I am Assoc. Prof. Dr. Merve Tomas, a researcher in food science and technology with expertise in functional foods, bioactive compounds, and innovative processing technologies. I hold a B.Sc. in Chemistry (graduated as the second-ranked student), an M.Sc. from Istanbul Technical University, and a Ph.D. in Food Engineering from Yıldız Technical University. I am currently an Associate Professor at Istanbul Technical University. My research focuses on developing sustainable and innovative strategies to enhance the bioavailability of phytochemicals and to valorize agro-industrial by-products. I have led and contributed to numerous national and international projects, where I developed functional food formulations and advanced delivery systems. I was recognized in the Stanford University World’s Top 2% Scientists List (2024) and have received several academic performance awards. My work aims to translate scientific knowledge into practical applications, contributing to sustainable food systems, waste valorization, and high-value functional ingredient development.