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Betül Yeşiltaş, PhD

Researcher
Technical University of Denmark
Kgs. Lyngby, Denmark

Betül Yesiltas, Ph.D., is a researcher on tenure track working as part of the Bioactives group at the National Food Institute, in the Technical University of Denmark. Since completing her Ph.D. on the physical and oxidative stability of high fat omega-3 delivery oil-in-water emulsions in 2019, she has mainly been working in the area of food structure and lipid oxidation. She is expanding her knowledge on the use of small angle X-ray and neutron scattering techniques in complex food emulsions, which has high potential to elucidate oil-water interfacial structure. Before her academic career started, she had worked in Research & Development departments of some of the world leading companies such as Danone and Unilever. Betül’s research interests include but not limited to antioxidants, emulsifiers, oil-water interfacial structure, physical and oxidative stability of fish oil-in-water emulsions, lipid oxidation in foods or model food systems, and bioavailability of bioactive compounds.

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