Berkay Berk
𖡡 IZTECH Department of Food Engineering, Room D201
Gülbahçe 35430 Urla / İzmir
☏ +90 232 750 6920
0000-0001-6479-8400
Mr. Berk’s research studies are oriented around rheological methods, computational fluid dynamics in food processes, heat and mass transfer modelling, instrumental analysis and honey adulteration determination. His PhD study is about linear and non-linear rheology applications on food materials.
Education
Doctor of Philosophy in Food Engineering, 2022 – Present
Izmir Institute of Technology (IzTech), Izmir/Turkey
Master of Science in Food Engineering, 2019 – 2020
Middle East Technical University (METU), Ankara/Turkey
Bachelor of Science in Food Engineering, 2013 – 2019
Middle East Technical University (METU), Ankara/Turkey
Work Experience
Research Assistant, Izmir Institute of Technology, 2022 – Present
Food Engineering Department, Izmir/Turkey
Project Assistant, Middle East Technical University, 2018 – 2020
Food Engineering Department, Ankara/Turkey
Intern, Arcelik Inc., 2018 – 2018
Food R&D Laboratory, Eskisehir/Turkey
Publications
Berk B., Oncu-Glaue, S. & Unluturk, S. (2026). Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy. Food Technology and Biotechnology. https://doi.org/10.17113/ftb.64.02.26.9220
Unluturk, M.S., Berk B. & Unluturk, S. (2026). Automated detection and quantification of honey adulteration using thermal imaging and convolutional neural networks. Engineering Applications of Artificial Intelligence. https://doi.org/10.1016/j.engappai.2025.113690
Cavdaroglu, E., Topcuoglu, M., Kosar, D., Acar, E., Polat, N.Y., Berk B., Cavdaroglu, C. & Yemenicioglu, A. (2026). Harnessing pulse proteins as soy protein substitutes in spreadable cheese analogues: exploring correlations among protein techno-functionality, and cheese textural, rheological and sensory properties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2025.111780
Seyfi-Cankal, Y., Berk, B., Koroglu, E., Yorulmaz, H., Cavdaroglu, E. & Unluturk, S. (2025). Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch Crackers. Akademik Gıda. https://doi.org/10.24323/akademik-gida.1746576
Koroglu, E., Berk, B., Unluturk, S. (2025). Application of fractional calculus-based anomalous diffusion model for drying analysis of large grapes subjected to micro-perforation pretreatment. Heat and Mass Transfer. https://doi.org/10.1007/s00231-025-03563-7
Berk, B., Oncu-Glaue, S., Yildiz-Bayram, O. & Unluturk, S. (2025). Investigating the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread dough. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2025.111180
Cavdaroglu, E., Kayi, H., Budak, Y. B., Berk, B. & Yemenicioglu, A. (2025). Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2024.110712
Berk, B., Seyfi-Cankal, Y., Koroglu, E., Yorulmaz, H., Cavdaroglu, E. & Unluturk, S. (2024). The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2024.133848
Berk, B., Cosar, S., Mazi, B. G. & Oztop, M. H. (2024). Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12834
Berk, B., Sirin, P., & Unluturk, S. (2024). Effect of Partial Replacement of Sucrose with Stevia and Sucralose on the Physicochemical and Structural-Mechanical Properties of Apple Marmalade. GIDA. https://doi.org/10.15237/gida.GD23136
Ozel, B., Berk, B., Uguz, S. S., Grunin, L., & Oztop, M. H. (2024). Correlation of Low Field Nuclear Magnetic Resonance Relaxation with Composition and Glass Transition of Hard Candies. Frontiers in Food Science and Technology. https://doi.org/10.3389/frfst.2024.1263380
Karatas, O., Uyar, R., Berk, B., Oztop, M. H., Marra, F., & Erdogdu, F. (2023). Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance. Innovative Food Science & Emerging Technologies. https://doi.org/10.1016/j.ifset.2023.103345
Berk, B., Cavdaroglu, C., Grunin, L., Ardelean, I., Kruk, D., Mazi, B. G. & Oztop, M. H. (2021), Use of Magic Sandwich Echo and Fast Field Cycling NMR Relaxometry on Honey Adulteration with Corn Syrup. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.11606
Berk, B., Grunin, L., & Oztop, M. H. (2021). A non-conventional TD-NMR approach to monitor honey crystallization and melting. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2020.110292
Presentations
Berk, B. Inanli, G., & Unluturk, S. (2025, May). Upcycling of Kitchen Food Waste: Development of a Lycopene- and Inulin-Rich Soup Powder Formulation using Mixture Design. Oral Presentation at FULLRECO4US Final Conference of COST Action (CA20133). Basel, SWITZERLAND
Berk, B. & Unluturk, S. (2024, May). Rheological Characterization of Gluten-Free Cake Batters and Its Effect on Final Product Quality. Oral Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE (2nd Place in Oral Presentation Category)
Koroglu, E., Berk, B. & Unluturk, S. (2024, May). Effects of Needle Micro-perforation Pretreatment on Drying and Rehydration Kinetics of Blueberry. Poster Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE
Gerceker, O., Berk, B. & Unluturk, S. (2024, May). Comparative Analysis of Phenolic Compounds in Herbal Teas Extracted by Microwave, Ultrasound and Infusion Methods. Oral Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE
Atlayan, E., Yilmaz, S., Berk, B. & Unluturk, S. (2024 May). Mathematical Modeling and Rheological Characterization of Flaxseed Mucilage Extraction Process. Oral Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE (1st Place in Oral Presentation Category)
Yilmaz, S., Atlayan, E., Berk, B. & Unluturk, S. (2024, May). Investigation of the Effect of Using Flaxseed Mucilage Powder on Batter Rheology and Some Quality Characteristics in Gluten-Free Cake Production. Poster Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE (2nd Place in Poster Presentation Category)
Azazi, G., Berk, B. & Unluturk, S. (2024, May). Experimental Investigation and Mathematical Modeling of Microwave Drying Kinetics of Potato Slices Pretreated with Ultrasound-Assisted Osmotic Dehydration. Poster Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE
Guzel, A.N., Berk, B. & Unluturk, S. (2024, May). Statistical Optimization of Foaming and Drying Processes in Foam Drying of Oat Milk Using Soapwort Extract: Part 1 Foaming. Poster Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE
Maakrech, E.M., Berk, B. & Unluturk, S. (2024, May). Investigation of the Effect of Ultrasound-Assisted Osmotic Dehydration and Drying Pretreatments on Microwave Puffing Property of Potato Slices. Poster Presentation at 13th Food Engineering Student Congress. İzmir, TÜRKİYE
Berk, B. (2023, October). Use of Microwave in Food Processing. Oral Presentation at Fiber Optic Sensors and Industrial Applications Workshop 23 Event. İzmir,TÜRKİYE.
Berk, B., & Unluturk, S. (2023, September). Optimization of Continuous Flow Packed Bed Reactor Based on Porosity, Flow Rate and Packed Bed Length Parameters: A Computational Fluid Dynamics Study. Poster Presentation at 1st NAFoST Congress. İzmir, TÜRKİYE
Berk, B., & Öztop, H.M. (2020, February). Understanding Hard Candy Chemistry by Using TD-NMR. Oral Presentation at 3rd EURELAX Workshop Event. Talinn, ESTONIA
Öztop, H.M., & Berk, B. (2020, February). Determination of Crystallization and Adulteration by Using TD- NMR. Oral Presentation at 3rd EURELAX Workshop Event. Talinn, ESTONIA
Berk, B., Kaya, E.C., Köysüren, B., & Zia, M.B. (2019, July). Understanding Salting In and Salting Out Mechanisms of Different Salts on Various Proteins by Using Low Field NMR Relaxometry. Oral Presentation at COST Action Workshop Event. Ankara, TÜRKİYE
Patents
Unluturk, M.S., Unluturk, S., & Berk, B. (2025). A System and Method for Determining the Amount of Adulteration in a Food Product. Turkish Patent Application Number: 2023/017941
Honors/Awards
1st place in 13th Food Engineering Student Congress, 2024
Oral Presentation Category
2nd place in 13th Food Engineering Student Congress, 2024
Oral Presentation Category
2nd place in 13th Food Engineering Student Congress, 2024
Poster Presentation Category
Graduation with Honor Degree from Department of Food Engineering, 2019
Middle East Technical University
1st place in 5th International Food R&D Brokerage Event, 2017
Aegean Exporters’ Associations
Projects
Optimization of Ultrasound-Assisted Extraction and Purified Anthocyanin Encapsulation Processes of Black Elderberry (Sambucus nigra L.): Stability Analysis. (General Directorate of Agricultural Research and Policies, TAGEM T1, Researcher), 2026–2028 (Ongoing)
Design and Prototype Production of a 3D Printing System for Personalized Nutrition Applications Using Centralized Architecture. (Scientific and Technical Research Council of Turkey, TÜBİTAK-MAG, 224M020, PhD Scholar), 2024–2026 (Ongoing)
Real-Time Torque Measurement During Sheeting of Pasta Dough and Its Correlation with Rheological Properties. (Scientific Research Project –2024IYTE-1-0022, PhD Scholar), 2024–2025 (Completed)
Investigation of the Effect of Laser and Needle Micro-Perforation Pretreatments on Drying Time and Some Quality Characteristics of Kavacık Grape. (Scientific and Technical Research Council of Turkey, TÜBİTAK-TOVAG, 223O043, PhD Scholar), 2023–2024 (Completed)
Rapid adulteration screening test in honey. (Yaşar University BAP project, BAP135, Researcher), 2023–2024 (Completed)
TÜBİTAK 2209 Consultancy
Value-Added Product from Industrial Orange Waste: Use of Powders Degraded by Pectic Enzymes and Characterized by Viscosity and Molecular Weight as Thickeners in Ice Cream Production by Yağmur Şahin (TÜBİTAK 2209B 2024 – 1 Call, Ongoing) – Industrial Partner: K.F.C. Gıda
Investigation of the Potential Use of Microwave Heating in the Freeze Concentration of Sour Cherry Juice by Faik Eren Tekinyıldız (TÜBİTAK 2209B 2024 – 1 Call, Ongoing) – Industrial Partner: DÖHLER
Design of a Laboratory-Scale Refractance Window Dryer, Statistical Optimization of Apple Pomace Drying, and Investigation of Its Thickening Potential in Model Food Systems by Elissa Meryem Maakrech (TÜBİTAK 2209B 2024 – 1 Call, Ongoing) – Industrial Partner: K.F.C. Gıda
Statistical Optimization of Foaming and Drying Processes in Foam-Mat Drying of Oat Milk Using Soapwort Extract by Aysel Nur Güzel (TÜBİTAK 2209A 2023 – 2 Call, Completed)
Upcycling Food Waste in the Kitchen: Development of Lycopene and Inulin-Rich Powdered Soup Formulation Using Mixture Design by Gamze İnanlı (TÜBİTAK 2209A 2023 – 2 Call, Completed)
Determining the Anthocyanin Content of Various Red Wines Using Digital Imaging and Multivariate Statistical Analysis and Designing an Imaging Cabinet by Emirhan Atlayan (TÜBİTAK 2209A 2023 – 2 Call, Completed)
Experimental Investigation and Mathematical Modelling of Microwave Drying Kinetics of Potato Slices with Ultrasound Assisted Osmotic Dehydration Pretreatment by Gaye Azazi (TÜBİTAK 2209A 2023 – 1 Call, Completed)
Refreed Journals
Journal of Biological Macromolecules (Elsevier)
Journal of Food Science and Technology (Springer Nature)
Potato Research (Springer Nature)
Journal of the Turkish Chemical Society Section A: Chemistry (DergiPark)
Journal of Food Measurement and Characterization (Springer Nature)