Dr. Sebnem Ozturkoglu Budak 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 Ph.D. in Food Engineering Department of Ankara University (Turkey) and graduated in March 2014. In 2011, she began her second Ph.D. at Utrecht University and performed her laboratory studies in CBS-KNAW Fungal Biodiversity Center (recently named Westerdijk Biodiversity Center, The Netherlands). She obtained her second Ph.D. degree in September 2016.
Dr. Ozturkoglu Budak joined the Dairy Technology In September 2010 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 CBS-KNAW Fungal Biodiversity Center (The Netherlands). Dr. Ozturkoglu 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.
Dr. Ozturkoglu Budak’s areas of expertise include fermented dairy products, enzyme technology and dairy microbiology including starter and adjunct cultures.
