Filiz Köksel

Dr. Köksel (SciVal h-factor of 10) is a food scientist with expertise in food processing and non-destructive assessments of food quality, with her research program aiming to tackle issues related to an ever-increasing demand for sustainable high quality plant-based foods. Dr. Koksel’s creativity in exploring new approaches in these areas is particularly noteworthy as her program is at the interface between food processing and materials science.

To bring Canadian crops from the field to our tables, Dr. Koksel’s program looks at several unit process operations involved - such as milling, mixing, sheeting, baking, texturization and extrusion - in transforming these crops into foods with superb palatability and nutritional value. Her work is one of only two papers cited by Buhler Ag, a world leading multinational manufacturer of equipment for processing foods and advanced materials, in their 2021 patent Method for the Production of Protein-Containing Foods application. Since 2017, she has secured >$1.28M in research funding as PI or co-PI, in addition to >$2.3M as co-investigator, to establish a thriving research program at the University of Manitoba. She has authored or co-authored 26 peer-reviewed publications and presented her research at >45 venues. Her research has been supported by the University of Manitoba, NSERC (Discovery, Engage, CREATE and RTI grants), Canada Foundation for Innovation (CFI-JELF grant), Research Manitoba (New Investigator Operating grant), Agriculture Development Fund (Government of Saskatchewan), and The Good Food Institute (USA).

Since 2017, she has mentored and contributed to the training of 29 HQP, including K-12, undergraduate and graduate students, postdoctoral fellows, research associates and visiting scholars.