{"id":1454,"date":"2023-03-08T09:26:21","date_gmt":"2023-03-08T06:26:21","guid":{"rendered":"https:\/\/gidakimyasikongresi.org\/congress-programme\/"},"modified":"2026-04-01T13:54:56","modified_gmt":"2026-04-01T10:54:56","slug":"congress-programme","status":"publish","type":"page","link":"https:\/\/gidakimyasikongresi.org\/en\/congress-programme\/","title":{"rendered":"Congress Programme"},"content":{"rendered":"\n<section id=\"wp-block-themeisle-blocks-advanced-columns-6a24f348\" class=\"wp-block-themeisle-blocks-advanced-columns alignfull has-1-columns has-desktop-equal-layout has-tablet-equal-layout has-mobile-equal-layout has-vertical-center\"><div class=\"wp-block-themeisle-blocks-advanced-columns-overlay\"><\/div><div class=\"innerblocks-wrap\">\n<div id=\"wp-block-themeisle-blocks-advanced-column-4a61d9aa\" class=\"wp-block-themeisle-blocks-advanced-column\">\n<h2 class=\"wp-block-heading has-text-align-center has-huge-font-size\" style=\"font-style:normal;font-weight:700\">Download Program<\/h2>\n\n\n\n<div class=\"wp-block-buttons is-horizontal is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-cbcdc57d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-primary\"><a class=\"wp-block-button__link has-text-color has-background has-link-color wp-element-button\" href=\"&lt;!--[CDATA[https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/FCC-Scientific_Programme-1.pdf]]--&gt;\" style=\"border-radius:100px;color:#ffffff;background-color:#49a392\">Download<\/a><\/div>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n<section id=\"wp-block-themeisle-blocks-advanced-columns-7c0f126c\" class=\"wp-block-themeisle-blocks-advanced-columns alignfull has-1-columns has-desktop-equal-layout has-tablet-equal-layout has-mobile-equal-layout has-vertical-center\"><div class=\"wp-block-themeisle-blocks-advanced-columns-overlay\"><\/div><div class=\"innerblocks-wrap\">\n<div id=\"wp-block-themeisle-blocks-advanced-column-88c45a71\" class=\"wp-block-themeisle-blocks-advanced-column\">\n<h2 class=\"wp-block-heading has-text-align-center has-huge-font-size\" style=\"font-style:normal;font-weight:700\"><strong>SCIENTIFIC PROGRAM<\/strong><\/h2>\n\n\n\n<div data-wp-context=\"{ &quot;autoclose&quot;: false, &quot;accordionItems&quot;: [] }\" data-wp-interactive=\"core\/accordion\" role=\"group\" class=\"wp-block-accordion is-layout-flow wp-block-accordion-is-layout-flow\">\n<div data-wp-class--is-open=\"state.isOpen\" data-wp-context=\"{ &quot;id&quot;: &quot;accordion-item-1&quot;, &quot;openByDefault&quot;: false }\" data-wp-init=\"callbacks.initAccordionItems\" data-wp-on-window--hashchange=\"callbacks.hashChange\" class=\"wp-block-accordion-item is-layout-flow wp-block-accordion-item-is-layout-flow\">\n<h3 class=\"wp-block-accordion-heading\"><button aria-expanded=\"false\" aria-controls=\"accordion-item-1-panel\" data-wp-bind--aria-expanded=\"state.isOpen\" data-wp-on--click=\"actions.toggle\" data-wp-on--keydown=\"actions.handleKeyDown\" id=\"accordion-item-1\" type=\"button\" class=\"wp-block-accordion-heading__toggle\"><span class=\"wp-block-accordion-heading__toggle-title\">1st Day<\/span><span class=\"wp-block-accordion-heading__toggle-icon\" aria-hidden=\"true\">+<\/span><\/button><\/h3>\n\n\n\n<div inert aria-labelledby=\"accordion-item-1\" data-wp-bind--inert=\"!state.isOpen\" id=\"accordion-item-1-panel\" role=\"region\" class=\"wp-block-accordion-panel is-layout-flow wp-block-accordion-panel-is-layout-flow\">\n<table style=\"width: 100%; height: 382px;\" width=\"100%\">\n<tbody>\n<tr style=\"height: 22px; background-color: #54e88a;\">\n<td style=\"width: 99%; height: 22px;\" colspan=\"2\" width=\"100%\"><strong>9 APRIL 2026, THURSDAY<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 13.956%; height: 22px;\" width=\"10%\"><strong>08:30-13:30<\/strong><\/td>\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\"><strong>Introduction to Chemometrics Training<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 13.956%; height: 22px;\" width=\"10%\"><strong>09:00-14:00<\/strong><\/td>\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\"><strong>Registration<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px; background-color: #2ab7eb;\">\n<td style=\"width: 99%; height: 22px;\" colspan=\"2\" width=\"100%\"><strong>OPENING PRESENTATION : MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 13.956%; height: 132px;\" rowspan=\"6\" width=\"10%\">\n<p><strong>14:00-16:00<\/strong><\/p>\n<\/td>\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\">Prof. Dr. Muhammet <strong>ARICI,<\/strong> Chair, Y\u0131ld\u0131z Technical University<\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\">\u0130kram CENG\u0130Z, President of Turkish Chemist\u2019s Society<\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\">Ali <strong>SERTAKAN<\/strong>, Vice President R&amp;D, \u00dclker &#8211; Part of Pladis Global<\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\">Dr. \u015eerafettin <strong>\u00c7AKAL<\/strong>, TAGEM Deputy General Manager<\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\">Prof. Dr. Mecit Halil <strong>\u00d6ZTOP<\/strong>, Keynote Speaker, Middle East Technical University<br><em>T\u00fcrkiye&#8217;s Strengthening Position in the European Food Research Ecosystem<\/em><\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\"><strong>Plaque Ceremony<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px; background-color: #54e88a;\">\n<td style=\"width: 13.956%; height: 22px;\" width=\"10%\"><strong>16:00-16:30<\/strong><\/td>\n<td style=\"width: 85.044%; height: 22px;\" width=\"89%\"><strong>Coffee Break<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px; background-color: #2ab7eb;\">\n<td style=\"width: 99%; height: 22px;\" colspan=\"2\" width=\"100%\"><strong>SESSION 1: ARG\u0130V\u0130T MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px; background-color: #2ab7eb;\">\n<td style=\"width: 99%; height: 22px;\" colspan=\"2\" width=\"100%\"><strong>Session Chair: <\/strong>Prof. Dr. Durmu\u015f <strong>\u00d6ZDEM\u0130R<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 32px;\">\n<td style=\"width: 13.956%; height: 32px;\" width=\"10%\"><strong>16:30-17:00<\/strong><\/td>\n<td style=\"width: 85.044%; height: 32px;\" width=\"89%\">Prof. Dr. Sercan KARAV, \u00c7anakkale Onsekiz Mart University<br><em>Host\u2013Microbiota Interactions and Novel Functional Food Design<\/em><\/td>\n<\/tr>\n<tr style=\"height: 10px;\">\n<td style=\"width: 13.956%; height: 10px;\" width=\"10%\"><strong>17:00-17:30<\/strong><\/td>\n<td style=\"width: 85.044%; height: 10px;\" width=\"89%\">Prof. Dr. Esra CAPANOGLU, Istanbul Technical University<br><em>Circular Bioeconomy Approaches to Bioactive Valorization: Improving Bioactivity and Incorporation into Food Matrices<\/em><\/td>\n<\/tr>\n<tr style=\"height: 19px;\">\n<td style=\"width: 13.956%; height: 19px;\" width=\"10%\"><strong>17:30-18:00<\/strong><\/td>\n<td style=\"width: 85.044%; height: 19px;\" width=\"89%\">Assoc. Prof. Dr. Urartu <strong>\u015eEKER<\/strong>, Orta Do\u011fu Teknik University<br><em>Engineering Microbial Food Systems: From Synthetic Biology to Sustainable Nutrition<\/em><\/td>\n<\/tr>\n<tr style=\"height: 10px;\">\n<td style=\"width: 13.956%; height: 10px;\" width=\"10%\"><strong>18:00-18:15<\/strong><\/td>\n<td style=\"width: 85.044%; height: 10px;\" width=\"89%\">Ceren <strong>\u00c7AKIR<\/strong>, Unilever<br><em>Comparison of Sensory, Functional and Bioactive Properties of Rice, Chickpea and Pumpkin Seed Proteins in Instant Tomato and Lentil Soups<\/em><\/td>\n<\/tr>\n<tr style=\"height: 10px;\">\n<td style=\"width: 13.956%; height: 10px;\" width=\"10%\"><strong>18:15-18:30<\/strong><\/td>\n<td style=\"width: 85.044%; height: 10px;\" width=\"89%\">Dr. \u0130smail Emir <strong>AKYILDIZ<\/strong>, Alt\u0131parmak Food Co., Balparmak R&amp;D Center<br><em>Pine Honey as a Promising Apitherapy Product; Describing the Linkage Between the Forefront Bioactive Substances and Potential Health Benefits<\/em><\/td>\n<\/tr>\n<tr style=\"height: 15px; background-color: #54e88a;\">\n<td style=\"width: 13.956%; height: 15px;\" width=\"10%\"><strong>19:00<\/strong><\/td>\n<td style=\"width: 85.044%; height: 15px;\" width=\"89%\"><strong>Dinner<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n\n\n<div data-wp-class--is-open=\"state.isOpen\" data-wp-context=\"{ &quot;id&quot;: &quot;accordion-item-2&quot;, &quot;openByDefault&quot;: false }\" data-wp-init=\"callbacks.initAccordionItems\" data-wp-on-window--hashchange=\"callbacks.hashChange\" class=\"wp-block-accordion-item is-layout-flow wp-block-accordion-item-is-layout-flow\">\n<h3 class=\"wp-block-accordion-heading\"><button aria-expanded=\"false\" aria-controls=\"accordion-item-2-panel\" data-wp-bind--aria-expanded=\"state.isOpen\" data-wp-on--click=\"actions.toggle\" data-wp-on--keydown=\"actions.handleKeyDown\" id=\"accordion-item-2\" type=\"button\" class=\"wp-block-accordion-heading__toggle\"><span class=\"wp-block-accordion-heading__toggle-title\">2nd Day<\/span><span class=\"wp-block-accordion-heading__toggle-icon\" aria-hidden=\"true\">+<\/span><\/button><\/h3>\n\n\n\n<div inert aria-labelledby=\"accordion-item-2\" data-wp-bind--inert=\"!state.isOpen\" id=\"accordion-item-2-panel\" role=\"region\" class=\"wp-block-accordion-panel is-layout-flow wp-block-accordion-panel-is-layout-flow\">\n<table style=\"width: 100%; height: 977px;\" width=\"100%\">\n<tbody>\n<tr style=\"height: 22px; background-color: #54e88a;\">\n<td style=\"height: 22px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>10 APRIL 2026, FRIDAY<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px; background-color: #2ab7eb;\">\n<td style=\"height: 22px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SESSION 2: ARG\u0130V\u0130T MAIN HALL (Short Presentations)<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px; background-color: #2ab7eb;\">\n<td style=\"height: 22px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Session Chair: <\/strong>Prof. Dr. M\u00fckerrem <strong>KAYA<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 34px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>09:20-09:25<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">G\u00fclden <strong>HAZARHUN<\/strong>, Bursa Uluda\u011f University<br><em>Development and Validation of a Miniaturized QuEChERS Method for Sustainable Multi-Pesticide Analysis in Apple Juice<\/em><\/td>\n<\/tr>\n<tr style=\"height: 10px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>09:25-09:30<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">G\u00fcl Zeynep <strong>KIZMAZ<\/strong>, S\u00fcta\u015f R&amp;D Center<br><em>Chemical Safety in Food Contact Packaging Materials: Regulatory Requirements, Migration Mechanisms and Analytical Evaluation Approaches<\/em><\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"height: 22px; width: 16%;\" width=\"16%\"><strong>09:30-09:35<\/strong><\/td>\n<td style=\"height: 22px; width: 83%;\" width=\"83%\">\u0130smail <strong>ELBE\u011e\u0130<\/strong>, Dimes Food<br><em>Mechanistic Evaluation of Serum Separation in not-from-Cocentrate Orange Juice: A Literature-Based Multidimensional Perspective<\/em><\/td>\n<\/tr>\n<tr style=\"height: 25px;\">\n<td style=\"height: 25px; width: 16%;\" width=\"16%\"><strong>09:35-09:40<\/strong><\/td>\n<td style=\"height: 25px; width: 83%;\" width=\"83%\">Derya <strong>DEREG\u00d6Z\u00dc<\/strong>, \u00dcsk\u00fcdar University<br>In Vitro Evaluation of the Antidiabetic Potential of a Mixture of Aronia (Aronia Melanocarpa), Cinnamon (Cinnamomum Spp.), and Olive Leaf (Olea Europaea L.) Extracts on Type 2 Diabetes<\/td>\n<\/tr>\n<tr style=\"height: 66px;\">\n<td style=\"width: 16%; height: 66px;\"><strong>09:40-09:45<\/strong><\/td>\n<td style=\"width: 83%; height: 66px;\">Assoc. Prof. Dr. Ruhan <strong>A\u015eKIN UZEL<\/strong>,Yasar University<br><em>Palm Oil in the Global Vegetable Oil System: A Sustainable Source of Nutrition and Functionality for the Food Industry<\/em><\/td>\n<\/tr>\n<tr style=\"height: 44px;\">\n<td style=\"width: 16%; height: 44px;\"><strong>09:45-09:50<\/strong><\/td>\n<td style=\"width: 83%; height: 44px;\">Assoc. Prof. Dr. Halil <strong>\u015eENOL<\/strong>, Bezmialem Vakif University<br><em>Inhibitory Effects of Anthraquinone Derivatives on Lactoperoxidase: An In Vitro and In Silico Evaluation<\/em><\/td>\n<\/tr>\n<tr style=\"height: 35px;\">\n<td style=\"height: 35px; width: 16%;\" width=\"16%\"><strong>09:50-09:55<\/strong><\/td>\n<td style=\"height: 35px; width: 83%;\" width=\"83%\">Prof. Dr. Vahid <strong>VATANPOUR<\/strong>, Istanbul Technical University<br><em>Application of Membrane Technology in Food Science and Engineering<\/em><\/td>\n<\/tr>\n<tr style=\"height: 36px;\">\n<td style=\"height: 36px; width: 16%;\" width=\"16%\"><strong>10:00-10:30<\/strong><\/td>\n<td style=\"height: 36px; width: 83%;\" width=\"83%\">Prof. Dr. M\u00fcge ARSLAN, Uskudar University<br><em>Food Processing Technologies, Associated Losses, and Current Technological Approaches<\/em><\/td>\n<\/tr>\n<tr style=\"height: 10px; background-color: #54e88a;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>10:30-11:00<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\"><strong>Coffee Break<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 20px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SESSION 3: ARG\u0130V\u0130T MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 10px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Session Chair:<\/strong> Prof. Dr. M\u00fcge <strong>ARSLAN<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 44px;\">\n<td style=\"width: 16%; height: 44px;\"><strong>11:00-11:30<\/strong><\/td>\n<td style=\"width: 83%; height: 44px;\">Prof. Dr. H. Funda KARBANCIO\u011eLU G\u00dcLER, Istanbul Technical University<br><em>Climate Change and Mycotoxins: Risks and Strategies<\/em><\/td>\n<\/tr>\n<tr style=\"height: 44px;\">\n<td style=\"width: 16%; height: 44px;\"><strong>11:30-11:45<\/strong><\/td>\n<td style=\"width: 83%; height: 44px;\">Prof. Dr. Rano <strong>AKRAMOVA<\/strong>, Tashkent Institute of Chemical Technology<br><em>Improvement of Refining Technology for Safflower Oil to Enhance Quality and Oxidative Stability<\/em><\/td>\n<\/tr>\n<tr style=\"height: 44px;\">\n<td style=\"width: 16%; height: 44px;\"><strong>11:45-12:00<\/strong><\/td>\n<td style=\"width: 83%; height: 44px;\">Assoc. Prof. Dr. Nihat <strong>\u00d6ZCAN<\/strong>, T\u00dcB\u0130TAK MAM Climate and Life Sciences<strong><br><\/strong><em>Preparation of Rosemary Essential Oil Emulsions and Determination of Their Toxicity Against Agricultural Pests<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>12:00-12:15<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Fahri <strong>YEM\u0130SC\u0130O\u011eLU<\/strong>, Ase Innovation Chemistry<br><em>All About Palm and Palm Oil: Evaluation of Palm Oil based on Food Safety, Food Industry, Nutrition, and Deforestation<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>12:15-12:30<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Dr. Elif <strong>G\u00dcNG\u00d6R RE\u0130S<\/strong>, Ase Innovation Chemistry<br><em>Building a Reliable Traceability System for the Palm Oil Ecosystem: MSPO 2.0 Certification and Blockchain Integration<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>12:30-12:45<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Assist. Prof. Dr. Turkan <strong>UZLASIR<\/strong>, Alanya University<br><em>Comparative Analysis of Classical vs. Cell Pelleting Inoculation on Physicochemical Stability and Microbial Growth in Kumquat Fermentation<\/em><\/td>\n<\/tr>\n<tr style=\"height: 11px; background-color: #54e88a;\">\n<td style=\"height: 11px; width: 16%;\" width=\"16%\"><strong>12:45-14:00<\/strong><\/td>\n<td style=\"height: 11px; width: 83%;\" width=\"83%\"><strong>Lunch<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 10px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SESSION 4: ARG\u0130V\u0130T MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 10px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Session Chair:<\/strong> Prof. Dr. H. Funda <strong>KARBANCIO\u011eLU G\u00dcLER<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 163px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>14:00-14:30<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Prof. Dr. Durmu\u015f \u00d6ZDEM\u0130R, Izmir Institute of Technology<br><em>Chemometric Applications in Food Analysis: Multivariate Calibration, Clustering, Classification, and Beyond<\/em><\/td>\n<\/tr>\n<tr style=\"height: 105px;\">\n<td style=\"height: 17px; width: 16%;\" width=\"16%\"><strong>14:30-14:45<\/strong><\/td>\n<td style=\"height: 17px; width: 83%;\" width=\"83%\">Prof. Dr. Nabi Alper <strong>KUMRAL<\/strong>, Bursa Uluda\u011f University<br><em>Forever Pesticides: PFAS Contaminations and Detection Methods in Diverse Food Matrices<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>14:45-15:00<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Assist. Prof. Dr. Fahriye Ceyda <strong>DUDAK<\/strong>, Hacettepe University<br><em>Physicochemical Behavior and Toxicological Implications of Micro and Nanoplastics in Foods<\/em><\/td>\n<\/tr>\n<tr style=\"height: 105px;\">\n<td style=\"height: 23px; width: 16%;\" width=\"16%\"><strong>15:00-15:15<\/strong><\/td>\n<td style=\"height: 23px; width: 83%;\" width=\"83%\">Assist. Prof. Dr. \u015eehnaz <strong>\u00d6ZATAY<\/strong>, Canakkale Onsekiz Mart University<br><em>Functional Foods and Their Effects on Gut Microbiota<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 58px; width: 16%;\" width=\"16%\"><strong>15:15-15:30<\/strong><\/td>\n<td style=\"height: 58px; width: 83%;\" width=\"83%\">Dr. Fahriye \u015eeyma <strong>\u00d6ZCAN<\/strong>, T\u00dcBITAK Marmara Research Centre<br><em>Optimization of Ultrasound-Assisted Prote\u0131n Extraction from Berberis vulgaris Using Deep Eutectic Solvents<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 28px; width: 16%;\" width=\"16%\"><strong>15:30-15:45<\/strong><\/td>\n<td style=\"height: 28px; width: 83%;\" width=\"83%\">Cihat <strong>G\u00dcNER<\/strong>, Eri\u015fler Food<br><em>Comparative Evaluation of Wheat Cultivars on Noodle Quality: Linking Flour Functionality, Dough Rheology, and Cooking Performance<\/em><\/td>\n<\/tr>\n<tr style=\"height: 66px;\">\n<td style=\"width: 16%; height: 66px;\"><strong>15:30-15:45<\/strong><\/td>\n<td style=\"width: 83%; height: 66px;\">Cihat <strong>G\u00dcNER<\/strong>, Eri\u015fler Food<br><em>Clean-Label Reformulation of Wheat Noodles: Functional Replacement of Guar Gum with Flaxseed (Linum usitatissimum) and Chia (Salvia hispanica) Mucilage and Its Impact on Rheological, Structural, and Cooking Properties<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 40px; width: 16%;\" width=\"16%\"><strong>15:45-16:00<\/strong><\/td>\n<td style=\"height: 40px; width: 83%;\" width=\"83%\">Recep <strong>KARA<\/strong>, Eri\u015fler Food<br><em>Evaluation of Oxidative Shelf-Life Parameters in Fried Noodles Enriched with Wheat Germ<\/em><\/td>\n<\/tr>\n<tr style=\"height: 13px; background-color: #54e88a;\">\n<td style=\"height: 13px; width: 16%;\" width=\"16%\"><strong>16:00-16:30<\/strong><\/td>\n<td style=\"height: 13px; width: 83%;\" width=\"83%\"><strong>Coffee Break<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 10px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SESSION 5 : ARG\u0130V\u0130T MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 10px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Session Chair:<\/strong> Prof. Dr. Esra <strong>CAPANOGLU<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 39px;\">\n<td style=\"height: 39px; width: 16%;\" width=\"16%\"><strong>16:30-17:00<\/strong><\/td>\n<td style=\"height: 39px; width: 83%;\" width=\"83%\">Prof. Dr. M\u00fckerrem KAYA, Ataturk University<br>Nitrosamines in Meat and Seafood Products<\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>17:00-17:15<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Assoc. Prof. Dr. Perihan <strong>YOLCI \u00d6MERO\u011eLU<\/strong>, Bursa Uluda\u011f University<br><em>Evaluation of Plant-Based Egg and Milk Alternatives in Muffin Systems<\/em><\/td>\n<\/tr>\n<tr style=\"height: 105px;\">\n<td style=\"height: 21px; width: 16%;\" width=\"16%\"><strong>17:15-17:30<\/strong><\/td>\n<td style=\"height: 21px; width: 83%;\" width=\"83%\">Assist. Prof. Dr. Ece <strong>YILDIZ \u00d6ZT\u00dcRK<\/strong>, Yasar University<br><em>From Superfruit Matrices to Functional Ingredients: Optimizing Eco-Friendly Extraction of Immune-Supporting Phenolic Antioxidants Using Response Surface Methodology<\/em><\/td>\n<\/tr>\n<tr style=\"height: 105px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>17:30-17:45<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Ebru <strong>MANAV AKYAR<\/strong>, TERRA Analysis and Measurement Equipment Trade Co. Inc.<br>Rapid and Solvent-Free Fat Determination in Dairy Products<\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>17:45-18:00<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Altan <strong>DEN\u0130Z<\/strong>, Central Research Institute of Food and Feed Control<br><em>Assessment of Raw Milk Quality and Total Mixed Ration Characteristics in Dairy Cattle Farms of Bursa, T\u00fcrkiye<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>18:00-18:15<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Sinem <strong>KELE\u015e<\/strong>, Suleyman Demirel University<br><em>Novel Approaches to the Chemical, Technical, and Sensory Properties of Fermented Milk and Plant-Based Milk Substitutes<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 25px; width: 16%;\" width=\"16%\"><strong>18:15-18:30<\/strong><\/td>\n<td style=\"height: 25px; width: 83%;\" width=\"83%\">Mertin <strong>HAMZAO\u011eLU<\/strong>, Central Research Institute of Food and Feed Control<br><em>Titanium Diox\u0131de Nanotube-Modified Quechers Method for Pesticide Res\u0131due Analysis in Peach Matr\u0131x<\/em><\/td>\n<\/tr>\n<tr style=\"height: 135px;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>18:30-18:45<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\">Gizem <strong>Y\u0130VL\u0130<\/strong>, Suleyman Demirel University<br><em>Response Surface Methodology-Based Evaluation of Multi-Stage Percolation for Pomegranate Flower (Punica granatum L.) Polyphenols<\/em><\/td>\n<\/tr>\n<tr style=\"height: 10px; background-color: #54e88a;\">\n<td style=\"height: 10px; width: 16%;\" width=\"16%\"><strong>19:00<\/strong><\/td>\n<td style=\"height: 10px; width: 83%;\" width=\"83%\"><strong>Dinner<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table style=\"height: 10px;\" width=\"100%\">\n<tbody>\n<tr style=\"background-color: #54e88a;\">\n<td style=\"height: 10px;\" colspan=\"2\" width=\"100%\"><strong>10 APRIL 2026, FRIDAY<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #dede16;\">\n<td style=\"height: 0px;\" colspan=\"2\" width=\"100%\"><strong>Workshop 1 (Ametist)<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px;\" width=\"15%\"><strong>10:00-11:00<\/strong><\/td>\n<td style=\"height: 0px;\" width=\"84%\">Ali \u0130hsan <strong>SE\u00c7K\u0130N<\/strong>, Chromax<br><em>Analytical Method Validation in Food Analysis: Chromax Solutions Approaches<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px;\" width=\"15%\"><strong>11:00-12:00<\/strong><\/td>\n<td style=\"height: 0px;\" width=\"84%\">Eray<strong> G\u00dcDER<\/strong><strong>, <\/strong>Ant teknik<br><em><i>Analysis of Alternaria Toxins in Food by LC-MS\/MS<\/i><\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px;\" width=\"15%\"><strong>14:30-15:30<\/strong><\/td>\n<td style=\"height: 0px;\" width=\"84%\">Mustafa Onur <strong>SA\u011eLAM<\/strong>, Redoks Analytical Devices<br><em>Automation-Focused Solutions in Food Analysis: MOSH-MOAH and 3-MCPD<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n\n\n<div data-wp-class--is-open=\"state.isOpen\" data-wp-context=\"{ &quot;id&quot;: &quot;accordion-item-3&quot;, &quot;openByDefault&quot;: false }\" data-wp-init=\"callbacks.initAccordionItems\" data-wp-on-window--hashchange=\"callbacks.hashChange\" class=\"wp-block-accordion-item is-layout-flow wp-block-accordion-item-is-layout-flow\">\n<h3 class=\"wp-block-accordion-heading\"><button aria-expanded=\"false\" aria-controls=\"accordion-item-3-panel\" data-wp-bind--aria-expanded=\"state.isOpen\" data-wp-on--click=\"actions.toggle\" data-wp-on--keydown=\"actions.handleKeyDown\" id=\"accordion-item-3\" type=\"button\" class=\"wp-block-accordion-heading__toggle\"><span class=\"wp-block-accordion-heading__toggle-title\">3rd Day<\/span><span class=\"wp-block-accordion-heading__toggle-icon\" aria-hidden=\"true\">+<\/span><\/button><\/h3>\n\n\n\n<div inert aria-labelledby=\"accordion-item-3\" data-wp-bind--inert=\"!state.isOpen\" id=\"accordion-item-3-panel\" role=\"region\" class=\"wp-block-accordion-panel is-layout-flow wp-block-accordion-panel-is-layout-flow\">\n<table style=\"height: 114px; width: 100%;\" width=\"100%\">\n<tbody>\n<tr style=\"height: 0px; background-color: #54e88a;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>11 APRIL 2026, SATURDAY<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SESSION 6: ARG\u0130V\u0130T MAIN HALL (Short Presentations)<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Session Chair:<\/strong> Prof. Dr. Osman <strong>SA\u011eDI\u00c7<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 10px; width: 12.2414%;\" width=\"20%\"><strong>09:15-09:20<\/strong><\/td>\n<td style=\"height: 10px; width: 86.7586%;\" width=\"79%\">Prof. Dr. Akbarali <strong>RUZ\u0130BAYEV<\/strong>, Tashkent Institute of Chemical Technology<br><em>Development of Modified Oils with Reduced Trans and Saturated Fatty Acids Based on Cottonseed Oil<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>09:20-09:25<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Prof. Dr. Akhror <strong>ABDURAKH\u0130MOV<\/strong>, Tashkent Institute of Chemical Technology<br><em>Study of the fatty acid composition of cottonseed oil obtained from the seeds of new cotton varieties<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>09:25-09:30<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Prof. Dr. Gulnoza <strong>DJAKHANG\u0130ROVA<\/strong>, Tashkent Institute of Chemical Technology<br><em>Methods for Determining the Amount of Resistant Starch in Processed Barley Grains<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>09:30-09:35<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Assist. Prof. Dr. Fulya <strong>HARP \u00c7EL\u0130K<\/strong>, Hasan Kalyoncu University<br><em>Determination of Antioxidant Activity of Oils Obtained from Flavoured Olive Powder<\/em><\/td>\n<\/tr>\n<tr style=\"height: 44px;\">\n<td style=\"width: 12.2414%; height: 44px;\"><strong>09:35-09:40<\/strong><strong><br><\/strong><\/td>\n<td style=\"width: 86.7586%; height: 44px;\">Emine Sude <strong>USLU<\/strong>, Alanya Aladdin Keykubat University<br><em>Geographically Indicated Gilaburu (Viburnum opulus L.) Fruit: Evaluation of Its Functional Food Potential<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>09:40-09:45<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">\u015eelale Beyza <strong>TOPAN<\/strong>, Ankara Hac\u0131 Bayram Veli University<br><em>Assessment of Locally Grown Terebinth (Pistacia terebinthus <\/em>L.<em>) as a Functional Ingredient in Food Product Formulations<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 10px; width: 12.2414%;\" width=\"20%\"><strong>09:45-09:50<\/strong><\/td>\n<td style=\"height: 10px; width: 86.7586%;\" width=\"79%\">Ekin <strong>\u00c7EV\u0130K<\/strong>, \u00dcsk\u00fcdar University<br><em>Utilization Potential of Tomato and Its By-Products in Functional Foods<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>09:50-09:55<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Merve <strong>G\u00dcVEN<\/strong>, Eker Dairy Products R&amp;D Center<br><em>Dairy Matrix as a Platform for Functional Food Design: Structural Determinants and Metabolic Outcomes<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>09:55-10:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Ekin <strong>YA\u015eAR<\/strong>, \u00dcsk\u00fcdar University, <br><em>Soilless Agriculture Systems as a Susta\u0131nable Food Product\u0131on Strategy for Water-Stressed T\u00fcrkiye: A Comparative Review of Nutrient Chemistry, Food Quality, and Safety<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>10:00-10:30<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Prof. Dr. Mustafa YAMAN, Istanbul Sabahattin Zaim University<br><em>The Role of Advanced Glycation End Products Formed in Foods in the Development and Progression of Metabolic Diseases<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #54e88a;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>10:30-11:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\"><strong>Coffee Break<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SESSION 7: ARG\u0130V\u0130T MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Session Chair:<\/strong> Prof. Dr. Mustafa <strong>YAMAN<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 10px; width: 12.2414%;\" width=\"20%\"><strong>11:00-11:30<\/strong><\/td>\n<td style=\"height: 10px; width: 86.7586%;\" width=\"79%\">Prof. Dr. Osman SA\u011eDI\u00c7, Y\u0131ld\u0131z Technical University<br><em>Food Poisoning and Its Evaluation from a Forensic Medicine Perspective<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>11:30-11:45<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Dr. Semra <strong>\u00c7AVU\u015e<\/strong>, Central Research Institute of Food and Feed Control<br><em>Cytotoxic Effects of Modified Montmorillonite Clays (Organoclays)<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>11:45-12:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Remziye <strong>ZENG\u0130NG\u00d6N\u00dcL G\u00d6K\u00c7AY<\/strong>, Central Research Institute of Food and Feed Control<br><em>Production of Mgo Nano-Adsorbents from Waste Peach Pits: Comprehensive Characterization in Comparison with Commercial Graphite<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>12:00-12:15<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Hande <strong>KONUKSEVER,<\/strong> Mu\u011fla S\u0131tk\u0131 Ko\u00e7man University<br><em>Simultaneous Determination of Antibiotics and Pesticide Residues in Bee Venom Samples by UPLC-MS\/MS<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>12:15-12:30<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Gaye <strong>ACCAN<\/strong>, Mu\u011fla S\u0131tk\u0131 Ko\u00e7man University<br><em>Comprehensive Determination of Sugar Profiles in Mushrooms Using Multi-Detector HPLC (RID, ELSD, and PAD)<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>12:30-12:45<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Saeid Chobdar <strong>RAH\u0130MA<\/strong>, Kazl\u0131\u00e7e\u015fme R&amp;D Center and Test Laboratory<br><em>Enzyme\u2013Phenolic and Ascorbic Acid Interactions in Collagen Hydrolysates: A Simulated Gastrointestinal Perspective<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #54e88a;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>12:45-14:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\"><strong>Lunch<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SPEC\u0130AL SESSION: ARG\u0130V\u0130T MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Ministry of Agriculture and Forestry<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>TAGEM<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" rowspan=\"2\" width=\"20%\">\n<p><strong>14:00-14:45<\/strong><\/p>\n<\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Dr. Esin <strong>TOPARLAK<\/strong><br><em>TAGEM Presentation<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Sinem <strong>G\u00dcM\u00dc\u015eSOY<\/strong><br><em>Department of Animal Health, Food and Feed Research (Food Research Presentation)<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>14:45-15:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\">Question \u2013 Answer<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>FOOD CONTROL<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 20px; width: 12.2414%;\" rowspan=\"2\" width=\"20%\">\n<p><strong>15:00-15:45<\/strong><\/p>\n<\/td>\n<td style=\"height: 10px; width: 86.7586%;\" width=\"79%\">Selim <strong>KAPLAN<\/strong>, Head of Food Codex and Feed Legislation Department<br><em>Environmental Contaminants in Food Safety<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 10px; width: 86.7586%;\" width=\"79%\">Ergin <strong>HARUNO\u011eLU<\/strong><br><em>The Effect of Analytical Standard and Material Selection on Pesticide Residue Analysis<\/em><\/td>\n<\/tr>\n<tr style=\"height: 10px;\">\n<td style=\"height: 10px; width: 12.2414%;\" width=\"20%\"><strong>15:45-16:00<\/strong><\/td>\n<td style=\"height: 10px; width: 86.7586%;\" width=\"79%\">Question \u2013 Answer<\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #54e88a;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>16:00-16:30<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\"><strong>Coffee Break<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #dede16;\">\n<td style=\"height: 10px; width: 12.2414%;\" width=\"20%\"><strong>16:30-18:30<\/strong><\/td>\n<td style=\"height: 10px; width: 86.7586%;\" width=\"79%\"><strong>Shining hour<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #54e88a;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>19:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\"><strong>Dinner<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #d9d2d2;\">\n<td style=\"height: 0px; width: 12.2414%;\" width=\"20%\"><strong>20:30-22:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7586%;\" width=\"79%\"><strong>Poster Presentations<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<table style=\"width: 100%; height: 88px;\" width=\"100%\">\n<tbody>\n<tr style=\"background-color: #54e88a;\">\n<td style=\"width: 99%; height: 22px;\" colspan=\"2\" width=\"100%\"><strong>11 APRIL 2026, SATURDAY<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px; background-color: #dede16;\">\n<td style=\"width: 99%; height: 22px;\" colspan=\"2\" width=\"100%\"><strong>Workshop 2 (Ametist)<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 16.4474%; height: 22px;\" width=\"15%\"><strong>10:00-11:00<\/strong><\/td>\n<td style=\"width: 82.5526%; height: 22px;\" width=\"84%\">Selim <strong>\u015eAKRAK<\/strong>, Redoks Analytical Devices<br><em>PFAS Analysis with Different Analytical Approaches<\/em><\/td>\n<\/tr>\n<tr style=\"height: 22px;\">\n<td style=\"width: 16.4474%; height: 22px;\" width=\"15%\"><strong>11:00-12:00<\/strong><\/td>\n<td style=\"width: 82.5526%; height: 22px;\" width=\"84%\">Ebru <strong>MANAV AKYAR<\/strong>, TERRA Analysis and Measurement Equipment Trade Co Inc<br>F\u0131rat <strong>TA\u015eLIY\u00dcK<\/strong><strong>,<\/strong> TERRA Analysis and Measurement Equipment Trade Co Inc<br><em>Automated Pesticide Standard Preparation and High-Performance LC-MS\/MS &amp; GC-MS\/MS Workflows in Food Analysis<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n\n\n<div data-wp-class--is-open=\"state.isOpen\" data-wp-context=\"{ &quot;id&quot;: &quot;accordion-item-4&quot;, &quot;openByDefault&quot;: false }\" data-wp-init=\"callbacks.initAccordionItems\" data-wp-on-window--hashchange=\"callbacks.hashChange\" class=\"wp-block-accordion-item is-layout-flow wp-block-accordion-item-is-layout-flow\">\n<h3 class=\"wp-block-accordion-heading\"><button aria-expanded=\"false\" aria-controls=\"accordion-item-4-panel\" data-wp-bind--aria-expanded=\"state.isOpen\" data-wp-on--click=\"actions.toggle\" data-wp-on--keydown=\"actions.handleKeyDown\" id=\"accordion-item-4\" type=\"button\" class=\"wp-block-accordion-heading__toggle\"><span class=\"wp-block-accordion-heading__toggle-title\">4th Day<\/span><span class=\"wp-block-accordion-heading__toggle-icon\" aria-hidden=\"true\">+<\/span><\/button><\/h3>\n\n\n\n<div inert aria-labelledby=\"accordion-item-4\" data-wp-bind--inert=\"!state.isOpen\" id=\"accordion-item-4-panel\" role=\"region\" class=\"wp-block-accordion-panel is-layout-flow wp-block-accordion-panel-is-layout-flow\">\n<table style=\"height: 30px; width: 100%;\" width=\"100%\">\n<tbody>\n<tr style=\"height: 10px; background-color: #54e88a;\">\n<td style=\"height: 10px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>12 APRIL 2026, SUNDAY<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>SESSION 8: ARG\u0130V\u0130T MAIN HALL<\/strong><\/td>\n<\/tr>\n<tr style=\"background-color: #2ab7eb;\">\n<td style=\"height: 0px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>Session Chair:<\/strong> Prof. Dr. Sercan <strong>KARAV<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2931%;\" width=\"16%\"><strong>09:30-10:00<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7069%;\" width=\"83%\">Assoc. Prof. Dr. Yunus Emre <strong>TUN\u00c7\u0130L<\/strong>, Necmettin Erbakan University<br><em>From Structure to Function: How Dietary Fiber Chemistry Directs Colonic Microbiome Modulation<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2931%;\" width=\"16%\"><strong>10:00-10:30<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7069%;\" width=\"83%\">Assoc. Prof. Dr. Mustafa <strong>BENER<\/strong>, Istanbul University<br><em>An Overview of Food Antioxidant Determination: Approaches from Past to Present<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2931%;\" width=\"16%\"><strong>10:30-10:45<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7069%;\" width=\"83%\">Prof. Dr. Sema <strong>DEM\u0130RC\u0130 \u00c7EK\u0130\u00c7<\/strong>, Istanbul University<br><em>Colorimetric Determination of Organophosphate Pesticide Residues using Enzyme-Nanozyme Cascade System<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 10px; width: 12.2931%;\" width=\"16%\"><strong>10:45-11:00<\/strong><\/td>\n<td style=\"height: 10px; width: 86.7069%;\" width=\"83%\">Assoc. Prof. Dr. Ece <strong>S\u00d6\u011e\u00dcT<\/strong>, Suleyman Demirel University, <br><em>Valorization of Heterogeneous Fruit and Vegetable Juice Processing Waste: Extraction and Modification of Cellulose for Sustainable Material Development<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 10px; width: 12.2931%;\" width=\"16%\"><strong>11:00-11:15<\/strong><\/td>\n<td style=\"height: 10px; width: 86.7069%;\" width=\"83%\">Beyza <strong>ARDA DEN\u0130Z<\/strong>, Eker Dairy Products R&amp;D Center<br><em>Protein Determination in Complex Dairy Matrices: Method Validation and Performance Characterization at Eker Dairy Products<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"height: 0px; width: 12.2931%;\" width=\"16%\"><strong>11:15-11:30<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7069%;\" width=\"83%\">Tugce <strong>CEKUC<\/strong>, Burdur Mehmet Akif Ersoy University<br><em>Thin-Layer Convective Drying of Traditional Kurut Cheese: Mathematical Models for Kurut Cheese Powder Production<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px; background-color: #f2aee2;\">\n<td style=\"height: 0px; width: 12.2931%;\" width=\"16%\"><strong>11:30-12:30<\/strong><\/td>\n<td style=\"height: 0px; width: 86.7069%;\" width=\"83%\"><strong>Closing Ceremony &#8211; Evaluation and Poster Awards Session<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n\n\n<div data-wp-class--is-open=\"state.isOpen\" data-wp-context=\"{ &quot;id&quot;: &quot;accordion-item-5&quot;, &quot;openByDefault&quot;: false }\" data-wp-init=\"callbacks.initAccordionItems\" data-wp-on-window--hashchange=\"callbacks.hashChange\" class=\"wp-block-accordion-item is-layout-flow wp-block-accordion-item-is-layout-flow\">\n<h3 class=\"wp-block-accordion-heading\"><button aria-expanded=\"false\" aria-controls=\"accordion-item-5-panel\" data-wp-bind--aria-expanded=\"state.isOpen\" data-wp-on--click=\"actions.toggle\" data-wp-on--keydown=\"actions.handleKeyDown\" id=\"accordion-item-5\" type=\"button\" class=\"wp-block-accordion-heading__toggle\"><span class=\"wp-block-accordion-heading__toggle-title\">Poster Presentations<\/span><span class=\"wp-block-accordion-heading__toggle-icon\" aria-hidden=\"true\">+<\/span><\/button><\/h3>\n\n\n\n<div inert aria-labelledby=\"accordion-item-5\" data-wp-bind--inert=\"!state.isOpen\" id=\"accordion-item-5-panel\" role=\"region\" class=\"wp-block-accordion-panel is-layout-flow wp-block-accordion-panel-is-layout-flow\">\n<table style=\"width: 100%; height: 206px;\" width=\"100%\">\n<tbody>\n<tr style=\"height: 22px; background-color: #54e88a;\">\n<td style=\"height: 22px; width: 99%;\" colspan=\"2\" width=\"100%\"><strong>11 APRIL 2026, SATURDAY (20:30-22:00)<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 10px; background-color: #2ab7eb;\">\n<td style=\"height: 10px; width: 5.82759%;\" width=\"11%\"><strong>P.N<\/strong><\/td>\n<td style=\"height: 10px; width: 93.1724%;\" width=\"88%\"><strong>Poster Presentations<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 10px;\" width=\"11%\">\n<p><strong>P1<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 10px;\" width=\"88%\">\n<p>Ceren <strong>G\u00dcNAL<\/strong>, Unilever<br><em>Effects of Temperature and pH on the Degredation of Beta-Carotene in Emuls\u0131on Based Products <\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P2<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Damla <strong>\u00d6Z\u00c7EL\u0130K<\/strong>, S\u00fcta\u015f R&amp;D Center<br><em>Influence of Botanical Source of Hydroxypropyl Distarch Phosphate (E1442) on Structural Properties of Flavored Stirred Yogurt<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P3<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Eda <strong>NURKO<\/strong>, K.F.C. Food Textile Industry Import Export Investment<br><em>Characterization of Figs Stems Using Sustainable Waste Management Approaches and Their Potential in Functional Food Applications<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P4<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Prof. Dr. Ay\u015feg\u00fcl <strong>YILDIRIM KUMRAL<\/strong>, Bursa Uluda\u011f University<br><em>Pesticide Metabolite Conversion and Calculations for Residue Analysis in Foods<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P5<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Melisa <strong>MUMCU<\/strong>, Doehler<br><em>Stability and Industrial Importance of Color Emulsions Used in Beverages<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P6<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Ay\u015fenur <strong>YAKD\u0130<\/strong>, Doehler<br><em>Molecular Bas\u0131s of Flavor: Chem\u0131stry of Synthet\u0131c and Natural Flavors<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P7<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Sena B\u00fc\u015fra <strong>ARSLAN<\/strong>, Doehler<br><em>Functional Instant Beverages<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P8<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Simge <strong>\u00d6ZBEK<\/strong>, Pak Food Production and Marketing<br><em>Designing Clean-Label Reduced-Fat Cakes: Lipase\u2013Pre-Emulsification Synergy for Structural and Sensory Recovery<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>P9<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Mehmet Can <strong>A\u011eCA<\/strong>, S\u00fcta\u015f R&amp;D Center<br><em>Determination of the Effects of Direct and Indirect Heat Treatment Methods on the Chemical and Sensory Properties of Plain UHT Milk<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>P10<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Ali <strong>BAL<\/strong>, Uluda\u011f Beverage T\u00fcrk<br><em>Presence of PFAS in Drinking Water Risk and Analytical Assessment<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 10px;\" width=\"11%\"><strong>P11<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 10px;\" width=\"88%\">Mert <strong>TOP\u00c7U<\/strong>, Doehler <br><em>Optimization of SPME Arrow Fiber Selection for Rapid and Solvent-Free Strawberry Flavour Profiling<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P12<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Merve <strong>DURAN<\/strong>, Doehler <br><em>Quantification of Flavour Compounds and Carrier Components by GC\u2013MS<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P13<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Eda Nur <strong>D\u0130N\u00c7<\/strong>, Super F\u0131sk<br><em>Evaluation of Barrier Performance and Migration Risk in Flexible Food Packaging from a Food Safety Perspective<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P14<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Aran <strong>AYDIN<\/strong>, S\u00fcta\u015f Dairy Products<br><em>Calibration Risk Analysis of Critical Equipment in Food Safety<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P15<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Naciye <strong>\u00c7\u0130\u00c7EK<\/strong>, Unilever <br><em>A Rev\u0131ew on the Stability of Powder and Liquid Chlorophyll Types in Dry Food Formulations: Impact of Formulation Structure and Salt<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P16<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Ayse <strong>MUSLU AYKOC<\/strong>, Alanya University<br><em>Bisphenol A (BPA) Migration and Toxicological Assessment in Traditional Cheese Ripened in Plastic Drums Depending on Storage Time<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P17<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Gamze <strong>KAYALI<\/strong>, Doehler <br><em>Natural Colours: From Source to Formulation<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P18<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>\u0130dil S\u0131rma <strong>KOTAN<\/strong>,,Izmir Institute of Technology<br><em>Development of Chemometrics Multivariate Calibration Software with Evolutionary Machine Learning and Artificial Intelligence<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P19<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Nuref\u015fan <strong>Y\u00dcZ\u00dcKIRMIZ<\/strong>I, Izmir Institute of Technology<br><em>Development of Web Based Chemometrics Multivariate Calibration Software with Machine Learning and Neural Network <\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P20<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Selin <strong>U\u00c7AR<\/strong>, Manisa Celal Bayar University, <br><em>Determ\u0131nation of Phenolic Compounds in Graphene Oxide, Mof and Gold Nanoparticle Modified Electrodes<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P21<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Assist. Prof. Dr. Gamze <strong>D\u00dcVEN<\/strong>, Bursa Uludag University<strong><br><\/strong><em>Production of a Boza-Like Functional Fermented Beverage Using GABA-Producing Lactic Acid Bacteria and Yeast Strains<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P22<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Ceyda <strong>KARAMAN<\/strong>, Akdeniz University<br><em>Improving and Evaluating the Quality Characteristics of Wooden Breast Meat<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P23<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Sinem <strong>RADAY<\/strong>, Alt\u0131parmak Food Co Balparmak R&amp;D Center<br><em>Proteomic Approaches for Quality Assessment and Authentication of Bee Products<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P24<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Beg\u00fcm <strong>G\u00d6KDUMAN<\/strong>, Akdeniz University<br><em>Determination of Wooden Breast Syndrome Quality Characteristics and Severity Using Imaging Methods<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P25<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Bet\u00fcl <strong>AYDIN<\/strong>, Ankara Food Control Laboratory Directorate<br><em>Differentiation of Pine Honey from Floral Honeys using \u00b9H-NMR Spectroscopy and Chemometric Analysis<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P26<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Ebrar \u00d6z\u00fcm <strong>ERTA\u015e<\/strong>, Gazi University<br><em>Adsorption and Desorption of Polyphenols from Aronia melanocarpa (Aronia) Extract Obtained by Ultrasonic-Assisted Extraction (UAE) Onto Chitosan: Investigation by UV\u2013Vis and HPLC<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P27<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Do\u011fa <strong>Y\u00dcCESOY<\/strong>, Istanbul Bilgi University<br><em>Development of a Fluorescence-Based Sensor with Fe<\/em><em>\u2083<\/em><em>O<\/em><em>\u2084<\/em><em>@Sio<\/em><em>\u2082<\/em><em> Magnetic Nanoparticles and Application in Environmental Water Samples<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P28<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Ali <strong>NALBANT<\/strong>, Abal\u0131o\u011flu Oil Industry and Trade R&amp;D Center <br><em>Valorisation of Sunflower Seed Meal as a Sustainable Plant-Based Protein Source: Compositional Evidence from Major Sunflower-Producing Regions of T\u00fcrkiye<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P29<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Prof. Dr. Akhror <strong>ABDURAKHIMOV<\/strong>, Tashkent Institute of Chemical Technology<br><em>Changes in the Fatty Acid Composition During Refining of Cottonseed Oil Miscella under the \u0130nfluence Of Ultrasound<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P30<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Prof. Dr. Akbarali <strong>RUZ\u0130BAYEV<\/strong>, Tashkent Institute of Chemical Technology<br><em>Development of a Laundry Soap Formulation Based on Used Cooking Oils<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P31<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Maftuna <strong>AKRAMOVA<\/strong>, Tashkent State Technical University<br><em>Investigation of the Composition and Extraction Processes of Anthocyanins from Grape Pomace as a Sustainable Source for Natural Pigments<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P32<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Prof. Dr. Rano <strong>AKRAMOVA<\/strong>, Tashkent Institute of Chemical Technology<br><em>Improvement of Nutritional Value of Vegetable Oils through Blending of Safflower, Sunflower and Cottonseed Oils<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P33<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Prof. Dr. Akbarali <strong>RUZ\u0130BAYEV<\/strong>, Tashkent Institute of Chemical Technology<br><em>Use of Sesame Seed Oleosomes as a Functional Ingredient in Mayonnaise Formulation<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P34<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Prof. Dr. Gulnoza <strong>DJAKHANG\u0130ROVA<\/strong>, Tashkent Institute of Chemical Technology<br><em>Investigating the Effect of Temperature on the Quality of Rye Sourdough<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\">\n<p><strong>P35<\/strong><\/p>\n<\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\n<p>Prof. Dr. Gulnoza <strong>DJAKHANG\u0130ROVA<\/strong>, Tashkent Institute of Chemical Technology<br><em>Safety Assessment of Bread Products Containing Soy Flour<\/em><\/p>\n<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>P36<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Nodira <strong>KURBANOVA<\/strong>, Tashkent Institute of Chemical Technology<br><em>Technological Approaches to Improving the Mineral Value of Wheat Flour<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\"><strong>P37<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\">Fatmanur Zehra <strong>ZELKA<\/strong>, Independent Researcher<br>The Effects of Eco-Score and Nutri-Score Applications on Consumer Behaviour<\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>P38<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"541\">Ebru <strong>ORMANLI, <\/strong>\u00dclker Bisk\u00fcvi Topkap\u0131 R&amp;D Center<br><em>Healthy Snacking Trends in the Food Industry and the Evolution of Consumer Expectations<\/em><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.82759%;\"><strong>KS1<\/strong><\/td>\n<td style=\"width: 93.1724%;\">G\u00fcl Zeynep <strong>KIZMAZ<\/strong>, S\u00fcta\u015f R&amp;D Center<br><em>Chemical Safety in Food Contact Packaging Materials: Regulatory Requirements, Migration Mechanisms and Analytical Evaluation Approaches<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS2<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"541\">G\u00fclden <strong>HAZARHUN<\/strong>, Bursa Uluda\u011f University<br><em>Development and Validation of a Miniaturized QuEChERS Method for Sustainable Multi-Pesticide Analysis in Apple Juice<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS3<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Emine Sude <strong>USLU<\/strong>, Alanya Aladdin Keykubat University<br><em>Geographically Indicated Gilaburu (Viburnum opulus L.) Fruit: Evaluation of its Functional Food Potential<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS4<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Merve <strong>G\u00dcVEN<\/strong>, Eker Dairy Products R&amp;D Center<br><em>Dairy Matrix as a Platform for Functional Food Design: Structural Determinants and Metabolic Outcomes<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS5<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\u015eelale Beyza <strong>TOPAN<\/strong>, Ankara Hac\u0131 Bayram Veli University<br><em>Assessment of Locally Grown Terebinth (Pistacia terebinthus <\/em>L<em>.) as a Functional Ingredient in Food Product Formulations<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS6<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Ekin <strong>\u00c7EV\u0130K<\/strong>, \u00dcsk\u00fcdar University<br><em>Utilization Potential of Tomato and its By-Products in Functional Foods<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS7<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Assist. Prof. Dr. Fulya <strong>HARP \u00c7EL\u0130K<\/strong>, Hasan Kalyoncu University<br><em>Determination of Antioxidant Activity of Oils Obtained from Flavoured Olive Powder<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS8<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Prof. Dr. Vahid <strong>VATANPOUR<\/strong>, Istanbul Technical University<br><em>Application of Membrane Technology in Food Science and Engineering<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS9<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Derya <strong>DEREG\u00d6Z\u00dc<\/strong>, \u00dcsk\u00fcdar University<br><em>In vitro Evaluation of the Antidiabetic Potential of a Mixture of Aronia (Aronia melanocarpa), Cinnamon (Cinnamomum spp.), and Olive Leaf (Olea europaea L.) Extracts on Type 2 Diabetes<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS10<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Prof. Dr. Akbarali <strong>RUZ\u0130BAYEV<\/strong>, Tashkent Institute of Chemical Technology<br><em>Development of Modified Oils with Reduced Trans and Saturated Fatty Acids Based on Cottonseed Oil<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS11<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Prof. Dr. Akhror <strong>ABDURAKH\u0130MOV<\/strong>, Tashkent Institute of Chemical Technology<br><em>Study of the fatty acid composition of cottonseed oil obtained from the seeds of new cotton varieties<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS12<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">\u0130smail <strong>ELBE\u011e\u0130<\/strong>, Dimes Food<br><em>Mechanistic Evaluation of Serum Separation in not-from-Cocentrate Orange Juice: A Literature-Based Multidimensional Perspective<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS13<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 0px;\" width=\"88%\">Prof. Dr. Gulnoza <strong>DJAKHANG\u0130ROVA<\/strong>, Tashkent Institute of Chemical Technology<br><em>Methods for Determining the Amount of Resistant Starch in Processed Barley Grains<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS14<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 44px;\">Assoc. Prof. Dr. Ruhan <strong>A\u015eKIN UZEL<\/strong>, Yasar University<br><em>Palm Oil in the Global Vegetable Oil System: A Sustainable Source of Nutrition and Functionality for the Food Industry<\/em><\/td>\n<\/tr>\n<tr style=\"height: 0px;\">\n<td style=\"width: 5.82759%; height: 0px;\" width=\"11%\"><strong>KS15<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 44px;\">Ekin <strong>YA\u015eAR<\/strong>, \u00dcsk\u00fcdar University, <br><em>Soilless Agriculture Systems as a Susta\u0131nable Food Product\u0131on Strategy for Water-Stressed T\u00fcrkiye: A Comparative Review of Nutrient Chemistry, Food Quality, and Safety<\/em><\/td>\n<\/tr>\n<tr style=\"height: 44px;\">\n<td style=\"width: 5.82759%; height: 44px;\"><strong>KS16<\/strong><\/td>\n<td style=\"width: 93.1724%; height: 66px;\">Assoc. Prof. Dr. Halil <strong>\u015eENOL<\/strong>, Bezmialem Vakif University<br><em>Inhibitory Effects of Anthraquinone Derivatives on Lactoperoxidase: An In Vitro and In Silico Evaluation<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"unboxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-1454","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"G\u0131da Kongresi","author_link":"https:\/\/gidakimyasikongresi.org\/en\/author\/gidakong\/"},"uagb_comment_info":0,"uagb_excerpt":null,"_links":{"self":[{"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/pages\/1454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/comments?post=1454"}],"version-history":[{"count":69,"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/pages\/1454\/revisions"}],"predecessor-version":[{"id":5121,"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/pages\/1454\/revisions\/5121"}],"wp:attachment":[{"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/media?parent=1454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}