Dr Ozlem Tokusoglu
Nurition
Celal Bayar University
Turkey
Biography
Ozlem Tokusoglu has completed her PhD at Ege University, Department of Food Engineering at 2001. She is currently working as an Associate Professor in Celal Bayar University, Engineering Faculty Department of Food Engineering. She was a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and Visiting Professor at the School of Food Science, Washington State University, USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an Editorial Board Member of selected journals. She has published two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and Improved Food Quality with Novel Food Processing and third book Food By-Product Based Functional Food Powders is in progress. She has also published two national books entitled Cacao and Chocolate Science and Technology and Special Fruit Olive: Chemistry, Quality and Technology Ozlem Tokusoglu has completed her PhD at Ege University, Department of Food Engineering at 2001. She is currently working as an Associate Professor in Celal Bayar University, Engineering Faculty Department of Food Engineering. She was a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and Visiting Professor at the School of Food Science, Washington State University, USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an Editorial Board Member of selected journals. She has published two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and Improved Food Quality with Novel Food Processing and third book Food By-Product Based Functional Food Powders is in progress. She has also published two national books entitled Cacao and Chocolate Science and Technology and Special Fruit Olive: Chemistry, Quality and Technology
Research Interest
Food Quality with Novel Food Processing
