Dr. Simsek joined the faculty at Purdue University and the Department of Food Science on July 1, 2021 and serves as the Head of the Department of Food Science. Her research focuses on the integration of cereal quality with the structure-function
relationships of carbohydrates; expanding utilization of grain derived
and carbohydrate functional ingredients in the baking industry, and
value-adding strategies for cereal and legume by-products; and the investigation
of carbohydrates and fiber components of grains and legumes to increase
utilization while finding new and innovative applications for
carbohydrates in the food industry.
PhD, Food Science, Purdue University, USA
MS, Biochemistry, Gebze Technical University, Turkey
BS, Chemistry, Bulent Ecevit University, Turkey
Structure function relationships of carbohydrates
Cereal chemistry and quality
Utilization of grain derived functional ingredients in the baking industry
Value adding strategies for cereal and legume byproducts
Purdue University Whistler Center for Carbohydrate Research
Current Research Lab Members:
Kristin Whitney, Senior Research Associate
Awards & Honors
2020 NC-213 Andersons Cereals and Oilseeds Award of Excellence from the NC-213 U.S. Quality Grains Research Consortium.
Eugene R. Dahl Excellence in Research Award from the NDSU College of
Agriculture, Food Systems and Natural Resources, and the
2019 AACC-I Excellence in Teaching Award from Cereals & Grains Association
2013 Bert L. D'Appolonia Cereal Science and Tech. of Wheat Endowed Professor, NDSU
2013 AACC-I Young Scientist Research Award from the American Association of Cereal Chemists-International
2011 Yaggie/Larson Excellence in Research Award, from NDSU, College of Agriculture, Food Systems and Natural Resources
2011 Early-in Career Award of Excellence, from NC213 Andersons Cereal and Oil Seeds
J., Reuhs, B. L., Zwinger, S., & Simsek, S. (2021). Comparative
Study on Kernel Quality and Chemical Composition of Ancient and Modern
Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat. Foods,
Nishitsuji, Y., Whitney, K., Nakamura, K., Hayakawa,
K., & Simsek, S. (2020). Changes in structure and solubility of
wheat arabinoxylan during the breadmaking process. Food Hydrocolloids,
Snelling, J., Malekmohammadi, S., Bergholz, T. M.,
Ohm, J., & Simsek, S. (2020). Effect of vacuum steam treatment of
hard red spring wheat on flour quality and reduction of Escherichia coli
O121 and salmonella enteritidis PT 30. Journal of Food Protection,
Simsek, T., Rasulev, B., Mayer, C., & Simsek,
S. (2020). Preparation and characterization of inclusion complexes of
β-cyclodextrin and phenolics from wheat bran by combination of
experimental and computational techniques. Molecules, 25(18), 4275.
Anderson, C., & Simsek, S. (2019). How do arabinoxylan films interact with water and soil?. Foods, 8(6), 213.
Z., Simsek, S., Zhang, G., Venkatachalam, M., Reuhs, B. L., &
Hamaker, B. R. (2007). Starch with a slow digestion property produced by
altering its chain length, branch density, and crystalline structure.
Journal of Agricultural and Food chemistry, 55(11), 4540-4547.
Mendis, M., & Simsek, S. (2014). Arabinoxylans and human health. Food Hydrocolloids, 42, 239-243.
Mihiri, Estelle Leclerc, and Senay Simsek. "Arabinoxylans, gut
microbiota and immunity." Carbohydrate polymers 139 (2016): 159-166.