1. Introduction

Dr. Tuğba Kök Taş is an Professor at Süleyman Demirel University, specializing in functional food products, food microbiology, and fermentation technology. She has an extensive academic and research background in probiotic and postbiotic formulations, dairy fermentation processes, and microbial interactions in food systems. Her work significantly contributes to the understanding of how fermentation, probiotics, and microbial metabolites influence the nutritional, functional, and sensory properties of food products.

2. Contributions

Dr. Kök Taş has conducted extensive studies on lactic acid bacteria (LAB), fermented dairy products, and the technological applications of probiotics and postbiotics. She has explored the encapsulation of probiotics, their stability under different environmental conditions, and their potential use in functional foods. She has also worked on the role of microbial metabolites in food safety, preservation, and health benefits. Her research emphasizes the production of bioactive compounds during fermentation and their impact on gut health and immune function.

Beyond dairy products, Dr. Kök Taş is also interested in alternative plant-based fermentation systems. With the increasing demand for vegan and plant-based functional foods, she has worked on developing novel fermentation strategies for non-dairy food matrices, optimizing probiotic viability, and ensuring the stability of bioactive compounds in plant-based alternatives. These studies have provided valuable insights for the food industry.

Dr. Kök Taş has published numerous peer-reviewed scientific articles in high-impact journals, book chapters, and conference proceedings. She has been actively involved in national and international academic projects, particularly in functional dairy product development, microbial metabolite profiling, and innovative biotechnological approaches in food science. She is frequently invited as a reviewer and editorial board member for various journals in the field of food microbiology, fermentation, and probiotics.

As an educator, Dr. Kök Taş plays an essential role in mentoring graduate students and young researchers, guiding them in research methodology, experimental design, and scientific writing. She teaches undergraduate and graduate-level courses in food microbiology, fermentation technology, functional foods, and sensory evaluation. She is dedicated to advancing knowledge in her field and inspiring the next generation of scientists to explore the possibilities of microbial biotechnology.

Her current research interests include:

• Postbiotic applications in food systems, exploring how heat-killed probiotics and microbial metabolites can contribute to gut health and immune modulation.
• The stability of probiotic cultures under different processing and storage conditions, aiming to enhance shelf-life and functionality in commercial food products.
• The potential of microbial biotechnology in functional food development, particularly in fermented dairy and plant-based alternatives.
• Investigation of the role of microbial metabolites in improving sensory attributes, antioxidant activity, and antimicrobial properties in fermented foods.

Dr. Kök Taş continues to contribute to the field by collaborating with industry partners, academic institutions, and interdisciplinary research teams to develop innovative solutions for the food industry. Her research not only advances scientific understanding but also has practical implications for enhancing food quality, safety, and human health.