Polen Yılmaz

I→ Leading R&D activities in algae-based biotechnology by developing fermentation processes with microorganisms to improve the functionality of microalgae biomasses. Producing functional ingredients for food, biostimulant-grade materials for agriculture, and innovative solutions for cosmetic applications. Responsible for product design, process optimization, and managing projects from concept through to production.

I→ Specialized in managing national and international R&D projects, transforming approved outcomes into finalized products while ensuring customer satisfaction. Coordinated R&D trials, organized project documentation, and supported R&D center operations through project management, reporting, and cross-cultural collaboration. Mentored assistant R&D engineers and technicians, providing technical guidance and supporting team development, while contributing to the expansion of alternative supplier networks. I→ Developed ready-to-eat products including soups, salads, meat/poultry dishes, vegetable meals, and desserts, managing the process from formulation design to production launch. Conducted shelf-life studies, sensory evaluation, and quality assessments for domestic and export projects, ensuring compliance with FDA, EU, Turkish food regulations. Designed packaging and performed suitability tests for retort and PP trays while preparing customer specifications and coordinating nutritional and microbiological analyses. I→ Performed dry protein extraction from more than 10 legumes/grains using pilot-scale air-classification technology, achieving up to 65% protein yield and generating scale-up data for industrial production. Conducted protein analysis using Kjeldahl method and converted proteins into TVP (Textured Vegetable Protein) for applications such as vegan meat alternatives, granola/muesli, protein bars, ready meals, plant-based snacks and gluten-free pasta. I→ Supported pilot-scale optimization of freeze-drying processes for fruits and vegetables, extrusion trials for legume- and grain-based snacks, and rice cake production; evaluating texture, moisture, flavor, nutritional value, and shelf life. I→ Contributed to formulation optimization and sensory evaluation of sauces (ketchup, mayonnaise, ranch, barbecue etc.), supporting both retail and foodservice applications.

I→ Successfully led Ministry of Industry and Technology–funded food biotechnology projects, overseeing proposal development, project execution, reporting, and conversion of R&D outcomes into final products. One project focused on developing functional vegan beverages from enzymatically produced oat and rice milk. Enzymatic hydrolysis using amylase, glucoamylase, endo- and exoprotease enzymes reduced viscosity and released intrinsic sugars, enabling sugar-free plant-based milk formulations. The process was adapted to an industrial fruit juice production line, and the plant-based milks were further formulated into fruit-based functional drinks, commercialized in the domestic market under the BenNatür brand and introduced to potential partners in Asian markets. Another project focused on enzymatic production of bovine Type-A and Type-B gelatin/collagen using endo- and exoproteases to achieve target bloom strength for functional beverage formulations, enabling the use of internally produced halal-compatible collagen ingredients. The third project involved developing functional drink formulations with wheat sprouts and wheatgrass, aiming to incorporate ingredients rich in vitamins A, C, E and iron while preserving antioxidant capacity and color stability in fruit-based matrices. I→ Conducted R&D trials using natural ingredients such as Spirulina and Chlorella, extracted flavors from bee products like propolis and aromatic plants including lemongrass, marjoram, and basil, to develop stabilized, functional, natural beverages with enhanced shelf-life and sensory profiles. I→ Supported development of fruit-based confectionery and snacks, including candies, Turkish delight, fruit leather, and bars, contributing to recipe design, sensory evaluation, and shelf-life testing. I→ Advanced sustainable food innovation by valorizing fruit processing by-products into vinegar, dietary fiber, and fiber-enriched beverages, while developing plant-based functional product concepts.

I→ Gained comprehensive knowledge of fruit and vegetable–based raw materials such as puree, concentrates, and NFC juices. Developed a strong understanding of juice processing stages, from harvest and raw material handling to enzyme treatment, filtration, pasteurization, and aseptic filling. Monitored key quality parameters to ensure product consistency and regulatory compliance. I→ Designed and developed fruit-based beverages with controlled Brix, acidity, pH, and color parameters, managing pasteurization processes and shelf-life stability for glass and PET packaging formats. Conducted sensory evaluations and worked extensively with natural and artificial flavors. Supported product reformulation and cost optimization based on customer requirements and seasonal variations in raw material quality. I→ Formulated trend-driven and regulatory-compliant fruit-based products, including 100% fruit juices, nectars, flavored drinks, smoothies, and functional formulations such as vitamin-enriched, probiotic, prebiotic, fiber-enriched, collagen-fortified, and plant protein blends, as well as isotonic, vinegar-based, and immune-support herbal options. Developed category-specific products for children, athletes, nursing mothers, and seasonal lines, ensuring compliance with FDA, EU, and Turkish food regulations. I→ Supported R&D team by leveraging academic research experience and contributing to government-funded R&D projects, including proposal writing, experimental design, execution of trials, and technical reporting. I→ For six months, in parallel with R&D activities, applied microbiology expertise to support microbiology laboratory operations, mentoring new staff and performing routine microbiological analysis of finished products and process waters. Ensured compliance with microbiological limits and coordinated with quality control for domestic and export shipment approvals.

I→ Developed hands-on experience in microbial ecology and metagenomics by processing environmental thermokarst lake sediment samples. Successfully performed DNA extraction and Illumina shotgun metagenomic sequencing (NGS), ensuring high-quality data generation. Applied Python-based bioinformatics pipelines for taxonomic and microbial community profiling, strengthening data analysis skills. These efforts contributed to key insights into methanogenic microbial responses to temperature and substrate changes, resulting in a published research article.

I→ Observed workflows in clinical biochemistry, hematology, molecular diagnostics, and microbiology at Acıbadem Labmed. Gained insight into PCR, ELISA, routine blood analyses, and microbial culture techniques, as well as quality-controlled laboratory practices.