Çağla MCKENZIE

Having completing her PhD in the field of dried foods at the Department of Food Technology and Biotechnology, University of Bonn, Germany, Dr McKenzie worked professionally in food research (fermentation technologies) and food legislation (food labeling, food additives, nutrition, health and nutrient claims) at various companies in the UK and Germany.  She was awarded the Level 3 Certificate in HACCP for Food Manufacturing from the Royal Society for Public Health, UK.  In spring 2016 she was appointed as an assistant professor at the School of Tourism, Antalya Bilim University.  She gives lectures in the departments of Gastronomy and Culinary Arts and Tourism and Hotel Management. Her main areas of interest include Food Legislation, Food Safety and Sustainability, Traditional Foods and Geographically Indicated Products.