Sinop University | Turkey
Author Profiles
Scopus
Orcid ID
Google Scholar
Academic Profile of Dr. Bengünur Çorapcı
Early Academic Pursuits
Dr. Bengünur Çorapcı began her academic journey with a Bachelor’s degree in Fishery Fishing and Processing from Sinop University, complemented by a parallel degree in Business Administration from Anadolu University. She continued her specialization with a Master’s degree (with thesis) at Sinop University, focusing on fishery processing technologies. Her doctoral studies at the Sinop University Faculty of Fisheries further deepened her expertise in aquatic product processing, where she explored innovative preservation methods, such as modified atmosphere packaging and freeze-drying in trout products.
Professional Endeavors
Dr. Çorapcı has served as a Research Assistant at the Faculty of Aquatic Products and Graduate School of Sciences, gradually advancing to the ranks of Assistant Professor (2022) and Associate Professor (2023) in the Department of Processing Technology of Aquatic Products at Sinop University. Alongside teaching responsibilities, she has contributed administratively as Farabi Coordinator, UZEM Exam Coordinator, and Faculty Promotion Commission Member, reflecting her dedication to academic governance.
Contributions and Research Focus
Her research revolves around seafood processing technologies, food preservation, and innovative approaches in aquaculture products. Dr. Çorapcı has led and contributed to numerous national scientific research projects on topics such as:
-
Freeze-drying technology in fish mince,
-
Nanoemulsion applications with lemon and rosehip seed oils,
-
Sous-vide and liquid smoke technologies in seafood,
-
Smart packaging labels for monitoring fish quality,
-
Nutritional, microbiological, and physicochemical evaluations of aquatic species.
She has published extensively in international refereed journals including the Journal of Food Science and Technology, European Journal of Lipid Science and Technology, and Food Science and Nutrition. Additionally, she authored and co-authored several scientific books and book chapters, covering nanotechnology, freeze-drying, and sensory analysis methods in seafood processing.
Impact and Influence
Dr. Çorapcı’s work bridges applied food science and aquatic product sustainability, ensuring consumer safety and improving product shelf life. Her findings on nanoemulsion, natural preservatives, and enzyme applications have significant implications for both academic research and industry practices. She has also contributed to social responsibility projects like “Where Does Our Water Go?” and “Children of the City Clinging to Water Meet Fish,” promoting public awareness about aquatic resources and sustainable consumption.
Academic Citations and Recognition
Her academic contributions have been recognized through citations in leading journals, reflecting the relevance of her research in food science and aquaculture. Awards such as the TÜBİTAK International Scientific Publications Encouragement Award (2014) and Sinop University Institutional Contribution Awards (2021, 2022) further demonstrate her professional excellence. She also holds a patent (Turkish Salmon Eggs Extract, 2024), underscoring her innovative edge.
Legacy and Future Contributions
With her expertise in nanotechnology applications in aquaculture, Dr. Çorapcı is poised to expand research on sustainable seafood technologies, novel preservation techniques, and functional aquatic products. Her future contributions are expected to strengthen the integration of biotechnology, food safety, and aquaculture innovation, benefiting both academia and industry.
Conclusion
Dr. Bengünur Çorapcı’s academic trajectory illustrates a consistent dedication to advancing aquatic product processing technologies through innovative, sustainable, and interdisciplinary research. Her scholarly works, patents, and social engagement projects highlight not only her scientific rigor but also her broader commitment to societal and environmental well-being. Positioned at the intersection of science, technology, and sustainability, she continues to be an influential figure in fisheries science and food technology.
Notable Publications
"Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at+ 4±2° C"
- Author: B Corapci, D Kocatepe, CO Altan, Z Ceylan, B Kostekli, H Turan
- Journal: Journal of Food Science and Technology
- Year: 2025
"Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage"
- Author: H Turan, B Corapci, D Kocatepe, CO Altan, B Kostekli, R Koklu
- Journal: Food Science & Nutrition
- Year: 2025
"Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage"
- Author: B Corapci, H Turan, CO Altan, B Kostekli, Z Ceylan, D Kocatepe
- Journal: European Journal of Lipid Science and Technology
- Year: 2025
"Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)"
- Author: D Kocatepe, H Turan, USF Gulgun, B Corapcı, CO Altan, B Kostekli
- Journal: Journal of Culinary Science & Technology
- Year: 2025
"Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case study: Black Sea Large Rainbow Trout and Norwegian Salmon"
- Author: HT Demet Kocatepe, Can Okan Altan, Bengunur Corapci, İrfan Keskin, Bayram
- Journal: Bulletin of University of Agricultural Sciences
- Year: 2024