Bilge Sayın

Dr. Bilge Sayın is an Assistant Professor in the Department of Gastronomy and Culinary Arts at Ardahan University, Türkiye. She received her BSc degree in Food Engineering from Atatürk University, followed by an MSc degree from Ankara University and a PhD degree in Food Engineering from Atatürk University. Her academic training and professional experience have provided a strong foundation in food science and biotechnology. Dr. Sayın’s research focuses on food biotechnology, bioprocess optimization, food safety, and functional foods, with particular emphasis on the biotechnological valorization of food and agro-industrial wastes. Her studies aim to convert low-cost and residual substrates into value-added bioproducts such as citric acid and single-cell oil, thereby contributing to sustainable production systems and circular bio-economy principles. She has published extensively in peer-reviewed international journals and contributed to scientific books on green chemistry, fermentation technology, and sustainable food processing. Dr. Sayın has also been actively involved in international scientific conferences, serving as a member of the scientific committee, a session chair, and an invited speaker. In addition to her research activities, Dr. Sayın teaches undergraduate and graduate courses in functional foods, fermentation technology, food microbiology, food biotechnology, and the valorization of food-industry waste. Her ongoing research interests include the scale-up of sustainable bioprocesses and the development of innovative biotechnological solutions for food, pharmaceutical, and cosmetic applications.