Kübra Bulduk

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Education Information
  • Undergraduate :          Hacettepe University –- Department of Food Engineering   (2011 – 2016)
  • M.Sc :                             Sakarya University – – Department of Food Engineering   (2017 – 2019)
  • Ph.D :                             Ankara University – – Department of Food Engineering (2020 – ongoing)

 

Internships 
  • MSFS 2020 Mod&SimFood School – International School on Modeling and Simulation in Food and Bio Processing (Novi Sad, Serbia, February 03-07, 2020).                                                        Trainee – financially supported by COST Action – CA15118 (Mathematical and computer science methods for food science and industry – FoodMC

 

  • TUBITAK (The Scientific and Technological Research Council of Turkey) -(August 2017,2018) Scholar – “Effect of Packing pH Values on the Crumbliness of Fresh Turkish White Cheese”

 

  • SENPILIC A.Ş., Turkey (August-September 2015)                                                                                      Intern – Gaining experience in meat products production line – Analyzing the microbiological quality criteria of the products.

 

  • AK GIDA ,Turkey (July-August 2014)                                                                                                  Intern – Gaining experience in dairy products production line – Analyzing the chemical quality criteria of the products.

 

Papers 
  • Pamuksuz, T., Bulduk, K. Ozturk, M. (2020). Effect of Packing pH Values on the Crumbliness of Fresh Turkish White Cheese. Journal of Dairy Science, 103(11), 9860-9867. doi:10.3168/jds.2020-18610