Neşe Yilmaz Tuncel | Food Chemistry | Best Researcher Award

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Prof Dr. Neşe Yilmaz Tuncel | Food Chemistry | Best Researcher Award

Çanakkale Onsekiz Mart University, Turkey

 Profiles👨‍🎓

📚 Early Academic Pursuits

Dr. Neşe Yılmaz Tuncel completed her Bachelor’s Degree in Food Engineering at Trakya University, Turkey, from 2002 to 2006. She then pursued her Master’s Degree in Food Engineering at Çanakkale Onsekiz Mart University, where she focused on the effects of different drying techniques on the physical, chemical, and toxicological properties of corn from 2006 to 2008. Her academic journey continued with a Doctoral Degree at the same university, earning her Ph.D. from 2008 to 2014. Her doctoral research centered on the stabilization of rice bran using short wave infrared energy and the utilization of stabilized bran in food products.

💼 Professional Endeavors

Currently, She serves as a Professor in the Department of Food Technology at Çanakkale Onsekiz Mart University, Turkey. She has also conducted postdoctoral research at ETH Zurich (Eidgenössische Technische Hochschule Zürich) in Switzerland during 2014-2015, focusing on the characterization of oxidation products of cereal-derived beta-glucan. Her academic and professional roles have allowed her to contribute significantly to the field of food technology.

🔬 Contributions and Research Focus

Her research primarily revolves around food engineering, with a significant focus on the stabilization of food products, particularly rice bran, using innovative techniques such as infrared energy. She holds a patent for the method of stabilization of rice bran with infrared energ. Her published work in SCI-indexed journals reflects her commitment to advancing knowledge in food technology, specifically in areas related to food safety and quality.

🌍 Impact and Influence

She has made a considerable impact in her field, evident through her extensive research output, with over 30 SCI-indexed publications. Her work not only contributes to scientific literature but also influences practical applications in food processing and technology, enhancing the safety and quality of food products.

📊 Academic Cites

Her publications have garnered attention in the scientific community, demonstrating her expertise and the relevance of her research in food engineering. The citation metrics of her work reflect her influence on both academic peers and industry practices.

🛠️ Technical Skills

She possesses a robust skill set in food technology, particularly in the areas of food stabilization, analytical techniques, and product development. Her technical expertise includes the application of infrared technology in food processing and the analysis of food components, which are critical for her research.

👩‍🏫 Teaching Experience

In her role as a professor, She is dedicated to educating the next generation of food engineers. She teaches various courses related to food technology, sharing her knowledge and experience with students while fostering a learning environment that encourages research and innovation.

🌱 Legacy and Future Contributions

Her legacy lies in her contributions to food science and technology, especially regarding the sustainability and quality of food products. Looking forward, she aims to continue her research on food safety and innovation, focusing on developing more efficient and environmentally friendly food processing techniques.

Notable Publications📖