Celal Bayar University
Tokuşoğlu has completed her PhD at Ege University Engineering Faculty, Dept. of Food Engineering at 2001. She is currently working as Associate Professor Dr faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. Tokuşoğlu performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting professor at the School of Food Science, Washington State University, Pullman, Washington, USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an editorial board member of selected journals. Tokuşoğlu published the scientific edited three international books entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and entitled Improved Food Quality with Novel Food Processing by CRC Press, TAYLOR & FRANCIS,USA Publisher, as third book Food By-Product Based Functional Food Powders by CRC Press, too; Dr Tokusoglu also published three national books entitled Cacao and Chocolate Science and Technology , Special Fruit Olive: Chemistry, Quality and Technology and third one as Frying Oils Science and Technology. She is Associate Editor of WILEY Journal of Food Processing and Preservation. She organized and/or administered as Conference Chair and Group Chair of Food and Nutrition at many conferences and congress in different continental countries as majorly in USA, Canada, Europe and Asia Pacific in CONFERENCE SERIES LLC, USA &UK.
Food Chemistry & Nutrition, Food Quality, Nutrition and Health, Food Safety and Toxicology, Shelf-life of Foods, and innovative food processing technologies in foods, beverages, and functional products.