Assoc. Prof. Dr. Bengunur Corapci | Nanobiotechnology | Best Researcher Award
Associate Professor at Sinop University | Turkey
Bengünur Çorapcı is an Associate Professor at Sinop University’s Faculty of Fisheries, Department of Fishing and Processing Technology of Aquatic Products, specializing in fish processing technology. With a distinguished career dedicated to advancing seafood preservation, quality assessment, and innovative processing methods, she has made substantial contributions to the field through research, patents, publications, and academic leadership. Her expertise spans nanoemulsion technology, sous-vide methods, lyophilization, and quality evaluation of aquatic products, combining scientific rigor with practical applications to improve food safety, shelf-life, and consumer acceptability.
Profile
Scopus | Orcid
Education
Bengünur Çorapcı completed her Bachelor’s degree in Aquatic Products from Ondokuz Mayıs University, followed by a second Bachelor’s in Business Administration from Anadolu University through open education. She earned her Master’s degree in Fishing and Processing Technology of Aquatic Products from Sinop University , with a thesis on the quality criteria of rainbow trout stored under modified atmosphere packaging. She later obtained her PhD from Sinop University’s Institute of Science in the same field, focusing on the applicability and quality effects of freeze-drying technology on minced trout.
Experience
Her academic career began as a research assistant at Sinop University, where she contributed to teaching and research until her promotion to Assistant Professor. She became Associate Professor. Over the years, she has actively participated in national scientific projects investigating novel preservation and processing technologies, such as the use of microbial transglutaminase in seafood, nanoemulsion applications, innovative cooking techniques, and pH-sensitive smart labels for freshness monitoring. She has held various administrative roles, including Farabi Coordinator and member of the Faculty’s Internal Evaluation Commission. Her commitment to education extends to teaching undergraduate and graduate courses in biochemistry and nanotechnology in aquaculture products.
Research Interest
Her research interests encompass fish and seafood preservation, lyophilization, modified atmosphere packaging, nanoemulsions, enzymatic restructuring of fish meat, and the application of natural additives to enhance product quality and safety. She also focuses on developing innovative, sustainable seafood products that meet modern consumer demands, integrating biochemical, sensory, and microbiological evaluations. Additionally, she explores the valorization of fish by-products, smart packaging technologies, and advanced cooking techniques that retain nutritional value while improving sensory appeal.
Award
Bengünur Çorapcı has been recognized with multiple institutional and national awards for her contributions to science and academia. These include the TÜBİTAK International Scientific Publications Incentive Award and Sinop University’s Contribution to Institutional Operations and Activities Awards. She also received accolades for academic competitions, such as the university’s poetry contest on the Independence March and Mehmet Akif Ersoy.
Publication Top Notes
Title- Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage
European Journal of Lipid Science and Technology –
Year: 2025
Title- Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled
Storage Food Science and Nutrition –
Year: 2025
Title- Effects of Lemon Oil-Based Nanoemulsion on Sensory and Microbiological Quality of Vacuum Packed Raw Versus Steam Cooked Trout Stored at +4°C
Journal of Food Science and Technology –
Year: 2025
Title- Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout Journal of Culinary
Science & Technology –
Year: 2025
Title- Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case Study on Black Sea Large Rainbow Trout and Norwegian Salmon
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca – Food Science and Technology –
Year: 2024
Title- A Preliminary Study on the Meat Yield, Nutritional Composition, Lipid Quality Indices, and Mineral and Heavy Metal Contents of Annular Seabream Caught in the
Black Sea Sinop Üniversitesi Fen Bilimleri Dergisi –
Year: 2024
Title: A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of
Squid Mantle Food and Bioprocess Technology –
Year: 2024
Conclusion
Through her academic journey, Bengünur Çorapcı has established herself as a prominent figure in fish processing technology, combining innovative research with applied solutions for the seafood industry. Her work bridges the gap between scientific research and industrial practice, aiming to enhance food safety, nutritional value, and consumer satisfaction. With a strong foundation in experimental techniques and interdisciplinary collaboration, she continues to contribute to the advancement of aquatic food science while mentoring the next generation of researchers and industry professionals.