I completed my university education at Mersin University, Faculty of Engineering, Department of Food Engineering. My interest in the dairy sector started during my university years. As an engineer who is dedicated to traditional and artisanal production, I received cheese production training in Turkey and Italy.

I successfully completed the ‘Artisan Italian Cheesemaking; Technique & Production program at the Italian Culinary Institute’ in Calabria, Italy. I worked in dairies and farms producing traditional Italian cheeses in the Puglia and Calabria regions of Southern Italy along with Sicily and Sardinia.

I am involved in dairy studies at CORFILAC, an important international application research center and consortium for the study of traditional productions located in Ragusa, Sicily Island.

I provide consultancy services to farms and dairies in Turkey and around the world for the establishment of dairies and the production of traditional Turkish and Italian cheeses.