Vural Gökmen, BSc, MSc, PhD is professor in the Food Engineering Department at Hacettepe University, Ankara, Turkey. His responsibilities include to teach at undergraduate and graduate levels, to supervise MSc and PhD theses, to conduct research projects, and to give consultancy to food industry through knowledge and technology transfer.
He graduated in 1990 with food engineering degree and gained his PhD degree in 1998. In 2004, he has been awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he gained science incentive award by The Scientific and Technological Council of Turkey. He has founded Food Quality & Safety Research Group in 2004, Food Research Center in 2010 at Hacettepe University, and The National Food Technology Platform of Turkey in 2011.
Prof. Gökmen carried out national and international research projects related to different aspects of food science and engineering. He has lectured nationally and internationally. He had collaborations with the research groups in Italy, Spain, Germany, France, The Netherlands, Belgium, USA, Czechia, Slovakia, Serbia, UK and Denmark. As one of the leading experts on food science, Prof. Gökmen has contributed greatly to the understanding of process-derived effects on the quality and safety of foodstuffs. Also, he has developed chromatography, mass spectrometry, and computer vision based advanced analytical techniques to monitor food quality and safety.
To his credit, Prof. Gökmen has published over 260 articles, which includes over 240 peer reviewed manuscripts based on original research, 20 book chapters, and edited a book. As of February 2021, his publications have been cited 7600 times in Web of Science (h-index 48), 8000 times in Scopus (h-index 50), 8000 time in Mendeley (h-index 50) and 11700 times in Google Scholar (h-index 62).
Prof. Gökmen is serving as associate editor for Food Chemistry (IF=6.3) and Food Research International (IF=4.9), section editor for Polish Journal of Food and Nutrition Sciences (IF=1.9), and editorial board member for Food Composition and Analysis (IF=3.7).