Surname : GÜMÜÞ
E-Mail : cegumus@ankara.edu.tr
Phone Number : 0312 2033300- 3680
Department : Food Engineering
Personal Information


Doctoral education               University of Massachusetts Amherst

(2012-2017)                            Food Science 


Master of Science                 Ankara University 

(2010-2012)                            Food Engineering 


Bachelor of Science              Ankara University 

(2006-2010)                            Food Engineering 



2019-                                      Ankara University, Ankara,

                                   Department of Food Engineering/ Faculty Member, PhD

2017 – 2019                           Hitit University- Corum,

                                               Scientific and Technical Application Center, 

                                            Surface Analysis Lab / Academic Expert

2014 – 2017                           University of Massachusetts Amherst, USA

                                               Department of Food ScienceResearch Assistant


2011 – 2012                           Celal Bayar University- Manisa, 

                                               Department of Food EngineeringResearch Assistant


Awards and Scholarships        

  • 1stplace in STEM Slam Competition by INFORMS (Institute for Operations Research and Management Science) Student Chapter at UMass Amherst, 2017
  • Student Achievement Scholarship by Phi Tau Sigma (The Honor Society of Food Science and Technology), 2017
  • Northeast Dairy Association Scholarship by Northeast Dairy Association, Inc., 2016
  • Suppliers’ Award by Northeast Section of IFT (NEIFT), 2016
  • Hans Kaunitz Award by American Oil Chemists’ Society (AOCS), 2016
  • Feeding Tomorrow Graduate Scholarship by Institute of Food Technologists (IFT), 2015-2016
  • Graduate Scholarship by NEIFT, 2015
  • Teranishi Fellowship by American Chemical Society- Agricultural and Food ChemistryDivision, 2015
  • 1st place in IFT Education, Extension & Outreach Graduate Writing Competition, 2015
  • 3rd place in IFT Student Association Developing Solutions for Developing Countries Product Development Competition, 2015
  • International Graduate Study Fellowship by Ministry of National Education of Turkey, 2012-17
  • Domestic Master Scholarship by the Scientific and Technological Research Council of Turkey, 2010-12
  • Intensive German Course Scholarship by German Academic Exchange Service (DAAD), 2011      



1) Gumus CE,Davidov-Pardo G, and McClements DJ. (2016). “Lutein-enriched emulsion-based delivery systems:  Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate”, Food Hydrocolloids, 60: 38-49. 


2) McClements DJ, and Gumus, CE. (2016). “Natural Emulsifiers - Biosurfactants, Phospholipids, Biopolymers, and Colloidal Particles: Molecular and Physicochemical Basis of Functional Performance”, Advances in Colloid and Interface Science, 234: 3-26.


3) Davidov-Pardo G,Gumus CE, and McClements DJ. (2016). “Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability”, Food Chemistry, 196: 821-7. 


4) Gumus CE,Decker EA, and McClements DJ. (2017). “Formation and Stability of -3 Oil Emulsion-based Delivery Systems using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean proteins”, Food Biophysics, 2 (12): 186-197.


5) Gumus CE,Decker EA, and McClements DJ. (2017). “Gastrointestinal Fate of Emulsion-based -3 Oil Delivery Systems Stabilized by Plant Proteins: Lentil, Pea, and Faba Bean proteins”, Journal of Food Engineering, 207: 90-98.


6) Gumus CE,Decker EA, and McClements DJ. (2017). “Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins”, Food Research International, 100: 175-185.


7) Gumus CE, Yorulmaz A, and Tekin A. (2016). “Differentiation of Mechanically and Chemically Extracted Hazelnut Oils Based on their Sterol and Wax Profiles”,Journal of the American Oil Chemists’ Society, 93: 1625


8) Walker RW, Gumus CEDecker EA, and McClements DJ. (2017). “Improvements in the Formation and Stability of Fish oil-in-water Nanoemulsions using carrier oils: MCT, Thyme Oil, & Lemon Oil”, Journal of Food Engineering, 211: 60-68.


9) Kadappan AS, Guo C, Gumus CE, Bessey A, Wood RJ, McClements DJ, and Liu Z. (2018). “The Efficacy of NanoemulsionBased Delivery to Improve Vitamin D Absorption: Comparison of in Vitro and in Vivo Studies”, Molecular nutrition & food research, 1700836.


Oral presentations:


1) Gumus, C. E., and McClements, D. J. “Clean Label, Natural Emulsifiers”, 2017 AOCSAnnual Meeting, 30 April- 3 May 2017, Orlando, FL, USA. 


2) Gumus, C. E., Decker EA,and McClements, D. J. “Influence of legume proteins on the lipid oxidation of omega-3 emulsions”, 2017 AOCSAnnual Meeting, 30 April- 3 May 2017, Orlando, FL, USA. 


3) Gumus, C. E., and McClements, D. J. “Influence of legume proteins on the gastrointestinal digestion of omega-3 emulsions”, ACS 253rd National Meeting, 2-6 April 2017, San Francisco, CA, USA.


4) Gumus, C. E., and McClements, D. J. “Utilization of Novel Protein Sources as Emulsifiers to Encapsulate Functional Lipids”, 14th Euro Fed Lipid Congress"Fats, Oils and Lipids: Innovative Approaches towards a Sustainable Future"18-21 September 2016,Ghent, BELGIUM.


5) Gumus, C. E., and McClements, D. J. “Legume proteins as alternative emulsifiers to encapsulate omega-3 oils”,ACS 252nd National Meeting, 21-25 August 2016, Philadelphia, PA, USA.


6) Gumus, C. E., Davidov-Pardo, G., and McClements, D. J. “Influence of Maillard Conjugation on the Stability of Emulsion-based Delivery Systems: Lutein-enriched Corn Oil Emulsions at Different pH and Temperature Conditions”, 107th AOCSAnnual Meeting & Expo, 1-4 May 2016, Salt Lake City, UT, USA. 


7) Gumus, C. E.Barden, L., Vieira, S., McClements, D. J.,Villeneuve, P. and Decker, E. A. “Lipid Oxidation in Low-Moisture Foods”, Cake Symposium, 25-26 August 2014, Boston, MA, USA.


Poster Presentations:


1) Gumus, C. E., Davidov-Pardo, G., and McClements, D. J. “Evaluation of physical and chemical stability of lutein-enriched corn oil emulsions under different pH and temperature conditions”, 13thEuro Fed Lipid Congress: "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health", 27-30 September 2015, Florence, ITALY.          


2) Gumus, C. E., Barden, L., and Decker, E. A. “Comparison of Lipid         Oxidation         Behavior in Surface Oil vs. Total Lipid in Low-moisture Foods”, 105thAOCS Annual Meeting & Expo, 4-7 May 2014, San Antonio, TX, USA. 


3) Gumus, C. E., Yorulmaz A., and Tekin A.“Comparison of Sterol and Wax Composition of Hazelnut Oils Obtained by Pressing or Solvent Extraction”, 11thEuro Fed Lipid Congress and 30th ISF lecture series: "Oils, Fats and Lipids: New Strategies for a High Quality Future", 27-30 October 2013, Antalya, TURKEY. 


4) Gumus, C. E. “Rafinasyon Ýþleminde 3-MCPD oluþumu”, YABÝTED 1. Bitkisel Yað Kongresi, 12-14 Nisan 2012, Adana, Türkiye.

5) Balkan, C., Ozdemir, N., Gumus, C. E., and, Bayrak, A. “Pesticide Residues in Olive Oil”, AOCS World Conference on Oilseed Processing, Fat & Oils Processing, Biofuels & Applications, 21-23 June 2011, Izmir, Turkey.


-The Turkish Lipid Group- Lipid Science and Technology Association                                                                 (YABÝTED)

-Institute of Food Technologists (IFT)

-American Oil Chemists’ Society (AOCS)

-American Chemical Society (ACS)

-European Federation for the Science and Technology of Lipids  (EUROFED LIPID)

-Phi Tau Sigma- The HonorSociety of Food Science and Technology

-ACS/Agriculture and Food Division (AGFD)