I currently work as a research assistant in the Department of Nutrition and Dietetics at the Faculty of Health Sciences, Fırat University. My research background encompasses nutrition and dietetics, food safety, food microbiology, and dietary behaviors, with particular attention to the promotion of sustainable and health-oriented eating patterns. I have contributed to several international publications, focusing on topics such as foodborne microorganisms (including Campylobacter spp.), fermented foods (e.g., kombucha), probiotics, gut microbiota, and diet-related health outcomes.
Issues related to sustainability and food systems play a central role in my academic work. I have authored and co-authored scientific book chapters addressing themes such as food safety, food waste, food hygiene, and sustainable nutrition, often from a public health–oriented and systems-based perspective. Through participation in international research initiatives, I seek to further strengthen and broaden my contributions in this area.
My research experience includes both experimental laboratory studies, particularly in food microbiology, and field-based research, involving anthropometric assessments, dietary intake evaluation, and survey-based data collection and analysis.

The department is supported by a range of dedicated teaching and research laboratories, such as facilities for nutrition fundamentals, biochemistry, anthropometry, and food analysis, which enable both applied research activities and practice-oriented education. Research within the department is characterized by a multidisciplinary approach, integrating areas including nutritional assessment, dietetic interventions, food safety, food systems, community-based nutrition, and public health. Through international collaboration, and scholarly dissemination, the department aims to contribute to population health improvement while strengthening its visibility and impact at both national and international levels.