Gulden Goksen, Assoc. Prof.
Dr. Gulden Goksen is an Associate Professor in the Department of Food Technology at Tarsus University, Türkiye.
She received her doctoral training through international research collaborations in the United Kingdom and Spain and subsequently worked as a Postdoctoral Researcher at Teagasc – Agriculture and Food Development Authority, Ireland. She has also held visiting researcher positions at IATA-CSIC (Spain) and the University of Lincoln (United Kingdom).
Her research focuses on sustainable food systems, circular bioeconomy, food waste valorisation, alternative proteins, green extraction technologies, and next-generation biodegradable food packaging. She has extensive expertise in electrospinning and electroblowing technologies, deep eutectic solvents, non-thermal processing, and the development of active and intelligent packaging systems from agricultural and marine bioresources.
Dr. Goksen is currently working as Principle Investigator to several international research projects funded by Horizon Europe, PRIMA, the Sustainable Blue Economy Partnership (SBEP), FutureFoodS, and other European initiatives. Her research aims to transform underutilized biomass and food-processing side streams into high-value functional ingredients and sustainable packaging materials that improve food quality, safety, and shelf life while reducing environmental impacts.
She has authored numerous scientific publications in leading international journals and actively collaborates with universities, research institutes, and industrial partners across Europe. In recognition of her scientific contributions and research impact, she was included in the Stanford University and Elsevier World’s Top 2% Scientists List (2025). She was also elected as a TWAS Young Affiliate for the period 2026–2030.
Her current research integrates nanotechnology, biopolymers, and bioactive compounds to develop innovative packaging solutions that support resource efficiency, food security, climate resilience, and the transition toward more sustainable food systems.
