I obtained my B.Sc. degree in Food Engineering at Hacettepe University, Turkey. There, I also got my M.Sc. degree specializing in the area of Cereal Science and Technology, particularly on the detection and reduction of mycotoxins in contaminated cereal grains. In 2013, I got a Marie Curie fellowship and I moved to Italy to work as an early stage researcher and to pursue my PhD. I worked on the analysis of coffee aroma with direct injection mass spectrometry (PTR-ToF-MS). I investigated the relationship between volatile compounds & aroma on geographical origin discrimination and in-nose perception of coffee. I obtained my PhD degree from University of Innsbruck in the field of Analytical Chemistry in 2016.
Since April 2017, I am a part of Dairy Science and Technology group within FQD as a postdoctoral researcher. My project is to study triacylglycerol (TAG) composition and structure of bovine milk fat. I work on the quantification of TAGs and to investigate their fatty acid structures in order to understand the relation between TAG composition and crystallization and rheological behavior of bovine milk fat.