“Hayatta en hakiki mürşit ilimdir.”The truest guide in life is science.Mustafa Kemal Atatürk (1881–1938)Founder of the Republic of Türkiye
“Düşünmeye vakit ayır, düşünce güç için kaynaktır.”Take time to think; thought is the source of power.İzzet Baysal (1907–2000)Founder of Bolu Abant İzzet Baysal University
Nursel SÖYLEMEZ MİLLİ
ResearcherLecturer, PhDFood EngineeringFood Safety
Director · BETUMScientific, Industrial and Technological Application and Research Center
Director · YENİGIDAMInnovative Food Technologies Development Application and Research Center
Bolu Abant İzzet Baysal University, Bolu, Türkiye
Research is focused on food safety and authenticity, with particular emphasis on meat science and processing-induced chemical hazards in meat products. Current work combines MALDI-TOF mass spectrometry, molecular methods such as droplet digital PCR, and gas sensor arrays with machine learning for the rapid detection of food spoilage, adulteration and meat species.
Research Interests
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Artificial Intelligence in Food Safety: From Data to Risk-Based Decision Making
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Sensor-Based Detection of Food Adulteration: Electronic Noses and Gas Sensor Arrays
Food adulteration, defined as the intentional substitution, dilution or misrepresentation of food products for economic gain, threatens consumer health, trust and fair trade. High-value products such as honey, olive oil, meat, spices, milk and alcoholic beverages are particularly vulnerable. Reference methods including chromatography, mass spectrometry and DNA-based techniques provide high accuracy, but they generally require expensive instruments, trained personnel and time-consuming sample preparation. Sensor-based systems are therefore being investigated as rapid, low-cost and portable screening alternatives.