Dr. Birsen Bulut Solak | Global Health – Selcuk University, Turkey
AUTHOR PROFILE
INTRODUCTION TO GLOBAL HEALTH CONTRIBUTIONS
Birsen Bulut-Solak is a distinguished Turkish scholar whose academic and professional journey is firmly anchored in advancing Global Health through the lens of food safety, nutrition, and dairy technology. With a career spanning over two decades, she has significantly impacted how food systems are understood and integrated into public health paradigms. Her work highlights the interplay between culinary traditions and scientific advancements, directly addressing the challenges of foodborne illnesses and malnutrition, two critical facets of Global Health. At Selcuk University, she currently serves as an Associate Professor in the Department of Gastronomy and Culinary Arts, where she continues to guide research, mentor students, and develop innovative curricula that reflect the growing demand for health-conscious culinary science. Her research focus on Food Safety at Catering, Traditional Foods, and Dairy Technology provides invaluable contributions to Global Health by ensuring the development of safe, nutritious, and culturally appropriate foods. Through her international collaborations, especially during her Post-Doctoral Fellowship in Ireland, she has cultivated a truly global perspective. Dr. Bulut-Solak’s interdisciplinary work merges technology, tradition, and health, proving instrumental in promoting sustainable food systems that support global nutrition goals and the health of populations worldwide.
EARLY ACADEMIC PURSUITS AND GLOBAL HEALTH ROOTS
Birsen Bulut-Solak’s journey into the field of Global Health began with her foundational education in Dairy Science and Technology at Ankara University. Her undergraduate and graduate studies laid a critical groundwork in understanding food composition, safety, and microbial properties, topics that are pivotal to public health. As a master’s student, she examined the chemical and microbial evolution of Mihalic cheese, highlighting the implications of raw and pasteurized milk—an issue closely tied to foodborne disease prevention in Global Health. Her PhD research further advanced this exploration, focusing on processing parameters and their effects on cheese quality, helping bridge the gap between traditional production and safe, scalable practices. These early academic endeavors show her growing dedication to integrating food engineering principles into improving health outcomes. Her academic maturity culminated during her postdoctoral studies in Ireland, where she worked on modifying milk protein functionality—a direct application in developing fortified foods for Global Health improvement. Her rigorous training and early scientific inquiry created a firm foundation for her lifelong mission: improving food systems for better public health, enhancing nutrition, and ensuring the safety of food consumed globally. Each academic phase of her life steadily expanded her scope and influence in Global Health discourse.
PROFESSIONAL ENDEAVORS ADVANCING GLOBAL HEALTH
Birsen Bulut-Solak’s professional trajectory reveals a persistent commitment to strengthening Global Health through education, research, and institutional leadership. Starting her career at Karapinar Aydoganlar Vocational College, she served not only as a lecturer but also as Head of Department and College Co-director. Her initiatives helped modernize the Food Processing and Dairy Technology programs, ultimately enhancing food safety practices at the grassroots level. Transitioning to Selcuk University’s Tourism Faculty, she led the Department of Gastronomy and Culinary Arts and later assumed roles as Assistant and then Associate Professor. In these roles, she has embedded Global Health principles across course offerings—from Nutrition and Food Microbiology to Food Safety at Catering. Her international research collaborations, most notably her postdoctoral tenure in Ireland, have expanded her academic network and research impact. As a referee for various food science journals and an Ambassador for the Global Harmonization Initiative, she champions standardized food safety practices across borders. Her multifaceted professional engagements—from organizing international food safety congresses to guiding BAP-funded research projects—reinforce her mission to elevate food safety and nutrition standards globally. Each role has been a strategic platform for advancing Global Health and promoting safer, healthier food systems worldwide.
CONTRIBUTIONS AND RESEARCH FOCUS IN GLOBAL HEALTH
Birsen Bulut-Solak’s research portfolio is rich with interdisciplinary studies that reinforce her contributions to Global Health. Her key interests—Food Safety at Catering, Traditional Foods, Nutrition, and Dairy Technology—intersect to address public health nutrition, particularly in vulnerable communities. By investigating the rheological and microstructural properties of dairy proteins, and promoting traditional fermented foods like kefir and tarhana, she underscores the health benefits of culturally significant diets in preventing disease and improving digestive health. Her work on Orchis anatolica gum in milk systems contributes to the development of functional foods that meet nutritional needs globally. Publications like “Food Safety Knowledge Among Food Handlers” and her collaborative book chapters on “Food and Beverage Operations and Safety” serve as crucial educational tools in the field of Global Health. Through BAP-funded projects, she has developed innovative materials like brochures and comics to raise food safety awareness among food handlers, directly impacting community health. These interventions bridge academic research and societal needs. Her ability to integrate tradition with modern science in food technology represents a unique model of using gastronomy as a Global Health intervention, contributing substantially to reducing foodborne illnesses and promoting dietary wellness across diverse populations.
ACCOLADES AND RECOGNITION IN GLOBAL HEALTH INITIATIVES
Birsen Bulut-Solak’s excellence in Global Health–oriented research has earned her prestigious accolades both nationally and internationally. She was awarded multiple incentives by TÜBİTAK and Selcuk University’s BAP for her high-impact scientific publications, a testament to the relevance and rigor of her work. One of the most distinguished honors was her selection for TÜBİTAK’s International Post-Doctoral Fellowship Programme in Ireland—a program designed to cultivate global expertise in science. These honors reflect her ability to translate scientific inquiry into real-world health improvements. As a panelist on honey sensory analysis and a frequent speaker at food safety congresses, she actively contributes to building food safety knowledge at both grassroots and expert levels. Her recognition as an Ambassador for the Global Harmonization Initiative affirms her leadership in promoting standardized, safe, and equitable food systems. She is also a valued referee for numerous international journals, reinforcing her role as a gatekeeper for scientific quality in the domain of food science and Global Health. These honors not only highlight her individual excellence but also amplify her capacity to influence systemic change. Dr. Bulut-Solak’s decorated academic path reflects a career dedicated to Global Health impact through food innovation and safety.
IMPACT AND INFLUENCE ON GLOBAL HEALTH POLICY AND PRACTICE
The impact of Birsen Bulut-Solak’s work on Global Health is evident in both academic and policy circles. Her research has influenced food safety practices, especially within tourism-based culinary environments in Turkey and beyond. By investigating food handler behaviors, developing sensory analysis models, and integrating local culinary heritage with food science, she has provided insights that inform national food safety standards and educational curricula. Her contributions to sustainable gastronomy tourism and food waste management in all-inclusive hotels align closely with the United Nations’ Sustainable Development Goals related to health and sustainability. Through her publications, workshops, and course leadership at Selcuk University, she empowers students and practitioners to adopt a Global Health mindset in their culinary and food safety practices. Her international engagements—from Ireland to Macedonia and the USA—have allowed her to share best practices, foster cross-cultural knowledge transfer, and expand her influence. Her work supports policymakers by offering data-driven, culturally contextualized insights into food systems. Through both academia and advocacy, Dr. Bulut-Solak has become a prominent figure in shaping how food safety and nutrition intersect with public policy, reaffirming her enduring impact on Global Health promotion across communities and professional networks worldwide.
LEGACY AND FUTURE CONTRIBUTIONS TO GLOBAL HEALTH
Looking ahead, Birsen Bulut-Solak’s legacy in Global Health is rooted in her unwavering commitment to integrating food science with public health needs. Her academic rigor and societal focus ensure that her contributions will continue to influence how food systems are designed and improved. As new global challenges emerge—from pandemics to climate-induced food insecurity—her research trajectory positions her to lead innovative solutions in safe food production, traditional nutrition, and dairy science. With an extensive background in education, she is shaping a new generation of scholars and practitioners who prioritize health, safety, and sustainability in food systems. Her planned and ongoing projects continue to explore ways of reducing foodborne illness, advancing nutritional health, and promoting the global relevance of traditional Turkish foods. As a thought leader and mentor, she is dedicated to enhancing scientific dialogue and expanding Global Health discourse through interdisciplinary platforms. Whether influencing curriculum reforms, conducting field-based interventions, or contributing to international publications, her role remains pivotal. Dr. Bulut-Solak’s enduring legacy will be defined by her ability to blend science with culture, technology with tradition, and local knowledge with global solutions—all in service of promoting equitable and sustainable Global Health outcomes.
NOTABLE PUBLICATION
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Title: Health Benefits of Whey Protein: A Review
Authors: B. Bulut-Solak, N. Akin
Journal: Journal of Food Science and Engineering
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Title: Functionality of Whey Protein
Authors: B. Bulut-Solak, N. Akin
Journal: International Journal of Health and Nutrition
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Title: Konya’da Mevlevi Mutfağı Yiyeceklerinin Gastronomi Turizminde Canlandırılması
Authors: M. Ertaş, B. Bulut-Solak, C.Ç. Kılınç
Journal: Gazi Üniversitesi Turizm Fakültesi Dergisi
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Title: Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese During Storage
Authors: B. Bulut-Solak, N. Akin
Journal: Food Science of Animal Resources
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Title: Composition, Morphology and Pasting Properties of Orchis anatolica Tuber Gum
Authors: B. Bulut-Solak, L. Alonso-Miravalles, J.A. O’Mahony
Journal: Food Hydrocolloids