معرفی
Tuğba Aktar Küçükaslan is an Associate Professor in Food Engineering at Alanya Alaaddin Keykubat University's Faculty of Engineering. Her research focuses on food texture perception, sensory science, and functional food development, with particular expertise in dairy product innovation and rheology. She investigates how processing parameters affect product characteristics in foods ranging from yogurt to chocolate.
Recent publications examine lactose hydrolysis effects on ayran (2022), yogurt production methods (2022), and plant protein enrichment in dairy products (2022). She also studies the relationship between food texture and dental health.
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