Associate Professor Derya ÖZTÜRK

In 2002, she graduated from Gaziosmanpaşa University, Faculty of Agriculture, Department of Agricultural Economics. In 2006, she completed her graduate education in Gaziosmanpaşa University, Graduate School of Science and Technology, Master Program in Agricultural Economics. In 2008, she started to work as lecturer at Balıkesir University Gönen Vocational School. Her Ph.D degree was completed in 2011 in Gaziosmanpaşa University, Institute of Science and Technology, Department of Agricultural Economics. In 2012, she was appointed to Ordu University Ünye Faculty of Economics and Administrative Sciences, Department of Business Administration as a Faculty Member. In 2018, she became Associate Professor in the Department of Production Management in the Department of Business Administration. She is still working as a Associate Professor at Ordu University Faculty of Economics and Administrative Sciences.

Dr. Erhan Sulejmani
Assistant Professor, Faculty of Food Technology and Nutrition, University of Tetova, North Macedonia

Dr. Erhan Sulejmani earned his Doctorate in Technical Sciences in Food Technology from the Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje. His doctoral research, supported by an international TUBITAK-funded project, was conducted at the Department of Food Engineering, İnönü University in Malatya, Turkey, and focused on biochemical and chemical changes during the ripening of hard cheeses.

He holds a Master of Agricultural Sciences in Dairy Technology, also from Ss. Cyril and Methodius University, where he investigated the quality of white brined cheese under varying processing conditions. He completed his undergraduate studies in Veterinary Medicine in 2005.

Since 2006, Dr. Sulejmani has been active in academia, teaching and researching in the fields of dairy and meat processing technologies, food chemistry, and food hygiene. He was appointed Assistant Professor (Docent) in 2016 at the University of Tetova. He has participated in numerous national and international projects and is fluent in English.

His research interests include traditional and functional dairy products, cheese biochemistry, food quality and safety, and innovative food processing methods.

Gordana Manevska-Tasevska is an Associate Professor and a policy analyst at the Department of Economics at the Swedish University of Agricultural Sciences. Her research focuses on the performance of agricultural systems, with particular emphasis on economic and environmental efficiency, competitiveness, sustainability, resilience, innovation, and structural transformation, as well as their interaction with the Common Agricultural Policy.

Miroljub Barać is a full professor at the Faculty of Agriculture, University of Belgrade. He is the author/co-author of over 350 scientific references, two monographs, one textbook and two auxiliary textbooks in the field of food science, food biochemistry. His area of interest is food biochemistry, biochemical transformations during the production of animal and plant products, and bioactive food components.

English, Hindi, Bangla

Professor Mohammad Shafiur Rahman is the author/co-author of over 450 technical articles including more than 160 journal papers and 15 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press, Florida. First editions received the bestseller recognition and the third edition is now released. First edition was translated into Spanish. He was invited to serve as one of the Associate Editors for the Handbook of Food Science, Engineering and Technology, and one of the Editors for the Handbook of Food and Bioprocess Modeling Techniques published by CRC Press, FL. He has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 25 years, and serving in the editorial boards of 10 international journals and book series. He is serving as an Editor-in-Chief for the Journal of Agricultural and Marine Sciences (CAMS), published by Sultan Qaboos University, Oman. In 1998, he has been invited and continued to serve as a Food Science Adviser for the International Foundation for Science, Sweden. He was invited as keynote/plenary speaker more than 15 international conferences in the food science and engineering area. He received the HortResearch Chairman's Award, BRAP Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, Oman National Award 2020. In 2008, Professor Rahman has ranked among the top five Leading Scientists and Engineers of 57 OIC Member Countries in the Agroscience Discipline. In 2020, he was recognized among World Top 2% influential scholars around the World (ranked 107 among 48,454 food science researchers), published by Stanford University, USA.

Since 1995 he has worked at the University of Zagreb firstly as young assistant and nowadays as a permanent full professor. He was head of the Dairy Science Department for six years (2015-2021). He teaches on ten subjects at University of Zagreb. Besides teaching at University of Zagreb, he taught at University of Split and at University of Knin (Croatia), as well as at the University of Mostar (Bosnia and Herzegovina), at the Mehmet Akif Ersoy University, Burdur (Turkey) and at the University of Wisconsin, Madison (USA). His research interests include milk quality, cheese making, cheese ripening and Mediterranean traditional cheeses.
He has been sensory evaluator of cheeses and other dairy products for more than 20 years in Croatia, Bosnia and Herzegovina, Slovenia, and in the 2012, 2014, 2018, 2020, 2022 World Championship Cheese Contest in Madison, USA, as well as in International Food Contest, Herning (Denmark, 2019).
Scientifically and professionally he was educated at IPC Livestock, Oenkerk (Netherlands), at ETH Swiss Federal Institute of Technology Zurich (Swiss) and at the University of Guelph (Canada). He is a member of the Croatian Dairy Union and the Editorial Board of the Scientific Journal Mljekarstvo. He has participated in more than 40 international symposiums and he presented five plenary presentations (twice in China, once in India and twice in Croatia).
As co-author he has published more than 140 scientific and professional papers, as well as five books:
1. Cheesemaking, (2014, Publisher Croatian Dairy Union; in Croatian),
2. Cheesemaking in Theory and Practice, (2015, Publisher: Karlovac University of Applied Science; in Croatian),
3. Croatian cheeses. In: The Oxford Companion to Cheese (2016, Publisher: Oxford University Press),
4. Processing of Sheep Milk. In: Handbook of Milks of Non-Bovine Mammals (Publisher: Wiley Blackwell, 2017),
5. Production of Sheep’s and Goat’s Cheese (2018, Publisher: Croatian Union of Sheep and Goat Breeders; in Croatian).