معرفی
Assoc. Prof. Tuğba Aktar Kuçükaslan is an academic at Alanya Alaaddin Keykubat University, affiliated with the Rafet Kayış Faculty of Engineering and the Department of Food Engineering. With over 15 peer-reviewed publications in journals like PLOS ONE, Foods, and International Dairy Journal, she focuses on food texture, sensory analysis, and nutritional impacts of food processing techniques.
- Education: Ph.D. and Master’s in Food Science from University of Leeds (UK), undergraduate in Food Engineering from Erciyes University (Turkey).
Research Interests: Her work spans food texture perception, functional foods, avocado oil stabilization, dairy product optimization, and sensory evaluation methodologies. She explores how food structure interacts with human physiology, particularly in viscosity and creaminess perception.
Scientific Contributions: Recent publications (2022-2024) highlight her expertise in avocado oil stability, starch modification, and sensory impacts of polyphenols. Earlier work (2013-2017) focused on rheological properties of chocolate beverages and tactile sensitivity in food perception.
Projects & Leadership: Led national research projects on Cistus plant brewing methods, Horum berry bioactivity, and food infrastructure development. Held administrative roles including Head of Department (2017-2021) and Deputy Director of Research Centers.
