Şebnem Öztürkoğlu Budak

Şebnem Öztürkoğlu Budak was born in Adana, Turkey on March 18th 1978. She received her BSc diploma in Food Engineering from Ankara University (Turkey) in 2001. She obtained her Master of Science Degree in Food Engineering from Middle East Technical University (Turkey) in 2004. In September 2007, she started her PhD in Food Engineering Department of Ankara University (Turkey), and graduated in March 2014. In 2011, she began her second PhD in Utrecht University, and performed her laboratory studies in CBS-KNAW Fungal Biodiversity Center (recently named Westerdijk Biodiversity Center, The Netherlands). She obtained her second PhD degree in September 2016. In September 2010, Dr. Öztürkoğlu Budak joined the Dairy Technology in Faculty of Agriculture in Ankara University, where she contributes the teaching and research program on the dairy technology program. She also continued her research on the molecular biology, molecular fungal physiology and enzyme technology in Westerdijk Biodiversity Center (The Netherlands). Dr. Öztürkoğlu Budak has published more than 20 journal articles, chapters and reviews, 50 abstracts, she have been coordinator or researcher in about 20 projects and has an h-index of 6. Her areas of expertise include fermented dairy products, enzyme technology and dairy microbiology including starter and adjunct cultures.

Publications

Microbial Cultures and Enzymes in Dairy Technology
Microbial Cultures and Enzymes in Dairy Technology
Şebnem Öztürkoğlu Budak, H. Ceren Akal. © 2018. 413 pages.
Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to...
Role of Microbial Cultures and Enzymes During Cheese Production and Ripening
Role of Microbial Cultures and Enzymes During Cheese Production and Ripening
Şebnem Öztürkoğlu Budak, Celalettin Koçak, Peter A. Bron, Ronald P. de Vries. © 2018. 22 pages.
Many different kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and...
Potential Probiotic Microorganisms in Kefir
Potential Probiotic Microorganisms in Kefir
H. Ceren Akal, Şebnem Öztürkoğlu Budak, Atila Yetisemiyen. © 2018. 21 pages.
Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of...