An Interview with Dr. Mehmet C. Tulbek

Dr. Mehmet C. Tulbek has over 20 years of experience in cereal, pulse and oilseed processing and utilization technologies.

Dr. Mehmet C. Tulbek

Director, AGT Foods Research & Development Centre

Mehmet Tulbek

In addition to chairing a session, Dr. Tulbek is giving a presentation titled "Overview of Pulse Crops and Historical Use of Pulses and Pulse Ingredients in Pet Food Industry" on Tuesday, October 20.

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About Dr. Tulbek

Dr. Mehmet C. Tulbek is the Director of AGT Foods Research & Development Centre in Saskatoon, Canada. He has over 20 years of experience in cereal, pulse and oilseed processing and utilization technologies.

Mehmet completed his B.Sc. in Agricultural Engineering with an emphasis in Food Science and Technology at Ankara University, and his M.Sc. in Food Engineering at Istanbul Technical University in Turkey. He then moved to the United States to pursue his Ph.D. in Cereal Science at North Dakota State University in Fargo, ND. Before joining AGT Foods, Mehmet worked at the Northern Crops Institute as the Technical Director and Crop Quality Specialist. At NCI, he led the development of technical, educational and international outreach programs for pulse, oilseed and specialty crops.

Mehmet is a sought-after presenter at global industry and academic gatherings, and has authored numerous journal articles, book chapters and proceedings. Mehmet is a member of multiple organizations including AACCI, IFT, AOCS, CIFST, CNS and AAFCO. He currently serves as an Adjunct Professor at the University of Saskatchewan Department of Food and Bioproduct Sciences and the University of Manitoba Department of Food and Human Nutritional Sciences.

Why did you decide to get involved with the Plant Protein Science and Technology Forum?

Over the last decade, AOCS has presented excellent scientific sessions in plant protein research especially in alternative and emerging plant proteins. Due to this continued interest, there has been a need for a separate workshop and the Plant Protein Science and Technology Forum was developed as an extension of this excellence. I decided to get involved thanks to the invitation of my colleagues Phil Kerr, Janitha Wanasundara and Jeff Newman. I also had the opportunity to serve on the executive committee for and speak at the Inaugural AOCS Pulse Forum in November 2019.

How does your work intersect with the session, you are chairing?

In the session I will be co-chairing, speakers from Canada, Finland and the USA will present new and emerging research about next generation meat analogs, almond proteins, oat proteins, canola proteins and enzyme solutions for the plant-based food industry. I have been working on plant-based proteins and flours as a research professional, as such I am looking forward to being part of this session and learning about new research in this focus area.

Have you attended a Plant Protein Science and Technology Forum before? If so, what have you enjoyed about previous forums? If this is your first forum, what are you most looking forward to?

At the first Inaugural AOCS Pulse Forum in 2019, I had the opportunity to speak about dry milling and fractionation of pulses. In addition, I served in the executive committee and helped develop the program. Speaking and helping to develop the program for the first Forum was a great experience for me, and I had a chance to meet several professionals and researchers from academia and industry.

If you had one piece of advice for speakers submitting their abstract for review, what would it be?

To start, it is important to consider what the participants of the Plant Protein Science and Technology Forum would like to learn about the topic. From there, you can consider speaking points and which new findings will be most important to address in the abstract and most attractive to your prospective audience.

What is one unexpected fact most people who know you would never guess?

I am a certified bartender and worked part-time for about three years during my college education in Turkey. I can still prepare close to 150 cocktails especially with oriental spices.