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| 3 May 2018 | Click For Details... |
| 08:00 - 09:15 | REGISTRATION | ||||
| 09:15 - 10:15 | OPENING | ||||
| Samim Saner Congress President |
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| Alejandro Castillo International Association for Food Protection - IAFP, USA |
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| Viorel Gutu UN Food and Agriculture Organization (FAO) Subregional Coordinator for Central Asia and FAO Representative in Turkey and Uzbekistan, Turkey |
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| Harun Seçkin Deputy General Manager of General Directorate of Food and Control -MOFAL, Turkey |
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| 10:15 - 10:45 | COFFEE BREAK | ||||
| 10:45 - 12:00 | Keynote Speech | ||||
| Chairman: | |||||
| 10:45 - 11:45 | New Approaches to Food Safety Mansel Griffith Guelph University, Canada |
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| 11:45 - 12:00 | Questions/ Answers | ||||
| 12:00 - 13:00 | LUNCH | ||||
| 13:00 - 14:00 | Moderator: Cemal Taluğ Agriculture and Food Ethics Association, Turkey |
13:30 - 14:30 | POSTER PRESENTATIONS | ||
| Food and Agriculture Journalists are Talking: The Responsilities of Press to Access Correct Information Regarding Food Safety (National Journalists, Association of Agricultural Food Writers and Journalists - TAGYAD and International Federation of Agricultural Journalists-IFAJ) |
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| 14:00 - 15:30 | PARALLEL SESSION - 1A International Food Safety Implementations |
14:00 - 15:30 | PARALLEL SESSION - 1B Food Law |
14:00 - 15:40 | PARALLEL SESSION - 1C Novel Technologies in Food Processing |
| Co-Chair: Gültekin Yıldız Biosafety Council |
Co-Chair: Petek Ataman Turkish Food Safety Association, Turkey |
Co-Chair: Levent Küçük Consumers Association, Turkey |
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| Co-Chair: Necdet Buzbaş Turkish Food and Beverage Industry and Employers Association, Turkey |
Co-Chair: Ülkü Karakuş Turkish Feed Manufacturers’ Association, Turkey |
Co-Chair: Özgen Koca Turkish Food Safety Association, Turkey |
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| 14:00 - 14:20 | Food Safety and Its Influences to International Trade Alejandro Castillo - International Association for Food Protection - IAFP, USA |
14:00 - 14:20 | Forensic Sciences and Food Safety Filiz Ekim Çevi̇k1, Hüseyin Çakan2 1, Institute of Forensic Medicine, Deparmant of Medicine, Istanbul University, Turkey 2 Institute of Forensic Medicine, Deparmant of Sciences, Istanbul University, Turkey |
14:00 - 14:15 | Impact of High Pressure Processing Extraction on Antibacterial Activity of White Tea Extracts Sibel Uzuner, Gulsun Akdemir Evrendilek Department of Food Engineering, Abant Izzet Baysal University, Turkey |
| 14:20 - 14:40 | Communicating with Consumers: How to Talk About Food Risk Nina McGrath EUFIC - European Food Information Council, Belgium |
14:20 - 14:40 | Food Law in the Light of Judicial Decisions Gülsel Öykü Özçeli̇k TAG Law Office, Turkey |
14:15 - 14:30 | A Novel Alternative Method in Production of Fruit Juice Concentrate: Ohmic Heating Assisted Vacuum Evaporation Serdal Sabanci̇1, Filiz İçier2 1Department of Food Engineering, Munzur University, Turkey 2Department of Food Engineering, Ege University, Turkey |
| 15:00 - 15:15 | Quality of Fresh Raspberry (Rubus idaeus L.) Fruit as Affected by Ultraviyolet-C Treatment Gamze Çelik, Gürbüz Güneş Department of Food Engineering, Istanbul Technical University, Turkey |
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| 14:40 - 15:00 | New Food Safety Laws-FSMA Christine Strossman USDA Foreign Agricultural Service Turkey |
14:40 - 15:00 | The Importance of Collective Provision of Food Safety and Data Security in the Digital Age Görkem Köse1, Emine Başçı Devres2 1Solution Systems Department, Testo, Turkey 2Devres Law Office, Turkey |
14:35 - 14:45 | Investigation of the Use of High Hydrostatic Pressure on Functional Whey-Based Beverage Gulsun Akdemir Evrendilek, Esra Sırdaş Department of Food Engineering, Abant Izzet Baysal University, Turkey |
| 15:00 - 15:20 | IFS Global Markets Program Nevin Rühle IFS, Germany |
15:00 - 15:20 | Food Fraud Prevention: The Role of Super Controllers Roy Fenoff1,2 1Department of Criminal Justice, The Citadel, Charleston, USA 2Food Fraud Initiative, Michigan State University, USA |
14:45 - 15:00 | Determination of the effect of UV-C light on the molds isolated from dried persimmons Ayça Korkmaz, Gülten Tiryaki Gündüz Department of Food Engineering, Ege University, Turkey |
| 15:15 - 15:30 | Quick and Continuous Measurement Of Quality Variables For Bakery Products After Baking Ahmet Görgülü, Mehmet Ünlü, Nilüfer Ergül ETİ Food Industry, Turkey |
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| 15:20 - 15:30 | Questions / Answers | 15:20 - 15:30 | Questions / Answers | 15:30 - 15:40 | Questions / Answers |
| 15:30 - 16:00 | COFFEE BREAK | ||||
| 16:00 - 16:30 | An Example of Social Responsibility Project in Ensuring Food Safety: Reliable Hands Moderator: Başak Şengül - CNN Türk Samim Saner - Turkis Food Safety Association Önder Arsan - Unilever Food Solutions |
16:00 - 16:30 | Subject of the speech: Supply Chain Resilience Ozlem Unsal, General Manager, BSI Turkey |
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| 16:30 - 18:20 | PARALLEL SESSION - 2A Novel Approaches to Food Safey |
16:30 - 18:20 | PARALLEL SESSION - 2B Food Microbiology and Food Safety |
16:30 - 18:20 | PARALLEL SESSION - 2C Examples of Best Practices for Reducing Food Losses and Wastes |
| Co-chariman: Kemal Taydaş UCTEA Chamber of Food Engineers, Turkey |
Co-chariman: Mustafa Özyurt Turkish Society of Microbiology, Turkey |
Co-chariman: Nuray İbrahimoğlu Turkish Food Safety Association, Turkey |
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| Co-chariman: Yüksel Soyubelli Gıda Güvenliği Derneği |
Co-chariman: Murat Arslan The Chamber of Veterinary Surgeons, İstanbul |
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| 16:30 - 16:50 | Blockchain and Food Safety Séverine Fontaine, Emmanuel Delerm Carrefour, Fransa |
16:30 - 16:50 | One Health: A Unique Approach to Tell the Story of Food Production and Improve Consumers’ Confidence Maria Zampaglione Elanco Animal Health, France |
16:30 - 16:50 | The Role of Packaging in Reducing Food Loss and Food Waste Atıf Can Seydim Department of Food Engineering, Süleyman Demirel University, Turkey |
| 16:50 - 17:10 | Process Validation Erdoğan Ceylan Mérieux NutriSciences Corporation, USA |
16:50 - 17:10 | Evaluation of Food Poisoning Occurrences Worldwide and Relevant Organisms Dilek Heperkan Department of Food Engineering, Istanbul Aydin University, Turkey |
16:50 - 17:10 | Metro Cash & Carry Food Lost and Waste Best Practice Tülay Özel Metro Cash&Carry Best Practice for Reducing Food Loses and Wastes |
| 17:10 - 17:30 | Next Generation Sequencing (NGS): A New Way to Answer Old Questions David Rodriguez - Lazaro Department of Biotechnology and Food Science, Burgos University, Spain |
17:10 - 17:30 | Biofilm Formation by Salmonella enteritidis on Food Contact Surfaces Ivana Čabarkapa, Radmilo Čolović, Sanja Popović, Zorica Tomičić, Olivera Đuragić, Nedeljka Spasevski, Slađana Rakita Institute of Food Technology, Novi Sad University, Serbia |
17:10 - 17:30 | Food Loss and Waste Accounting and Reporting Standard Hülya Günay Migros Tic.A.S, Turkey |
| 17:30 - 17:50 | FoodSimplex – Food Safety Methodology For Restaurants |
17:30 - 17:50 | Food Poisoning and Food-borne Infections Serhat Birengel |
17:30 - 17:50 | Kaizen Practices in Chewing Gum Production Çağdaş Cantürk, Zehra Yılmaz, Merve Ece Arabacı Perfetti van Melle Turkey |
| 17:50 - 18:10 | Public Health Ethics and Food Safety
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17:50 - 18:10 | National Salmonella Monitoring Program MOFAL General Directorate of Food and Control, Turkey |
17:50 - 18:10 | Poultry Meat Sector and Food Safety Practices Nejla Kahraman Beypi Beypazarı Tar.Urt. Paz. A.S., Turkey |
| 18:10 - 18:20 | Questions / Answers | 18:10 - 18:20 | Questions / Answers | 18:10 - 18:20 | Questions / Answers |
| 18:30 - 20:00 | WELCOME COCKTAIL | ||||
| 4 May 2018 | Click For Details... |
| 09:00 - 10:15 | MAIN SESSION | ||||
| Chairman: Barbaros Özer Ankara University Department of Dairy Technology |
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| 09:00 - 10:00 | The Importance of Food Regulatory Science – Recent Developments and Future Challenges Samuel B.Godefroy Department of Food Science, Laval University, Canada |
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| 10:00 - 10:15 | Questions / Answers | ||||
| 10:15 - 10:30 | COFFEE BREAK | ||||
| 10:30 - 12:00 | PARALLEL SESSION - 3A Relationship between Food Safety and Health |
10:30 - 12:00 | PARALLEL SESSION - 3B Innovative Approaches to Analyzing and Eliminating Food Risks |
10:30 - 11:55 | PARALLEL SESSION - 3C Novel Technological Developments in Food Safety |
| Co-Chair: Ali Esat Karakaya European University of Lefke, Faculty of Pharmacy |
Co-Chair: Gülsün Akdemir Evrendilek Department of Food Engineering, Abant Izzet Baysal University, Turkey |
Co-Chair: İbrahim Afyon Turkish Egg Producers Association, Turkey |
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| Co-Chair: Kadir Bal Department of Internal Medicine, Istanbul University, Turkey |
Co-Chair: Tülay Özel Turkish Food Safety Association, Turkey |
Co-Chair: Faruk Yılmaz Turkish Food Safety Association, Turkey |
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| 10:30 - 10:50 | Relationship between Food and Health/Disease from Endocrinology Point of View Taner Damcı Department of Endocrinology, Diabetes and Metabolic Diseases, Memorial Şişli Hospital, Turkey |
10:30 - 10:50 | The Proficiency Testing Service of MoFAL National Food Reference Laboratory and General Evaluation Mustafa Alp Çetinkaya, Özge Çetinkaya Açar, Gülin Çetinkaya, Kazım Sezer, Emine Nazan Uzunboy, Aslı Korkmaz, Gizem Işıl Bektaş, Şafak Başıaçık Karakoç Ministry of Food Agriculture and Livestock, National Food Reference Laboratory, Turkey |
10:30 - 10:45 | Low-cost, Portable, Rapid and Robust Analytical Methods for Food Safety Deniz Baş Department of Food Engineering, Nanobiosensing and Food Safety Research Group, Çankırı Karatekin University, Turkey |
| 10:50 - 11:10 | Antibiotic Residues in Foods and Their Effects on Microbiota |
10:50 - 11:10 | Glycidol Ester (GE) - 3-MCPD Risk in Food and Mitigation Methods Fahri Yemişçioğlu1, Gizem İblar1, Begüm Önal1, Onur Özdikicierler1, Müge Nebioğlu2 1 Department of Food Engineering, Ege University, Turkey 2 Central Research Institute of Food and Feed Control, Turkey |
10:45 - 11:00 | Desing of Smart Electrospun Oxygen Sensors for Food Quality and Safety Meryem Yılmaz, Aylin Altan Mersin University, Department of Food Engineering, Turkey |
| 11:10 - 11:30 | Food processing techniques from human health perspective Aziz Ekşi Department of Gastronomy, Lefke Avrupa University, Turkey |
11:10 - 11:30 | Nanoclay Based Active food Packaging with Antibacterial, Ethylene Scavenging and Gas Barrier Properties Hayriye Ünal1, C. Erdinç Taş3, Buket Alkan Taş3, Fevzi Ç. Cebeci3, Serkan Ünal2, Yusuf Z. Menceloğlu3 1Nanotechnology Research and Application Center, Sabanci University, Turkey 2Integrated Manufacturing Technologies Research and Application, Sabanci University, Turkey 3Department of Materials Science and Nano Engineering, Sabancı University, Turkey |
11:00 - 11:15 | Approaches to Shelf Life Details in Food and Accelerated Shelf Life Method Gözde Türköz Bakırcı1, Aynur Zeyrek2 1Seferihisar Fevziye Hepkon School of Applied Sciences, Gastronomy and Culinary Arts Programme, Dokuz Eylül University, Turkey 2Food Control and Research Laboratory, Edge, Turkey |
| 11:30 - 11:50 | Relationship between Residues in Animal Products, Human Health and Disease Murat Yıldırım Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Istanbul University, Turkey |
11:30 - 11:50 | Utilization of Nanomaterials in Detection of Food Contaminants Fahriye Ceyda Dudak Department of Food Engineering, Hacettepe University, Turkey |
11:15 - 11:30 | Methods of Determining Adulteration Made in Olive Oil Cansu Demir Olive Research Institute, Turkey |
| 11:30 - 11:45 | Effect of Food Safety Training on Achieving Food Safety Knowledge and Practices in Restaurants in the Emirates of Dubai Abdul Azeez Mullattu M R S International Food Consultants, United Arab Emirates |
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| 11:45 - 11:55 | Questions / Answers | ||||
| 11:50 - 12:00 | Questions / Answers | 11:50 - 12:00 | Questions / Answers | ||
| 12:00 - 12:30 | POSTER PRESENTATIONS | 12:00 - 13:30 | Product Theatre TESTO Food safety and quality management systems in digital age Görkem Köse |
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| 12:30 - 13:30 | LUNCH | ||||
| 13:30 - 14:00 | AWARD CEREMONY | ||||
| 14:00 - 15:30 | PARALLEL SESSION - 4A Climate Change and Food Safety |
14:00 - 15:30 | PARALLEL SESSION - 4B Laws, Principles and Implementations in Food Safety |
14:00 - 15:40 | PARALLEL SESSION - 4C Functional Food and Feed |
| Co-Chair: Ayşegül Selışık UN Food and Agriculture Organization - FAO, Turkey |
Co-Chair: Ayça Özden Turkish Food Safety Association, Turkey |
Co-chariman: Birce Taban Food Technology Association, Turkey |
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| Co-chariman: Sait Koca Poultry Meat Producers and Breeders Association, Turkey |
Co-chariman: Oya Özden Life with Celiac Association, Turkey |
Co-chariman: Nurseren Budak European Food Safety Authority (EFSA) |
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| 14:00 - 14:40 | The Human Age: Confronting the Anthropocene Conundrum Dennis Dimick National Geographic, USA |
14:00 - 14:20 | Food Safety Studies of Turkish Ministry of Food, Agriculture and Livestock and Interpretations Neslihan Alper Ministry of Food Agriculture and Livestock, Turkey |
14:00 - 14:15 | Evaluation of Viability of Probiotic Cultures and Growth Inhibition of Listeria monocytogenes in Milk Based European Cranberrybush Fruit Juice Added Functional Drink Gizem Özan, Nursu Gündüz, Zeynep Sarpkaya, Fatma Yeşim Ekinci Food Engineering Department, Yeditepe University, Turkey |
| 14:20 - 14:40 | Minimisation of Acrylamide Formation in Food Processing in the Light of New EU Regulations Vural Gökmen Department of Food Engineering, Hacettepe University, Turkey |
14:15 - 14:30 | Investigation of Antimicrobial Properties of Kefir Prepared with Camel, Goat, Water Buffalo and Cow Milk and Made with Different Kefir Grains Seyedyashar Khaze Hagh1, Ayla Ünver Alçay2 1Institute of Science and Technology, Department of Food Safety, Istanbul Aydin University, Turkey 2ABMYO, Food Technology Program, Istanbul Aydin University, Turkey |
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| 14:30 - 14:45 | Salmonella Control in Poultry Housings with Probiotics |
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| 14:40 - 15:00 | Climate Change and Sustainability in Agriculture in Turkey Miktad Kadıoğlu Department of Meteorology Engineering, Istanbul Technical University, Turkey |
14:40 - 15:00 | GMO Rules and Principal Differences between Turkey and EU in Regard to Implementation of These Rules Hakan Yardımcı Department of Microbiology, Faculty of Veterinary Medicine Ankara University, Turkey |
14:45 - 15:00 | Identifying Indigenous Bacteria Producing Antimicrobial Agents in Some Spices Fatma Bozanoğlu1, Prof. Dr. Hasan Yetim2 1Department of Food Engineering, Institute of Natural and Apllied Sciences, Erciyes University, Turkey 2Department of Gastronomy and the Culinary, Gelişim University, Arts, Turkey |
| 15:00 - 15:20 | Climate Change and its Effects on Food Safety Mary Kenny UN Food and Agriculture Organization (FAO) |
15:00 - 15:20 | Endocrine Disrupters in Food from Animal Origin: Identifying Risks at Sources of Exposure Begüm Yurdakök Dikmen1, Özgür Kuzukıran2, Ufuk Tansel Şireli3, Ayhan Filazi1 1 Department of Pharmacology and Toxicology, Ankara University Faculty of Veterinary Medicine,Turkey 2 Etlik Veterinary Control Central Research Institute, Turkey. 3 Department of Food Hygiene and Technology, Ankara University Faculty of Veterinary Medicine, Turkey |
15:00 - 15:15 | |
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15:15 - 15:30 | ||||
| 15:20 - 15:30 | Questions / Answers | 15:20 - 15:30 | Questions / Answers | 15:30 - 15:40 | Questions / Answers |
| 15:30 - 16:00 | COFFEE BREAK | ||||
| Moderator: Gökmen Karadağ - Department of New Media and Communication, Istanbul Aydın University, Turkey | |||||
| 16:00 - 17:30 | FORUM - " Processed Foods in Different Aspects" | ||||
| Taner Baysal Department of Food Engineering, Ege University, Turkey |
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| Bülent Gülçubuk Department of Agricultural Economics, Ankara University, Turkey |
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| Sibel Güneş Turkey Journalists' Society, Turkey |
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| Murat Baş Department of Nutrition and Dietetics, Acıbadem Mehmet Ali Aydınlar University, Turkey |
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| Necdet Buzbaş Turkey Food Industry Employers' Association, Turkey |
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| Mustafa Özdoğan Department of Oncology, Memorial Antalya Hospital, Turkey |
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| Questions / Answers | |||||
| 17:30 - 17:45 | CLOSING | ||||
| 3 May - Poster Programme | Click For Details... |
| Poster No | AbsRef | Poster Name |
| P-01 | 143 | Determination of Antimicrobial Properties of Laurus nobilis L. Essential Oil in Market Gülden Gökşen, Esma Eser, Çağla Bakaçhan, Cansu Paçal, H.i̇brahim Ekiz Department of Food Engineering, Mersin University, Turkey |
| P-02 | 150 | Sustainable and Hygienic Production in the Bakery Sector Through the Exchange of Good Practices-BakeSus (Project No: 2016-1-TR01-KA202-34815) Gülden Gökşen, H.i̇brahim Ekiz Department of Food Engineering, Mersin University, Turkey |
| P-03 | 167 | An Environmentally Friendly Seed Surface Disinfection Method: Ozone Berna Karataş, Sibel Uzuner, Gülsün Akdemir Evrendilek Department of Food Engineering, Abant İzzet Baysal University, Turkey |
| P-04 | 50 | Investigation of Heliotropium europaeum Antimicrobial Effect and Total Phenolics Kenan Tunç, Nilay Mustafa, Alican Bahadır Semerci Department of Biology, Sakarya University, Turkey |
| P-05 | 128 | Helichrysum italicum (Roth) G Don: Seasonal Variations of Phenolic Antioxidants Ivana Generalic Mekinic1, Vida Simat2, Anja Mariani1, Ana Katalinic3, Visnja Katalinic1, Ivica Ljubenkov4, Danijela Skroza1 1Faculty of Chemistry and Technology, University of Split, Croatia 2Centre of Marine Studies, University of Split, Croatia 3"Vrana Lake" Nature Park, Croatia 4Faculty of Science, University of Split, Croatia |
| P-06 | 155 | Phosphate-solubilizing Actinomycetes from Sugar Beet Soils of Morocco: Screening for Their antimicrobial Activities Yassine Aallam1, Meriam Bousselham1, Yedir Ouhdouch2, Abdelmajid Haddioui1, Hanane Hamdali1 1Department of Biology, University of Sultan Moulay Slimane, Morocco 2Department of Biology, University Cadi Ayyad, Morocco |
| P-07 | 52 | Properties of Genotype and Environment on Diterpene Glycosides Content and Composition of the Sweet Herb, Stevia Rebaudiana Bertoni Cultivated in Morocco Abdelkarim Khiraoui1, Abdelali Boulli1, Ahmed Douaik2, Aziz Hasib1, Mohamed Bakha2, Fatima Zahra Amchra2, Abderrahmane Benhmimou1, Chaouki Al Faiz2 1Laboratory of Environment and Valorisation of Agro Resources, Faculty of Sciences and Technology, Sultan Moulay Slimane University, Morocco 2National Institute of Agricultural Research, UR Aromatic and Medicinal Plants, CRRA -Rabat, Morocco. |
| P-08 | 76 | Assessment of Genetic Diversity in Pepper (Capsicum annuum L.) from Moroccan Using Agro-Morphological Characters Sana Almotaki, Naima Zaki, Aaziz Ouatmane Agroresource, Bioenergy and Environment Laboratory, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco |
| P-09 | 93 | Dedection of Olive Leaves Adulterated to The Thyme Raised in Turkey with non Targeted Screening Method Chemometrics using the by ESI-LC Q-TOF Filiz Çavuş, Nurcan Aysar Güzelsoy Central Reserch Instıtute of Food and Feed Control, Turkey |
| P-10 | 36 | Food Preservative Natural Antimicrobial Extract Paenoia mascula(L) Mill. subsp mascula Kenan Tunç, Alican Bahadır Semerci, Vüsale Mammadova, Dilek İnceçayır Department of Biology, Sakarya University, Turkey |
| P-11 | 12 | Bread Quality and Safety Characteristics of Frozen Bread Dough by Adding Water-Soluble Gums Başak Sungur Department of Food Engineering, Near East University, TRNC |
| P-12 | 103 | Detection and Investigation of 3-MCPD and Glycidyl Esters in Bakery Products Müge Nebioğlu, Orhan Eren Central Research Instıtute of Food and Feed Control, Turkey |
| P-13 | 107 | Effects of Infrared Radiation Drying on Quality Characteristics of Apple Slices Damla Bayana1, Orhan Kaya1, Ömer Faruk Çokgezme1, Mutlu Çevik2, Filiz İçier3 1Section of Food Engineering, Institute of Natural and Applied Science, Ege University, Turkey 2Department of Food Engineering, Munzur University, Turkey 3Department of Food Engineering, Ege University, Turkey |
| P-14 | 86 | Determination of Temperature Distribution in Different Thawing Methods of Minced Beef Samples by Using Thermal Imaging and Processing Technique Deniz Döner1, Mutlu Çevik2, Ömer Faruk Çokgezme1, Filiz İçier3 1Section of Food Engineering, Institute of Natural and Applied Science, Ege University, Turkey 2Department of Food Engineering, Munzur University, Turkey 3Department of Food Engineering, Ege University, Turkey |
| P-15 | 142 | Evaluation of Antimicrobial Activity of Essential Oil from Bay Leaves as Effected by Different Drying Methods Habip Tokbaş, Esma Eser, Salih Aksay, H. İbrahim Ekiz Department of Food Engineering, University of Mersin, Turkey |
| P-16 | 169 | Infrared Technolojy and Its Use in Food Industry Bengül Asar, Gülsün Akdemi̇r Evrendilek Department of Food Engineering, Abant İzzet Baysal University, Turkey |
| P-17 | 164 | Role of Lactic Acid Bacteria in the Production and Preservation of Safe Dairy Products Oktay Yerlikaya1, Aslı Akpınar2, Ecem Akan3 1 Department of Dairy Technology, Ege University, Turkey 2Department of Food Engineering, Celal Bayar University, Turkey 3Department of Dairy Technology, Adnan Menderes University, Turkey |
| P-18 | 79 | Adhesion of Staphylococcus Aureus Cultured in the UHT Milk on Glass and Polystyrene Surfaces Safae Tankiouine1, Jamaa Bengourram2, Hafida Zahir1, Mostafa El Louali1, El Mostapha Mliji3, Chorok Zanane1, Hassan Latrache1 1Department of Life Science,Laboratory of Bioprocess and Biointerfaces, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco 2 Team of Food Industrial Engineering, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco 3Department of Food Safety and Envirenemmental, Pasteur Institution, Morocco |
| P-19 | 108 | Effect of Plant Extracts on Secondary Oxidation Products During Shrimp Marination Process Vida Šimat1, Ivana Generalić Mekinić2, Imen Hamed1, Ana Mićunović1, Glorija Granić2, Danijela Skroza2 1Department of Marine Studies, University of Split, Croatia 2Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Croatia |
| P-20 | 70 | Potential Risks of Acrylamide for Humans in Fried Potatoes Consumption Ana Lúcia Baltazar1, João José Joaquim2, Cristiano Matos2 1Instituto Politécnico de Coimbra, ESTESC-Coimbra Health School, Dietética e Nutrição, Portugal 2Instituto Politécnico de Coimbra, ESTESC-Coimbra Health School, Farmácia, Portugal |
| P-21 | 136 | Inhibition Effect of Spices on S.aureus in the Meatballs Bayram Çetin, Merve Konak Department of Food Engineering, Kirklareli University, Turkey |
| P-22 | 54 | The Hidden Danger That is Growing in our Diet is Acrylamide Ferid Aydi̇n1, Burhan Başaran2 1Department of Food Engineering, Atatürk University, Turkey 2Ardeşen Vocational School, Recep Tayyip Erdoğan University, Turkey |
| P-23 | 26 | Identification Of The Relationship Among Raw Cow Milk Samples Obtain From Milk Collection Centres Ayşe Gülin Eser1, Galin Y. Ivanov2, Ertuğrul Bilgücü1 1Department of Food Processing, Biga Vocational School, Canakkale Onsekiz Mart University, Turkey 2Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Bulgaria |
| P-24 | 53 | Problems with Food Safety in Gluten-Free Products Hülya Gül1, Fatma Hayıt2, Halef Dizlek3 1Department of Food Engineering, Suleyman Demirel University, Turkey 2Department of Food Processing, Bozok University, Turkey 3Department of Food Engineering, Osmaniye Korkut Ata University, Turkey |
| P-25 | 55 | Safe Food Production for Phenylketonuria Patients Kerim Çelebi, Halef Dizlek Department of Food Engineering, Osmaniye Korkut Ata University, Turkey |
| P-26 | 11 | Comparison with Regard to Food Safety of Lebanese Bread, Pita and Francala Bread Consumed in Turkey Halef Dizlek Department of Food Engineering, Osmaniye Korkut Ata University, Turkey |
| P-27 | 196 | Efficiency of Aluminum Oxide, Silica Gel and Activated Carbon in Purification of Black Cumin Oil Semra Turan1, Şeyma Dilmen1, Mustafa Kıralan1, Gülcan Özkan2, Ayşe Gül Özaydın3 1Abant Izzet Baysal Unıversity, Engineering and Architecture Faculty, Food Engineering Department, Turkey 2Suleyman Demirel University, Engineering Faculty, Food Engineering Department, Turkey 3Suleyman Demırel University, Innovative Technologies Application and Research Center,Unit of Applied Basic Science and Technologies, Turkey |
| P-28 | 31 | Investigation of Rheological Behavior of Sour Cherry Juice Concentrate produced by Ohmic Evaporation Process Under Vacuum Serdal Sabanci̇1, Filiz İçier2 1Department of Food Engineering, Munzur University, Turkey 2Department of Food Engineering, Ege University, Turkey |
| P-29 | 33 | Synergistic Antioxidative Effect of Thymoquinone with α-tocopherol and γ-tocopherol Seyma Dilmen, Semra Turan, Mustafa Kıralan Department of Food Engineering, Abant Izzet Baysal University, Turkey |
| P-30 | 82 | Adhesion of Staphylococcus aureus on Glass Treated with UHT Milk Safae Tankiouine, Mostafa El Louali, Kaoutar El Fazazi, Mourad, El Goulli, Hafida Zahir, Hassan Latrache Department of Biology, Laboratory of Bioprocess and Biointerfaces, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco |
| P-31 | 85 | The Control of Fermentation Process of Moroccan Green Picholine by the Quantification of Multifunctional Starters Lactic Acid Bacteria Adherate on Olive Surface During Inoculated Fermentation Soukaina Soufiani, Mohamed Bensaleh, Hajar Koubali, Hafida Zahir, Ibtissam Mayoussi, Hassan Latrache Department of Life Science, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco |
| P-32 | 100 | Microbiological Stability of Carob's Drink (Ceratonia Siliqua L.) Based on Predictive Modelling Kaoutar El Fazazi1, Safae Tankiouine2, Hafida Zahir2, Btissame Mayoussi2, Mostafa Ellouali2, Hassan Latrache2 1Laboratoire de Recherche en technologie Agroalimentaire, Centre Régional de la Recherche Agronomique -Tadla, INRA, Maroc 2:Laboratoire de Bioprocédés et Biointerfaces, Faculté des sciences et techniques de Beni Mellal |
| P-33 | 127 | Changes of Fatty Acid Profile and Nutritive Value of Cod Oil During Cooking Danijela Skroza1, Martina Čagalj2, Jelena Vlahović2, Ivana Generalić Mekinić1, Ivica Ljubenkov3, Vida Šimat2 1Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Croatia 2Department of Marine Studies, University of Split, Croatia 3Department of Chemistry, Faculty of Science, University of Split, Croatia |
| P-34 | 182 | The Change of Phenolic Compounds During Storage of Apple Juice Concentrated Vacuum Microwave Evaporator Hamza Bozki̇r1, Taner Baysal2 1Department of Food Engineering, Munzur University, Turkey 2Department of Food Engineering, Ege University, Turkey |
| P-35 | 101 | Antimikrobial Essantiel Oils In Edible Film And Coating Applications Derya Saygılı, Oktay Yerlikaya, Cem Karagözlü Department of Dairy Technology, Ege University, Turkey |
| P-36 | 140 | The Importance of Innovative Process Technologies for Food Quality and Safety Ceren Ateş, Gülsün Akdemir Evrendilek Department of Food Engineering , Abant İzzet Baysal University, Turkey |
| P-37 | 151 | Sustainable Scientific Development on Agriculture, Food Processing Engineering Tochukwu Remijus Nwabuwa1, John Bamidele Adewuyi2, Dapo Olaseinde Daniel3 1Department of Research on Food Production/Safety and Animal Sciences, Minstry of Agriculture, Nigeria 2 B.S.C MBA fnsche,department of food technology lagos state polytechnic 3Department of Food Technology lagos state polytecnic |
| P-38 | 183 | Microbial Viability in Edible Films with Probiotics Ekin Çevik1, Yasemin Tuğba Öğünç2 1Department of Nutrition and Dietetics, Uskudar University, Turkey 2Department of Nutrition and Dietetics, Sağlık Bilimleri University, Turkey |
| P-39 | 162 | Quality of Fresh Blackberry (Rubus fruticosus L.) Fruit as Affected by Ultraviyolet-C treatment Gamze Çelik, Gürbüz Güneş Department of Food Engineering, Istanbul Technical University, Turkey |
| P-40 | 68 | Pumpkin Seed Oil Press Cake – Valuable by-Product and its Possible Use in Biscuit Production Marko Jukić, Jasmina Lukinac, Daliborka Koceva Komlenić Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia |
| P-41 | 72 | Forensic Evidence in Food Inflammation Selen Akçay1, Duygu Yavuz2 1Department of Food Technology, Uskudar University, Turkey 2Department of Autopsy Assistantship, Uskudar University, Turkey |
| P-42 | 131 | A High Protein Content Food: Quark Rukiye Çolak Şaşmazer, Prof. Dr. Mihriban Korukluoğlu Uludag University, Food Engineering, Department of Food Science, Bursa Turkey |
| P-43 | 19 | HACCP Implementation Dubai Abdul Azeez Mullattu M R S International Food Consultants, United Arab Emirates |
| P-44 | 43 | FSSC 22000 Certification, News and Accreditation Activities in Turkey Ayşe Demet Karaman1, Füsun Zehra Özkan2, Salih Yüksel3 1Kosk Vocational Shool, Adnan Menderes University, Turkey 2Faculty of Applied Sciences, Altınbaş University, Turkey 3Turkish Accreditation Agency, Turkey |
| P-45 | 184 | The Importance of Food Safety and Internal Audit Dilay Kart1, Özlem Çağındı2 1Department of Food Engineering, Institute of Natural and Applied Sciences, Manisa Celal Bayar University, Turkey 2Department of Food Engineering, Manisa Celal Bayar University, Turkey |
| P-46 | 181 | Food Safety Assurance Systems: Management of Allergens in Food Industry Dilay Kart1, Ceren İnce1, Özlem Çağındı2 1Department of Food Engineering, Institute of Natural and Applied Sciences, Manisa Celal Bayar University, Turkey 2Department of Food Engineering, Manisa Celal Bayar University, Turkey |
| P-47 | 110 | Food Safety and Halal Food Tunç Cengiz SEKA Engineering Co., Turkey |
| P-48 | 23 | Residues and Contaminants of Honey and other Bee Products Ayhan Filazi1, Begüm Yurdakök Dikmen1, Ufuk Tansel Şireli2, Nevzat Artık2 1Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara University, Turkey 2Intitute of Food Safety, Ankara University, Turkey |
| P-49 | 94 | Toxic and Essential Metals in Tissues of Some Fishes from the Black Sea and Associated Human Health Risk Exposure Katya Peycheva, Lubomir Makedonski, Mona Stancheva, Veselina Panayotova Department of Chemistry,Medical University, Bulgaria |
| 4 May - Poster Programme | Click For Details... |
| Poster No | AbsRef | Poster Name |
| P-50 | 139 | The Investigation of Arsenic and Tin Levels in the Pearl Mullet (Alburnus tarichi Güldenstadt, 1814) and Some Fish Species Consumed in Van Alper Işık1, Kamil Ekici2 1Petvet Veterinary Medical Center, Turkey 2Department of Food Hygiene and Technology, College of Veterinary, Van Yüzüncü Yil University, Turkey |
| P-51 | 87 | Food Safety In Seafood From Sea To Table Şengül Bilgin, Zeliha Çalışkan Department of Processing Technology, Eğirdir Faculty of Fisheries, Süleyman Demirel University, Turkey |
| P-52 | 144 | Tetrodotoxin: An Extremely Potent Marine Neurotoxin Related with Food Safety Alexandra Figueiredo1, António Pereira1, Carla Longo1, Diana Petronilho1, Joana Pereira1, Mónica Garrote1, Ana Lúcia Baltazar2, João José Joaquim3 1Coimbra Health School, Students of Dietetics and Nutrition Degree, Portugal 2Coimbra Health School, Dietetics and Nutrition, Portugal 3Coimbra Health School, Pharmacy, Portugal |
| P-53 | 170 | Microbiological Hazards and Grammage Analyse of Stuffed Mussels İrem Omurtag Korkmaz1, Serol Korkmaz2 1Department of Nutrition and Dietetics, Marmara University, Turkey 2The Ministry of Food, Agriculture and Livestock, Pendik, Istanbul, Turkey |
| P-54 | 29 | Comparison of Salmonella spp., Generic and Shiga toxin-Producing Escherichia coli (STEC) Survival in Central Florida Surface Waters Under Laboratory Conditions Zeynal Topalcengiz1, Rachel Mcegan2, Michelle Dawn Danyluk2 1Deparment of Food Engineering, Muş Alparslan University, Turkey 2Citrus Research and Education Center, Florida University, USA |
| P-55 | 22 | Co-Occurrence of Mycotoxins in Foods and Feeds and Evaluation of their Combined Toxicological Effects Ayhan Filazi1, Begüm Yurdakök Dikmen1, Ufuk Tansel Şireli2, Nevzat Artık2 1Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara University, Turkey 2Intitute of Food Safety, Ankara University, Turkey |
| P-56 | 160 | Investigation of Potential Use of Nanobiocomposite Electrospun Structures in Active Packaging Mi̇ne Karabulut, Elif Atay, Aylin Altan Department of Food Engineering, Mersin University, Turkey |
| P-57 | 63 | Baker's yeast production industry and marketing Ferid Aydi̇n1, Burhan Başaran2 1Department of Food Engineering, Atatürk University, Turkey 2Ardeşen Vocational School, Recep Tayyip Erdoğan University, Turkey |
| P-58 | 80 | Consumers' Evaluation of Food Sales And Consumption Places in Terms of Food Safety Ayşe Nur Songür, Betül Akçakaya, Mehmet Çelik, Derya Ocak, Funda Pınar Çakıroğlu Department of Nutrition and Dietetics, Ankara University, Turkey |
| P-59 | 120 | Determination of Microbiological Properties of Rocket Eruca vesicaria Purchased in Mersin Esma Eser, Gülden Gökşen, Cansu Paçal, Çağla Bakaçhan, H. İbrahim Ekiz Department of Food Engineering, Mersin University, Turkey |
| P-60 | 192 | Preferences Of University Students For Places That Serve Different Catering Services On The Campus And Determining The Factors That Affect Them Anıl Erbağcı, Yasemin Beyhan Department of Nutrition and Dietetics, Hasan Kalyoncu University, Turkey |
| P-61 | 74 | Effect of Different Storage Temperatures on Microbial Profile of Tomato Pulp Şeni̇z Karabıyıklı, Fatma Goral, Kerim Akbal, Makbule Şirin Department of Food Engineering, Gaziosmanpasa University, Turkey |
| P-62 | 30 | Observation of Microbial Quality of Pasteurized Orange Juice Stored at Different Storage Temperatures Şeni̇z Karabıyıklı, Semanur Altuntaş, Sibel Başkan, Şeniz Duran Department of Food Engineering, Gaziosmanpasa University, Turkey |
| P-63 | 15 | Biogenic Amine Risk Result from Microbial in Milk and Dairy Products Si̇mge Aktop1, Pınar Şanlıbaba2 1Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ankara University, Turkey 2Department of Food Engineering, Faculty of Engineering, Ankara University, Turkey |
| P-64 | 133 | Determination of Antibiotic Resistance for Enterococcus Isolated from Different Meats Özlem Ertekin Department of Food Engineering, Munzur University, Turkey |
| P-65 | 109 | Microbial Interactions in Milk and Dairy Products Büşra Güneş, Birce Taban Department of Dairy Technology, Ankara University, Turkey |
| P-66 | 14 | Biogenic Amines Formed in Meat and Meat Products as a Result of Microbial Activities Si̇mge Aktop1, Pınar Şanlıbaba2 1Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ankara University, Turkey 2Department of Food Engineering, Ankara University,Turkey |
| P-67 | 168 | Antımıcrobıal Actıvıty of Probıotıc Armola Cheeses Ecem Akan1, Melisa Yoldaş2, Özer Kınık3, Oktay Yerlikaya3 1Department of Dairy Technology, Adnan Menderes University, Turkey 2Department of Dairy Technology, Graduate School of Natural and Applied Sciences, Ege University, Turkey 3Department of Dairy Technology, Ege University, Turkey |
| P-68 | 124 | Determination of Probiotic Potential, Technological and Functional Properties of Lactococcus Species Which are Isolated from Tulum Cheeses of Central Toroses Region and are Molecular Identified Erhan Kazancıgil, Nihat Akın Department of Food Engineering, Selçuk University, Turkey |
| P-69 | 81 | Evaluation of Consumers' Opinions for Food Safety Ayşe Nur Songür, Tuğba Uyar, Nejla Sabah, Bahar Yılmaz, Funda Pınar Çakıroğlu Department of Nutrition and Dietetics, Ankara University,Turkey |
| P-70 | 25 | Consuming But Do We Trust? Si̇bel Özçakmak1, Cihan Keşre2 1Samsun Directorate of Provincial Food Agriculture and Livestock, Turkey 2Department of Food Engineering, Mustafa Kemal University, Turkey |
| P-71 | 199 | "Knowledge Junction” M.Nurseren Budak European Food Safety Authority(EFSA) Turkey Focal Point, Turkey |
| P-72 | 112 | Determination of Volatile Compounds During Ripening Period of Traditional Tulum Cheese Ripened in Goat Skin in Karaman and Eregli Regions Sümeyye Aydın, Nihat Akın Department of Food Engineering, Selcuk Universty, Turkey |
| P-73 | 159 | Antimicrobial Properties of Lactic Acid Bacteria(LAB) Isolated from Tradionallly Produced Table Olives Çisem Bulut Albayrak, Şerife Hilal Duman, İremnur Demiral, Aslıhan Kamber Food Engineering Department, Adnan Menderes University, Turkey |
| P-74 | 147 | Investigation of Regional Kırklareli White Cheese in terms of Production Hygiene Bayram Çetin, Merve Konak Department of Food Engineering, Kirklareli University, Turkey |
| P-75 | 165 | Siyez in Traditional Nutrition Nesli̇han Şi̇mşek, Cantuğ Balamir Sümerbank Food Company, Turkey |
| P-76 | 156 | Microbiological Characterization of Traditionally Produced Table Olives: Isolation and Identification of Indigenous Lactic Acid Bacteria Çisem Bulut Albayrak, Aslıhan Kamber Department of Food Engineering, Adnan Menderes University, Turkey |
| P-77 | 27 | KURZE A Kumuk Dish Made of Colostrum Ayşe Gülin Eser1, Funda Yılmaz Eker2, Ertuğrul Bilgücü1 1Department of Food Processing, Biga Vocational School, Canakkale Onsekiz Mart University, Turkey 2 Department of Food Hygiene And Technology, Faculty Of Veterinary Medicine, Istanbul University, Turkey |
| P-78 | 48 | Investigation of the Presence of Plasmid Mediated mcr-1 Gene from Cattle and Sheep E. coli O157:H7 Isolates Yeşim Yonsul1, Naim Deniz Ayaz2, Gizem Çufaoğlu2 1Directorate of Etlik Veterinary Control Central Research Institute, Turkey 2Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kırıkkale University, Turkey |
| P-79 | 64 | Biogenic Amine Formation in Food and Their İmportance for Foods Safety and Consumer Health Ceren Ateş, Gülsün Akdemir Evrendilek Department of Food Engineering, Abant İzzet Baysal University, Turkey |
| P-80 | 191 | Determination of Antimicrobial Effect of Hicaz Pomegranate Sauce Produced Traditionally on Stenotrophomonas maltophilia Aydın Çiçek, İbrahim Halil Kılıç, Sami Serhat Tonus, Bekir Sıddık Kurt, Hüseyin Tekin, Işık Didem Karagöz, Mehmet Özaslan Department of Biology, Gaziantep University, Turkey |
| P-81 | 118 | Food Label Reading Habits Of Allergic And Non-Allergic Women Customers Fatma Gül1, Derya Dikmen2 1Department of Nutrition and Dietetics, Health School of İçel, Mersin University, Turkey 2Department Nutrition and Dietetics, Hacettepe University, Turkey |
| P-82 | 115 | Consumer's Confidence Level of Food Safety Güneş Eren Yalçın1, Ebru Yazıcı2 1Department of Economics, GAP Agricultural Research and Training Center Agriculture, Ministry of Food Agriculture and Livestock, Turkey 2 Institute of Agricutural Economic and Policy Development, Ministry of Food, Agriculture and Livestock, Turkey |
| P-83 | 69 | Beta Carotene Content in Egg Yolk from Laying Hens Fed with Different co-extrudates and Natural Pigments Nedeljka Spasevski1, Lato Pezo2, Tatjana Tasić1, Radmilo Čolović1, Vojislav Banjac1, Dušica Čolović1, Bojana Kokić1 1Institute of Food Technology, Novi Sad University, Serbia 2Institute of General and Physical Chemistry, Belgrade University, Serbia |
| P-84 | 117 | Evaluation of the Silage Quality of "opuntia ficus indica" Fruit Peels Loubna El Hajji, Siham Bennour, Souad Salmaoui Depatement of Biology, Sultan Moulay Sliman University, Morocco |
| P-85 | 83 | Adhesion of Streptococcus D on surfaces used in the cheese industry Samir Hamdaoui, Safae Tankiouine, Hafida Zahir, Mostafa El Louali, Hassan Latrache biology departmentLaboratory of Bioprocess and biointerfaces, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco. |
| P-86 | 194 | Determination of Residual Bisphenol-AAmounts in Polycarbonate (PC) Water Carboys Özlem Esmer Department of Food Engineering, Ege University, Turkey |
| P-87 | 96 | Dietary Intake and Antitumour Preventive Properties of 2,4,6-trifluorophenylboronic Acid in Mice: Some Results and Prospects Maja Marasovic1, Mladen Milos1, Ranko Stojkovic2, Sinisa Ivankovic2 1Faculty of Chemistry and Technology, Split University, Croatia 2Division of Molecular Medicine, Rudjer Boskovic Institute, Croatia |
| P-88 | 180 | In vitro Inhibition of Clostridium tyrobutyricum Strains by Lactic Acid Bacteria Isolates of Cheese Origin Burcu Öztürk1, Çisem Bulut Albayrak2, Ziba Güley3, Hayriye Şebnem Harsa1 1Department of Food Engineering, İzmir İnstitute of High Technology, Turkey 2Department of Food Engineering, Adnan Menderes University, Turkey 3Department of Food Engineering, Alanya Alaaddin Keykubat University,Turkey |
| P-89 | 16 | Investigating The Antimicrobial Effects Of Thyme, Garlic, And Basil Oleoresins Against Bacillus Coagulans In Tomato Sauce Ahsen Rayman Ergün, Taner Baysal Department of Food Engineering, Ege University, Turkey |
| P-90 | 197 | Determination of Phytochemical and Antioxidant Properties of Goji Berry (Lycium barbarum) Fruit Miray Çetiner, Ayça Akyüz, Arzu Yalçın Melikoğlu, Nergiz Hayatioğlu, Seda Bilek Department of Food Engineering, Ege University, Turkey |
| P-91 | 198 | The effect of Raw Material Dryin Techniques on the Quality Characteristics of the Pectin Which Have Been Obtained From Waste Apple Pomace Arzu Yalçın Melikoğlu, Nergiz Hayatioğlu, Seda Bilek Department of Food Engineering, Ege University, Turkey |