My Story

I am a Professor of Fisheries Industry Engineering at Canakkale Onsekiz Mart University, with over 15 years of experience bridging technology and seafood science. My research focuses on developing non-destructive, AI-driven methods for evaluating seafood quality, freshness, and authenticity.

My academic journey began at Firat University, where I graduated with the highest GPA among all students in the Faculty of Fisheries. This early achievement fueled my passion for scientific inquiry and set me on a path that would take me across four continents.

International Research

During my post-doctoral research at the University of Auckland, New Zealand (2011-2012), I discovered the transformative potential of computer vision in food quality assessment. Working with Prof. Dr. Murat Balaban, I developed the "Two Image Method" for accurate color analysis - a technique that has since been published in the Journal of Food Engineering and cited by researchers worldwide.

A decade later, I returned to international research at The Ohio State University, USA (2022-2023), where I explored cutting-edge Surface-Enhanced Raman Spectroscopy (SERS) devices for seafood analysis under the mentorship of Prof. Dr. Luis Rodriguez Saona. This experience opened new frontiers in portable, field-deployable quality testing.

Innovation & Impact

In 2024, our patented seafood freshness detection method received the Gold Medal at the International Inventions Fair (ISIF). This non-destructive approach combines sensory indicators with digital analysis, and is currently being developed as part of the TUBITAK SAYEM DENGiZ Project with Migros - one of Turkiye's largest retail chains - to create a real-time fish freshness mobile application.

My recent patent applications also include innovative functional food products: a gluten-free fish patty using fermented chickpea flour, and an enzymatically tenderized fish product designed for individuals with special dietary needs including post-bariatric surgery patients and the elderly.

Science Communication

I believe that science should serve society. As the Scientific Communication Coordinator for the RETHINK BLUE COST Action, I develop strategies to make marine science accessible to broader audiences. My work has been featured on TRT National News, Anadolu Agency, and Milliyet, and I regularly deliver science talks at schools through the TUBITAK Science Talks Program.

"Technology should serve both the fish and the consumer. Our goal is to ensure that every piece of seafood on your table is safe, traceable, and sustainably sourced."

Beyond the Lab

When I'm not in the lab or classroom, you'll find me creating content for my YouTube channel "Dr. Fish", exploring the intersection of food and culture, or working on science communication projects that make complex topics accessible to everyone.

I am also active in editorial service, serving as a Receiving Editor for the Journal of Aquatic Food Product Technology (SCI) and Editorial Board Member of the Journal of Food Measurement and Characterization (Springer, SCI), with over 116 peer reviews recorded in Web of Science.