Assistant Editor
Dr. Gulsun AKDEMIR EVRENDILEK, food scientist, completed her MS.c. and Ph.D. degrees in Food Science and Technology Department, The Ohio State University, USA. Presently she is a Prof. in Department of Food Engineering at Abant İzzet Baysal University, Turkey. Her research focuses mainly on nonthermal food processing technologies including pulsed electric fields, high pressure processing, ozone, UV, effect of nonthermal food processing technologies on food bioactive compounds, traditional foods and their health effects. Her recent works focus on formulation of functional foods and determination of effect of nonthermal food processing technologies on functional properties as well as shelf life extention though physical, chemical, sensory and microbiological analyses.
