Prof. İLKAY ŞENSOY

Academic Titles

2023 - Continues Professor

Middle East Technical University, Faculty of Engineering, Department of Food Engineering
2015 - 2023 Associate Professor

Middle East Technical University, Faculty of Engineering, Department of Food Engineering
2009 - 2015 Assistant Professor

Middle East Technical University, Faculty of Engineering, Department of Food Engineering
2007 - 2009 Lecturer PhD

Middle East Technical University, Faculty of Engineering, Department of Food Engineering
2002 - 2004 Researcher

Rutgers, The State University of New Jersey

Managerial Experience

2007 - 2018 Erasmus Program Institutional Coordinator

Middle East Technical University, Faculty of Engineering, Department of Food Engineering
2007 - 2009 Deputy Head of Department

Middle East Technical University, Faculty of Engineering, Department of Food Engineering

Advising Theses

Multilevel characterization and in vitro digestion of starch-based food systems enriched with dietary fiber

Şensoy I. (Advisor)

Ö.GÜVEN(Student), Doctorate, 2023
Effect of psyllium and cellulose fiber addition on starch digestibility for bread and cracker

Şensoy I. (Advisor)

H.BİLGİÇ(Student), Postgraduate, 2022
In vitro starch digestion of flat dough pieces with and without fiber

Şensoy I. (Advisor)

N.GÜLER(Student), Postgraduate, 2022
Changes in the structure and digestion fractions of wheat starch cooked with and without fiber

Şensoy I. (Advisor)

L.ELİF(Student), Postgraduate, 2021
Effect of gelatinization properties of different starch types in the presence of psyllium fiber on in vitro digestion

Şensoy I. (Advisor)

B.SEVİLMİŞ(Student), Postgraduate, 2021
Effects of fiber content and extrusion conditions on quality of pasta

Şahin S., Şensoy İ. (Co-Advisor)

S.SOLTA(Student), Postgraduate, 2019
Effect of microfluidized onion skin addition on the quality of extrudates

Şensoy I., Mert B. (Co-Advisor)

E.BİLGİN(Student), Postgraduate, 2016
Effect of extrusion on bioactive compounds found in artichoke leaf powder and on their in vitro bioaccessibilities

Şensoy İ., Şenyuva H.(Co-Advisor)

Ö.GÜVEN(Student), Postgraduate, 2016
Detoxification of aflatoxin B1 in peanut meal by heating and gamma irradiation

Şensoy İ. (Co-Advisor), Bozoğlu F.

Ş.GİZEM(Student), Doctorate, 2015
Effect of extrusion on functional components and in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin

Şensoy I.

Ö.YOLDAŞ(Student), Postgraduate, 2014
Effect of tomato, red pepper and carrot pulp addition on the quality of extrudates

Şensoy İ., Mert B. (Co-Advisor)

Ç.ÇALTİNOĞLU(Student), Postgraduate, 2014
Effect of added ingredients on the acrylamide level and quality of extrudates

Şensoy İ., Özçelik B.(Co-Advisor)

M.YAVUZ(Student), Postgraduate, 2014
Effect of extrusion on the functional properties of carrot pulp added extrudates and in-vitro bioaccessibility of lutein and beta-carotene

Şensoy İ., Ögel Z.(Co-Advisor)

M.ORTAK(Student), Postgraduate, 2014
Effect of extrusion on functional components and in vitro bioaccessibilty of β-cryptoxanthin and zeaxanthin

Şensoy İ., Ögel Z. B. (Co-Advisor)

Ö.YEĞİN(Student), Postgraduate, 2014
Effect of extrusion on functional components in tomato pulp added extrudates and in vitro bioaccessibility of lycopene

Şensoy İ., Ögel Z.(Co-Advisor)

B.TONYALI(Student), Postgraduate, 2014
Characterization and analysis of the antioxidant capacity of functional phenolics oxidized by Scytalidium thermophilum catalase phenol oxidase (CATPO)

Şensoy İ. (Co-Advisor), Ögel Z.

U.BETÜL(Student), Doctorate, 2012

Designed Lessons

Undergraduate Numerical Methods and Modeling for Food Engineering

Şensoy I.
Postgraduate Research Methods & Ethics in Food Engineering

Şensoy I.
Undergraduate Eng. Principles of Novel Food Preservation Technologies

Şensoy I.

Prof. İLKAY ŞENSOY

Academic and Administrative Experience

2023 - Continues Professor

2015 - 2023 Associate Professor

2009 - 2015 Assistant Professor

2007 - 2009 Lecturer PhD

2002 - 2004 Researcher

2007 - 2018 Erasmus Program Institutional Coordinator

2007 - 2009 Deputy Head of Department

Multilevel characterization and in vitro digestion of starch-based food systems enriched with dietary fiber

Effect of psyllium and cellulose fiber addition on starch digestibility for bread and cracker

In vitro starch digestion of flat dough pieces with and without fiber

Changes in the structure and digestion fractions of wheat starch cooked with and without fiber

Effect of gelatinization properties of different starch types in the presence of psyllium fiber on in vitro digestion

Effects of fiber content and extrusion conditions on quality of pasta

Effect of microfluidized onion skin addition on the quality of extrudates

Effect of extrusion on bioactive compounds found in artichoke leaf powder and on their in vitro bioaccessibilities

Detoxification of aflatoxin B1 in peanut meal by heating and gamma irradiation

Effect of extrusion on functional components and in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin

Effect of tomato, red pepper and carrot pulp addition on the quality of extrudates

Effect of added ingredients on the acrylamide level and quality of extrudates

Effect of extrusion on the functional properties of carrot pulp added extrudates and in-vitro bioaccessibility of lutein and beta-carotene

Effect of extrusion on functional components and in vitro bioaccessibilty of β-cryptoxanthin and zeaxanthin

Effect of extrusion on functional components in tomato pulp added extrudates and in vitro bioaccessibility of lycopene

Characterization and analysis of the antioxidant capacity of functional phenolics oxidized by Scytalidium thermophilum catalase phenol oxidase (CATPO)

Undergraduate Numerical Methods and Modeling for Food Engineering

Postgraduate Research Methods & Ethics in Food Engineering

Undergraduate Eng. Principles of Novel Food Preservation Technologies