I use artificial intelligence, computer vision, and spectroscopy to make seafood safer, smarter, and traceable — from ocean to plate. 2x Gold Medal winner (ISIF), 4 patent applications (3 national + 1 international), building Turkey's first AI-powered fish freshness app with Migros.
As Featured In
Research-backed analysis on AI, seafood quality, and the future of blue food systems
Nutrition
Eight common fish species compared on protein, leucine, EPA+DHA and natural creatine — inside the three conditions (total protein, training, energy balance) that actually determine muscle gain.
Health
Mercury difference between canned light, white (albacore), yellowfin and bigeye; weekly serving limits; supermarket label-reading tips; sushi guidance; pediatric portions.
Food Safety
99% of seafood tested contains microplastics. Updated with 2025-2026 peer-reviewed data from Marmara Sea, Lancet, EFSA and FDA — without the panic, with the science.
Bridging technology and seafood science for a sustainable future
Non-destructive quality evaluation using machine vision, color quantification, and digital imaging for seafood freshness assessment.
FT-NIR, FT-MIR, handheld Raman, and SERS technologies for rapid seafood authentication and quality monitoring.
AI algorithms for food quality discrimination, freshness prediction, and wild/farmed seafood classification.
Circular economy, conscious consumption, and sustainable practices in fisheries and aquaculture systems.
Liquid smoking, high-pressure processing, ultrasound treatment, and novel preservation technologies.
Gluten-free fish products, enzymatically tenderized formulas, and next-generation seafood product development.
Research and collaboration across four continents
Canakkale Onsekiz Mart University - Current position as Full Professor
Ohio State University - Post-Doc in SERS & Seafood Analysis (2022-2023)
University of Auckland - Post-Doc in Computer Vision (2011-2012)
COST Actions - RETHINK BLUE Scientific Communication Coordinator