Could you please introduce yourself? Can you tell us about your educational background?
I completed my undergraduate degree in Gastronomy and Culinary Arts at Istanbul Beykent University between 2013 and 2017. In 2018, I began my Master’s degree at Istanbul University-Cerrahpaşa, in the Department of Food Hygiene and Technology. During this period, I approached gastronomy through its relationship with different disciplines such as food safety, nutritional science, public health, and sustainability, conducting scientific studies with an interdisciplinary approach. I continued my academic journey in 2021 with the PhD program at Istanbul Gelişim University, Department of Gastronomy. Following an intensive working process, I successfully completed my doctoral education in December 2025 and earned the title of "Doctor."
How did your interest in academia develop?
Throughout my education, I did not limit my focus to culinary practices; I began to see gastronomy as a field for academic study and knowledge production. During this time, I developed skills in critical thinking, academic reading, and research, gaining an awareness of the cultural and social dimensions of the field. This orientation led me toward an academic career. Immediately after my undergraduate studies, I took the necessary exams for an academic career. After starting my Master’s, I took my first step into academia in 2020 as a Research Assistant at Istanbul Gelişim University. The combination of my passion for my profession and academic research encourages me to engage in continuous learning, interdisciplinary production, and adding value to my students.
Congratulations on completing your PhD. Could you tell us a bit about your doctoral process and your dissertation?
Thank you very much. The doctoral process was an intensive one for me, as it is for every academic. Specifically, conducting field studies and laboratory analyses simultaneously made certain stages of the work even more demanding. However, despite these challenges, I can say it was a very educational process.
During my coursework, I focused on topics such as food safety, food allergies, allergen management, and qualitative/quantitative research methods. In my dissertation, conducted under the guidance of my advisor, Assoc. Prof. Dr. Murat Doğan, I examined the presence and residue amounts of sesame allergens in cookies sold unpackaged, unlabeled, and in bulk across various bakeries in Istanbul. Simultaneously, I evaluated the knowledge levels, attitudes, and practices of the personnel working in these bakeries regarding food allergies and analyzed the findings together.
The original contribution of my thesis lies in revealing the current situation by addressing both the presence of sesame allergens in bulk products and the allergen management practices in bakeries. I believe the findings will contribute to both protecting consumer health and improving allergen awareness and food safety practices in bakeries.
Finally, what advice would you give to current students in our department and to those considering this field?
Gastronomy and Culinary Arts is a multifaceted discipline that is not limited to practical kitchen training; it interacts with many fields such as cultural studies, food history, sustainability, food safety, and tourism. In this regard, my most important recommendation to students is to develop themselves not only in culinary skills but also in their intellectual and cultural accumulation. At Istanbul Gelişim University, we support our students' professional and academic development through our practice kitchens, strong sectoral collaborations, holistic curriculum, and organized academic and professional events. Additionally, the richness that Istanbul offers gastronomically is a significant advantage for our students. It is of great importance that they utilize these opportunities effectively and participate actively in internships and practical application processes.
