Ecem Evrim Celik

Ecem Evrim Celik graduated from Hacettepe University as a Food Engineer in 2011. She received her master's degree from the same department in 2013. As a result of the double degree doctorate program, she completed in collaboration with Hacettepe University Food Engineering Department and Copenhagen University Food Science Department, she received her doctorate degrees in the fields of Food Engineering and Chemometrics, respectively, in 2018. She currently continues her career as an Assistant Professor at Hacettepe University Food Engineering Department and continues her work as a member of the FoQus research group.

Her studies focused on the reactions of antioxidant and pro-oxidant components in free and macromolecule-bound forms, found naturally in foods or formed after thermal processing. She has also focused on determining the effects of low food processing processes on the formation of browning products after heat treatment using advanced analytical techniques. In her studies, she uses chemometric tools during the creation and analysis of versatile data.