Work experience

  • Central Fisheries Research Insitute (SUMAE)

  • Trabzon, Turkey

Researcher

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  1. Focus on improving the sustainability and efficiency of fish and seafood production through innovative processing and waste valorization strategies.
  2. Expertise in natural antioxidants, edible coatings, active packaging, and novel processing techniques to extend shelf life and maintain quality of aquatic foods.
  3. Development of microencapsulated functional ingredients (e.g., fish oil) using natural biopolymers and plant extracts for improved stability and application in food products.
  4. Research on converting fish and seafood processing by-products into high-value compounds such as protein hydrolysates, gelatin, enzymes, and bioactive materials.
  5. Active participation in national and international scientific projects, contributing to knowledge transfer and innovation in food engineering and aquaculture.
  6. Experience in leading funded research projects, mentoring researchers, and coordinating multi-institutional collaborations.


  • Central Fisheries Research Insitute (SUMAE)

  • Trabzon, Turkey

Technical Deputy Director

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  1. Support the technical management and coordination of research projects in aquaculture, fish health, breeding, and sustainable fisheries in line with national priorities.
  2. Oversee laboratory, hatchery, and field operations to ensure scientific accuracy, equipment efficiency, and compliance with institutional and environmental standards.
  3. Coordinate collaboration between research teams, government agencies, and local stakeholders to promote technology transfer and innovation in aquaculture practices.
  4. Contribute to project planning, budget monitoring, reporting, and implementation of national and regional initiatives.


  • Vezirköprü Agricultural Directorate

  • Samsun, Turkey

Food safety inspector

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  1. onduct routine inspections of food production facilities and restaurants to ensure compliance with food safety laws and hygiene regulations.
  2. Evaluate sanitation practices, storage conditions, labeling, and handling procedures during on-site audits.
  3. Identify violations, issue corrective action recommendations, and follow up on compliance.
  4. Prepare official inspection reports and documentation for regulatory authorities.


  • Takışoğlu Dairy Products Inc.

  • Samsun, Turkey

Food production engineer

  1. Perform physical, chemical, and microbiological analyses of incoming milk to ensure compliance with quality and safety standards.
  2. Record and report test results accurately and promptly for batch release or rejection decisions.
  3. Monitor hygiene and storage conditions of raw milk upon arrival and during sampling.
  4. Collaborate with the production and QA teams to maintain consistent raw material quality and support process improvements.


Education and training

Ondokuz Mayıs University

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  • MSc

  • Samsun, Turkey

Çukurova University

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  • PhD

  • Adana, Turkey

Samsun Directorate of Agriculture

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  • ISO-9001:2000

  • Samsun, Turkey

Samsun Directorate of Agriculture

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  • ISO 17020(=EN 45004

  • Samsun, Turkey

ISODEM

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  • ISO 9001: 2000 Quality Management System

  • Samsun, Turkey

Samsun Directorate of Agriculture

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  • Official Controls of Genetically Modified Foods and Feeds

  • Samsun, Turkey

Ankara Food Control Lab.

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  • Fatty Acid Analysis

  • Field(s) of study: Inter-disciplinary programmes and qualifications involving agriculture, forestry, fisheries and veterinary

TCD Company

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  • EU Grant Funds and Project Cycle Management

  • Field(s) of study: Business, administration and law

Trabzon Governorship

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  • What is EU and EU's Effects on Daily Life

  • Field(s) of study: Business, administration and law

DOKA

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  • R Statistical Software Program

  • Turkey
  • Field(s) of study: Natural sciences, mathematics and statistics

TUBİTAK

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  • Editor and Writer Seminar

  • Turkey
  • Field(s) of study: Social sciences, journalism and information

IAMZ-CIHEAM

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  • Use of Biosensors for Food Safety and Quality Control

  • Spain
  • Field(s) of study: Health and welfare

TFTAK

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  • Sensory Analysis of Bakery Products

  • Estonia

Institute of Marine Research

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  • Laboratory Animal Science for Aquatic Research Facilities

  • Norway

University of Tromso

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  • Marine Management and Innovation

  • Norway
  • Field(s) of study: Agriculture, forestry, fisheries and veterinary

University of Warsaw

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  • EIT Food NPD Skills: learn through experience

  • Poland

Faculty of Fisheries & Protection of Waters (FFPW USB)

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  • Sustainable approaches to inland aquaculture and fisheriesadvances in novel technologies

  • Czechia

IAMZ-CIHEAM

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  • Food sustainability assessment: a methodological approach

  • Spain

Language skills

Mother tongue(s)

Turkish

Other language(s)

Listening Reading Spoken interaction Spoken production Writing

English

C1: Proficient user
B2: Independent user
B2: Independent user
B1: Independent user
C1: Proficient user

Publications

Effect of Pekmez Addition on the Physical, Chemical, and Sensory Properties of Ice Cream

2010 https://doi.org/10.17221/80/2008-CJFS Temiz, H., Yesilsu A.F. 2010. Czech Journal of Food Science, 28(6): 538-546

Quality and shelf life of cold and frozen rainbow trout (Oncorhynchus mykiss) fillets: Effects of fish protein based biodegradable coatings.

2014 https://doi.org/10.1080/10942912.2014.971182 Özyurt, G., Özkutuk, A.S, Şimsek, A., Yesilsu, A.F, Erguven, M. Int. J. Food Prop, 18(9):1876-1887

Functional, Physicochemical and Nutritional Properties of Protein from Klunzinger's Ponyfish Extracted by the pH Shifting Method

2015 http://doi.org/10.1111/jfpp.12432 Özyurt, G, Şimşek, A, Karakaya, BT, Aksun, ET., Yesilsu, AF. J. Food Proc. Pre.. 39(6), 1934-1943.

Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly (ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

2017 https://doi.org/10.1016/j.lwt.2017.01.002 Alp-Erbay, E., Dağtekin, B. B. G., Türe, M., Yesilsu, A.F., & Torres-Giner, S. LWT. 78, 340-351.

Fish Gelatin Antimicrobial Electrospun Nanofibers for Active Food- Packaging Applications

https://doi.org/10.4028/www.scientific.net/JNanoR.56.80 Alp-Erbay, E., Yesilsu, A.F., Türe, M., 2019. Journal of Nano Research. 56, 80-97.

Oxidative Stability of Microencapsulated Fish Oil with Rosemary, Thyme and Laurel Extracts: A Kinetic Assessment

https://doi.org/10.1016/j.jfoodeng.2018.07.021 Yesilsu, A.F. & Özyurt, G. 2019. Journal of Food Engineering, 240C, 171-182.

Antimicrobial Compounds from Crustaceans and Their Applications for Extending Shelf-Life of Marine-Based Foods

2020 http://doi.org/10.4194/1303-2712-v20_8_06 Olatunde, O.O., Benjakul, S., Yesilsu, AF. .Turk. J. Fish. Aquat. Sci., 20, 629-646.

Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames

2020 https://doi.org/10.1007/s13197-019-04075-z

Sinthusamran, S., Idowu, AT, Benjakul, S., Prodpran, T., Yesilsu, AF, Kishimura, H. J. Food Sci. Technol., 57(2), 473-483.

The Combined Effect of Squid Pen Chitooligosaccharide and High Voltage Cold Atmospheric Plasma on the Quality of Asian Sea Bass Slices Inoculated with Pseudomonas aeruginosa

2021 http://doi.org/10.4194/1303-2712-v21_1_05 Singh, A, Benjakul, S, Olatunde, OO, Yesilsu, AF. Turk. J. Fish. Aquat. Sci.,, 21, 41-50

Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies

2021 https://doi.org/10.1080/10498850.2021.1936325 Yesilsu, AF. Alp-Erbay, E, Dagtekin, BB, Dagtekin,M, Ozyurt,G, Benjakul,S, J. Aquat. Food Prod Tech

Protein Hydrolysate from Splendid Squid (Loligo formosana) Fins: Antioxidant, Functional Properties, and Flavoring Profile

2022 http://doi.org/10.4194/TRJFAS21005 Singh, A., Putri, GAU, Mittal, A, Hong, H, Yesilsu, AF, Benjakul, S. Turk. J. Fish. Aquat. Sci.

Ammonium Sulfate and Repeated Freeze-Thawing Recover Oil from Emulsion Separated from Salmon Skin Hydrolysate

2022 https://doi.org/10.1002/ejlt.202200027 Nilsuwan, K, Chantakun, K, Zhang, B., Ma, L., Yesilsu, AF, Benjakul, S. Eur. J. Lipid Sci. Technol.

Process Development and Characteristics of Biocalcium from Skipjack Tuna (Katsuwonus pelamis) Eyeball Scleral Cartilage

2023 https://doi.org/10.1007/s12649-023-02075-x Pudtikajorn, K, Sae-leaw, T, Yesilsu, AF, Sookchoo, P, Benjakul, S. Waste & Biomass Valor., 1-14.

The Effect of Different Plant Extracts on the Oxidative Stability of Microencapsulated Anchovy Oil

2023 https://doi.org/10.1515/ijfe-2022-0097 Yesilsu, A.F., Alp-Erbay, E., Kutlu, S. & Ozyurt, G. Int. J Food Eng. 19(5), 143-157

Characteristics and Application of Lipase from Asian Seabass Liver Fractionated Using Aqueous Two-phase Partition Technique for Defatting Fish Skin before Collagen Extraction

2023 http://doi.org/10.4194/TRJFAS24000 Baloch, K.A., Patil, U., Yesilsu, A.F., & Benjakul, S. Turk. J. Fish. Aquat. Sci., 23, TRJFAS24000

Influence of Epigallocatechin Gallate on Quality of Cooked Harpiosquillid Mantis Shrimp (Harpiosquilla raphide) Su bjected to Multiple Freeze-Thaw Cycles

2023 http://doi.org/10.4194/TRJFAS23374 Benjakul , S., Singh, A., Hong, H., Zhang , B., Yesilsu , AF, Temdee, W. Turk. J. Fish. Aquat. Sci.

Fish Waste to Valuable Products : Nanotechnological Approach

https://doi.org/10.1007/s12668-024-01498-7 Yesilsu , A. F., Alp -Erbay , E., Kahyaoğlu , L. N., & Aydin , İ. (2024 ). BioNanoScience, 1-19.

Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products

2025 https://doi.org/10.1080/87559129.2025.2453022 Yeşilsu, A. F., Alak, G., Alp Erbay, E., Sağdıç, O., Özoğul, F., Demirkesen, İ., Rathod, N.B., Bozkurt, F., Alasalvar, C., Benjakul, S., Jambrak, A.R. & Aydın, İ. 2025. Food Reviews International, 1–29

Conferences and seminars

3th International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences

Türkiye

Fabrication and Optimization of Poly (ɛ-caprolactone) /Rosemary Extract Electrospun Nanofibers by Electrospinning Using Response Surface Methodology for Active Food Packaging Applications

3rd International Conference on Engineering and Natural Sciences

Budapest

Some Physical Properties of Microencapsulated Fish Oil with Bay Leaf Extracts

3rd International Symposium on Traditional Foods from Adriatic to Caucasus

Sarajevo

Some Physicochemical and Sensory Properties of Ice Cream Used at Different Rates Mulberry Pekmez

Projects

Determination of Storage Stability and Consumer Acceptance of Some Smoked Fish Species in Eastern Black Sea

–

Researcher

Determination of Quality Criterias and Shelf Life of Trout Coated with Whey Protein Isolated Nanocomposite Films

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Researcher

Examination of Oxidative Stability of Microencapsulated Anchovy Oil by Adding Natural Antioxidants

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Project Leader

Use of Alternative Marinating Sources in Utilization of Anchovies

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Project Leader

Antimicrobial effects of Lactoferrin - Fish Gelatine Nanofiber Membranes

–

Researcher

Determination of Storage Stability of Protein Isolates and Hydrolyzates Obtained from Sprat (Sprattus sprattus L., 1758)

–

Researcher

The Effect of Ultrasound Assisted Protein Hydrolyzate Production and the Possibility of Use in Some Processed Foods

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Researcher

The Ultrasound Assisted Fish Gelatin Extraction

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Researcher

Establishment of Turkish Traditional Cheese Inventory

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Researcher

Advancing Black Sea Research and Innovation to Co-Develop Blue Growth within Resilient Ecosystems (BRIDGE-BS)

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Researcher

Investigation of Intensive Production Possibilities of Local Microalgae Isolates Isolated from the Black Sea

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Researcher

Assessment of the Efficacy of Encapsulated Salmonella Bacteriophage in Edible Coatings for Different Food Matrices

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Project Leader

Different Bacteriophage Delivery Strategies Using Encapsulation Techniques for the Control of Lactococcus petaurus Infection in Rainbow Trout (Oncorhynchus mykiss)

–

Researcher

Economic and Environmental Sustainability Analysis of Anchovy Value Chain in Türkiye

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Researcher

Management and leadership skills

Project Leadership

Successfully led multiple research projects, such as the TAGEM-funded studies on alternative marination techniques and oxidative stability of anchovy oil, ensuring timely and efficient execution.

Team Management

Directed teams as the Technical Deputy Director at SUMAE, fostering collaboration and achieving institutional goals through clear communication and effective delegation.

Strategic Planning

Played a key role in planning and implementing national and international projects, aligning objectives with organizational priorities and stakeholder needs.

Training and Mentorship

Guided junior researchers and team members by providing technical expertise, mentorship, and constructive feedback to enhance their professional development.

Communication and interpersonal skills

Communication and Interpersonal Skills

Demonstrated strong communication and teamwork abilities by collaborating in over 10 national and international research projects, fostering successful outcomes through effective coordination.

Editorial Roles

  1. Maintained constructive and professional communication with authors and editors while serving as an editor for Turkish Journal of Fisheries and Aquatic Sciences (SCI) and other scientific journals.
  2. Demonstrated excellent coordination and time management during the preparation and publishing processes of scientific manuscripts.

Trainings and Workshops

  1. Actively contributed to collaborative learning during training programs.
  2. Led and participated in group activities during workshops, enhancing team collaboration and engagement.

International Collaborations

  1. Expanded professional networks by engaging in scientific events held in countries like Norway and Spain.
  2. Fostered innovation by effectively communicating within multicultural teams in international research projects

Field and Office Communication


  1. Conducted awareness and training sessions with farmers and businesses as a food inspector, ensuring clear and impactful communication.
  2. Facilitated regular team meetings in managerial roles to create an efficient and collaborative work environment

Organisational skills

Symposium Organizing

  1. He has played an active role in organizing international symposiums such as FABA 2014, SOFAS 2022, and SOFAS 2023.
  2. He has actively played a role in organizing training workshops conducted under the FAO framework.