Fargo, North Dakota
January 10, 2006
Tulbek began his duties as Crop Quality Specialist at
Institute (NCI) on January 3.
Tulbek will provide technical assistance to processors and
end-users of non-cereal crops, such as soybeans, corn, lentils,
dry peas, flax, chickpeas, and dry edible beans. He will also
develop and conduct educational programs that identify market
opportunities to promote the sales of non-cereal crops.
"Mehmet comes to us with excellent experience that enables him
to provide technical assistance and promotion of non-cereal
crops," says Dr. Pat Berglund, NCI Director. "He is an
outstanding complement to the technical services that we already
provide in cereals and feed grains."
The new position developed in response to the increasing
diversity of crops produced in the four-state region. "Several
regional commodity organizations, as well as the state of North
Dakota, committed funds for this position," Berglund commented.
Tulbek's research includes evaluation of North Dakota chickpea
quality, and the characterization of fermented chickpea for
dough and bread. He has evaluated physical, chemical,
microbiological and sensory properties of roasted flaxseed, and
the use of flaxseed oil in yogurt making. His additional
research has been in the evaluation of roasted durum wheat
quality and field pea roasting applications for dairy calf
Tulbek will complete requirements for his Ph.D. degree in cereal
science at North Dakota State University this spring. He has a
B.S. degree in Agricultural Engineering from the University of
Ankara, Turkey, and an M.S. degree in food engineering from the
Istanbul Technical University.
He is a member of the American Association of Cereal Chemists
and the Institute of Food Technologists.