Dr. Ozturk is an Assistant Professor in the Department of Food Science at the University of Wisconsin-Madison, supported by the UW Dairy Innovation Hub. Her program centers on bioactive compounds in milk and dairy streams. Specifically, her main goal is to develop advanced separation processes for extracting these bioactive compounds with a special emphasis on personalized nutrition and precision treatments aimed at enhancing human health.

Gulustan was born and raised in Turkey. She earned her bachelor's and master's degrees in food engineering from Ankara University in Turkey. During her master's, she developed edible films to extend the shelf life of ground beef. She later moved to the US, where she completed her Ph.D. in food science with a designated emphasis in biotechnology from the University of California, Davis. During her Ph.D., her research focused on understanding the molecular mechanisms used by the foodborne pathogen Yersinia enterocolitica to colonize humans and cause disease. Her passion for natural health-promoting compounds inspired her to continue her postdoctoral training at UC Davis, where she began developing human and bovine milk-based antimicrobials and prebiotics to support healthy microbial communities.