Berkay Berk

𖡡 IZTECH Department of Food Engineering, Room D201
Gülbahçe 35430 Urla / İzmir

☏ +90 232 750 6920

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Mr. Berk’s research studies are oriented around rheological methods, mathematical modelling of food processes, instrumental analysis and honey adulteration determination. His PhD study is about linear and non-linear rheology applications on food materials.


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


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, 85, 103345.

Berk, B., Grunin, L., & Oztop, M. H. (2021). A non-conventional TD-NMR approach to monitor honey crystallization and melting. Journal of Food Engineering292, 110292.

Berk, B., Cavdaroglu, C., Grunin, L., Ardelean, I., Kruk, D., Mazi, B. G. and Oztop, M. H. (2021), Use of Magic Sandwich Echo and Fast Field Cycling NMR Relaxometry on Honey Adulteration with Corn Syrup. J Sci Food Agric.


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, TURKEY


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