Dr. Gulcin Yildiz , Igdir University, Turkey.
Assoc. Prof. Dr. Gülçin Yıldız is an academic at Igdir University’s Faculty of Engineering, specializing in Food Engineering. With a strong academic background from the University of Illinois at Urbana-Champaign and North Carolina A&T State University, her research focuses on non-thermal processing, ultrasound technology, and functional foods. Dr. Yıldız has received multiple awards, including the TUBITAK Incentive Award and the “Top Downloaded Paper” recognition. She actively contributes to scientific committees and is a passionate educator in food science and engineering. ✨📚
Professional Profile
🎓 Education
- Postdoc: Family and Consumer Sciences, North Carolina A&T State University, USA (2024-2025)
- Ph.D.: Food Science, University of Illinois at Urbana-Champaign, USA (2013-2017)
- M.S.: Food Science, University of Illinois at Urbana-Champaign, USA (2011-2013)
- M.S.: Food Science and Technology, Ankara University, Turkey (2009)
- B.S.: Konya, Turkey (2004-2008)
🔬Research Contributions On food science
Assoc. Prof. Dr. Gülçin Yıldız’s research focuses on innovative food engineering techniques, including non-thermal processing, ultrasound technology, and functional foods. She has contributed to improving fruit-vegetable processing and drying technologies, advancing sustainability in the food industry. Dr. Yıldız’s work on protein-stabilized nanocarriers and the protection of docosahexaenoic acid (DHA) has gained significant attention. Her work, recognized globally, offers practical solutions for improving food quality and safety. Her research continues to shape the future of food engineering.
💼Work Experience
Assoc. Prof. Dr. Gülçin Yıldız currently serves as a faculty member at Igdir University, Turkey, specializing in Food Engineering. Her career includes roles as a coordinator, department head, and editor for various journals such as Frontiers in Microbiology and Frontiers in Food Science and Technology. She has contributed significantly to scientific committees, including COST Actions and has been an invited speaker at global conferences. Her diverse experience also includes roles in academia and research across Turkey, the USA, and Europe.
Certifications 📜
- Learning and Teaching in Higher Education in the Digital Age, Anadolu University (2019)
- Global Postharvest Loss Prevention Certificate, University of Illinois (2015)
- HACCP Certification, University of Illinois (2014)
Scientific Committee Member 🧑🔬
- Member, COST Action CA20128- Promoting Innovation of Fermented Foods (2021-2025)
- Invited Speaker, BIOTECHMEET2023, Lisbon, Portugal
- Review Editor, Frontiers in Food Science and Technology (2022-Present)
🏅Honors And Awards
🏆 Incentive Program Award for International Scientific Publications, TUBITAK (2025, 2023, 2020, 2019 – 4 times), Turkey
🏆 Top downloaded paper (2018-2019), Journal of Food Processing and Preservation, WILEY
🏆 Kathryn VanAken Burns Memorial Fund merit award (2012-2017), USA
🏆 Best Presentation Award, The ICAFSM 2016, Istanbul, Turkey
🏆 IFT Division Poster Competition Finalist, 2016, USA
🏆 Graduate Fellowship, Ministry of Education, 2009, Ankara, Turkey.
Conclusion
Assoc. Prof. Dr. Gülçin Yıldız’s contributions to food engineering, particularly in non-thermal processing and ultrasound technology, highlight her significant impact in the field. Through her extensive research, awards, and dedication to education, Dr. Yıldız continues to advance sustainable food technologies and empower future scientists. Her leadership and innovations continue to inspire excellence in academia and industry. 👩🔬📚
Publication Top Notes
Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication
Journal: Food Hydrocolloids
Year: 2016
Citations: 245
📜💡
Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication
Journal: Journal of Colloid and Interface Science
Year: 2017
Citations: 153
🧪🔬
Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions
Journal: Innovative Food Science & Emerging Technologies
Year: 2018
Citations: 95
🌱💧
Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)
Journal: Food and Bioprocess Technology
Year: 2019
Citations: 91
🍵💊
Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo
Journal: Journal of Food Processing and Preservation
Year: 2019
Citations: 63
🔥🍊
Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)
Journal: Journal of Food Processing and Preservation
Year: 2020
Citations: 59
🍏🔬
Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses–Effects on quality attributes during storage
Journal: Innovative Food Science & Emerging Technologies
Year: 2016
Citations: 59
🧀🔊
The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds
Journal: Journal of Food Process Engineering
Year: 2019
Citations: 57
🍐🎧
Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex
Journal: International Journal of Biological Macromolecules
Year: 2018
Citations: 56
🧬🥄
Quality retention in pumpkin powder dried by combined microwave-convective drying
Journal: Journal of Food Science and Technology
Year: 2022
Citations: 46
🎃📉
Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice
Journal: Journal of Food Process Engineering
Year: 2019
Citations: 44
🍑⚙️
Comparative Analysis of Antibrowning Agents, Hot Water and High-intensity Ultrasound Treatments to Maintain the Quality of Fresh-cut Mangoes
Journal: Journal of Food Science and Technology
Year: 2022
Citations: 38
🥭🔥
Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage
Journal: Journal of Food Science and Technology
Year: 2020
Citations: 36
🍓🍶
High intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit
Journal: Journal of Food Processing and Preservation
Year: 2022
Citations: 34
🥝🎶
Ultrasonic Cutting as a New Method to Produce Fresh‐Cut Red Delicious and Golden Delicious Apples
Journal: Journal of Food Science
Year: 2019
Citations: 27
🍎🔪
The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana
Journal: Journal of Food Science and Engineering
Year: 2018
Citations: 23
🍌🧪
CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY
Journal: Latin American Applied Research
Year: 2018
Citations: 22
🍊🔥