Betül Öztürk – Gastronomy – Best Researcher Award

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Betül Öztürk – Gastronomy – Best Researcher Award

Assist Prof Dr. Betül Öztür distinguished academic and researcher in the field Gastronomy. In 2019, Kara Buse Nur completed her Master’s degree thesis titled “Allergen Warnings in Menu Design” at Izmir University of Economics, within the Social Sciences Institute’s Design Studies program. Throughout her academic journey, Kara has demonstrated a keen interest in exploring the intersection of design and culinary arts, particularly focusing on issues surrounding allergen communication in menu design. Her research undoubtedly contributes to the enhancement of dining experiences, ensuring inclusivity and safety for individuals with dietary restrictions.

🌐 Professional Profile

Educations📚📚📚

She pursued her academic journey with dedication and focus, earning her Bachelor’s degree in Chemistry from Aegean University in 1998. Continuing her pursuit of knowledge, she completed her Master’s degree in Chemistry at Izmir Institute of Technology in 2003. Her Master’s thesis, titled “Monitoring the Esterification Reactions of Carboxylic Acids with Alcohols Using Near-Infrared Spectroscopy and Multivariate Calibration Methods,” reflected her proficiency in analytical techniques and her ability to apply them to practical chemical processes. Building upon her Master’s studies, she went on to obtain her PhD in Chemistry from Izmir Institute of Technology in 2010. Her doctoral research, under the guidance of Prof. Dr. Durmuş Özdemir, focused on the development of genetic algorithm-based classification and cluster analysis methods for analytical data. Through her academic pursuits, she has contributed significantly to the field of analytical chemistry and demonstrated a commitment to advancing scientific knowledge.

 

Administrative Positions

She assumed various administrative roles at Izmir University of Economics, particularly within the Applied Management Science school. From January 5, 2015, to November 24, 2022, she served as the Director of the School, overseeing its academic and administrative operations. Additionally, she played pivotal roles in university accreditation and quality assurance processes, serving on the University Accreditation and Quality Commission from January 3, 2016, to November 20, 2022, and on the University Bologna Commission from January 5, 2015, to November 23, 2022. Through her leadership and commitment, she contributed significantly to the enhancement and maintenance of academic standards and quality within the university’s management science programs.

Rewards

1. Best Cookbook Author, Gourmand Cookbooks International, FRANSA, 202

📝🔬Publications📝🔬

1.
ÖZTÜRK BETÜL, İşevcan Ertamay Selin (2019). Wine bottle design thinking modelling: An analysis
of local wine brands within Urla vineyard road. 42ND WORLD CONGRESS OF VINE AND WINE, 15,
Doi: 10.1051/bioconf/20191503014
2.
YILMAZ SİNAN,ÖZTÜRK BETÜL,ÖZDEMİR DURMUŞ,EROĞLU AHMET EMİN,ERTAŞ FATMA NİL (2013).
Application of experimental design on determination of aluminum content in saline samples by
adsorptive cathodic stripping voltammetry. Turkish Journal of Chemistry, 37, 316-324., Doi:
10.3906/kim-1204-56
3.
Varga Zsolt,ÖZTÜRK BETÜL,Meppen Manuela,Mayer Klaus,WALLENIUS Maria, Apostolidis Christopf
(2011). Characterization and classification of uranium ore concentrates (yellow cakes) using infrared
spectrometry. Radiochimica Acta, 99(12), 807-813., Doi: 10.1524/ract.2011.1886.
4.
Öztürk, Yalçın, Özdemir (2010). Determination of Olive Oil Adulteration with Vegetable Oils by Near
Infrared Spectroscopy coupled with Multivariate Calibration. Journal of Near Infrared Spectroscopy,
18, 191-201.
5.
Özdemir, Öztürk (2007). Near Infrared Spectroscopic Determination of Olive OilAdulteration with
Sunflower and Corn Oil. Journal of Food and Drug Analysis, 15(1), 40-47.
6.
ÖZTÜRK BETÜL,ÖZDEMİR DURMUŞ (2004). Genetic Multivariate Calibration Methods for Near
Infrared NIR Spectroscopic Determination of Complex Mixtures. Turkish Journal of Chemistry, 28,
497-514.
7.
B. Papers presented at international scientific meetings and published in
proceedings:
Öztürk, Özdemir Determination of Glucose Glutamine Ammonia and Arginine in Aqueous Solution
Using Near Infrared Spectroscopy and Multivariate Calibration Methods. 3rd Aegean Analytical
Chemistry Days (/)(Yayın No:605214)
1.
Yılmaz, Öztürk, Özdemir, Eroğlu, Ertaş Application of Experimental Design on Determination of
Aluminum Content in Saline Samples by Adsorptive Cathodic Stripping Voltammetry. 5th Aegean
Analytical Chemistry Days (Özet Bildiri/)(Yayın No:605116)
2.
ÖZTÜRK BETÜL (2023). Conceptual study on sustainable gastronomy and agriculture. 100th
Anniversary of the Republic Turkey International Ege Agriculture Congress (Özet Bildiri/Sözlü
Sunum)(Yayın No:8630457)
3.
ÖZTÜRK BETÜL, EROĞLU PELİN (2023). GASTRODİPLOMASI KAVRAMI ÜZERİNE BİR ÇALIŞMA:
TÜRK KAHVALTI GÜNÜ ÖRNEĞİ. 7th INTERNATIONAL GASTRONOMY TOURISM STUDIES CONGRESS
(Özet Bildiri/Sözlü Sunum)(Yayın No:8630448)