Dr. Betül Öztürk completed her undergraduate studies in Chemistry at the Faculty of Science, Ege University, and received her MSc and PhD degrees from the Graduate School of Engineering and Sciences at İzmir Institute of Technology. She began her academic career as a research assistant at İzmir Institute of Technology and later conducted her postdoctoral research at the JRC Institute for Transuranium Elements in Karlsruhe, Germany.
Dr. Öztürk joined İzmir University of Economics in 2012 and has served as a faculty member in Gastronomy and Culinary Arts since 2014. She previously held administrative roles including Department Chair and Director of the School of Applied Management Sciences between 2015 and 2022.
Integrating her background in chemistry with gastronomy and food studies, her research focuses on food design philosophy, new product development, sensory analysis, culinary culture, and gastronomic history. Her book Ege Otları, addressing the culinary culture of the Aegean and İzmir regions, received the Best Author Award (Encyclopedia Category) at the Gourmand Cookbook Awards 2023.
Dr. Öztürk has published internationally indexed academic work in sustainability, tourism, and creative culture, and contributes to textbooks in gastronomy and tourism education.