Food Engineering, Tokat Gaziosmanpasa University, Turkey
Prof. Dr. Aslıhan Demirdöven is a distinguished academic in Food Engineering, specializing in fruit and vegetable processing, emerging food technologies, and food waste recovery. She earned her BSc from Ankara University (1998) and a PhD from Ege University (2009), where her thesis focused on electrical applications in orange juice processing. She has held key roles, including Head of the Food Engineering Department at Tokat Gaziosmanpaşa University (2018-2021). With over 148 research articles, 8 book chapters, and 1560+ citations, Dr. Demirdöven has significantly contributed to food preservation and safety advancements. She has led 25 research projects and collaborated extensively on optimizing food processing methods. Her work on chitosan coatings, ultrasound-assisted extraction, and electroplasmolysis has influenced both academia and industry. Recognized for her pioneering research, she continues to drive innovation in food science, sustainability, and novel food processing technologies.
PROFESSIONAL PROFILE
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EDUCATION
🎓 Bachelor’s Degree: Ankara University, Department of Food Engineering (1998)
🎓 Doctoral Degree: Ege University, Department of Food Engineering (2009)
Her PhD research, “Effect of Some Electrical Applications on Yield and Quality on Orange Juice,” investigated novel electrical techniques to improve juice production efficiency and quality.
Dr. Demirdöven’s academic journey is marked by a strong foundation in food technology, leading to groundbreaking work in food preservation, processing, and safety. Throughout her career, she has continuously expanded her expertise in non-thermal food processing techniques, emerging food packaging technologies, and sustainable food waste recovery. She has furthered her knowledge through collaborations and research in international food science projects.
EXPERIENCE
👩🏫 Head of Department, Tokat Gaziosmanpaşa University, Food Engineering (2018-2021)
👨🔬 Research Assistant, Ege University & Tokat Gaziosmanpaşa University (2002-2009)
🏭 Food Engineer, Dimes Food Industry, Turkey (2 years)
Dr. Demirdöven has played an instrumental role in both academia and industry, bridging research with practical applications. As a food engineer, she contributed to industrial food processing advancements before transitioning into research. Her tenure as a research assistant enabled her to develop expertise in food technology, leading to an extensive academic career. As the Head of the Food Engineering Department, she led innovative research initiatives, mentored students, and advanced interdisciplinary collaborations. Her leadership in multiple research projects and deep engagement in food engineering have made her a key figure in the field.
AWARDS & HONORS
🏆 Best Researcher Award Nominee – Recognized for outstanding contributions in Food Engineering
🏅 Distinguished Academic Contributions Award – Acknowledged for research excellence in food processing
🎖️ Innovation in Food Science Award – Recognized for pioneering work in emerging food technologies
🔬 Leading Women in Science Award – For contributions to food preservation and sustainability
📜 Excellence in Research Recognition – For high-impact publications and scientific advancements
Dr. Demirdöven has received multiple accolades for her contributions to food technology, particularly in emerging non-thermal processing methods and food safety innovations. Her research in optimizing food processing methods has been highly cited, and she has been invited to several international conferences as a keynote speaker.
RESEARCH FOCUS
🔬 Fruit & Vegetable Processing – Advancing technology & safety in food production
🌍 Sustainable Food Systems – Recovery of food waste & eco-friendly processing
⚡ Emerging Food Technologies – Application of thermal & non-thermal techniques
🥤 Food Preservation & Packaging – Enhancing shelf life & food safety
🧪 Electroplasmolysis & Ultrasound – Innovations in juice extraction & food stability
Dr. Demirdöven’s research is centered on innovative food processing techniques that enhance food safety, nutritional value, and sustainability. Her work in non-thermal food preservation methods, including ultrasound-assisted processing and chitosan-based coatings, has transformed food engineering practices. She has also pioneered studies on electroplasmolysis to optimize juice yield and improve product quality. Her focus on food waste recovery and smart packaging solutions has set new industry standards for sustainable food processing.
PUBLICATION TOP NOTES
📄 Lipoxygenase in Fruits and Vegetables: A Review – Enzyme & Microbial Technology (2007)
📄 The Use of Ultrasound & Combined Technologies in Food Preservation – Food Reviews Int. (2008)
📄 Effects of Chitosan Edible Film Coatings on Sweet Cherry – Scientia Horticulturae (2020)
📄 Optimization of Chitin & Chitosan Production from Shrimp Wastes – J. Food Processing (2018)
📄 Optimization of Ohmic Heating for Pectin Methylesterase Inactivation – J. Food Science & Tech (2014)
📄 Anthocyanin Extracts from Red Cabbage & Sour Cherry Pomace – LWT Food Science (2015)
📄 Effect of Chitosan Coatings & Modified Atmosphere on Apples – LWT (2019)
📄 Extraction of Anthocyanins from Red Cabbage via Ultrasound – J. Food Biochemistry (2015)
CONCLUSION
Prof. Dr. Aslıhan Demirdöven is an esteemed researcher in Food Engineering, contributing significantly to food processing innovations, sustainability, and food safety. With extensive experience in both academia and industry, she has pioneered research in novel food technologies, leading to high-impact publications and international recognition. Her expertise in emerging food preservation techniques and eco-friendly processing solutions makes her a strong candidate for the Best Researcher Award.