Scientific Programme

  • 3 May 2018 Click For Details...

    08:00 - 09:15 REGISTRATION
    09:15 - 10:15 OPENING
      Samim Saner
    Congress President
      Alejandro Castillo
    International Association for Food Protection - IAFP, USA
      Viorel Gutu
    UN Food and Agriculture Organization (FAO) Subregional Coordinator for Central Asia and FAO Representative in Turkey and Uzbekistan, Turkey
      Harun Seçkin
    Deputy General Manager of General Directorate of Food and Control -MOFAL, Turkey
    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
    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) 
    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
      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
    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
    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
    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
       
    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
      Co-chariman: Yüksel Soyubelli
    Gıda Güvenliği Derneği
      Co-chariman: Murat Arslan
    The Chamber of Veterinary Surgeons, İstanbul
     
    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

    Ana Lúcia Baltazar1, Ana Ferreira2, Lara Manyes3, Jordi Mañes3
    1 Department of Dietetics and Nutrition, Coimbra Health School, Valencia University, Spain
    2 Department of Dietetics and Nutrition, Coimbra Health School, Spain
    3 Department of Public Health, Valencia University, Spain

    17:30 - 17:50

    Food Poisoning and Food-borne Infections

    Serhat Birengel
    Department of Infectious Diseases and Clinical Microbiology, Facultyof Medicine, Ankara University

    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


    Dilek Aslan
    Department of Public Health, Hacettepe University, Turkey

    17:50 - 18:10

    National Salmonella Monitoring Program
    Gonca Öztap
    Ministry of Food Agriculture and Livestock, Turkey

    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
    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
    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
      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
    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

    Meltem Yalınay Çırak
    Department of Medical Microbiology, Gazi University, Turkey


    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
    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
    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
      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)
    Turkey Focal Point

    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
    14:30 - 14:45

    Salmonella Control in Poultry Housings with Probiotics


    Yahya Şems Yonsel1, Miray Sevim2, Fikri Erkan Akgül3
    1 Department of Food Engineering, Okan University, Turkey
    2 Simbiyotek Biological Products, Turkey
    3 APEKS Tarım Hayvancılık ve Biyogüvenlik Ltd. Şti, Turkey

    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  

     

    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
      Bülent Gülçubuk
    Department of Agricultural Economics, Ankara University, Turkey
      Sibel Güneş
    Turkey Journalists' Society, Turkey
      Murat Baş
    Department of Nutrition and Dietetics, Acıbadem Mehmet Ali Aydınlar University, Turkey
      Necdet Buzbaş
    Turkey Food Industry Employers' Association, Turkey
      Mustafa Özdoğan
    Department of Oncology, Memorial Antalya Hospital, Turkey
      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