GAMZE TOYDEMİR ŞEN

Assoc. Prof. Gamze Toydemir Şen is an Associate Professor at Alanya Alaaddin Keykubat University, Faculty of Engineering, Department of Food Engineering. Her research focuses on food chemistry, antioxidant properties, and processing effects on bioavailability of phytochemicals.

• Education: B.Sc. and Ph.D. in Food Engineering from Istanbul Technical University (2001–2013)
• Academic Roles: Lecturer at Okan University (2014–2017), Research Assistant at Istanbul Technical University (2007–2013)

Her work explores how food processing impacts antioxidant compounds in fruits, vegetables, and traditional beverages. Key studies include AhR/Nrf2 pathway activation by dietary ligands, non-thermal juice processing, and bioavailability of polyphenols. Articles focus on sour cherry, black mulberry, tomatoes, and vinegars.

Scientific Awards:

• Department First Place Award (2006)
• Most Successful Thesis Award (2013)
• Elsevier Reviewer Recognition (2015)

She has contributed to TÜBİTAK and European Union ATHENA projects on bioactive compounds. Her editorial work includes peer-review for journals like Food Chemistry and Molecules.