Interlinking Food Consumption, Greenhouse Gas Emissions, and Developmental Parameters in Turkey
Hatice Merve Bayram and Arda Ozturkcan
Sustain. Food. Technol., 2023,1, 92-99 DOI D2FB00027J
Meet the authors
Assistant Professor Hatice Merve BAYRAM is a dietitian and currently works at the Department of Nutrition and Dietetics, Faculty of Health Sciences at Istanbul Gelisim University in Turkey. She has been doing research on clinical nutrition for adults and the elderly, food science, phytochemistry, and functional foods as well as sustainable diets. She describes the most exciting thing about her work as doing research about undiscovered issues. She thinks that Sustainable Food Technology is exciting due to its scope and key topics. Her wisdom for early career scientists is that the most important thing is to be loving to research.
Associate Professor Arda OZTURKCAN, an Organic Chemist, has been doing research on organic chemistry, green chemistry, sonochemistry, organic synthesis of biologically active compounds and toxicology. He is working in Department of Nutrition and Dietetics, Faculty of Health Sciences at Istanbul Gelisim University in Turkey, and is also Vice Dean of Faculty of Health Sciences. He is most excited about doing research on different issues and describes Sustainable Food Technology as exciting for the key topics. He thinks the most important thing is to be excited and interested in doing research which is his wisdom for early career scientists.