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Dr. Hikmet Boyacioglu

16/01/2020 16:22

We are extremely pleased to welcome Dr. Hikmet Boyacioglu, who is joining the CHOPIN Technologies / KPM Analytics North America team (in Milford, MA, USA) as Applications Development Specialist.

His background, expertise and knowledge within the business are significant assets and we are excited to work with him.

Dr. M. Hikmet Boyacioglu is a former industry consultant for food and cereal industry companies, Group R&D Coordinator of Doruk Group Holding, Head of Food Engineering Department, Okan University and Professor of Food Engineering Department at Istanbul Technical University in Istanbul, Turkey.

Boyacioglu received his B.Sc. & M.Sc. degrees in Food Engineering and Cereal Processing Engineering, respectively from Ege University, Izmir, Turkey.  His Ph.D. degree is in Cereal Science (minor in Food & Nutrition) from North Dakota State University, Fargo, ND, USA.

His entire working experience involves conducting scientific research in the area of food technology specializing in cereal science, teaching undergraduate and graduate courses, and consultancy work in domestically and internationally, including US Soybean Export Council, USSEC/American Soybean Association-International Marketing, ASA-IM and U.S. Wheat Associates.

He has been professional member of (Cereals & Grains Association (formerly American Association of Cereal Chemists, AACC International); International Association of Operative Millers, IAOM; Institute of Food Technologies, IFT; former National Delegate and Technical Committee Member in “AIBI – International Association of Plant Bakers AISBL”; former Chair and current member of Education Committee of International Association of Operative Millers, IAOM, MEA Region and former contact person of International Association of Cereal Science and Technology, ICC.

Dr. Boyacioglu has published more than 100 articles in cereal science area and one chapter titled soy ingredients in baking.  He is currently Associate Editor of Cereal Chemistry journal published by AACC International and Correspondent of World Grain and Contributing Editor of Baking & Snack magazines published by Sosland Publishing Co. 

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