Dr. Elif Kutahneci | Oleogel | Innovative Food Product Research Award
Cappadocia University | Turkey
Dr. Elif Kutahneci is an accomplished academic whose professional experience includes serving in a key instructional role at a major institution. Her scholarly journey culminated in her advanced degrees in Food Engineering and Food Science, building a robust foundation for her research focus. Dr. Kutahneci’s primary research interest lies at the intersection of Food Technology and Engineering, with a specific emphasis on lipid chemistry, the development of oleogels as healthier fat alternatives, and the study of active packaging systems to enhance food shelf life. Her research skills encompass advanced analytical and physicochemical techniques, including the comprehensive evaluation of food stability (oxidative and storage), in vitro digestion models to determine the bioaccessibility and bioavailability of bioactive compounds, and the application of food science principles in real-world contexts, such as improving school menus and reducing food waste through international research projects. For example, she has been an active researcher in projects on the production of oleogel from extra virgin olive oil and its effects on bioactive substance stability and bioavailability, and the use of pulses and aquafaba in gluten-free and vegan cake production. While her current public profile details her academic and research achievements, her dedication to rigorous scientific investigation makes her a promising figure for future awards and honors. In conclusion, Dr. Elif Kutahneci is a dedicated Food Scientist actively contributing innovative, health-focused solutions to food technology challenges through her expertise in oleogels, fat replacement, and food preservation.
Featured Publications:
Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil‐Candelilla Wax Oleogel. (2025). [Citations: 2]
Applications of different oxygen scavenging systems as an active packaging to improve freshness and shelf life of sliced bread. (2021). [Citations: 10]
Effect of ethylene scavenging-active packaging on the quality and shelf life of button mushrooms (Agaricus bisporus). (2020). [Citations: 15]
Effect of Active Packaging (Oxygen Scavengers) and MAP on the Physicochemical and Microbial Quality of Sliced Bread. (2019). [Citations: 8]
Altın Çilek/Yer Kirazı (Physalis Peruviana L.) Meyvesinin Botanik Özellikleri ve Sağlık Üzerine Etkileri. (2023). [Citations: 1]
Effect of Zeolite Incorporated Active Polyethylene Packaging on the Quality and Shelf-Life of Mushrooms. (2019). [Citations: 2]