Dr. Sahnur IRMAK
Olive Research Institute
Food Technology Department
?ahnur Irmak, Ph.D. in Food Science and Technology, his research interest areas are on table olive and olive oil processing technology, packaging and storage techniques, food chemistry, food microbiology, table olive and olive oil sensorial analyses, nutrition, functional foods, phenolic compounds, traditional foods and innovation technologies. He is the panelist of Olive Research Institute which IOC recognized tasting panel of olive oil. He is the panelist of Olive Research Institute tasting panel of table olive. His latest work is on the production of natural black olives in little salty brine. Within the framework of the project ARIMNET2, we (Spain, Tunisia and Turkey) carry out research on olive oil of the determination of the value chain. He is a jury membership in International London Table Olive Quality Competition (ITOC). He is working as researcher in the Ministry of Food, Agriculture and Livestock.
Food chemistry and technology, sensory analyses, functuonal foods, table olive and olive oil technology, nutrition and health