Born in 1983 in Üsküdar, he completed his primary and secondary education in Konya. In 2005, he graduated from Atatürk University, Department of Food Engineering. In 2008, he completed his Master's degree at Atatürk University, Department of Food Engineering and received 3 months of Food Safety training in Germany. After completing some of his doctoral studies at the "Center for Nonthermal Processing of Food" at Washington State University in the USA, he obtained his PhD degree in the Department of Food Engineering at Atatürk University in 2011.

He started his academic career as a Research Assistant at Atatürk University Food Engineering Department in 2006 and continued his academic career at Bayburt University Food Engineering Department after 2009. In 2012, he became an Assistant Professor at Yıldız Technical University, Department of Food Engineering and served as Deputy Head of the Department for 3 years. In 2015, he was promoted to Associate Professor and in 2020 to Professor. Between 2019-2022, he served as the founding head of the Gastronomy and Culinary Arts Department at Istanbul Arel University. As of 2022, he has been working as General Manager in a private company. He is married and has two daughters.

Prof. Dr. Mehmet Başlar has numerous publications, projects, book chapters, patents, etc. in the fields of Food Preservation Methods, Drying Technology, Ready-to-Eat Food Technology, Food Safety and Non-Thermal Methods and provides consultancy services.

He has been Editor-in-Chief of the "International Journal of Gastronomy Research" since 2022.

He has been working as Guest Editor for Special Issue in "AgriEngineering" since 2023.