Prof. Dr. Esra Capanoglu

Esra Capanoglu 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 food processing, encapsulation and food matrix on these bioactives. She has been also working on waste valorization, plant proteins, functional food design and sensory analysis. She has published three books, 30 chapters, and more than 250 articles in peer-reviewed journals and has been taking place in several international (EU 6th Frame, EU 7th Frame, Marie Curie, PRIMA, COST, Bilateral 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), Food Frontiers, Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others. She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 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 6 years (2020-2025). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023.