General Information

Institutional Information: Ziraat Fakültesi, Gida Mühendisliği, Gıda Bilimleri
Research Areas: Food Engineering, Food Science, Food Chemistry

Names in Publications: Senem Kamiloglu




Citation (WoS)


H-Index (WoS)


Citation (Scopus)


H-Index (Scopus)




Intellectual Property


Thesis Advisory


Open Access

UN Sustainable Development Goals


Assoc. Prof. Dr. Senem Kamiloglu was born in Bursa, Turkey. She obtained her Bachelor’s degree in Food Engineering from Middle East Technical University, Ankara, Turkey in 2010. In 2012, she received her master’s degree in Food Engineering from Istanbul Technical University, Istanbul, Turkey. Since 2016, she is holding a PhD degree both in Food Engineering and in Applied Biological Sciences, which she obtained from Istanbul Technical University, Istanbul, Turkey and Ghent University, Ghent, Belgium, respectively. In 2020, she received the title of "Associate Professor" by the Turkish Interuniversity Board. Currently, she is working at the Department of Food Engineering and Science and Technology Application and Research Center (BITUAM) in Bursa Uludag University, Bursa, Turkey.

Assoc. Prof. Dr. Senem Kamiloglu's research primarily focused on the effect of food processing on the bioaccessibility of food polyphenols using in vitro digestion and cell culture models. She also paid attention to the valorization of food wastes as sources of bioactive compounds including polyphenols and carotenoids, which are known to have important roles in reducing the risk of chronic diseases. She participated in many international (FP7, COST, BOF) and national (TUBITAK, ISTKA, BAP) research projects. Her PhD thesis has been awarded as the most successful doctoral thesis by Istanbul Technical University. In addition, she has also been awarded with several travel grants to attend scientific conferences. She is appointed as an associate editor on "Food Research International" journal (Q1) and an editorial board member on "International Journal of Food Science & Technology" journal. Moreover, she also served as a guest editor for "Foods", "Frontiers in Nutrition", "Frontiers in Pharmacology", "Food Chemistry" and "Current Opinion in Food Science" journals (Q1/Q2) and peer-reviewed for more than 50 scientific journals in the field of food science and technology. So far, she published 50 international and 8 national peer-reviewed papers, and 18 book chapters. According to Scopus database, her h-index is 28 and she was featured among World's Top 2% Scientists List 2021, 2022 and 2023 created by Stanford University (


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1) Ziraat Fakültesi C Blok Zemin Kat; 2) Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM), Z-15