Education

Biography

Dr. Gulsah Caliskan was born in Izmir, Turkey in March 1986. She received her B.S. from Celal Bayar University in 2008, and her M.S. and PhD from Ege University in 2012. Her research focus on drying, freezing, baking, extrusion, enrichment of bakery products, traditional fermented products, etc. In the drying area, she has worked on freeze, spray, microwave, and convective drying. She worked as a Research Assistant of Department of Food Engineering at Ege University between 2010 and 2018. She worked as an Assistant Professor at Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Paşa University from April, 2018 to September 2019. During summer of 2013, she was a Visiting Research Assistant at the University College Cork, Ireland. She had some publications about spray drying of sumac extract, Beta-carotene stability in extruded snacks produced using interface engineered emulsions and freeze drying of kiwi puree, pumpkin and persimmon. She is currently studying on spray drying of some vegetable juice and optimization the spray drying conditions. She is a member of International Food Technologist and Chamber of Food Engineers. She has the best paper award from 1^st international Conference of Food Properties, Kuala Lumpur, Malaysia. In addition, she has Publons Peer Review Awards, Top 1% of reviewers in Agricultural Science, 2017-2018 and 2018-2019, and Publons Peer Review Awards, Top 1% of reviewers in Cross-Field, 2018-2019, Publons, Clarivate Analytics.

Research Interest

• Modelling and optimization in food processing
• Drying technology
• Powder technology
• Unit Operations
• Extrusion
• Agglomeration
• Rehydration

Scientific Activities

Teaching Experience

Professional Activities

Professional Memberships

• 2018-2019, Erasmus Coordinator, Alanya Hamdullah Emin Paşa University
• 2018-2019, Member, Graduate School of Applied Sciences, Alanya Hamdullah Emin Paşa University
• 2012- Present Member, Institute of Food Technologists
• 2009- Present Member, Turkish Chamber of Food Engineers

Honors and Awards

Publications

1. Çalışkan Koç, G., Cabuk B. 2020. Characterization of the foam-mat dried egg white powder. GIDA, doi: 10.15237/gida.GD19120 (in press).
2. ÇalışkanKoç G, Özçıra N (2019) Chemical Composition, Functional, Powder, and Sensory Properties of Tarhana Enriched with Wheat Germ. Journal of Food Science and Technology.
3. Çalışkan Koç G, Dirim SN (2018) Spray dried spinach juice: powder properties. Journal of Food Measurement and Characterization 12: 1654-1668.
4. Çalışkan Koç G, Dirim SN (2017) Spray Drying of Spinach Juice: Characterization, Chemical Composition and Storage. Journal of Food Science 82: 2873-2884.
5. Akdogan A, Çalışkan G, Dirim SN (2017) Mathematical Modeling on Thin Layer Microwave Drying of Corn Husk and Investigation of Powder Properties. Bulgarian Chemical communication 49: 124-128.
6. Çalışkan G, Dirim SN (2017) Drying characteristics of pumpkin (Cucurbita moschata) slices in convective and freeze dryer. Heat Mass Transfer 53: 2129-2141.
7. Ergün K, Çalışkan G, Dirim SN (2016) Determination of the drying and rehydration kinetics of freeze dried kiwi (Actinidia deliciosa) slices. Heat Mass Transfer 52: 2697-2705.
8. Çalışkan G, Dirim SN (2016) The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technology 287: 308-314.
9. Çalışkan G, Lim ASL, Roos YH (2015) Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions. International Journal of Food Properties 18: 2256-2267.
10. Çalışkan G, Ergün K, Dirim SN (2015) Freeze Drying of Kiwi (Actinidia deliciosa) Puree and the Powder Properties. Italian Journal of Food Science 27: 385-396.
11. Caliskan G, Dirim SN (2013) The Effects of the Different Drying Conditions and the Amounts of Maltodextrin Added during the Spray Drying of Sumac Extract. Food and Bioproducts Processing 91: 539-548.
12. Çalışkan Koç G, Erbakan T, Arıci E, Dirim SN (2019) Sensory and quality attributes of cake supplemented with spinach powder. GIDA (2019) 44: 907-918.
13. Dirim SN, Talih M, Çalışkan Koç G (2019) Drying characteristics of red beet (Beta vulgaris esculentacruenta) puree in a microwave oven. GIDA 44: 654-667.
14. Dirim SN, Çalışkan Koç G (2019) Functional properties of parsley fortified homemade Turkish noodles (Erişte). Croatian Journal of Food Science and Technology 11: 88-96.
15. Çalışkan Koç G, Çabuk B (2019) The Effect of Different Microwave Powers on The Drying Kinetics and Powder Properties of Foam-Mat Dried Egg White Powder. GIDA 44 (2): 328-333.
16. Yüksel H, Çalışkan Koç G, Dirim SN (2019) Physical characterization of spray-dried milk powders and their agglomerates with the addition of carob, cinnamon, and ginger powders.
17. Baykal H, Karais K, Çalışkan Koç G, Dirim SN (2018) The properties of cinnamon, carob and ginger enriched goat milk powder enriched goat milk powder. GIDA 43: 716-732.
18. Talih M, Çalışkan G, Dirim SN (2017) Determination of the Drying Characteristics of Black Carrot Pulp during Drying in a Microwave Oven. Journal of Food Physics 30: 22-32.
19. Dirim SN, Çalışkan G (2017) Enhancement of the functional properties of home-made style Turkish noodles (Eriste) with the addition of fresh mints. Journal of Food Physics 30: 4-14.
20. Bektaş B, Çalışkan G, Dirim SN (2015/2016) Survey on the Centrifugal Freeze Concentration Method for Mulberry Molasses. Journal of Food Physics 28-29: 57-69.
21. Türkoğlu T, Çalışkan G, Dirim SN (2015/2016) The Determination of The Effects of Soaking as a Pre-treatment for Soybeans. Journal of Food Physics 28-29: 80-90.
22. Dirim SN, Çalışkan G, Ergün K (2015) Determination of Powder Properties of Some Freeze Dried Fruits Powder. GIDA 40: 85-92.
23. Çalışkan G, Dirim SN (2015) Freeze Drying Kinetics of Persimmon Puree. GIDA 40: 9-14.
24. Dirim SN, Ergün K, Çalışkan G, Özalp H, Balkesen N (2014) Effect of Different Flour Types on Bread Quality. Academic Food Journal 12: 27-35.
25. Dirim SN, Çalışkan G (2012) Determination of the Effect of Freeze Drying Process on the Production of Pumpkin (Cucurbita Moschata) Puree Powder and the Powder Properties. GIDA 37: 203-210.