Barbaros Ozer,
Professor
Prof Barbaros Özer earned a B.Sc. and M.Sc. in Dairy Technology from Ankara University. Then he received his Ph.D. degree at The University of Reading School of Food Biosicences. He worked at Munich Technical University and The University of Reading as a visiting researcher. Presently, Professor Özer serves at head of the Department of Dairy Technology, Ankara University.
Professor Özer’s researches focus mainly on the rheological characterization of fermented dairy products, development of probiotic cheese and fermented drinks, novel enzyme applications in cheese manufacturing and starter culture development for yogurt and cheese productions. He has completed 30 research projects supported by various sources including EU, NATO, State Planning Organization, DAAD, Turkish Ministry of Science, Industry and Technology and Turkish Scientific and Research Council. He has over 120 scientific papers published in international peer-review journals, presented in international symposiums/congresses, 18 book chapters and 4 books.
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