Ceyda DADALI

Assoc. Prof. Dr. Ceyda Dadali serves as a faculty member in the Department of Food Engineering at Ege University's Faculty of Engineering, Turkey, holding the academic rank of Associate Professor. Her research spans sustainable food processing and product development with institutional recognition through metrics including an h-index of 6 and 65 Web of Science citations.

Her research interests encompass Food Sciences, Food Engineering, Food Chemistry, Sensory Science, Sustainable Food Processing, and Food Product Development. She investigates gluten-free formulation optimization, sugar/fat reduction strategies, and valorization of food byproducts (e.g., artichoke bracts, eggshells), employing techniques like response surface methodology for multifactorial optimization and volatile compound analysis for food authentication.

Analysis of her recent publications (2021-2025) reveals consistent focus on healthier food systems through ingredient substitution, waste valorization, and sensory engineering. Her work demonstrates expertise in balancing nutritional improvements with sensory acceptance, particularly in baked goods and beverages, while addressing sustainability goals through agricultural byproduct utilization.

Dr. Dadali has contributed to 8 projects involving intellectual property and designs, with extensive institutional collaboration evidenced by 8 primary in-house research partners. Her professional activities include 3 documented experiences and 5 educational qualifications, though specific details remain undisclosed in available sources.