Assoc. Prof. Dr. Suleyman Gokmen | Food Processing | Innovative Preservation Technologies Award
Associate Professor | Karamanoglu Mehmetbey University | Turkey
Assoc. Prof. Dr. Suleyman Gokmen is a dedicated scholar in the field of Food Science and Technology, whose academic journey culminated in advanced studies in Food Science and Engineering, building upon his earlier qualifications. He currently serves as an Associate Professor, contributing significantly to both teaching and research at his institution. His professional experience involves extensive work in food technology and engineering, focusing on applied research to improve food quality, safety, and preservation. Assoc. Prof. Dr. Suleyman Gokmen’s core research interests revolve around Basic Processes in Foods, Traditional Foods, Food Safety, and Food Radiation, with a particular focus on the preservation and functional properties of various food products. His research skills are particularly strong in Controlled Release, Microencapsulation, and Encapsulation techniques, as evidenced by his body of work. While the specific names of his awards and honors are not immediately detailed, his consistent publication record and ongoing research activity demonstrate his highly regarded status and continuous contribution to the food science community. Through rigorous study and application of scientific principles, Assoc. Prof. Dr. Suleyman Gokmen continues to be a valuable asset to his field, driving innovation in food processing and safety standards.
Featured Publications:
Gokmen, S., Kocabas, A., Savran, I., Sayaslan, A., Aydin, M. F., & Yetim, H. (2019). Effect of infrared, ultraviolet-C radiations and vacuum drying on certain chemical and microbial characteristics of stuffed pasta (Manti). Journal of Agricultural Sciences, 25, 100–107.
Nuran, E., & Gokmen, S. (2018). Determination of the ingredients and production steps of traditional Lid Pastry (Kapak Boregi) of the district of Guzelyurt, Aksaray province. International Journal of Scientific and Technological Research, 4, 563–571.
Gokmen, S., Sayaslan, A., & Caglar, A. (2016). Effects of different drying methods of Manti on Hydroxymethyl Furfural (HMF) formation and sensory quality. Cumhuriyet Science Journal, 37, 176–186.
Gokmen, S., Aydin, M. F., Kocabas, A., Sayaslan, A., Yetim, H., & Caglar, A. (2015). A study on quality criteria of commercial stuffed pasta (manti), as traditional food. International Food Research Journal, 5, 1150–1162.
Aydin, M. F., Gokmen, S., Koc, S., Adiguzel, E., & Kocaman, H. (2015). Evaluation the knowledge levels regarding hydatid cyst among butchers in Karaman province of Turkey. Van Veterinary Journal, 26, 147–150.
Gokmen, S. (2025). Extending The Shelf Life of Stuffed Pasta (Manti) Using Cold Smoking for Different Times.
Erdem, N., Yetim, H., & Gökmen, S. (2025). Kombucha Fermente İçeceğinin Fonksiyonel Özellikleri Ve İslâm Fıkhı Açısından Değerlendirilmesi.