Hayriye Bozkurt Cekmer

Dr Hayriye Bozkurt Cekmer

Senior Lecturer

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

Eligible to supervise Masters and PhD - email supervisor to discuss availability.

I am a food microbiologist and food engineer, serving as a Senior Lecturer at The University of Adelaide and an Adjunct Senior Researcher at the University of Tasmania. My areas of expertise encompass food processing, microbial ecology of food systems, and the functional properties of foods, all of which are vital for advancing food innovation and product development.

My research is multifaceted, focusing not only on how food composition and storage conditions influence the activities and reactions of microbial populations but also on studying the microbial ecology of unique systems like black fly larvae. These insights are key to mitigating foodborne illnesses, minimizing food wastage, and creating safer and more sustainable food systems.

Another significant dimension of my research extends into food virology and risk assessment, with a particular emphasis on the safety of fresh produce. I have made substantial contributions to the study of thermal inactivation kinetics of foodborne viruses and developed innovative inactivation models for these pathogens. In parallel, I've applied my expertise in risk assessment to devise risk-based decision-support systems that are specifically tailored for the fresh produce industry. These systems are now recognized and utilized by various stakeholders, including food industry professionals and governmental bodies, thereby significantly improving food safety standards.

As a food engineer and microbiologist, my knowledge is instrumental in product development, where I focus on optimizing processes to ensure food safety, quality, and sustainability. My research also delves into the functional properties of food, investigating aspects like texture and rheology that significantly influence food quality and consumer acceptance.

My skills in predictive modeling and software development have enabled the development of practical tools for the industry, enhancing the predictability of shelf life and the efficiency of product development processes. I've also dedicated part of my research to the development of plant-based protein alternatives, contributing towards functional and nutritional improvements in our food systems.

In my role as a mentor, I guide PhD and Honours students, nurturing their talent and stimulating their intellectual curiosity. My dedication to shaping the future of science and fostering a passion for research in the next generation positions me as a valuable asset within the broader research community.

Overall, my work is dedicated to making significant contributions to the safety and sustainability of our food systems. I continuously strive to advance food innovation, minimize foodborne illnesses, and reduce food wastage through my research.

I am a food microbiologist and food engineer, serving as a Senior Lecturer at The University of Adelaide and an Adjunct Senior Researcher at the University of Tasmania. My areas of expertise encompass food processing, microbial ecology of food systems, and the functional properties of foods, all of which are vital for advancing food innovation and product development.

My research is multifaceted, focusing not only on how food composition and storage conditions influence the activities and reactions of microbial populations but also on studying the microbial ecology of unique systems like black fly larvae. These insights are key to mitigating foodborne illnesses, minimizing food wastage, and creating safer and more sustainable food systems.

Another significant dimension of my research extends into food virology and risk assessment, with a particular emphasis on the safety of fresh produce. I have made substantial contributions to the study of thermal inactivation kinetics of foodborne viruses and developed innovative inactivation models for these pathogens. In parallel, I've applied my expertise in risk assessment to devise risk-based decision-support systems that are specifically tailored for the fresh produce industry. These systems are now recognized and utilized by various stakeholders, including food industry professionals and governmental bodies, thereby significantly improving food safety standards.

As a food engineer and microbiologist, my knowledge is instrumental in product development, where I focus on optimizing processes to ensure food safety, quality, and sustainability. My research also delves into the functional properties of food, investigating aspects like texture and rheology that significantly influence food quality and consumer acceptance.

My skills in predictive modeling and software development have enabled the development of practical tools for the industry, enhancing the predictability of shelf life and the efficiency of product development processes. I've also dedicated part of my research to the development of plant-based protein alternatives, contributing towards functional and nutritional improvements in our food systems.

In my role as a mentor, I guide PhD and Honours students, nurturing their talent and stimulating their intellectual curiosity. My dedication to shaping the future of science and fostering a passion for research in the next generation positions me as a valuable asset within the broader research community.

Overall, my work is dedicated to making significant contributions to the safety and sustainability of our food systems. I continuously strive to advance food innovation, minimize foodborne illnesses, and reduce food wastage through my research.

  • Appointments
    Date Position Institution name
    2021 - ongoing Adjunct Senior Researcher University of Tasmania
    2021 - ongoing Senior Lecturer University of Adelaide
    2017 - 2021 Postdoctoral Research associate University of Sydney
    2014 - 2016 Postdoctoral Research Associate University of Tennessee-Knoxville
    2011 - 2014 Graduate Research/Teaching Assistant University of Tennessee-Knoxville

  • Awards and Achievements
    Date Type Title Institution Name Country Amount
    2011 Scholarship Fulbright Scholarship Doctoral Student Program University of Tennessee-Knoxville United States -
    2009 Award The Scientific and Technological Research Council of Turkey The Scientific and Technological Research Council of Turkey Turkey -
    2009 Award Scientific Research Encouragement Award The Scientific and Technological Research Council of Turkey Turkey -
    2006 Scholarship Erasmus Student Exchange Program Scholarship Universidade Catolica Portuguesa Escola Superior de Biotecnologia-Porto Portugal -
    2005 Scholarship Internship L’Institut National de la Recherche Agronomique France -

  • Language Competencies
    Language Competency
    English Can read, write, speak, understand spoken and peer review
    French Can read, speak and understand spoken
    Turkish Can read, write, speak, understand spoken and peer review

  • Education
    Date Institution name Country Title
    2011 - 2014 University of Tennessee at Knoxville United States PhD
    2007 - 2009 Ege University Turkey Msc
    2002 - 2007 Ege University Turkey BSc

  • Research Interests
    Bacteriology Food Engineering Food Packaging, Preservation and Safety Food Processing Food Science Microbial Ecology Microbiology

As a Senior Lecturer at the University of Adelaide, I apply my expertise in food science and technology through the coordination and delivery of several key courses. These courses, integral to the Bachelor of Food and Nutrition Science program, are designed to provide students with a robust practical knowledge base and a comprehensive understanding of theoretical principles in food science.

The courses I coordinate include:

  • Food Preservation and Packaging (Level III - FOOD SC 3530 WT)', a core course offered in the first semester. This course allows students to explore various methods of food preservation and understand the role of packaging in maintaining food quality and safety.
  • Food Processing and Technology (Level III - FOOD SC 3503 WT), core course offered in the second semester. Here, students learn about the latest advancements in food processing techniques and how technology is integral to the modern food industry.
  • Food Microbiology (Level II - FOOD SC 2502 WT), a core course also offered in the second semester. This course delves into the intricate microbial world of food systems, highlighting the role of microbes in food spoilage, preservation, fermentation, and foodborne illnesses.

In addition, I have had the unique opportunity to co-develop several courses with Haide College. These courses aim to broaden students' understanding of the scientific and regulatory aspects of the food industry. These include:

  • Food Chemistry (Level II)', a core course offered in the second semester at the College of Food Science. I
  • Food Quality & Regulation (Level II), another core course offered in the second semester at the College of Food Science. 
  • Food Preservation and Packaging (Level III), a core course offered in the first semester at the College of Food Science. 

My teaching philosophy is centered on providing students with a firm grounding in the principles of food science, while simultaneously highlighting the exciting advancements and opportunities in this dynamic field."

  • Current Higher Degree by Research Supervision (University of Adelaide)
    Date Role Research Topic Program Degree Type Student Load Student Name
    2024 Principal Supervisor Development of Novel Probiotic Dairy Foods and Risk Assessment Doctor of Philosophy Doctorate Full Time Ms Mst Umme Habiba
    2024 Co-Supervisor Storage communication conventions and regulatory requirements for food waste reduction Doctor of Philosophy Doctorate Full Time Miss Jia En Sit
    2023 Co-Supervisor Extraction and Characterisation of Pectin from Faba Bean Hulls and its Food Applications Master of Philosophy Master Full Time Miss Matilda Rose Cormack
    2023 Principal Supervisor Evaluation of the Genetic Diversity in Protein and Nutritional Composition of Australian Faba Bean Varieties. Master of Philosophy Master Full Time Miss Olivia Grace Cormack
    2022 Principal Supervisor Effects of Extraction and Starch Modification on Nutrient Composition and Physicochemical Properties of Faba bean-based Dairy Alternatives Doctor of Philosophy Doctorate Full Time Mr Olaide Akinwunmi Akintayo
    2022 Co-Supervisor Processing duckweed into an ingredient for use in novel foods and beverages Doctor of Philosophy Doctorate Full Time Mr Chigozie Emmanuel Ofoedu

  • Other Supervision Activities
    Date Role Research Topic Location Program Supervision Type Student Load Student Name
    2020 - ongoing Co-Supervisor Comparative assessment of food safety culture amongst different sites within an Australian packaged salad company University of Sydney - Honours - Nicole Goh
    2017 - ongoing Co-Supervisor Microbial Risk Assessment for Apples University of Tasmania - Doctorate - Elizabeth Frankish
    2017 - ongoing Co-Supervisor Microbial food safety in the distribution of fresh produce in Australia University of Sydney - Doctorate - Ingrid Zamora
    2017 - ongoing Co-Supervisor Risk assessment of apples in New Zealand University of Sydney - Doctorate - Agam Nangul
    2017 - ongoing Co-Supervisor Identifying risks associated with organic soil amendments: microbial contamination in compost and manure amendments University of Sydney - Doctorate - Dao Tran
  • Position: Senior Lecturer
  • Phone: 83138054
  • Email: hayriye.bozkurt@adelaide.edu.au
  • Campus: Waite
  • Building: Charles Hawker
  • Org Unit: School of Agriculture, Food and Wine
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