Assist. Prof. Dr at Osmaniye Korkut Ata University, Turkey
Assist. Prof. Dr. Kurban Yasar is an accomplished Assistant Professor in Food Engineering at Osmaniye Korkut Ata University, Türkey. With over two decades of experience in food science, dairy technology, and functional foods, he has become a respected scholar in the field. His research focuses on improving food quality, safety, and processing methods, particularly in dairy and fermented products like Kashar and Ezine cheese . He has authored numerous high-impact journal articles and led various national projects in Turkey. Dr. Yaşar has supervised many graduate theses, emphasizing innovation in traditional food products and dietary improvements. With expertise in proteolysis, sensory evaluation, and functional ingredient use, he bridges scientific rigor with industry relevance . His work contributes significantly to advancing food engineering systems, making him a standout candidate for awards in engineering systems research, sustainability, and smart food technologies .
Professional Profile
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Education
Assist. Prof. Dr. Kurban Yasar holds a Ph.D. in Food Engineering from Çukurova University , where he explored the effects of coagulating enzymes and ripening time on Kashar cheese. He earned his M.Sc. from Trakya University , focusing on the impact of vacuum-packing methods on cheese quality . His undergraduate degree was completed at Atatürk University , where he laid the foundation for his scientific career in food engineering. Throughout his academic path, Dr. Yaşar developed deep expertise in dairy technology, food processing, and biochemistry. His studies consistently emphasized traditional Turkish dairy products, applying scientific rigor to enhance safety, nutrition, and sensory appeal . His strong educational foundation has shaped his long-term contributions to academia, making him a trusted expert in food quality innovation, food microbiology, and processing optimization .
Experience
Assist. Prof. Dr. Kurban Yasar began his academic journey as a Research Assistant at Çanakkale Onsekiz Mart University and Çukurova University. He became an Assistant Professor at Çanakkale Onsekiz Mart University and then joined Osmaniye Korkut Ata University in , where he continues to contribute to teaching and research in Food Engineering . Over his career, he has managed and participated in numerous national and institutional projects, focusing on food quality, dairy fermentation, ice cream innovations, and functional food development Dr. Yaşar is also a prolific mentor, having supervised over ten graduate theses. His expertise in rheology, food texture analysis, and compositional studies has made him a key contributor to food process optimization. Through these roles, he has demonstrated a strong commitment to research excellence and academic leadership, building a legacy of innovation and impactful publications across multiple food systems .
Research Interest
Assist. Prof. Dr. Kurban Yasar research interests lie primarily in dairy technology , food quality optimization , functional ingredients , and traditional Turkish fermented products. He specializes in rheology, proteolysis, and food safety, often applying experimental techniques to improve texture, flavor, and nutritional profiles. His recent work explores reducing sodium content in cheese, incorporating plant-based stabilizers, and enhancing shelf-life of traditional foods without compromising taste . He is also engaged in aflatoxin reduction in peanut oil and enriching ice creams and yogurts with dietary fibers and prebiotics . His multidisciplinary focus blends food chemistry, biochemistry, microbiology, and process engineering, making his research highly applicable in the context of health-focused and sustainable food systems. Dr. Yasar’s deep commitment to advancing science in both industrial and artisanal food production positions him as a vital contributor to engineering systems in food innovation .
Award and Honor
Assist. Prof. Dr. Kurban Yasar is a prominent researcher with multiple recognitions, though many of his contributions have come through national and institutional projects . He served as principal investigator on numerous university-backed studies and received support from TÜBİTAK (The Scientific and Technological Research Council of Turkey) for his innovative food engineering research His project on probiotic yogurt development and aflatoxin mitigation in peanuts have had regional impact . While formal global awards may not yet be documented, his pioneering work in functional dairy products, food safety, and smart ingredient utilization make him an ideal nominee for honors such as the Engineering Systems Scholar Recognition, Smart Systems Innovation Award, or AI in Systems Engineering Award. His leadership in research projects and thesis supervision further reflects his academic excellence, innovation, and dedication to sustainable food engineering practices .
Research Skill
Assist. Prof. Dr. Kurban Yasar possesses a comprehensive set of research skills in food science and engineering . His expertise spans experimental design, sensory evaluation, rheological analysis, proteolysis monitoring, and chemical/microbiological quality control. He excels in dairy fermentation, fat replacement techniques, and product texture optimization . His lab skills include analytical chemistry, food simulation, and stabilizer evaluation in beverages and dairy. Additionally, he applies advanced data analysis for product characterization, including degradation kinetics, flow modeling, and volatile compound identification . Dr. Yaşar is skilled in mentoring graduate students and coordinating interdisciplinary research teams. His experience in grant writing, project management, and academic publishing enhances his leadership profile . With a focus on food safety, clean-label production, and sustainable processing, he demonstrates strong abilities in developing innovative, health-conscious, and consumer-appealing food products. These skills position him as a forward-thinking researcher in engineering systems and food technology .
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