Prof. Dr. SENEM KAMİLOĞLU BEŞTEPE

Assoc. Prof. Senem Kamiloglu was born in Bursa, Türkiye. She obtained her Bachelor’s degree in Food Engineering from Middle East Technical University, Ankara, in 2010. In 2012, she received her Master’s degree in Food Engineering from Istanbul Technical University (ITU), Istanbul. Since 2016, she has held a PhD degree in both Food Engineering and Applied Biological Sciences, awarded jointly by Istanbul Technical University and Ghent University, Belgium. In 2020, she was granted the title of "Associate Professor" by the Turkish Interuniversity Board. Currently, she is working at the Department of Food Engineering at Bursa Uludag University, Türkiye.

Senem Kamiloglu's research mainly focuses on the effect of food processing on the bioaccessibility of polyphenols, using in vitro digestion and cell culture models. She is also actively engaged in the valorization of food waste as a sustainable source of bioactive compounds such as polyphenols and carotenoids. She has contributed to many international (FP7, COST, BOF) and national (TUBITAK, ISTKA, BAP) research projects. Her PhD thesis was awarded as the most successful doctoral thesis by Istanbul Technical University. In recognition of her scientific contributions, she received several travel grants to attend international conferences, and in 2024, she was honored with the BAGEP Award by the Science Academy of Türkiye.

She currently serves as an Associate Editor for Food Research International and is a member of the editorial boards of Food Chemistry, Food Chemistry: X, and the International Journal of Food Science & Technology. Additionally, she has served as a guest editor for Foods, Frontiers in Nutrition, Frontiers in Pharmacology, Current Opinion in Food Science and Food and Humanity, and has acted as a peer reviewer for more than 50 journals in the field of food science and technology. To date, she has published 64 international and 11 national peer-reviewed articles, along with 23 book chapters. According to the Scopus database, her h-index is 35, and she has been listed among the World’s Top 2% Scientists for the years 2021–2025 by Stanford University (https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw).