Researcher in Olive Research Institute, Turkey
Dr. Oya Koseoglu is a distinguished researcher in food engineering, specializing in olive oil quality, authenticity, and sensory evaluation. She earned her Ph.D. (2013), Master’s degree (2006), and Bachelor’s degree (1991) in Food Engineering from Ege University. With extensive professional experience spanning academia, industry, and government institutions, she has worked at Pınar Entegre Et San. AŞ, Dokuz Eylül University, and currently contributes to the Olive Research Institute under the Ministry of Agriculture and Forestry. Dr. Koseoglu is an internationally recognized olive oil tasting panelist and an expert in vegetable oil analysis, actively involved in national sensory panels and professional certification systems. Her expertise includes advanced analytical techniques such as HPLC, GC-MS, chemometrics, and isotopic analysis for determining olive oil composition, purity, and oxidative stability. She has received numerous technical certifications and international training in olive oil tasting and laboratory quality standards. Her recent research focuses on the impact of climate, storage, and processing conditions on olive oil quality, as well as the identification of key sensory and chemical markers. Dr. Koseoglu has authored several high-impact publications in leading journals, contributing significantly to advancements in olive oil science and food quality assessment.