Acrylamide in Food

Edited by:   Vural Gokmen (Professor Department of Food Engineering Hacettepe University Ankara Turkey), Burce Atac Mogol (Professor, Department of Food Engineering, Hacettepe University, Ankara, Turkey)
Imprint:   Academic Press Inc
Country of Publication:   United Kingdom
Edition:   2nd edition
Dimensions:   Height: 235mm,  Width: 191mm, 
Weight:   450g
ISBN:   9780323991193
ISBN 10:   032399119X
Pages:   644
Publication Date:   04 September 2023
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Since Aug 2011, Professor Gökmen has been serving as founding president of the National Food Technology Platform of Turkey. He is a leading expert on food science and has contributed greatly to the understanding of process-derived effects on quality and safety of foods. He has also contributed to the development of advanced analytical methodologies for the determination of processing contaminants in foods. He has lectured nationally and internationally. Professor Gökmen has published over 200 articles, which includes 145 peer-reviewed manuscripts based on original research and 8 book chapters. He is currently associate editor in Elsevier journal Food Research International.Professor Gökmen graduated in 1990 with food engineering degree, and gained his PhD degree in 1998. In 2004, he was awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he received the science incentive award by Scientific and Technological Council of Turkey. In his career Professor Gökmen has carried out national and international research projects related to different aspects of food science. He has collaborated with research groups in Italy, Spain, Germany, France, Netherland, USA, UK, Czech Republic, Slovakia, Serbia, Belgium, and Denmark. Professor Gökmen has founded Food Research Center at Hacettepe University in 2010, and he served as founding director until Feb 2013. Dr. Ataç Mogol is an experienced researcher with a strong background in food science. She has over 15 years of experience in processing contaminants, including their formation, mitigation, and presence in foods. She has her Ph.D. degree in food engineering from Hacettepe University in 2014, and she published 36 peer-reviewed articles, 4 book chapters, and 1 patent that reflect her research interest in processing contaminants, including acrylamide. Dr. Ataç Mogol has been involved in many national and international research projects and she is currently on the editorial board of the Food Chemistry journal.