Asli Can Karaca Editor

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). Esra Çapanoglu is a Professor of Istanbul Technical University (ITU), Food Engineering Department in Turkey. She finished her PhD in 2008 at ITU and worked as a PostDoc in RWTH Aachen University, Germany for 2 years. During her PhD, she worked in the laboratories of Plant Research International (PRI), The Netherlands for 6 months and in IPK Leibniz Institute, Gatersleben, Germany for another 6 months with a DAAD scholarship. She works on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility/bioavailability. She also focuses on the effects of processing, encapsulation and the matrix on these bioactives. She has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has been taking place in several international (EU 6th Frame, EU 7th Frame, COST, Joint Research Projects, etc.) and national projects (TUBITAK, TAGEM, ISTKA, etc.). She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others. She was selected as a Highly Cited Researcher in 2019 and 2022 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 3 years (2020-2022). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. Asli Can Karaca received her B.Sc. and M.Sc. in Food Engineering from Istanbul Technical University in Istanbul, Turkey, and her Ph.D. in Food Science from University of Saskatchewan in Saskatoon, SK in Canada. She has 10 years of industrial experience in an international medium-sized flavor house. Currently, she is working as an Associate Professor within the Department of Food Engineering at Istanbul Technical University. Her research interest lies in developing value-added protein-based ingredients from sustainable and low-cost resources, investigating their functionality and utilization in innovative food products. She worked in key projects focusing on the effect of proteins on encapsulation efficiency and developing wall material systems combining various biopolymers for encapsulation of bioactives.