{"id":865,"date":"2022-08-19T14:04:56","date_gmt":"2022-08-19T11:04:56","guid":{"rendered":"https:\/\/gidakimyasikongresi.org\/speakers\/"},"modified":"2026-04-02T22:47:13","modified_gmt":"2026-04-02T19:47:13","slug":"invited-speakers","status":"publish","type":"page","link":"https:\/\/gidakimyasikongresi.org\/en\/invited-speakers\/","title":{"rendered":"Invited Speakers"},"content":{"rendered":"\n<div class=\"wp-block-uagb-container uagb-block-be3ad511 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-34614f1c\">\n<div class=\"wp-block-uagb-image uagb-block-ccffca84 wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/uskudar.edu.tr\/akademik-personel\/muge-arslan\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mecit-halil-oztop.jpeg ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mecit-halil-oztop.jpeg 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mecit-halil-oztop.jpeg 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mecit-halil-oztop.jpeg\" alt=\"\" class=\"uag-image-5128\" width=\"150\" height=\"150\" title=\"mecit-halil-oztop\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-d403cfd3\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-78e07363\"><h4 class=\"uagb-heading-text\">Prof. Dr. Mecit Halil <strong>\u00d6ZTOP<\/strong>, Keynote Speaker, Middle East Technical University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>T\u00fcrkiye&#8217;s Strengthening Position in the European Food Research Ecosystem<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-b4e2c4c5 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-b4e2c4c5 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p><\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-ddfc99d2 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-a5ea399f\">\n<div class=\"wp-block-uagb-image uagb-block-f0e01ede wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/uskudar.edu.tr\/akademik-personel\/muge-arslan\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/muge-arslan-150x150.jpeg ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/muge-arslan.jpeg 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/muge-arslan.jpeg 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/muge-arslan-150x150.jpeg\" alt=\"\" class=\"uag-image-4647\" width=\"150\" height=\"150\" title=\"muge-arslan\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-414126b4\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-df47ce70\"><h4 class=\"uagb-heading-text\">Prof. Dr. M\u00fcge <strong>ARSLAN,<\/strong> Uskudar University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Food Processing Technologies, Associated Losses, and Current Technological Approaches<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-38769035 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-38769035 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Prof. Dr. M\u00fcge Arslan, Beslenme ve Diyetetik alan\u0131nda \u00e7al\u0131\u015fan bir akademisyendir. Lisans ve doktora e\u011fitimini Beslenme ve Diyetetik B\u00f6l\u00fcm\u00fc\u2019nde tamamlam\u0131\u015f, y\u00fcksek lisans\u0131n\u0131 T\u0131p Fak\u00fcltesi Halk Sa\u011fl\u0131\u011f\u0131 alan\u0131nda tamamlam\u0131\u015ft\u0131r.<br\/>20 y\u0131ll\u0131k meslek hayat\u0131nda akademik ya\u015fam\u0131nda; Uluslararas\u0131 SCI\/SSCI kapsam\u0131ndaki dergilerde yay\u0131nlanm\u0131\u015f \u00e7ok say\u0131da makalesi bulunmaktad\u0131r, T\u00dcB\u0130TAK destekli projelerde y\u00fcr\u00fct\u00fcc\u00fc ve dan\u0131\u015fmanl\u0131k g\u00f6revlerinin yan\u0131 s\u0131ra pek \u00e7ok ulusal ve uluslararas\u0131 kongrelerde davetli konu\u015fmac\u0131 ve oturum ba\u015fkanl\u0131\u011f\u0131 ger\u00e7ekle\u015ftirmi\u015ftir ve 3 adet kongrenin kongre ba\u015fkanl\u0131\u011f\u0131n\u0131 yapm\u0131\u015ft\u0131r. Ulusal 2 adet ve uluslararas\u0131 1 adet kitap edit\u00f6rl\u00fc\u011f\u00fc yapan Prof.Dr.M\u00fcge Arslan\u2019\u0131n ayr\u0131ca \u0130ngilizce olarak yazd\u0131\u011f\u0131 ve Scopus veri taban\u0131nda taranan Peterlang yay\u0131nevi taraf\u0131ndan yay\u0131nlanan \u201cDietary approaches to Irtitable Bowel Syndrome\u201d isimli kitab\u0131 bulunmaktad\u0131r. T\u00fcrkiye Diyetisyenler Derne\u011fi ba\u015fta olmak \u00fczere, Klinik Enteral Paranteral N\u00fctrisyon Derne\u011fi, Bariatrik ve Metabolik Cerrahi Derne\u011fi, Tedavisel Beyin Haritalama Biyolojik Psikiyatri ve N\u00f6roteknoloji Derne\u011fi gibi bilimsel ve mesleki kurulu\u015flar\u0131n \u00fcyesidir.<br\/>Akademi d\u0131\u015f\u0131 meslek hayat\u0131nda Florance Nightingale, Amerikan Hastanesi gibi hastanelerde ve Prof.Dr.Osman M\u00fcft\u00fcoglu ile birlikte \u201cYa\u015fas\u0131n Hayat Klini\u011finde\u201d Beslenme uzman\u0131 olarak g\u00f6rev yapm\u0131\u015ft\u0131r, ayr\u0131ca Ba\u011fdat Caddesinde kendi \u00f6zel klini\u011finde obezite,kardiyovask\u00fcler hastal\u0131klar,kanser gibi pek \u00e7ok hastal\u0131\u011f\u0131n beslenme tedavisine beslenme uzman\u0131 olarak g\u00f6revini y\u00fcr\u00fctm\u00fc\u015ft\u00fcr. Bunun yan\u0131s\u0131ra baz\u0131 \u00f6zel \u015firketlere beslenme dan\u0131\u015fmanl\u0131\u011f\u0131 yapm\u0131\u015ft\u0131r. Pek \u00e7ok ulusal televizyon program\u0131 ve radyo programlar\u0131na davetli konu\u015fmac\u0131 olarak kat\u0131lan Prof.Dr.M\u00fcge Arslan h\u00fcrriyet gazetesinde 2 y\u0131la yak\u0131n beslenme ve diyet k\u00f6\u015fe yazarl\u0131\u011f\u0131 yapm\u0131\u015ft\u0131r. Halen TV, radyo programlar\u0131na davetli konu\u015fmac\u0131 olarak kat\u0131l\u0131m ge\u00e7ekle\u015ftirmektedir ve \u00e7e\u015fitli ulusal gazetelere yaz\u0131 yazmaktad\u0131r.<\/p>\n\n\n\n<p>\u015eu anda 2021 y\u0131l\u0131ndan beri \u00dcsk\u00fcdar \u00dcniversitesi Beslenme ve Diyetetik B\u00f6l\u00fcm\u00fc\u2019nde B\u00f6l\u00fcm Ba\u015fkanl\u0131\u011f\u0131 ve Anabilim Dal\u0131 Ba\u015fkanl\u0131\u011f\u0131 g\u00f6revlerini y\u00fcr\u00fctmektedir.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-e81f961b alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-b17f09f4\">\n<div class=\"wp-block-uagb-image uagb-block-a3de599b wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/akademi.itu.edu.tr\/capanogl\/\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/esra-capanoglu.png ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/esra-capanoglu.png 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/esra-capanoglu.png 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/esra-capanoglu.png\" alt=\"\" class=\"uag-image-3822\" width=\"150\" height=\"150\" title=\"esra-capano\u011flu\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-d8047372\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-619a8b62\"><h4 class=\"uagb-heading-text\">Prof. Dr. Esra <strong>CAPANOGLU,<\/strong> Istanbul Technical University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Circular Bioeconomy Approaches to Bioactive Valorization: Improving Bioactivity and Incorporation into Food Matrices<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-a1dc905b uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-a1dc905b uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p><strong>Dr. Esra Capanoglu<\/strong> is a Professor of Istanbul Technical University (ITU), Food Engineering Department in Turkey. She finished her PhD in 2008 at ITU and worked as a PostDoc in RWTH Aachen University, Germany for 2 years. During her PhD, she worked in the laboratories of Plant Research International (PRI), The Netherlands for 6 months and in IPK Leibniz Institute, Gatersleben, Germany for another 6 months with a DAAD scholarship. She works on antioxidants and phenolic compounds in foods and their <em>in vitro<\/em> bioaccessibility\/bioavailability. She also focuses on the effects of food processing, encapsulation and food matrix on these bioactives.<\/p>\n\n\n\n<p>She has been also working on waste valorization, plant proteins, functional food design and sensory analysis. She has published three books, 30 chapters, and more than 250 articles in peer-reviewed journals and has been taking place in several international (EU 6<sup>th<\/sup> Frame, EU 7<sup>th<\/sup> Frame, Marie Curie, PRIMA, COST, Bilateral Joint Research Projects, etc.) and national projects (TUBITAK, TAGEM, ISTKA, etc.).<\/p>\n\n\n\n<p>She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Food Frontiers, Journal of Berry Research, <a href=\"https:\/\/www.frontiersin.org\/journals\/all\/sections\/1484\" target=\"_blank\" rel=\"noreferrer noopener\">Turkish Journal of Agriculture and Forestry, and several others. <\/a>She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 6 years (2020-2025).<\/p>\n\n\n\n<p>She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-c3a457de alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-c02b6081\">\n<div class=\"wp-block-uagb-image uagb-block-f71977a8 wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/akademi.itu.edu.tr\/karbanci\/\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/funda-guler.png ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/funda-guler.png 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/funda-guler.png 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/funda-guler.png\" alt=\"\" class=\"uag-image-4618\" width=\"150\" height=\"150\" title=\"funda-guler\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-140fe387\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-aba2dbef\"><h4 class=\"uagb-heading-text\">Prof. Dr. H. Funda <strong>KARBANCIO\u011eLU G\u00dcLER,<\/strong> Istanbul Technical University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Climate Change and Mycotoxins: Risks and Strategies<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-4f91c2c6 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-4f91c2c6 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Dr. Funda Karbanc\u0131o\u011flu G\u00fcler, \u0130stanbul Teknik \u00dcniversitesi (\u0130T\u00dc), G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm\u00fc&#8217;nde tam zamanl\u0131 Profes\u00f6r olarak g\u00f6rev yapmaktad\u0131r. Doktora e\u011fitimini 2008 y\u0131l\u0131nda \u0130stanbul Teknik \u00dcniversitesi (\u0130T\u00dc), G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm\u00fcnde tamamlam\u0131\u015ft\u0131r. Doktora tez \u00e7al\u0131\u015fmas\u0131 s\u0131ras\u0131nda Prag Kimyasal Teknoloji Enstit\u00fcs\u00fc\u2019nde k\u0131sa s\u00fcreli ara\u015ft\u0131rmac\u0131 olarak \u00e7al\u0131\u015fm\u0131\u015ft\u0131r. Dr. Funda Karbanc\u0131o\u011flu G\u00fcler, \u0130T\u00dc G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm\u00fc&#8217;nde 2012 y\u0131l\u0131nda Yard\u0131mc\u0131 Do\u00e7ent, 2016 y\u0131l\u0131nda Do\u00e7ent ve 2023 y\u0131l\u0131nda Profes\u00f6r olarak atanm\u0131\u015ft\u0131r. G\u0131da mikrobiyolojisi, g\u0131da g\u00fcvenli\u011fi, fermantasyon, g\u0131da mikolojisi, mikotoksinler ve antimikrobiyaller \u00fczerine \u00e7al\u0131\u015fmalar\u0131 bulunmaktad\u0131r. Lisans d\u00fczeyinde G\u0131da Mikrobiyolojisi, Mikrobiyoloji ve lisans\u00fcst\u00fc d\u00fczeyde Mikotoksijenik K\u00fcfler, G\u0131da G\u00fcvenlik Sistemleri, G\u0131da Fermantasyon Prosesleri derslerini vermektedir. Hakemli dergilerde yakla\u015f\u0131k 70 uluslararas\u0131 makalesi yay\u0131nlanm\u0131\u015f olup bir\u00e7ok kongre ve konferansta ara\u015ft\u0131rma \u00e7al\u0131\u015fmalar\u0131 sunmu\u015ftur. H-indeksi 24 d\u00fcr yay\u0131nlar\u0131na 2200&#8217;den fazla at\u0131f\u0131 bulunmaktad\u0131r. Ay\u0131ca Prof. Dr. Funda Karbanc\u0131o\u011flu G\u00fcler, uluslararas\u0131 ve ulusal kongre ve sempozyumlar\u0131n d\u00fczenlenmesinde g\u00f6rev alm\u0131\u015ft\u0131r. Halen Kimya Metalurji Fak\u00fcltesi&#8217;nde Dekan Yard\u0131mc\u0131s\u0131 olup Fak\u00fclte ve \u00dcniversite&#8217;de farkl\u0131 komisyonlarda \u00fcye olarak g\u00f6rev yapmaktad\u0131r.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-b6d825fb alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-5da36360\">\n<div class=\"wp-block-uagb-image uagb-block-d282584f wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/avesis.comu.edu.tr\/sercankarav\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/sercan-karav.png ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/sercan-karav.png 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/sercan-karav.png 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/sercan-karav.png\" alt=\"\" class=\"uag-image-4630\" width=\"150\" height=\"150\" title=\"sercan-karav\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-95be770d\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-9573951b\"><h4 class=\"uagb-heading-text\">Prof. Dr. Sercan <strong>KARAV,<\/strong> \u00c7anakkale Onsekiz Mart University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Host\u2013Microbiota Interactions and Novel Functional Food Design<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-eb1c9f43 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-eb1c9f43 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Prof. Dr. Sercan Karav, lisans ve y\u00fcksek lisans e\u011fitimini Ankara \u00dcniversitesi M\u00fchendislik Fak\u00fcltesi G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm\u00fcnde tamamlam\u0131\u015f, doktora derecesini University of California, Davis\u2019te G\u0131da Bilimi ve Teknolojisi alan\u0131nda alm\u0131\u015ft\u0131r. 2016 y\u0131l\u0131ndan itibaren \u00c7anakkale Onsekiz Mart \u00dcniversitesi Fen Fak\u00fcltesi Molek\u00fcler Biyoloji ve Genetik B\u00f6l\u00fcm\u00fcnde \u00f6\u011fretim \u00fcyesi olarak g\u00f6rev yapmaktad\u0131r. Amerika Birle\u015fik Devletleri\u2019nde Bill &amp; Melinda Gates Vakf\u0131, National Institutes of Health (NIH) ve USDA gibi prestijli kurumlarla y\u00fcr\u00fct\u00fclen projelerde edindi\u011fi bilimsel bilgi ve deneyimleri T\u00fcrkiye\u2019ye ba\u015far\u0131yla aktarmaktad\u0131r.<\/p>\n\n\n\n<p>Prof. Dr. Karav\u2019\u0131n ara\u015ft\u0131rma alanlar\u0131; molek\u00fcler biyoteknoloji, enzim ve protein teknolojileri, glikan biyolojisi, fonksiyonel ve terap\u00f6tik g\u0131dalar, prebiyotik ve postbiyotik bile\u015fikler, ba\u011f\u0131rsak mikrobiyotas\u0131, konak\u00e7\u0131-mikrobiyota etkile\u015fimleri, anne s\u00fct\u00fc ve diyet kaynakl\u0131 biyoaktif bile\u015fenler gibi geni\u015f bir yelpazeyi kapsamaktad\u0131r. \u00d6zellikle anne s\u00fct\u00fc oligosakkaritleri, \u00f6zg\u00fcn prebiyotik glikanlar ve mikrobiyota taraf\u0131ndan se\u00e7ici olarak kullan\u0131lan biyoaktif yap\u0131lar\u0131n geli\u015ftirilmesine y\u00f6nelik \u00e7al\u0131\u015fmalar\u0131yla bilime \u00f6nemli katk\u0131lar sunmu\u015ftur. \u00c7ok say\u0131da T\u00dcB\u0130TAK, T\u00dcSEB ve Avrupa Birli\u011fi projesinin y\u00fcr\u00fct\u00fcc\u00fcl\u00fc\u011f\u00fcn\u00fc \u00fcstlenen Prof. Dr. Karav; COST Aksiyonu Y\u00f6netim Komitesi (MC) \u00fcyelikleri ve Ara\u015ft\u0131rma Dekanl\u0131\u011f\u0131 gibi idari ve akademik g\u00f6revlerde aktif rol almaktad\u0131r. 2024 y\u0131l\u0131nda T\u00dcBA GEB\u0130P \u00d6d\u00fcl\u00fc\u2019ne, 2025 y\u0131l\u0131nda ise T\u00dcSEB Te\u015fvik \u00d6d\u00fcl\u00fc\u2019ne lay\u0131k g\u00f6r\u00fclerek, gen\u00e7 ara\u015ft\u0131rmac\u0131lar i\u00e7in ilham verici bir rol model olmay\u0131 s\u00fcrd\u00fcrmektedir.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-9f8b0454 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-839b3794\">\n<div class=\"wp-block-uagb-image uagb-block-e9046475 wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/avesis.atauni.edu.tr\/mkaya\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mukerrem-kaya.png ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mukerrem-kaya.png 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mukerrem-kaya.png 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mukerrem-kaya.png\" alt=\"\" class=\"uag-image-4626\" width=\"150\" height=\"150\" title=\"mukerrem-kaya\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-906daf16\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-f00fbe44\"><h4 class=\"uagb-heading-text\">Prof. Dr. M\u00fckerrem <strong>KAYA,<\/strong> Ataturk University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Nitrosamines in Meat and Seafood Products<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-da49af43 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-da49af43 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Dr. M\u00fckerrem KAYA is a Professor at Department of Food Engineering, Atat\u00fcrk University, T\u00fcrkiye. He worked as a guest scientist at Federal Meat Research Institute in Kulmbach, Germany between 1988 and 1990. He was a visiting scientist in the same institute in 1998. Dr. KAYA worked as researcher or project manager in many national and international projects. He held various administrative and academic posts in Atat\u00fcrk University. Dr. KAYA has over 100 articles published in journals indexed by SCI and SCI-Expanded and over 200 communiqu\u00e9s presented in national and international scientific gatherings. He advised over many doctoral and masters theses in the areas of meat science and technology and meat microbiology.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-04134be4 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-feb53b3c\">\n<div class=\"wp-block-uagb-image uagb-block-fca14ddc wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/scholar.google.com.tr\/citations?user=uGys6noAAAAJ&amp;hl=tr\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/durmus-ozdemir.jpg ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/durmus-ozdemir.jpg 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/durmus-ozdemir.jpg 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/durmus-ozdemir.jpg\" alt=\"\" class=\"uag-image-3675\" width=\"150\" height=\"150\" title=\"durmus-ozdemir\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3a6ac336\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-b0a85555\"><h4 class=\"uagb-heading-text\">Prof. Dr. Durmu\u015f <strong>\u00d6ZDEM\u0130R<\/strong>, Izmir Institute of Technology<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Chemometric Applications in Food Analysis: Multivariate Calibration, Clustering, Classification, and Beyond<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-05fafbc5 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-05fafbc5 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Dr. Durmu\u015f \u00d6ZDEM\u0130R 1991 y\u0131l\u0131nda Ege \u00dcniversitesi Fen Fak\u00fcltesi Kimya b\u00f6l\u00fcm\u00fcnden Kimyager unvan\u0131 ile mezun oldu. Ayn\u0131 y\u0131l Ege \u00dcniversitesi N\u00fckleer Bilimler Enstit\u00fcs\u00fcnde ba\u015flad\u0131\u011f\u0131 Y\u00fcksek Lisans \u00e7al\u0131\u015fmas\u0131n\u0131 Eyl\u00fcl 1993 y\u0131l\u0131nda tamamlay\u0131p Ekim 1993 y\u0131l\u0131nda Amerika Birle\u015fik Devletlerinin G\u00fcney Carolina Eyaletinin G\u00fcney Carolina Eyalet \u00dcniversitesinde (USC) dil kursu ald\u0131ktan sonra A\u011fustos 1994 y\u0131l\u0131nda Clemson \u00dcniversitesi Kimya B\u00f6l\u00fcm\u00fcnde doktora e\u011fitime ba\u015flam\u0131\u015ft\u0131r. Doktotora tez \u00e7al\u0131\u015fmlar\u0131na \u00f6ncelikle y\u00fcksek lisans e\u011fitiminde edinmi\u015f oldu\u011fu N\u00fckleer Kimya tecr\u00fcbesi ile ilgili olarak Doktora tez dan\u0131\u015fman\u0131 Prof. Dr. R. Ron Williams\u2019\u0131n laboraturar\u0131nda geli\u015ftirilen minyat\u00fcr gama \u0131\u015f\u0131n\u0131 spektrometeresiyle \u00c7ernobil yak\u0131nlar\u0131ndan al\u0131nan (i\u00e7erisinde y\u00fcksek dozda sezyum 137 i\u00e7eren) toprak \u00f6rnekleri ile erozyon modellemesi \u00fczerine \u00e7al\u0131\u015fmalar y\u00fcr\u00fctm\u00fc\u015ft\u00fcr. Bu \u00e7al\u0131\u015fmalardan elde edilen veriler ile Gauss denklemini kullanarak k\u0131sa ad\u0131 \u201cGORA\u201d (<em>bu esnada hen\u00fcz Cem Y\u0131lmaz GORA fimini \u00e7ekmemi\u015fti<\/em>) olan ve a\u00e7\u0131l\u0131m\u0131 \u201cGaussian Overlap Regression Analysis\u201d olan yeni geli\u015ftirdikleri y\u00f6ntemi tan\u0131mlayan makalesi 1997 y\u0131l\u0131nda yay\u0131mlanm\u0131\u015ft\u0131r (Applied Spectroscopy, 1997, 5, 749 \u2013 754). Daha sonra, doktora tez \u00e7al\u0131\u015fmlar\u0131n\u0131 temel ilgi alan\u0131 olan Kemometri konusunda yo\u011funla\u015ft\u0131rm\u0131\u015f ve genetik algoritmalara dayal\u0131 \u00e7ok de\u011fi\u015fkenli veri analizi ve kalibrasyon metotlar\u0131n\u0131n ve yaz\u0131l\u0131mlar\u0131n geli\u015ftirlmesine yo\u011funla\u015ft\u0131rarak May\u0131s 1999 y\u0131l\u0131nda doktora e\u011ftimini tamamlayarak \u0130zmir Y\u00fcksek Teknoloji Enstit\u00fcs\u00fc Fen Fak\u00fcltesi Kimya B\u00f6l\u00fcm\u00fcnde yard\u0131mc\u0131 do\u00e7ent olarak \u00e7al\u0131\u015fmaya ba\u015flam\u0131\u015f halen ayn\u0131 B\u00f6l\u00fcmde Kemometri alan\u0131nda akademik \u00e7al\u0131\u015fmalar\u0131n\u0131 s\u00fcrd\u00fcrmektedir. Ayr\u0131ca, \u0130zmir Y\u00fcksek Teknoloji Enstit\u00fcs\u00fc yerle\u015fkesinde bulunan Teknopark\u0130zmir\u2019de \u201cOBA Kemometrik Yaz\u0131l\u0131m E\u011fitim ve Dan\u0131\u015fman\u0131l\u0131k Hizmetleri\u201d adl\u0131 \u015firketin kurucusu olarak kemometrik yaz\u0131l\u0131m geli\u015ftirme ve modelleme \u00fczerine \u00fclkemizin \u00f6nde gelen sanayi kurulu\u015flar\u0131na hizmet vermeye devam etmektedir.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-99112855 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-ef5fa2de\">\n<div class=\"wp-block-uagb-image uagb-block-b326b97c wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/avesis.yildiz.edu.tr\/osagdic\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/osman-sagdic-1.jpg ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/osman-sagdic-1.jpg 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/osman-sagdic-1.jpg 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/osman-sagdic-1.jpg\" alt=\"\" class=\"uag-image-3779\" width=\"150\" height=\"150\" title=\"osman-sagdic\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-82ec02d7\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-5b950484\"><h4 class=\"uagb-heading-text\">Prof. Dr. Osman <strong>SA\u011eDI\u00c7,<\/strong> Y\u0131ld\u0131z Technical University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Food Poisoning and Its Evaluation from a Forensic Medicine Perspective<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-39e0c932 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-39e0c932 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Dr. Osman SA\u011eDI\u00c7, 1994 y\u0131l\u0131nda lisans, 1996 y\u0131l\u0131nda Y\u00fcksek Lisans ve 2000 y\u0131l\u0131nda doktoras\u0131n\u0131 Trakya \u00dcniversitesi, G\u0131da M\u00fchendisli\u011fi\u2019nde tamamlam\u0131\u015ft\u0131r. 1995 y\u0131l\u0131nda ara\u015ft\u0131rma g\u00f6revlisi olarak ba\u015flad\u0131\u011f\u0131 bilimsel hayat\u0131na halen Y\u0131ld\u0131z Teknik \u00dcniversitesi G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm\u00fc\u2019nde Profes\u00f6r olarak devam etmektedir.<\/p>\n\n\n\n<p>Prof. Dr. Osman SA\u011eDI\u00c7, farkl\u0131 birimlerde idari g\u00f6revler alm\u0131\u015f; \u00e7al\u0131\u015ft\u0131\u011f\u0131 \u00fcniversitelerde fak\u00fclte kurulu ve fak\u00fclte y\u00f6netim kurulu \u00fcyelikleri ve b\u00f6l\u00fcm ba\u015fkanl\u0131\u011f\u0131 g\u00f6revlerinin yan\u0131nda, T\u00dcB\u0130TAK Marmara Ara\u015ft\u0131rma Merkezi (MAM) G\u0131da Enstit\u00fcs\u00fc M\u00fcd\u00fcrl\u00fc\u011f\u00fc, T\u00dcB\u0130TAK MAM Ba\u015fkan Dan\u0131\u015fmanl\u0131\u011f\u0131, T\u00dcB\u0130TAK TEYDEB B\u0130YOTEG grup y\u00fcr\u00fctme komitesi \u00fcyeli\u011fi, Tar\u0131m ve Orman Bakanl\u0131\u011f\u0131 COVID Komisyon \u00dcyeli\u011fi, Cumhurba\u015fkanl\u0131\u011f\u0131 Bilim, Teknoloji ve Yenilik Politikalar\u0131 Kurulu taraf\u0131ndan olu\u015fturulan G\u0131da Arz G\u00fcvenli\u011fi \u00c7al\u0131\u015fma Grubu \u00dcyeli\u011fi ve Adli t\u0131p 5. Kurul \u00dcyesi gibi \u00fcniversite d\u0131\u015f\u0131 akademik g\u00f6revlerde de bulunmu\u015ftur.<\/p>\n\n\n\n<p>Prof. Dr. Osman SA\u011eDI\u00c7, 2016-2025 y\u0131llar\u0131 aras\u0131nda Y\u0131ld\u0131z Teknik \u00dcniversitesi, Kimya Metalurji Fak\u00fcltesi Dekanl\u0131\u011f\u0131 g\u00f6revini y\u00fcr\u00fctm\u00fc\u015f ve 2023 y\u0131l\u0131ndan bu yana da Y\u0131ld\u0131z Teknik \u00dcniversitesi, Kimya Metalurji Fak\u00fcltesi, G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm Ba\u015fkanl\u0131\u011f\u0131 Y\u0131ld\u0131z Teknik \u00dcniversitesi, Kimya Metalurji Fak\u00fcltesi, G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm Ba\u015fkanl\u0131\u011f\u0131 g\u00f6revini y\u00fcr\u00fctmektedir. 2011 y\u0131l\u0131 T\u00dcB\u0130TAK Bilim Te\u015fvik \u00d6d\u00fcl\u00fc sahibi olan Prof. Dr. Osman SA\u011eDI\u00c7 \u2019\u0131n, SCI\/SCI Expanded kapsam\u0131ndaki dergilerde 350\u2019yi a\u015fk\u0131n makalesi, toplam 650\u2019\u00fc a\u015fk\u0131n bilimsel \u00e7al\u0131\u015fmas\u0131, T\u00dcB\u0130TAK, Sanayi ve Teknoloji Bakanl\u0131\u011f\u0131 ve Tar\u0131m ve Orman Bakanl\u0131\u011f\u0131\u2019n\u0131n destekledi\u011fi \u00fclkemizin \u00f6nemli b\u00fcy\u00fck \u00f6l\u00e7ekli G\u0131da projelerinde g\u00f6rev alm\u0131\u015ft\u0131r.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-416cf9c9 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-ae11bbd5\">\n<div class=\"wp-block-uagb-image uagb-block-b570faad wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/akademik.izu.edu.tr\/mustafa.yaman\/ogrenim-bilgisi\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-yaman.png ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-yaman.png 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-yaman.png 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-yaman.png\" alt=\"\" class=\"uag-image-4622\" width=\"150\" height=\"150\" title=\"mustafa-yaman\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-7433191f\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-d00c0422\"><h4 class=\"uagb-heading-text\">Prof. Dr. Mustafa <strong>YAMAN<\/strong>, Istanbul Sabahattin Zaim University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>The Role of Advanced Glycation End Products Formed in Foods in the Development and Progression of Metabolic Diseases<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-8a9b2cc4 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-8a9b2cc4 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p><strong>Dr. Mustafa Yaman<\/strong>, lisans e\u011fitimini 2001 y\u0131l\u0131nda Atat\u00fcrk \u00dcniversitesi Kimya B\u00f6l\u00fcm\u00fc\u2019nde tamamlam\u0131\u015f, y\u00fcksek lisans derecesini 2006 y\u0131l\u0131nda Amerika Birle\u015fik Devletleri\u2019nde Long Island University\u2019de Kimya alan\u0131nda alm\u0131\u015ft\u0131r. Doktora e\u011fitimini ise 2015 y\u0131l\u0131nda Y\u0131ld\u0131z Teknik \u00dcniversitesi Biyokimya Anabilim Dal\u0131\u2019nda tamamlam\u0131\u015ft\u0131r.<\/p>\n\n\n\n<p>Akademik kariyerine T\u00fcrkiye\u2019de ve yurt d\u0131\u015f\u0131nda farkl\u0131 ara\u015ft\u0131rma kurumlar\u0131nda devam eden Mustafa Yaman, 2004\u20132006 y\u0131llar\u0131 aras\u0131nda Long Island University\u2019de ara\u015ft\u0131rma g\u00f6revlisi olarak g\u00f6rev yapm\u0131\u015f, ard\u0131ndan Amerika Birle\u015fik Devletleri\u2019nde ila\u00e7 sekt\u00f6r\u00fcnde kalite kontrol ve analitik kimya alanlar\u0131nda \u00e7al\u0131\u015fm\u0131\u015ft\u0131r. 2009\u20132017 y\u0131llar\u0131 aras\u0131nda T\u00dcB\u0130TAK Marmara Ara\u015ft\u0131rma Merkezi G\u0131da Enstit\u00fcs\u00fc\u2019nde Beslenme Ara\u015ft\u0131rma Grubu\u2019nda uzman ara\u015ft\u0131rmac\u0131 olarak g\u00f6rev alm\u0131\u015f; T\u00fcrkiye\u2019nin ilk Ulusal G\u0131da Kompozisyonu Veri Taban\u0131 (TURKOMP) projesinin kurucu ekip \u00fcyeleri aras\u0131nda yer alm\u0131\u015ft\u0131r.<\/p>\n\n\n\n<p>Halen \u0130stanbul Sabahattin Zaim \u00dcniversitesi\u2019nde Molek\u00fcler Biyoloji ve Genetik ile Beslenme ve Diyetetik b\u00f6l\u00fcmlerinde \u00f6\u011fretim \u00fcyesi olarak g\u00f6rev yapmaktad\u0131r. \u00c7al\u0131\u015fma alanlar\u0131; beslenme biyokimyas\u0131, klinik ara\u015ft\u0131rmalar, g\u0131da biyokimyas\u0131, glisemik indeks, vitamin ve amino asit analizleri, fonksiyonel g\u0131dalar ve in vitro sindirim modelleri \u00fczerine yo\u011funla\u015fmaktad\u0131r. Ulusal ve uluslararas\u0131 dergilerde yay\u0131mlanm\u0131\u015f \u00e7ok say\u0131da bilimsel makalesi bulunan Yaman, <strong>HPLC ba\u015fta olmak \u00fczere kromatografik ve analitik y\u00f6ntemlerin geli\u015ftirilmesi ve uygulanmas\u0131<\/strong> konusunda deneyim sahibidir ve lisans\u00fcst\u00fc d\u00fczeyde \u00e7ok say\u0131da y\u00fcksek lisans ve doktora tez dan\u0131\u015fmanl\u0131\u011f\u0131 y\u00fcr\u00fctm\u00fc\u015ft\u00fcr.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-ceaae4e8 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-552534e0\">\n<div class=\"wp-block-uagb-image uagb-block-b87e90e8 wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/avesis.istanbul.edu.tr\/mbener\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-bener.jpeg ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-bener.jpeg 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-bener.jpeg 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/mustafa-bener.jpeg\" alt=\"\" class=\"uag-image-3875\" width=\"150\" height=\"150\" title=\"mustafa-bener\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-093c7cb9\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-23c801e8\"><h4 class=\"uagb-heading-text\">Assoc. Prof. Mustafa <strong>BENER<\/strong>, Istanbul University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>An Overview of Food Antioxidant Determination: Approaches from Past to Present<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-1f9828c7 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-1f9828c7 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Dr. Mustafa Bener received his bachelor&#8217;s degree in Chemistry from Istanbul University in 2005 and completed his master&#8217;s and doctoral studies in Analytical Chemistry at the same university in 2009 and 2013, respectively. In 2020, he was awarded the title of Associate Professor and began serving as the Head of the Department of Analytical Chemistry at Istanbul University Faculty of Science, following his departure from Istanbul University-Cerrahpa\u015fa.<\/p>\n\n\n\n<p>As part of his doctoral thesis, Dr. Bener was awarded the T\u00dcB\u0130TAK 2214-A International Doctoral Research Fellowship and conducted research as a visiting scholar at the Department of Food Science, Louisiana State University, USA. In 2022, he was honored with the \u201cOutstanding Young Scientist Award\u201d by the Turkish Academy of Sciences (T\u00dcBA) in the field of Natural Sciences.<\/p>\n\n\n\n<p>Dr. Bener&#8217;s research spans various disciplines, including antioxidants, the development of antioxidant capacity\/activity analyses, the design of optical sensors for antioxidants, the valorization of food waste, and the optimization of extraction techniques. Additionally, his work focuses on spectroscopic and chromatographic analysis techniques. As of the end of 2024, Dr. Bener\u2019s publications in SCI (Science Citation Index) journals have received near 2000 citations, achieving an h-index (Hirsch Index) of 25. To date, he has authored more than 60 peer-reviewed research articles, reviews, book chapters, and editorials. He has also served as a guest editor for special issues in leading journals such as Talanta, Molecules, Polymers, and Applied Science. Since 2022, he has been an active member of the T\u00dcBA Young Academy, continuing his contributions to the field.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-09bd9aad alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-c2165136\">\n<div class=\"wp-block-uagb-image uagb-block-8cf3da5c wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/scholar.google.com.tr\/citations?user=2u0WsnQAAAAJ&amp;hl=tr\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/urartu-seker.jpeg ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/urartu-seker.jpeg 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/urartu-seker.jpeg 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/urartu-seker.jpeg\" alt=\"\" class=\"uag-image-4835\" width=\"150\" height=\"150\" title=\"urartu-seker\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-ad07f576\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-0b71692a\"><h4 class=\"uagb-heading-text\">Assoc. Prof. Urartu <strong>\u015eEKER<\/strong>, Orta Do\u011fu Teknik University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>Engineering Microbial Food Systems: From Synthetic Biology to Sustainable Nutrition<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-41d97267 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-41d97267 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p>Urartu \u015eeker, doktoras\u0131n\u0131 \u0130T\u00dc Molek\u00fcler Biyoloji -Genetik ve Biyoteknoloji Program\u0131 ve University of Washington Seattle\u2019da \u00e7al\u0131\u015fmalar\u0131yla 2009 y\u0131l\u0131nda tamamlad\u0131. 2009-2011 y\u0131lar\u0131 aras\u0131nda Singapur Nanyang Teknoloji \u00dcniversitesinde bionanofotonik sistemlerin geli\u015ftirilmesi konusunda doktora sonras\u0131 \u00e7al\u0131\u015fmalar y\u00fcr\u00fctt\u00fc. 2011-2015 aras\u0131nda MIT Biyoloji M\u00fchendisli\u011fi B\u00f6l\u00fcm\u00fc ve Sentetik Biyoloji Ara\u015ft\u0131rma merkezinde uzman ara\u015ft\u0131rmac\u0131 olarak sentetik biyolojik sistemlerin geli\u015ftirilmesinde \u00e7al\u0131\u015ft\u0131. Dr. \u015eeker, Ocak 2015- Aral\u0131k 2025 tarihleri aras\u0131nda Bilkent \u00dcniversitesi\u2019nde sentetik biyoloji ba\u015fl\u0131\u011f\u0131 alt\u0131nda; ya\u015fayan ila\u00e7lar, ileri biyoteknoloji biyoterap\u00f6tikler, ya\u015fayan malzeme ve sens\u00f6r sistemleri konusunda \u00e7al\u0131\u015fmalar\u0131n\u0131 s\u00fcrd\u00fcrm\u00fc\u015ft\u00fcr. Nisan 2026 itibari ile, ODT\u00dc Molek\u00fcler Biyoloji ve Genetik B\u00f6l\u00fcm\u00fcnde, \u00e7al\u0131\u015fmalar\u0131n\u0131 s\u00fcrd\u00fcrmektedir. Dr. \u015eeker, akademik \u00e7al\u0131\u015fmalar\u0131n\u0131 ger\u00e7ek d\u00fcnya uygulamalar\u0131na ta\u015f\u0131mak i\u00e7in sentetik biyosistem tasar\u0131mlar\u0131, rekombinant enzim ve protein \u00fcretimi, biyoteknolojik ila\u00e7 geli\u015ftirme konusunda \u00fcr\u00fcn ve proses geli\u015ftiren Synbiotik Biyoteknoloji ile molek\u00fcler diagnostik ara\u00e7lar\u0131 geli\u015ftiren Omega Biyoteknoloji\u2019nin de kurucu orta\u011f\u0131 olarak yer alm\u0131\u015ft\u0131r. Bug\u00fcne kadar yakla\u015f\u0131k 2.5 M USD yat\u0131r\u0131m \u00e7eken ve b\u00fcnyesinde otuzdan fazla ara\u015ft\u0131rmac\u0131ya yer bu AR-GE firmalar\u0131 \u0130leri Biyoteknolojik \u00fcr\u00fcn geli\u015ftirmede \u00f6nemli yol katetmi\u015flerdir.<\/p>\n\n\n\n<p>Dr. \u015eeker\u2019in \u00e7al\u0131\u015fmalar\u0131, ACS Synthetic Biology, Nature Communications, Small, ACS Infectious Diseases, Nature Materials, Advanced Materials, gibi dergilerde yay\u0131nlanm\u0131\u015ft\u0131r. Ayn\u0131 zamanda kendisi, pek \u00e7ok ulusal ve uluslararas\u0131 seminer, kongre ve sempozyumda davetli konu\u015fmac\u0131 olarak yer alm\u0131\u015ft\u0131r.<\/p>\n\n\n\n<p>Dr. \u015eeker, bilimsel bilginin yayg\u0131nla\u015fmas\u0131, yalan bilim s\u00f6ylemlerinin \u00f6n\u00fcne ge\u00e7ilebilmesi i\u00e7inde, \u00e7e\u015fitli pop\u00fcler bilim etkinliklerinde yer almakta ya da d\u00fczenlemektedir. Dr. \u015eeker, T\u00fcrkiye Bilimler Akademisi, T\u00fcrkiye Sa\u011fl\u0131k Enstit\u00fcler Ba\u015fkanl\u0131\u011f\u0131, ODT\u00dc Parlar Vakf\u0131, Bilim Akademisi bilim te\u015fvik \u00f6d\u00fcllerini; T\u00fcrkiye Bilimler Akademisi Global Pandemi \u00d6d\u00fcl\u00fc ve Sedat Simavi Sa\u011fl\u0131k Bilimleri \u00d6d\u00fcllerini alm\u0131\u015ft\u0131r.<\/p>\n\n\n\n<p>\u015eu anda 2021 y\u0131l\u0131ndan beri \u00dcsk\u00fcdar \u00dcniversitesi Beslenme ve Diyetetik B\u00f6l\u00fcm\u00fc\u2019nde B\u00f6l\u00fcm Ba\u015fkanl\u0131\u011f\u0131 ve Anabilim Dal\u0131 Ba\u015fkanl\u0131\u011f\u0131 g\u00f6revlerini y\u00fcr\u00fctmektedir.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"wp-block-uagb-container uagb-block-e2a3df19 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-32331f18\">\n<div class=\"wp-block-uagb-image uagb-block-97f1c69d wp-block-uagb-image--layout-default wp-block-uagb-image--effect-zoomin wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><a class=\"\" href=\"https:\/\/erbakan.edu.tr\/tr\/akademik-personel\/7115-yunus-emre-tuncil\" target=\"\" rel=\"noopener\"><img decoding=\"async\" srcset=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/yunus-emre-tuncil.png ,https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/yunus-emre-tuncil.png 780w, https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/yunus-emre-tuncil.png 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/gidakimyasikongresi.org\/wp-content\/uploads\/yunus-emre-tuncil.png\" alt=\"\" class=\"uag-image-4614\" width=\"150\" height=\"150\" title=\"yunus-emre-tuncil\" loading=\"lazy\" role=\"img\"><\/a><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-014668a2\">\n<div class=\"wp-block-uagb-advanced-heading uagb-block-2810b677\"><h4 class=\"uagb-heading-text\">Assoc. Prof. Yunus Emre <strong>TUN\u00c7\u0130L<\/strong>, Necmettin Erbakan University<\/h4><\/div>\n\n\n\n<p><em><em>Talk Title: <\/em>From Structure to Function: How Dietary Fiber Chemistry Directs Colonic Microbiome Modulation<\/em><\/p>\n\n\n\n<div class=\"wp-block-uagb-modal uagb-block-29dac834 uagb-modal-wrapper\" data-escpress=\"enable\" data-overlayclick=\"disable\"><div class=\"uagb-spectra-button-wrapper wp-block-button\"><a class=\"uagb-modal-button-link wp-block-button__link uagb-modal-trigger\" href=\"#\" onclick=\"return false;\" target=\"_self\" rel=\"noopener noreferrer\"><span class=\"uagb-modal-content-wrapper\"><span class=\"uagb-inline-editing\">Hakk\u0131nda<\/span><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M438.6 278.6l-160 160C272.4 444.9 264.2 448 256 448s-16.38-3.125-22.62-9.375c-12.5-12.5-12.5-32.75 0-45.25L338.8 288H32C14.33 288 .0016 273.7 .0016 256S14.33 224 32 224h306.8l-105.4-105.4c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0l160 160C451.1 245.9 451.1 266.1 438.6 278.6z\"><\/path><\/svg><\/span><\/a><\/div><div class=\"uagb-effect-default uagb-modal-popup uagb-block-29dac834 uagb-modal-type-undefined\"><div class=\"uagb-modal-popup-wrap\"><div class=\"uagb-modal-popup-content\">\n<p><strong>Dr. Yunus Emre Tun\u00e7il<\/strong> is an Associate Professor of Food Engineering at Necmettin Erbakan University in Konya, T\u00fcrkiye. His research explores how dietary fiber chemistry shapes gut microbial communities and influences human health. He received his Ph.D. from Purdue University (West Lafayette, Indiana, USA) in 2016 and completed postdoctoral training at Purdue, focusing on chemical and physical structures of polysaccharides, microbial fermentation, and advanced microbiome analysis with an emphasis on gut health. Dr. Tun\u00e7il is currently leading several nationally and internationally funded projects that investigate new (sustainable) fiber sources, their fermentation behavior, and their potential for developing microbiome-directed functional foods. His work bridges food chemistry, gut microbiology, and health-oriented (functional) ingredient design. At Necmettin Erbakan University, he also mentors post-doctoral research associates, graduate and undergraduate students and teaches courses at undergraduate and graduate levels.<\/p>\n<\/div><button class=\"uagb-modal-popup-close\" aria-label=\"Close Modal\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 320 512\"><path d=\"M310.6 361.4c12.5 12.5 12.5 32.75 0 45.25C304.4 412.9 296.2 416 288 416s-16.38-3.125-22.62-9.375L160 301.3L54.63 406.6C48.38 412.9 40.19 416 32 416S15.63 412.9 9.375 406.6c-12.5-12.5-12.5-32.75 0-45.25l105.4-105.4L9.375 150.6c-12.5-12.5-12.5-32.75 0-45.25s32.75-12.5 45.25 0L160 210.8l105.4-105.4c12.5-12.5 32.75-12.5 45.25 0s12.5 32.75 0 45.25l-105.4 105.4L310.6 361.4z\"><\/path><\/svg><\/button><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Prof. Dr. Mecit Halil \u00d6ZTOP, Keynote Speaker, Middle East Technical University Talk Title: T\u00fcrkiye&#8217;s Strengthening Position in the European Food Research Ecosystem Prof. Dr. M\u00fcge ARSLAN, Uskudar University Talk Title: Food Processing Technologies, Associated Losses, and Current Technological Approaches Prof. Dr. Esra CAPANOGLU, Istanbul Technical University Talk Title: Circular Bioeconomy Approaches to Bioactive Valorization: Improving [&hellip;]<\/p>\n","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":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","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":"set","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-865","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":"Prof. Dr. Mecit Halil \u00d6ZTOP, Keynote Speaker, Middle East Technical University Talk Title: T\u00fcrkiye&#8217;s Strengthening Position in the European Food Research Ecosystem Prof. Dr. M\u00fcge ARSLAN, Uskudar University Talk Title: Food Processing Technologies, Associated Losses, and Current Technological Approaches Prof. Dr. Esra CAPANOGLU, Istanbul Technical University Talk Title: Circular Bioeconomy Approaches to Bioactive Valorization: Improving&hellip;","_links":{"self":[{"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/pages\/865","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=865"}],"version-history":[{"count":45,"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/pages\/865\/revisions"}],"predecessor-version":[{"id":5131,"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/pages\/865\/revisions\/5131"}],"wp:attachment":[{"href":"https:\/\/gidakimyasikongresi.org\/en\/wp-json\/wp\/v2\/media?parent=865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}