Current Nutrition & Food Science

Gulsah Caliskan was born in Izmir, Turkey in March 1986. She received her B.S. from Celal Bayar University in 2008, and her M.S. and pHD from Ege University in 2012. Her research focus on drying, freezing, baking and extrusion. In the drying area, she has worked on freeze, spray, microwave and convective drying. She worked as a Research Assistant of Department of Food Engineering at Ege University between 2010 and 2018. She is working as a Assistant Professor at Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Paşa University from 2018. During summer of 2013, she was a Visiting Research Assistant at the University College Cork, Ireland. She had some publications about spray drying of sumac extract, Beta-carotene stability in extruded snacks produced using interface engineered emulsions and freeze drying of kiwi puree, pumpkin and persimmon. She is currently studying on spray drying of some vegetable juice and optimization the spray drying conditions. Ms. Caliskan is a member of International Food Technologist and Chamber of Food Engineers. She has the best paper award from 1st international Conference of Food Properties, Kuala Lumpur, Malaysia. In addition, she has Publons Peer Review Awards, Top 1% of reviewers in Agricultural Science, 2017-2018, Publons, Clarivate Analytics.