Biography
Şahnur IRMAK has a PhD degree in Food Science and Chemistry. Since 2000 he works as Researcher in the Olive Research Institute (ORI), İzmir, TÜRKİYE. He started his olive oil sensory analysis studies in 2006 with ONAOO Technical Course for Olive Oil Tasters. He is an acrediated olive oil taster since 2015. He is a member of the jury in national and international olive oil and table olive tasting competitions. He is an expert on organoleptic assessment, nutritional characteristics, table olive and olive oil processing technology, packaging and storage techniques, table olive and olive oil sensorial analyses. He is the panelist of Olive Research Institute which IOC recognized tasting panel of olive oil. Also, he is the panelist of Olive Research Institute tasting panel of table olive. His latest work is on the production of natural black olives in little salty brine. Within the framework of the project ARIMNET2, we (Spain, Tunisia and Turkey) carry out research on olive oil of the determination of the value chain. We will start to study togather Italy, Spain, Portugal, Morocco, Germany and Egypt on the Multitopics Call 2022- Agri-food value chain, Topic– Enabling the transition to healthy and sustainable dietary behaviour, Research & Innovation Actions (RIA) for this project “Microbial resources for a sustainable olive oil system and a healthier Mediterranean food: from by-products to functional food”.