products, and novel food preservation techniques. She has explored the utility of food by-products for bioactive ingredient recovery, the role of dietary fibers in gut health, and the biochemical processes in traditional and modern food production. Her interdisciplinary approach integrates microbiology, chemistry, and food processing technology, advancing sustainable and health-oriented food solutions.
Award
Throughout her career, Prof. Bayızit has received several institutional and national recognitions for her contributions to science and education. While specific named awards are not listed in her CV, her long-standing academic promotions, international conference invitations, and inclusion in collaborative European and Turkish research projects reflect a high degree of professional recognition. Her work has consistently influenced academic discourse and policy formulation in the food sector.
Publication
Prof. Bayızit has an extensive publication record, having authored numerous scientific papers and book chapters. Here are seven notable publications with citation details:
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The Biosynthesis of Oxylipins of Linoleic and Arachidonic Acids by the Sewage Fungus Leptomitus lacteus – Lipids (2000), cited by several studies on fungal lipid metabolism.
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Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles. (2025)
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The Effect of Using a Whey Protein Fat Replacer on Textural and Sensory Characteristics of Low-fat Vanilla Ice Cream – European Food Research and Technology (2006), widely cited in dairy innovations.
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Membrane Processes in Production of Functional Whey Components – Mljekarstvo (2009), cited in membrane filtration research.
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Determination of Organic Acid Composition of Boza – International Journal of Food Properties (2010), cited in fermentation science literature.
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Antioxidant properties of probiotic fermented milk supplemented with chestnut flour – Journal of Food Processing and Preservation (2017), cited in functional foods research.
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Probiotic Fermentation and Organic Acid Profile in Milk-Based Lactic Beverages Containing Apple Constituents – Journal of Agricultural Sciences (2023), recently cited in probiotic beverage studies.
Conclusion
Prof. Arzu Akpınar Bayızit’s career exemplifies dedication to food science through her academic rigor, innovative research, and educational leadership. Her multidisciplinary focus has led to meaningful advancements in food technology and nutrition. As an educator, mentor, and researcher, she continues to influence the trajectory of food engineering with impactful publications, collaborative projects, and a legacy of academic excellence. Her work not only contributes to academic knowledge but also addresses real-world challenges in food quality, safety, and health.