Öğr. Gör. İlknur Şen

Ilknur Sen, PhD

Food Engineer


2014, 3 months, Researcher, FEMSA Tecnológico de Monterrey, Biotechnology Department, Monterrey Mexico

Project: Bioprocess Platform for the Aspergillus sojae Pgzyme Systems with the acronym PGSYS (PIRSES-­‐ GA-­‐2010-­‐269211), under the Seventh Framework Programme, Marie Curie Actions

2008-2014, PhD, Izmir Institute of Technology, Department of Food Engineering

Thesis Subject: Characterization and Classification of Wines from Grape Varieties Grown in Turkey

2000-2003 Master of Science, Izmir Institute of Technology, Department of Food Engineering

Thesis Subject: Spectroscopic Determination of Major Nutrients (N, P, K) of Soil

1995-1999 Bachelor of Science, Ege University, Department of Food Engineering

Thesis Subject: Flavoring Methods of Edremit Olives


2007-Cont., Research Staff, Specialist

Izmir Institute of Technology Department of Food Engineering, Izmir Turkey

Specialty in chromatographic analyses of foods (HPLC-DAD-FLD- RID, GC-FID)

2006-2007, Food Additives and Residue Analysis Lab. Supervisor

EgeChelab Food and Industrial Analysis Laboratories, Izmir Turkey

Responsible for the execution of residue (pesticides, toxins, PAH), mineral and additive (preservatives, vitamins) analyses of various food products

Implementation of ISO 17025 standard

Specialty in instrumental analyses using HPLC-UV-FLD-RID, GC-FID-MS, ICP-MS

2005-2006, Milk Based Dessert and Ice Cream Production Engineer

Özsütden Food Inc., Izmir Turkey

Responsible from the daily production of milk based desserts and ice-cream

2004-2005, Process Quality Assurance Engineer

Fora Olives, AntFood Inc., Edremit Turkey

Implementation of ISO 9001 and HACCP rules within the process

Approval of final product through audition of process line and chemical, physical and microbiological analyses

2000-2003, Research Assistant

Izmir Institute of Technology Department of Food Engineering, İzmir


Sen, I.,  Mata-Gomez, M.A., Rito-Palomares, M., Tari, C., Dinç, M. 2017. A simplified chromatography approach for the partial purification of polygalacturonase produced by Aspergillus sojae. Academic Food Journal 15(1):8-16.

Sen, I., Ozturk, B., Tokatli, F, Ozen, B. 2016. Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines. Talanta 161:130-137.

Sen, I., Tokatli, F. 2016. Differentiation of wines with the use of combined data of UV-visible spectra and color characteristics. Journal of Food Composition and Analysis 45:101-107.

Sen, I., Tokatli, F. 2014. Characterization and Classification of Turkish Wines based on the Elemental Composition. Am. J. Enol. Vitic. 65(1):134-142.

Sen, I., Tokatli, F. 2014. Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles. Food Control 46:446-454.

Aktas, A.B., Ozen, B., Tokatli, F., Sen, I. 2014. Phenolics Profile of a Naturally Debittering Olive in Comparison to Regular Olive Varieties. J Sci Food Agric 94:691698.

Aktas, A.B., Ozen, B., Tokatli, F., Sen, I. 2014. Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties. Food Chemistry 161:104-111.


Sen Ilknur, Tokatli Figen. 2012, Classification of Wines of Grapes Grown in Turkey by Using UVvisible Spectroscopy (Türkiye’de Yetiştirilen Şaraplardan Üretilen Şarapların Ultraviole-Görünür Bölge (UV-vis) Spektroskopisi ile Sınıflandırılması), (in Turkish), Turkish 11th Food Conference, 10- 12 October, 2012, Hatay, Abstract Book, p.113. 5.

Aktaş Ayşe Burcu, Sen Ilknur, Ozen Banu, Tokatli Figen, 2012, Some Chemical Properties of Naturally-Debiterred Hurma Olive of Karaburun Peninsula (Karaburun Yarımadası’nda Yetişen Hurma Zeytininin Bazı Kimyasal Özellikleri), Turkish 11th Food Conference, 10-12 October, 2012, Hatay, Abstract Book, p.168. 6.

Sen Ilknur, Ozturk Burcu, Tokatli Figen, Ozen Banu, 2012, Prediction of Malvidin Compounds in Red Wines: Multivariate analysis of FTIR data, 35th World Congress of Vine and Wine, 18-22 June, Izmir, Turkey, Abstract Book, p. 113. 7.

Sen Ilknur, Tokatli Figen, 2011, Elemental analysis of Turkish wines, 2nd International ISEKI-Food Conference, 31 August-2 September 2011, Milan, Italy, Abstract book, p. 252.