Gökşen Gülden

Gülden Gökşen is an associate professor and head of the Department of Food Processing at the University of Tarsus, Türkiye, where she teaches courses in food science and technology, with a focus on nonthermal processing, nanoencapsulation, and sustainable, biodegradable, and active food packaging systems. She earned a Bachelor’s degree in food engineering from the University of Gaziantep, a Master’s degree in food engineering from Atatürk University, and a PhD in food engineering from Mersin University. She carried out postdoctoral research at Teagasc Agriculture and Food Development Authority, Ireland, focusing on encapsulation technologies and new product development. Her research interests include bio-based materials, electrospinning and nanotechnology, alternative protein sources, in vitro digestion, food safety, and circular bioeconomy approaches. She has published many papers in high-impact journals indexed in the Science Citation Index and Science Citation Index Expanded, and serves as an editorial board member for several journals. In recognition of her scientific impact, she was listed by Stanford University among the world’s top 2% of scientists in 2025.