Dr. Alasalvar is the Director of Food Institute at TÜBİTAK Marmara Research Center in Turkey; Associate Professor of Food Science and Engineering and Editor of the journal Food Chemistry (IF: 7.515). He has been active in the Institute of Food Technologists (IFT) programs for many years and served as a past chair of the Nutraceuticals and Functional Foods Division. He was one of the co-founders of the International Society for Nutraceuticals and Functional Foods (ISNFF) and also served as a past president (2016-2018).

His research interests focus mainly on the development of functional foods and nutraceuticals, nutritional and functional properties of foods, bioactive properties of phytochemicals, and separation and identification of bioactives, as well as bioavailability of foods and human clinical trials. His work has led to the publication of over 100 research articles in the form of peer-reviewed journals and book chapters. He is co-editor of seven scientific books and holds 7 patents.

He has received a number of prestigious international awards including the IFT Fellow Award (2012), the TÜBİTAK MRC-Most Successful Researcher Award (2012), the ISNFF Merit Award (2014), Sabri Ülker International Science and Innovation Award on Food, Nutrition, and Health (2015), the ISNFF Fellow Award (2019), and the International Union of Food Science and Technology (IUFoST) Academy Fellow Award (2020), and the Royal Society of Chemistry (RSC) Fellow Award (2020) in recognition of his pioneering scientific achievements.