Dr. Filiz Koksel

Dr. Filiz Koksel is an Associate Professor of Food Processing  and the Manitoba Strategic Research Chair in Sustainable Protein in the Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba. A food scientist specializing in food processing and non-destructive quality assessment, she holds BSc and MSc degrees in Food Engineering from Middle East Technical University (Türkiye) and a PhD in Food Science from the University of Manitoba, where she used low-intensity ultrasonics and synchrotron radiation to investigate bread-dough properties.

Following her PhD, Dr. Koksel completed postdoctoral work on sodium reduction in baked goods and on wheat quality as influenced by environment, genotype, and management practices. Since joining the University of Manitoba in 2017, her research has focused on sustainable, high-quality plant-based foods, bridging food processing with materials science and covering crop-to-food transformation processes such as milling, mixing, baking, and extrusion. She is also expanding into hybrid foods and foods of animal origin, building on Manitoba’s strengths in these areas. Her program is supported by the University of Manitoba; NSERC (Discovery, Research Tools and Instruments, and CREATE); and partnerships with industry and government.