معرفی
Professor Ali Coşkun Dalgıç is a faculty member at Gaziantep University, Faculty of Engineering, Department of Food Engineering. His career spans over three decades, including roles as Assistant Professor (2000-2013), Associate Professor (2014-2019), and full Professor since 2019.
- Education: PhD in Food Engineering (Gaziantep University, 1990-1998), MSc in Food Engineering (1988-1990), BSc in Food Engineering (Middle East Technical University, 1984-1988)
His research focuses on food biotechnology, drying technologies, and process optimization. Key areas include astaxanthin biosynthesis from agricultural waste, combined solar-radio frequency drying systems, and food safety management in traditional food processing.
Scientific contributions include 28 peer-reviewed articles and 5 authored books on topics like computer-aided food processing, microbiology, and safety management. He has supervised 2 PhD theses and 10 Master's theses on subjects ranging from gluten-free food formulation to waste valorization.
Projects span national and international grants, including TÜBİTAK-funded research on apricot drying systems, European Union collaborations on food legislation training, and waste-to-value bioprocessing initiatives.
