Food By-Product Based Functional Food Powders (PDF)

academic presentations at Geneva, Switzerland, in 1997; Gainesville, FL, in 1999; Anaheim-Los Angeles, CA, in 2002; Sarawak, Malaysia, in 2002; Chicago, IL, in 2003; Szczyrk, Katowice, Poland, in 2005; Ghent, Belgium, in 2005; Madrid, Spain, in 2006; New Orleans, LA, in 2008; Athens, Greece, in 2008; Anaheim-Los Angeles, CA, in 2009; Skopje/Üsküp, the Republic of Macedonia, in 2009; Chicago, IL, in 2010; Munich, Germany, in 2010; Jamshoro, Sindh-Hyderabad, Pakistan, in 2011; New Orleans, LA, in 2011; Boston, MA, in 2011; Natick, MA, in 2011; Damghan, Tehran, Iran, in 2011; Osnabrück, Germany, in 2011, Otsu, Kyoto, Japan, in 2012; Chicago, IL, in 2013; Philadelphia, PA, in 2013; Las Vegas, Nevada, in 2014; San Francisco-Albany, CA, in 2014; London, UK, in 2015; Manchester, UK, in 2015; Chicago, IL, in 2015; Milwaukee, WI, in 2015; San Antonio, TX, in 2016; Roma, Italy, in 2016; Osaka, Japan, in 2017; Tokyo, Japan, in 2017; and Paris, France, in 2017.She has professional affiliations with the Institute of Food Technologists and American Oil Chemists Society in the United States and has pro-fessional responsibilities with the Turkey National Olive and Olive Oil Council as a research and consultative board member.Professor Tokusoglu organized and directed the international conference titled ANPFT2012 (Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages) as conference chair and director, May 7-10, 2012, in Kusadasi-Aegean, Turkey. She served as an organizing committee member at the 2nd International Conference and Exhibition on Nutritional Science and Therapy in July 2013 in Philadelphia, PA, and co-chair at the Food Technology 2014 con-ference (3rd International Conference and Exhibition on Food Processing and Technology) in July 2014 in Las Vegas, NV.She recently served as Food Technology and Nutrition Group Chair of the Conference Series LLC Group, NV, USA. She served as chair of Food Technology 2015 (4th International Conference on Food Processing and Technology) from August 10 to 12, 2015, in London, UK; as chair of Nutrition 2015 (4th International Conference on Nutrition) from October 26 to 28, 2015, in Chicago, IL; as chair of Nutrition 2016 (5th International Conference on Nutrition) from September 14 to 17, 2016, in San Antonio, TX; as chair of Food Technology 2016 (5th International Conference on Food Processing and Technology) from October 27 to 29, 2016, Rome, Italy; as chair of Nutrition and Food Science 2017, from May 29 to 31, 2017, in Osaka, Japan; and as chair of Food Technology 2017, from October 23 to 25, 2017, in Paris, France. She is currently chair of Food Chemistry and Nutrition 2018, taking place from May 16 to 18, 2018, in Montreal, Canada.Dr. Tokusoglu is Main Associate Editor of Wiley's Journal of Food Processing and Preservation, USA. She has several editorial and review assignments in the Science Citation Index and international index-covered journals.She wrote her scientific edited book titled Fruit and Cereal Bioactives: Sources, Chemistry, and Applications, ISBN by CRC Press/Taylor & Francis Group, and another book titled Improving Food Quality with Novel Food Processing Technologies, by CRC Press/Taylor & Francis Group. She has published many research papers in peer-reviewed international journals, international book chapters, and has given presentations (oral and posters) at international conferences and other organizations.She was the principal administrator and thesis advisor for five master's students and two PhD students, and two master's students are currently under her supervision.Professor Tokusoglu is also manager (CEO) of the SPIL INNOVA Ltd. Sti. Food, Research, and Consultancy in DEPARK Technopark, Dokuz Eylul Technology Development Zone, Izmir, Turkey, as her official addi-tional responsibility: This organization has been working on university-industry relationship studies in Dokuz Eylul University, Izmir.