معرفی
Dr. Lecturer Özge Taştan is an academic staff member at Yeditepe University's Faculty of Engineering within the Department of Food Engineering. She holds a PhD in Food Engineering from Ege University (2019) and has contributed extensively to non-thermal food processing, functional foods, and food preservation technologies.
- PhD: Ege University (2014-2019)
- MSc: Ege University (2011-2014)
- BSc: Pamukkale University (2007-2011)
- Associate Degree: Anadolu University (2009-2011)
Her research focuses on non-thermal pasteurization (pulsed light, microwave, cold plasma), bioactive compounds (chitosan, carvacrol, phenolics), and functional food development using encapsulation and vacuum impregnation technologies. She has pioneered applications like mycotoxin removal from dried fruits and probiotic-infused snacks.
Recent articles demonstrate expertise in food safety (SCI-indexed journals), packaging innovation (chitosan films), and nutraceutical delivery systems. Her work frequently combines emerging technologies with natural antimicrobials.
- Özel Poster Ödülü (UGTP)
- 1.lik Makale Ödülü (Pınar Enstitüsü, 2×
She leads Turkish Scientific and Technological Research Council (TÜBİTAK) projects on biodegradable packaging and pesticide residue reduction, and has co-authored 14+ SCI publications. Her team also explores FTIR spectroscopy for chocolate quality prediction and postbiotic foods development.
