Journal Boards
EDITOR
Assoc. Editor
EDITORIAL BOARD
Türkiye
Türkiye
Dr. İsmail Hakkı Tekiner, Asst. Prof., received a B.Sc. degree in chemical engineering and a Ph.D. in food engineering. He stayed at the Ansbach University of Applied Sciences, Ansbach, Germany as guest lecturer and researcher from September 2022 to July 2023. He currently works as an academic in Istanbul, Türkiye. His philosophical underpinnings are based on innovative multi-disciplinary partnerships and novel research topics through exploratory strategies. His primary interests mainly cover food safety and sustainability, food and nutrition, food microbiology and food chemistry. He has refereed international publications on climate change, antibiotic resistance, food allergenicity, and health effects of natural biomolecules on human health, as well as editorial and professional memberships in national and international scientific societies and journals, including the International Global Harmonization Initiative (GHI). Working with international research groups is a matter of course for Dr. Tekiner. He has been involved in international projects related to food safety, sustainability and public health as a researcher and project coordinator, including the Turkish-German Scientific Co-operation Programme (INTENC) and EU Horizon 2020 Era-net FOS/SUSFOOD2 “IPSUS-Climate smart food innovation using plant and seaweed proteins from upcycled sources” in progress. He also completed two projects funded by the Turkish Scientific and Research Foundation 2237-A Programme and research projects funded by Turkish Universities’ research programmes (BAP), respectively. Dr. Tekiner supervised master theses on his primary fields of interest.
Scientific Board
Türkiye
Web
He graduated from Mengen Anatolian Culinary Vocational High School, in 2004. Then, he has completed Home Economics and Nutrition Education degree program, and the Arabic Language and Literature minor program in 2008. He got master degree in 2010 with "Adaptation of Kitabüt Tabbahin Which is An Ottoman Cook Book (Manuscript) to Our Age" thesis. In 2018, he completed his PhD with the thesis titled “The Classical and Modernized Ottoman Cuisine and Adaptation to The Present”.
He has gone to various countries for different purposes; has worked at various restaurants and hotels. He took part in academic and popular studies on food and beverage. Currently he works as an assoc. prof. dr. in cookery program at Anadolu University, Eskişehir, TURKEY. Güldemir, who is married, teaches courses such as Ottoman Cuisine, Culinary History and Culture, Creative Kitchen Practices and Food Writing at associate and undergraduate levels. He is interested in history of cuisine, food and culture, food and beverage, photography, blog writing, theatre, miniature and swimming.
English editor
