One of the most prominent names associated with olive oil in Turkey, Ümmühan Tibet, has successfully completed her PhD in Food Engineering at the Graduate School of Manisa Celal Bayar University (MCBÜ) with exceptional success.

During her five years of intensive and disciplined work, Tibet graduated with a remarkable GPA of 3.93 out of 4.00. She has proven to be an exemplary scientist, not only through her extensive field experience but also through her outstanding academic performance. This achievement stands as a concrete testament to her commitment to lifelong learning and determination.

Tibet, who graduated from the Department of Chemical Engineering at Ege University in 1975, began her professional career that same year at the Tariş Olive and Olive Oil Union. Over the next 20 years, she worked as a production and quality manager in the refinery, soap, and table olive production departments. With her strong field expertise, Tibet continued her academic career and completed her master's degree in Food Engineering at Ege University. She later earned her PhD at Manisa Celal Bayar University with her dissertation titled “Formation of Ethyl Alcohol and Ethyl Ester in Virgin Olive Oil and Detection Methods.” This thesis, which elevates her expertise in oil technology to the scientific level, contains important findings that will contribute to the industry.

During the ceremony held at the Graduate School, Rector Prof. Dr. Rana Kibar presented Ümmühan Tibet with her doctoral robe. In her speech, Rector Kibar stated, “Ümmühan Tibet began the PhD program at our university in 2020, and today, she has successfully completed this process. This is an exemplary success story for us. We are very pleased to have contributed to her academic and professional background at Manisa Celal Bayar University and to be a part of this achievement. I sincerely congratulate Ümmühan Hanım for this significant success.”