Dr. Buket Çetiner is a Food Engineer with over two decades of academic and professional experience in food quality, cereal science, and functional food research. She holds a Ph.D. in Food Engineering from Hacettepe University, a Master’s in International Quality Management, and a Bachelor’s degree in Food Engineering from Middle East Technical University.
Her career spans both academia and public sector research. She currently serves as a Researcher at the Ministry of Food and Forestry (Field Crops Central Research Institute), where she has been contributing since 2011. In parallel, she has held part-time lecturer positions at ?stinye and Medipol Universities, delivering courses in food chemistry, quality management, and food safety.
Dr. Çetiner has participated in or led over 20 national and international research projects focused on wheat quality, biofortification, functional cereal products, and dietary fiber. She has authored numerous peer-reviewed articles, book chapters, and conference presentations, particularly on grain nutrition, bioavailability, and food processing technologies.
She is also actively engaged in scientific training and dissemination, having organized and participated in many workshops and symposia. Her expertise includes food safety systems (ISO 22000, 9001), cereal quality assessment, and development of high-fiber, low-glycemic foods.
Her academic and professional contributions position her as a prominent expert in grain science, food quality research, and functional food product development in Turkey and internationally.
Functional, nutritional, and technological aspects of cereal-based/pulse-based products, including phenolic and antioxidant contents, starch properties, glycemic indexes, and mineral bioavailability.
