KÜBRA TULUK

I have a Ph.D. in Food Engineering. In my academic studies, I have participated in several research projects as a researcher from beginning to end (planning project works, writing project application forms, production of related products, analyzing and evaluating quality characteristics of the final product, writing the final report of the project, writing research articles about the project). I have also published various articles in scientific journals. My main area of specialization is cereal science and technology, mainly comprised of quality characteristics and analyses of cereals and cereal products, milling technology of wheat, the technology of bread-making, production technology of pasta and biscuits, to investigate the functionality of different enzymes used in bakery products. During my academic studies, I gained experience in cereal-based new product development using alternative raw materials, formulating bakery products with different types of enzymes, determination the quality characteristics of final product including instrumental and statistical evaluation of the results. My expertise and extensive research experience in enzyme applications on bakery products align with the role's focus on technical support for bakery enzyme products. Also, my experience working in academic studies allowed me to enhance my creative problem-solving skills and analytical thinking, to improve strong writing skills, and to be a good team member of a work team for succeeding at work.

• 100/2000 Doctorate Scholarship, The scholarship is funded by the Council of Higher Education (YÖK)
• Patent Application, Application No: 2012/03914. 'The production method of gluten-free tarhana' applied to Türk Patent (Turkish Patent and Trademark Office)
• Europe Representative, AACCI-Cereals and Grains Student Association
• University Representative, AACCI-Cereals and Grains Student Association

• Altınel, B., Çetintaş, B., Tuluk, K., Akgün, İ.H., Sargın, S., 2024, Production of laccase enzyme via solid-state fermentation and its application in white and whole meal wheat bread., Cereal Research Communications, 1-14, Research Article
• Öngen Özgen, G., Şahinbaş, D., Düzel, A., Düzdemir, G. E., Altınel, B., Tuluk, K., Sargın, S., 2024, Production of xylanase intended to be used in bread-making: laboratory scale and pilot scale studies., Biocatalysis and Biotransformation, 42, 4, 509-523, Research Article
• Yegin, S., Altınel, B., Tuluk, K., 2024, Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics., Journal of Food Science, 89, 2645-2658, Research Article
• Altınel, B., Tuluk, K., 2021, How to make your bread in your kitchen, Process Your Food in Your Kitchen, Y. Birol Saygı & Ş. Tavman, Detay Publishing, Ankara, 329-358, 978-605-254-493-8, Book chapter
• Altınel, B., Tuluk, K., 2021, Cereals and Pulses, Healthy Kitchen, Y. Birol Saygı, Detay Publishing, Ankara, 396-427, 978-605-254-346-7, Book chapter
• Tuluk, K., Ertaş, N., 2019, The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana., Harran Journal of Agricultural and Food Science, 23, 3, 301-312, Research Article
• Yegin, S., Altinel, B., Tuluk, K., 2018, A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y - 2311 - 1: Effects on dough rheology and bread quality., Food Hydrocolloids, 81, 389-397, Research Article
• Tuluk, K., Tavman, Ş., Altınel, B., Kumcuoğlu, S., Glaue, Ş., 2018, Determination of certain quality characteristics of white bread with okra powder., Tralleis Agricultural Sciences e-Journal, 3, 2, 139-153, Research Article
• Altınel, B., Tuluk, K., 2018, Xylanase inhibitors and their effects in bread-making., Tralleis Agricultural Sciences e-Journal, 3, 2, 66-79, Review
• Tuluk, K., Altınel, B., 2017, The importance of lupin from the standpoint of nutrition, health and food production., Analiz, 35, 10, 36-45, Review

• Production of xylanase enzyme from laboratory scale to pilot scale by recombinant Aspergillus niger (rAB2 (12-1-7)) in submerged fermentation and its use in bread making, V. International Enzyme & Bioprocess Days, 08/01/24, İzmir, Türkiye, Poster Presentation
• Potential of xylanase utilization in gluten free cookie formulations, V. International Enzyme & Bioprocess Days, 08/01/24, İzmir, Türkiye, Poster Presentation
• The use of cassava flour, sorghum flour, and okra seed powder in gluten-free functional bread production, 5th Traditional Foods Symposium, 11/01/22, Bursa, Türkiye, Poster Presentation
• Comparison of geographical indication registration documents of natural olive oils registered in Turkey and the European Union, Yağ Bilimi ve Teknolojisi Derneği (YABITED) IV. Vegetable Oil Congress, 04/01/19, İstanbul, Türkiye, Poster Presentation
• Determination of certain quality characteristics of white bread with okra powder, International Agriculture, Environment and Health Congress (ICAEH), 10/01/18, Aydın, Türkiye, Oral Presentation
• Xylanase inhibitors and their effects in bread-making, International Agriculture, Environment and Health Congress (ICAEH), 10/01/18, Aydın, Türkiye, Oral Presentation
• Determination of certain quality characteristics of white bread substituted with lupin flour, International Agriculture, Environment and Health Congress (ICAEH), 10/01/18, Aydın, Türkiye, Poster Presentation
• The effects of Lactobacillus sanfranciscensis sourdough on the certain quality characteristics of bread, 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, 10/01/18, Zagreb, Croatia, Poster Presentation
• Examination of some quality characteristics of breads produced using different vegetable oils, 10th Food Engineering Congress, 11/01/17, Antalya, Türkiye, Poster Presentation
• Farinographic and extensographic properties of quinoa flour substituted wheat dough, International Conference on Agriculture, Forest, Food Sciences and Technologies, 05/01/17, Nevşehir, Türkiye, Oral Presentation
• The enzyme production and commercialization problems in Türkiye workshop, Bioengineering Department of Ege University, 10/01/18, Türkiye, Certificate of Attendance
• The application of texture analyses training course, DPN Analitik Sistemleri Mühendislik Ltd. Şti., 10/01/18, Ankara, Türkiye, Certificate of Attendance
• C-Class Occupational Safety Specialist, The Ministry of Labor and Social Security, Ankara, Türkiye, 2013
• TS-ISO 9001:2008 - Quality Management Systems Internal Auditor Certificate, EM Mühendislik, Konya, Türkiye, 12/01/09