ABOUT US

Food Engineer Talks is a content, professional development, and consultancy platform that brings together the developments, innovations, and people shaping the food industry. Our goal is to present the knowledge, technology, and experience of food engineering in one place, grounded in verifiable sources.

Today the platform covers 58 current industry news items, profiles of 20 real foodtech startups, and 25 evidence-based nutrition and food science summaries — each tracked back to a verifiable source such as a patent, study, or official announcement, and updated regularly.

Seven areas we work in

• Industry & News

  We track product innovation, research, startups, and industry shifts with an engineering lens, grounded in their sources.

• Industry Pioneers

  We introduce companies, executives, and entrepreneurs through the products they've built and their field experience.

• R&D Consultancy

  Technical consultancy for food companies on product development, formulation, process improvement, and quality.

• Career Coaching

  One-to-one support for food engineers clarifying their career path and developing technical competencies.

• Coming SoonFood Academy

  Hands-on video trainings and technical presentations grounded in real cases and field experience.

• Coming SoonFood Additives

  The technological function of additives, their place in regulation, and what they mean in practice for formulation.

• Coming SoonTech

  Equipment, automation, and digital technology — the applications that actually change the production line.

The experience behind the platform

Behind the platform is Murat Sariyar, a food engineer with over 25 years of R&D, quality, and production leadership experience in the food industry. A graduate of Middle East Technical University's Food Engineering program (1995-1999), he has led R&D and technology teams at companies including Sütaş, Natura Gıda (maker of the Golf ice cream brand), UBC Kimya, Tarım Kredi Dairy Products, and Matlı Süt Ürünleri. This experience in dairy, ice cream, and food ingredients forms the foundation of FET's hands-on, production-oriented perspective.

He is a member of the Chamber of Food Engineers (TMMOB Gıda Mühendisleri Odası) and the METU Alumni Association, Bursa Chapter (ODTÜ Mezunlar Derneği Bursa Şubesi) — writing regularly on food engineering topics and working directly with food engineers and food companies.

Career highlights

• Led ice cream innovation and annual product creation for the Golf brand at Natura Gıda, including Turkey's probiotic and high-protein ice cream projects.
• Developed Turkey's first synbiotic baby yoghurt during 15 years in R&D and technology leadership at Sütaş.
• Designed stabilizer and emulsifier blends for the ice cream industry at UBC Kimya, improving melt resistance and creaminess — solving formulation challenges for manufacturers across Indonesia, Vietnam, the Philippines, Iran, and Malaysia.
• Won 2 international awards in the new and innovative local product category at SIAL Paris for the "Easy Tzatziki" product.
• Delivered multi-million TL annual savings at Tarım Kredi Dairy Products and Matlı Süt Ürünleri by optimizing recipes, packaging, and production systems.