Gulum Sumnu is a professor in the Department of Food Engineering, Middle East Technical University, Ankara, Turkey. She received a BS degree (1991), MS degree (1994), PhD degree (1997) from the Department of Food Engineering, Middle East Technical University. She is the author and co-author of about 140 journal articles and book chapters. She has more than 3800 citations, and her h index is 39. She is one of the authors of “Physical Properties of Foods”, published by Springer in 2006. She is also one of the authors of the book "Fluid Flow, Heat and Mass Transfer of Foods" (2020). She is on the Editorial Board of “Food and Bioprocess Technology” and “Legume Science” Journals. Her research interests are microwave processing, physical properties of foods, food hydrocolloids, functional foods, micro- and nanoencapsulation, and active and smart packaging.