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Arda Tuhanioglu, PhD (he/him/his)

Graduate Research Assistant
University of Arkansas
Fayetteville, AR, United States

Arda Tuhanioglu is a Ph.D. student at the University of Arkansas in the Department of Food Science working with Dr. Ali Ubeyitogullari in the Food Engineering for Health Lab. The focus of his Ph.D. study revolves around the limitations of grain sorghum utilization in foods and applications of supercritical carbon dioxide technology as a green and sustainable food processing technology. He received his bachelor's degree in food engineering from Istanbul Technical University in 2017. As an undergraduate student, he served as the student representative of the Istanbul Technical University UCTEA Chamber of Food Engineers (i.e., similar to the National Society of Professional Engineers(NSPE)) from 2015 to 2016. He also made two summer internships in large-scale milk and cocoa processing facilities as a production, laboratory, and quality-assurance intern in 2016 and 2017. He received his master's degree in food engineering from Middle East Technical University in 2021. During his master’s studies, he worked on bioprocessing technologies (single-cell oil production using various oleaginous yeasts), which involve multidisciplinary areas such as process control and optimization, microbiology, food chemistry, and non-thermal novel food processing, such as high hydrostatic pressure (HHP). Currently, as a senior graduate assistant, he is pursuing a minor in statistics and mentoring a master's student, who is also pursuing a master’s degree in the same lab working on sorghum protein and supercritical carbon dioxide technology. In addition, he is very involved with student recruitment and retention; he provides demonstrations of 3D chocolate printing as a way to connect with middle/high school students. He is also serving as a teaching assistant in Dr. Ubeyitogullari's The Science of Chocolate class at the University of Arkansas.

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