4th International Conference and Exhibition on Nutrition
Celal Bayar University, Turkey
Ozlem Tokuşoğlu is an Associate Professor and completed her PhD from Ege University in the Department of Food Engineering, Izmir, Turkey. She professionally worked at the Ege University Department of Chemistry and Food Engineering. She is currently also working as Associate Professor, faculty member in Department of Food Engineering of Celal Bayar University. Her study focuses on nutrition, food quality control, food chemistry, food safety, toxicology, shelf-life of foods and innovative food processing technologies and functional products. Her specific study areas are phenolics, phyto-chemicals, bioactive anti-oxidatives and anti-carcinogens components and food toxicants. She has conducted academic research studies, keynote addresses and academic presentations at many countries and meetings. She has published more than 150 studies in journals and conferences and is a Book Editor of CRC Press Taylor and Francis and has three scientific books. She has been serving as an Editorial Board Member and Associate Editor, section editor of scientific journals. She administrated many international conferences in USA and Europe. She has also been working at OMICS Food Technology Conferences as Organizing Committee Member and is also Chair of the OMICS Food Technology conference series.