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. My expertise encompasses food processing, microbial ecology of food systems, and the functional properties of foods, areas that are fundamental to advancing food innovation, safety, and sustainability.
My research focuses on understanding how food composition, processing, and storage conditions influence microbial dynamics and interactions within food matrices. This work aims to enhance food safety, reduce waste, and support the development of innovative, functional products. In addition to conventional food systems, I investigate the microbial ecology of unconventional substrates such as black soldier fly larvae, contributing to knowledge on circular food production and sustainable protein sources.
A major stream of my research centres on legumes, particularly faba bean (Vicia faba), as a sustainable and high-protein ingredient for plant-based food innovation. I lead multidisciplinary projects exploring the nutritional composition, functionality, and sensory properties of faba bean–based dairy alternatives, including milk and yoghurt formulations. These studies integrate compositional analysis, processing optimisation, and microbial fermentation to improve quality, functionality, and consumer appeal. Complementing this, I am investigating the valorisation of faba bean processing by-products, especially hulls, for their fibre and arabinoxylan content, contributing to a circular, waste-minimising agri-food system.
In parallel, I lead research on probiotic dairy innovation using buffalo milk as a functional carrier matrix. Through metagenomic and functional profiling of buffalo milk microbiota, this work provides new insights into microbial ecology, probiotic potential, and product development opportunities in functional dairy systems. I also explore novel aquatic plants such as duckweed for their nutritional and ecological potential to diversify sustainable food resources.
Another important aspect of my work focuses on food virology and microbial risk assessment, particularly in relation to the safety of fresh produce. I have contributed to the development of thermal inactivation models for foodborne viruses and designed risk-based decision-support systems now adopted by industry and regulatory bodies to enhance food safety management.
My expertise in predictive microbiology, microbial modelling, and process optimisation has led to the development of practical tools that assist industry in predicting shelf life and improving production efficiency. My work also includes the study of texture, rheology, and functional food properties that determine product quality and consumer acceptance.
As an educator and mentor, I supervise PhD, Master’s, and Honours students across diverse research areas, nurturing their scientific curiosity and guiding them toward independent, impactful research. I am committed to shaping the next generation of food scientists who will contribute to building a safer, healthier, and more sustainable global food system.
Overall, my research integrates food microbiology, engineering, and sustainability to strengthen the resilience of food systems, ranging from plant-based and probiotic dairy innovations to sustainable protein sources like faba bean and duckweed, advancing both scientific knowledge and real-world application in food innovation and safety.

I am a food microbiologist and food engineer, serving as a Senior Lecturer at The University of Adelaide. My expertise lies in food processing, microbial ecology of food systems, and the functional properties of foods, with a strong focus on sustainable food innovation and product development.

My research program investigates how food composition, processing, and storage conditions influence microbial activity, diversity, and functionality. By understanding the ecological interactions within food systems, my work aims to mitigate foodborne illness, extend shelf life, and enhance product quality and safety. Beyond traditional foods, my research explores unconventional ecosystems, including the microbial ecology of black soldier fly larvae, to inform sustainable protein production and waste valorisation.

A key component of my current research focuses on legume-based innovation, particularly faba bean (Vicia faba) as a source of plant-based proteins, starch, and dietary fibre. I lead multidisciplinary projects on faba bean milk and yoghurt alternatives, examining their nutritional composition, physicochemical behaviour, fermentation potential, and sensory attributes. This work also investigates strategies to valorise processing by-products such as hulls through extraction of arabinoxylans and feruloylated polysaccharides, contributing to circular and sustainable agri-food systems.

Complementing this, I lead research on probiotic dairy innovations using buffalo milk, with emphasis on its unique microbiota, functional properties, and suitability as a carrier for probiotic cultures. Through metagenomic profiling and functional characterisation, this work provides novel insights into buffalo milk microbial ecology and its potential to underpin the next generation of functional fermented dairy products.

My interests also extend to novel and underutilised aquatic plants such as duckweed, which I study for their nutritional and ecological potential in diversifying food systems. By integrating microbiological, biochemical, and engineering perspectives, this research explores duckweed’s role as a sustainable protein source and its contribution to low-impact food production systems.

Another major research strand in my portfolio concerns food virology and quantitative microbial risk assessment, especially in the fresh produce sector. I have contributed to developing thermal inactivation models for key foodborne viruses and risk-based decision-support systems now recognised by industry and regulatory stakeholders to improve food safety practices.

My technical expertise encompasses predictive microbiology, risk modelling, texture and rheological analysis, and the use of advanced analytical tools to characterise food structure–function relationships. I have also contributed to developing software-based predictive tools for industry applications, facilitating shelf-life prediction and process optimisation.

As an educator and mentor, I supervise PhD, Master’s, and Honours students across diverse areas of food science and microbiology, fostering analytical thinking and applied research skills. I take pride in guiding the next generation of scientists toward impactful, multidisciplinary research that addresses global food security and sustainability challenges.

Overall, my research integrates microbial ecology, food engineering, and sustainability principles to enhance the safety, functionality, and resilience of modern food systems—ranging from legume-based dairy alternatives and buffalo milk probiotics to novel plant resources like duckweed—contributing to a healthier and more sustainable food future.

  • 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 core courses across both undergraduate and postgraduate programs. My teaching integrates theoretical foundations with practical and industry-relevant applications, preparing students to address contemporary challenges in food safety, quality, and innovation.

The courses I currently coordinate and teach include:

Food Microbiology (Level II – FOOD SC 2502WT / 7502WT), offered to both undergraduate and postgraduate students. This course examines the complex microbial ecology of food systems, highlighting the roles of microorganisms in spoilage, fermentation, foodborne illness, and preservation. Students engage in laboratory-based investigations to develop their practical microbiological skills and understanding of food safety systems.

Food Quality and Regulation (Level II – FOOD SC 2505WT / 7205WT), offered to both undergraduate and postgraduate students. The course provides a comprehensive overview of food quality assurance, safety management, and regulatory frameworks that govern the global food industry. Students explore topics such as HACCP, GMP, risk assessment, and food fraud prevention through case studies and applied assessments.

Innovations in Food Processing (Postgraduate – FOOD SC 7031WT), designed for postgraduate students, explores cutting-edge processing technologies including high-pressure processing, cold plasma, advanced drying systems, and biopreservation. The course emphasizes sustainable processing and innovation-led product development.

Food Processing, Preservation and Packaging (Level III – FOOD SC 3580WT), a capstone course for senior undergraduates, focuses on the scientific and engineering principles of food processing and preservation. Students learn how processing parameters influence product quality and safety, and how packaging design contributes to shelf-life extension and sustainability.

My teaching philosophy centres on fostering inquiry-based learning, scientific curiosity, and problem-solving skills. By integrating hands-on laboratory sessions, case-based projects, and industry-aligned scenarios, I aim to bridge the gap between science and practice, empowering students to contribute to the advancement of safe, high-quality, and sustainable food systems.

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 Microbiology (Level II), a core course offered in the first semester at the College of Food Science.
  • Food Chemistry (Level II), another core course offered in the second semester at the College of Food Science.
  • 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 centres on fostering inquiry-based learning, scientific curiosity, and problem-solving skills. By integrating hands-on laboratory sessions, case-based projects, and industry-aligned scenarios, I aim to bridge the gap between science and practice, empowering students to contribute to the advancement of safe, high-quality, and sustainable food systems.

  • 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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