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SCIENTIFIC PROGRAM
8 MAY 2025, THURSDAY
09:00-14:00 Registration
OPENING PRESENTATION : ARGİVİT MAIN HALL
14:00-16:00 Prof. Dr. Muhammet ARICI, Chair, Yıldız Technical University
İkram CENGIZ, President of the Association of Chemists
Dr. Ahmet GÖRGÜLÜ, Eti Board Member
Green Transformation in the Food Industry
Dr. Şerafettin ÇAKAL, TAGEM Deputy General Director
Prof. Dr. Kenan Ahmet TÜRKDOĞAN, Alanya Alaaddin Keykubat University Rector
16:00-16:30 Coffee Break
16:30-17:30 Plaque Ceremony
SESSION 1: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Enes DERTLİ
17:30-18:00 Assoc. Prof. Dr.  Mustafa TÜRKER, Pak Food
Yeast-derived products and their commercial applications
18:00-18:30 Prof. Dr. Ayşe Aslı BARLA DEMİRKOZ, Okan University & Aromsa
The Molecular Science of Flavour: Flavour Compounds that Shape Sensory Experience
18:30-18:45 Dr. Zeynep ELMALI, Medipol University
The Importance of Nutrition in Women’S Health
18:45-19:00 Semra ÇAVUŞ, Yıldız Technical University
Development of Sodium Alginate-Based Film Materials and Investigation of The Overall Migration Characteristics as Potential Food Packaging
19:00 Dinner
9 MAY 2025, FRIDAY
SESSION 2: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Hasan YETİM
09:00-09:30 Prof. Dr. Osman SAĞDIÇ, Yıldız Technical University
Reducing Carbon Footprints in Sustainable Food Systems
09:30-09:45 Prof. Dr. Nabi Alper KUMRAL, Bursa Uludag University
Degradation Kinetics of Selected Pesticides in Peppers Cultivated in Greenhouse Conditions
09:45-10:00 Dr. F. Nevin BAŞARAN, Kerevitaş Kurtköy R&D Center
Oil & Fat Modification Techniques and Dry Fractionation
10:00-10:15 Şule KOÇAK, Danone
Evaluation of  Strain Selection for Texture Optimization and Shelf Life of Fermented Dairy Product
10:15-10:30 Doğa Can NALBANTOĞLU, Eskisehir Food Control Laboratory Directorate
Food-Related Chemophobia and Ideal Scientific Management Approche: Health Risk Assesment
10:30-11:00 Coffee Break
SESSION 3: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Osman SAĞDIÇ
11:00-11:30 Assoc. Prof. Dr. Mustafa BENER, İstanbul University
Innovative Solutions for the Extraction and Determination of Antioxidants from Foods
11:30-12:00 Prof. Dr. Esra ÇAPANOĞLU GÜVEN, İstanbul Technical University
Effect of food matrix and processing on the content and bioavailability of bioactives
12:00-12:15 Muhammed ÇÖREK, Erişler Food
The Role of Natural Mineral Water as a Multi-Functional Ingredient in Noodle Production: A Clean-Label Approach
12:15-12:30 Ergin HARUNOĞLU, Ministry of Agriculture and Forestry
The Impact of ISO/IEC 17025 Compliance and Risk-Based Approach on Quality in Pesticide Residue Analysis
12:30-14:00 Lunch
SESSION 4: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Esra ÇAPANOĞLU GÜVEN
14:00-14:30 Prof. Dr. Tuba ESATBEYOĞLU, Leibniz Universität Hannover (LUH)
Influence of sweet compounds in combination with polyphenols on Intestinal Permeability, Glucose Transport and Antioxidant activity
14:30-14:45 Prof. Dr. Akbarali RUZİBAYEV,Tashkent Institute of Chemical Technology
Persimmon Fruit Powder as a Natural Sugar Substitute for Chocolate Spread
14:45-15:00 Prof. Dr. Akhror ABDURAKHİMOV, Tashkent Institute of Chemical Technology
Study of the effect of wax concentratıon on the turbıdıty tıme of refıned sunflower oil
15:00-15:15 Prof. Dr. Gulnoza DJAKHANGİROVA, Tashkent Institute of Chemical Technology
Patterns of change in the microelement composition of wheat flour during processing and fortification
15:15-15:30 Dr. Muhammad Ramzan MANWAR, BS., MS., PhD
Impactful Multi-Functional Natural Products, Food Chemistry, and Glycans: New Horizons for Food Sciences for Reshaping Human Health Outcomes and Wellbeing
15:30-15:45 Assoc. Prof. Dr.İsra TOPTANCI,Ministry of Agriculture and Forestry Istanbul Food Control Laboratory
Assessment of Per- and Polyfluoroalkyl Substances (PFASs) Migration and Associated Risks in Food Contact Materials
15:45-16:00 Dr. Büşra MAMMADOV,Omega Biyoteknoloji ve Arge A.Ş
Detection of soft wheat in pasta by real time PCR
16:00-16:30 Coffee Break
SPECİAL SESSION : ARGİVİT MAIN HALL
KEYNOTE SPEAKERS
16:30-17:30 Prof. Dr. Deniz Ülke KAYNAK, Üsküdar University
Risks and Opportunities in Food Supply in a Century of Crises
17:30-18:30 Prof. Dr. Nevzat TARHAN, Üsküdar University
From Food Chemistry to Food Chemistry: The Brain-Food Relationship
19:00 Dinner
9 MAY 2025, FRIDAY
Parallel Session 1: (Akik)
Session Chair: Assoc. Prof. Dr. Gülsen TEL ÇAYAN
09:00-09:15 Dr. Cihat GÜNER, ERİŞLER FOOD 
Enhancing the Structure of Gluten-Free Noodles Using Hydrocolloids
09:15-09:30 Recep KARA, ERİŞLER FOOD
Evaluation of Gluten-Free Noodles in Terms of Glycemic Index
09:30-09:45 Simge ÖZBEK, PAK FOOD
Effect of Hydrocolloids and Gluten-Free Flours on Toast Breads
09:45-10:00 Prof. Dr. Gulnoza DJAKHANGİROVA, Tashkent Institute of Chemical Technology
Study of Bakıng Propertıes of Local Gluten-Free Raw Materıals
10:00-10:15 Assoc. Prof. Dr. Furkan Türker SARİCAOĞLU, Bursa Technical University
Amyloid-like Fibrils from Plant Proteins: Still a Scientific Puzzle
10:15-10:30 Gülden HAZARHUN, Bursa Uludag University
Method Optimization for Detection of Dithiocarbamate Fungucides in Different Agricultural Commodity Matrices
10:30-11:00 Coffee Break
Parallel Session 2: (Akik)
Session Chair: Assoc. Prof. Dr. Aykut KUL
11:00-11:10 Prof. Dr. Akbarali RUZİBAYEV, Tashkent Institute of Chemical Technology
Improvıng the Technology of Soya Isolate Production
11:10-11:20 Assist. Prof. Dr. Muhammet Ali ÇAKIR, Kırklareli University
Investigation of Drying Kinetıcs of Turkey Breast Meat Using Vacuum and Ultrasound-Assisted Vacuum Drying
11:20-11:30 Dr. Hasan UZKUÇ,Çanakkale Onsekiz Mart University
Determination of the Antioxidant, Antimicrobial, and Prebiotic Activity of Whey from Different Bovine Breeds
11:30-11:40 Evren SABAN, TUBITAK National Metrology Institute (TUBITAK UME )
Multivariate Proteomic Profiling of Meat Reference Materials for Detection of Pork Adulteration In Beef
11:40-11:50 Dr. Ezgi ADAK, Gazi University
Determination of Carbofuran Using an Acetylcholinesterase Biosensor
11:50-12:00

Dr.Saeid Chobdar RAHİM, Kazlıçeşme R&D Center and Test Laboratory
Production of Bovine Collagen Peptides Enriched with Phenolic and Antioxidant Compounds from Turmeric, Green Tea, and Rosehip

12:00-12:10

Büşra MADEN,Bursa Uludag University
Effects of Different Processing Methods on Pesticide Residues in Pepper Pickles

12:10-12:20

Aslıhan TÜĞEN, Afyon Kocatepe University
Evaluatıon of The Structure, Functıonal Applıcatıons, and Future Perspectıves of Oleogels in The Food Industry

12:20-12:30

Zeynep BAŞOL, Uludağ University
Traditional Cheese Production and Antibiotic Resistance of Lactic Acid Bacteria: A Food Sustainability Perspective

12:30-14:00 Lunch

Parallel Session 3: (Akik)

Session Chair: Prof. Dr. Nabi Alper KUMRAL

14:00-14:15 Prof. Dr. Harun DIRAMAN, Afyon Kocatepe University
Characterızatıon of Monocultıvar Olıve Oıls (Memecik Cv) from The Southern Part  (Milas and Bodrum–Muğla,Türkiye) of The Aegean Regıon Based on Fatty Acıd Profıle
14:15-14:30 Dr. FAHRİ YEMİŞÇİOĞLU, IFFCO Turkey Food
How to Add Value to Commodıty Products in Oıls and Fats Sector
14:30-14:45 Dr. Hasan Huseyin UNAL, Ministry of Agricultrural and Forestry
Detox Effects of Food Supplements Containing Boron
14:45-15:00 Dr. Pınar ÇAKIR TOPDEMİR, Ministry of Agriculture and Forestry Izmir Food Control Laboratory Directorate
Fatty Acid Esters in Extra Virgin Olive
15:00-15:15 Dr. Okşan UÇKUN GÜLER , Ministry of Agriculture and Forestry,
Cold-Pressıng and Aflatoxın Transfer: Contamınatıon Rısks in Sunflower Oıl Cake
15:15-15:30 Assist. Prof. Dr. Hilal DEMİRKESEN BIÇAK,Istanbul Yeni Yuzyil University,
Exploring The Functıonal Properties of Biscuits Produced with Ancient Wheat Floor
15:30-15:45 Mustafa YAVUZ, Marmara University
Freezing foods under electromagnetic field to reach ice-free state during storage
15:45-16:00 Mustafa YAVUZ, Marmara University
Gaining molecular insights into deltamethrin-exposed baker`s yeast via metabolomics

16:00-16:30

Coffee Break

9 MAY 2025, FRIDAY
Workshop 1 (Ametist)

10:00-11:00

Assoc. Prof. Dr.  Urartu Özgür Şafak ŞEKER, Omega Bio
Yeni Gıda

11:00-12:00

Ali İhsan SEÇKİN, Chromax Solutions
Gıda Proteomiksi

15:00-16:00

Yücel YILDIRIM, Chromascience Kimya Teknolojileri
DVACI Ambalajlarda ASTM Standartlarına uygun sızdırmazlık test cihazları

10 MAY 2025, SATURDAY
SESSION 5: ARGİVİT MAIN HALL

Session Chair: Prof. Dr. Tuba ESATBEYOĞLU

09:00-09:30

Prof. Dr. Durmuş ÖZDEMİR, İzmir Yüksek Teknoloji Enstitüsü
Chemometric Applications in Food Analysis: Multivariate Calibration, Clustering, Classification and Beyond

09:30-10:00

Prof. Dr. Mehmet İNAN, Akdeniz University
Advancements in the Production of Recombinant Enzymes Used in Fruit Juice Industry

10:00-10:30

Hakan YILDIZ, Fonbulucu, CEO
Innovation in Venture Financing – Crowdfunding

10:30-11:00 Coffee Break
SESSION 6: ARGİVİT MAIN HALL
Session Chair: Assoc. Prof. Dr. Mustafa BENER
11:00-11:30 Prof. Dr. Enes DERTLİ, İstanbul Technical University
Genes to function: Exopolysaccharides and techno-functional characteristics
11:30-12:00 Dr. Samim SANER, Boğaziçi University & Gıda Güvenliği Derneği
Food Allergies and Food Sensitivities: Chemical Foundations and Sectoral Approaches
12:00-12:15 Sezer ACAR,Altıparmak Food Co., Balparmak R&D Center
Integratıon of Lc and Gc Based Untargeted Metabolomıc Technıques into Molecular Mappıng Research on Propolıs
12:15-12:30 Dr. Gizem ÇALIŞGAN ÜNAY, ETİ Food R&D Center
Perceptual Differences Between Natural and Artificial Flavors in Snack Foods: A Sensory and Chemical Perspective

12:30-14:00

Lunch

SPECİAL SESSION: ARGİVİT MAIN HALL
Ministry of Agriculture and Forestry

14:00-14:45

TAGEM Special Session

Assoc. Prof. Dr. İlkem DEMİRKESEN MERT, Ministry of Agriculture and Forestry

Alternative Proteins and Sustainable Foods

Dr. Erkan TAÇBAŞ, Head of Animal Health, Food and Feed Research Department

Institutional Structure of TAGEM Research Activities

Ahmet BUDAKLIER, Coordinator

TAGEM’s Contribution to Sustainability

14:45-15:00 Question – Answer

15:00-15:45

GENERAL DİRECTORATE of FOOD CONTROL Special Session

Dr. Nesrin ÇAKIR, Head of Department
Licensing and control of pesticides used in agricultural production

Mehmet MENDERİS, Head of Department
Domestic Food Official Controls

Sinan ARSLAN, Agriculture and Forestry Expert
Current Food Safety Trends in Food Legislation

15:45-16:00 Question – Answer
16:00-16:30 Coffee Break
16:30-18:30 Shining hour
19:00 Dinner
20:30-22:00 Poster Presentations
10 MAY 2025, SATURDAY
Parallel Session 4: Short Presentations (Akik)
Session Chair: Prof. Dr. Mehmet Emin DURU

09:00–09:15

Prof. Dr.İbrahim KIVRAK, Muğla Sıtkı Koçman University
Methods for Detecting Unadulterated Honey; Comparison of NMR
EA-LC-IRMS, HPLC-RID, HPLC-ELSD and HPAEC-PAD Techniques

09:15-09:30

Özge ERDEM,Altıparmak Food Co., Balparmak R&D Center,
Comprehensıve Revıew on Advanced Analytıcal Approaches to Detect Honey Fraud

09:30-09:45

Assoc. Prof. Dr. Gülsen TEL ÇAYAN, Muğla Sıtkı Koçman University
Antidiabetic activity-guided isolation and identification of compounds of Salix sp. bee pollen

09:45-10:00

Sinem RADAY, Altıparmak Food Co., Balparmak R&D Center,
Lımıtatıons of Globally Accepted Antımıcrobıal Actıvıty Tests in Honey

10:00-10:10

Bedriye ARSLAN, Muğla Sıtkı Koçman University
Water-soluble Vitamins of Anatolian Chestnut Honey

10:10-10:20

Dr. Ceren ELMACI, ETİ Gıda Ar-Ge Merkezi

Acrylamide: Chemical Formation in Foods, Methods of Analysis and Health Effects

10:20-10:30

Dr. Fahriye Şeyma ÖZCAN, TÜBITAK Marmara Research Centre
Microwave-assisted alkaline protein extraction from mushroom wastes and byproducts: Effect on protein yield, amino acid composition, structural and techno-functional properties

10:30-10:40

Assoc. Prof. Dr. Nihat ÖZCAN, TÜBİTAK MAM Climate and Life Sciences Vice Presidency
Development of Plant Based Pesticide Formulations and Determination of Toxicity Against Agricultural Pests

10:40-10:50

Ebrar KURT, Etimesgut Science and Art Center
Investıgatıon of The Effect of Nettle (Urtı̇Ca Dıoı̇Ca And Urtı̇Ca Urens) on Shelf Lıfe “Ketchup Wıthout Bıte”

Parallel Session 5: (Akik)

Session Chair: Prof. Dr. Harun DIRAMAN

14:00-14:05

Prof. Dr. Ahmet Şükrü DEMİRCİ, Tekirdag Namık Kemal University
Recent Advances in the fortification of Cereal-based Bakery Products with Probiotics

14:05-14:10

Dr. Hüseyin KANBUR, Gamma-Pak Sterilization Ind. & Trd. Inc
Use of Gamma Irradiation in Foods for Sustainable Production and Its Legislation in Türkiye

14:10-14:15

Assist. Prof. Dr.Dilek ÖZCAN YARDIM, Van Yuzuncu Yil University,
A Voltammetric Sensor for the Determination of Kojic Acid in Vinegar Samples Using a 2D MXene@SDS Nanocomposite Electrode

14:15-14:20

Samandar SODİKOV, Tashkent Institute of Chemical Technology
Application of Encapsulation Technology for The Enrichment of Food Products with Vitamin D

14:20-14:25

Assist. Prof. Dr. Dilek ÖZCAN YARDIM,Van Yuzuncu Yil University
Voltammetric Quantification of Pterostilbene in Commercial Dietary Supplements Using a Carbon Paste Electrode

14:25-14:30

Selale Beyza TOPAN,Alanya University
Spirulina as an Innovative Super Food: Review of Findings in Food and Gastronomy

14:30-14:35

Serap ÖZSEZER, Food Control Laboratory
Development of Analysis Methods for Phosphate and Citrate Salts in Fresh Kashar Cheese

14:35-14:40

Dr. Selen AKBULUT,Uskudar University
Potential Use of Sugar Industry Waste Molasses as a Medium Component

14:40-14:45

Dr. Selen AKBULUT,Uskudar University
The Use and Content of Gilaburu (Viburnum Opulus L.) in Food and Therapeutic Areas

14:45-14:50

Damla ÇEMEN,Çanakkale Onsekiz Mart University
Investigation of Rice Protein Gel Formation via High-Pressure Homogenization and pH Adjustment

14:50-14:55

Dr.Elif CAKIR,Istanbul Aydin University
Effects of Germinated Cowpea Flours on the Nutritional and Sensory Quality of Cakes

14:55-15:00

Çağla ÇAM, Uluova Milk Trade Inc.
Production of Easily Digestible and Prebiotic-Effective Colostrum Based on Milk Casein Form

15:00-15:05

Başak Gürbüz TÜZEN,Yıldız Technical University
Lactic Acid Extracted Propolis and Aronia: Strong Antioxidant and Anticancer Effects

15:05-15:10

Dr.Fatih ÇAYAN, Muğla Sıtkı Koçman University
Enzyme inhibitory activities of bee pollens widely produced in Turkey

15:10-15:15

Prof. Dr. Gulnoza DJAKHANGİROVA,Tashkent Institute of Chemical Technology
Optımızıng The Feed Composıtıon of Kk-62 Start for Young Cattle Aged 1 To 4 Months

15:15-15:20

Shohruh BEKMİRZAYEV,Tashkent Institute of Chemical Technology
Health benefits of resistant starch

15:20-15:25

Gamze ÇAKITLI,K.F.C. Gıda Tekstil
Applications of Hydrocolloids in Dried Fruit Products for Different Purposes: Functional and Quality-Focused Approaches

15:25-15:30

Beyza ARDA DENİZ,Bursa Technical University
Importance of Rapid Detection of Aflatoxin M1 through Biosensors in the Dairy Industry

15:30-15:35

Serdem EROL,Bahçıvan Food
Determination of Microbiological and Quality Parameters of Tank Milk in Thrace Region

15:35-15:40

Derya Nimet AKCASU, Kızılay Food and Beverage
Foundatıon of Sustaınable and Safe Productıon

15:40-15:45

Merve KAHRAMAN, Yıldız Technical University
Development of Colorful Marshmallow Using Black Carrot, Hibiscus and Beet Root Extracts

16:30-16:30 Coffee Break
16:30-18:30 Shining hour
19:00 Dinner
10 MAY 2025, SATURDAY
 Workshop 2- (Ametist)

09:00-10:00

Fausto CHIAPPARINI, TerraLab
Biotage Workflow Solutions: Automated Extraction of Acrylamide from Instant Coffee and Automated Clean-up of Pesticides in Apple

10:00-11:00

Volkan YILDIRIM, Ant Teknik
Gıdalarda PFAS Tespiti: LC-MS-MS ile Yüksek Hassasiyetli Analiz Yaklaşımları

15:00-16:00

Bengü DEMİRCİ, Bilim Laboratuvar
Gıda Teknolojisinde  Mikrobiyal Ürünlerin Pilot Üretimden Endüstriyel Üretime Geçişi

11 MAY 2025, SUNDAY
SESSION 7: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Durmuş ÖZDEMİR

09:00-09:30

Prof. Dr. Harun DIRAMAN, Afyon Kocatepe University
Milestones in the History of Food Chemistry

09:30-10:00

Prof. Dr. Hasan SEÇEN, Atatürk University
Anti-Viral Foods in Our Kitchen

10:00-10:15

Prof. Dr. Yavuz YARDIM, Van Yüzüncü Yil University
Characterization and Supercapacitor Applications of Activated Carbon Derived from Spent Tea Leaves

10:15-10:30

Martin EYSBERG, Antec Scientific
New Stationary Phase for the Superior Separation of all Classes of Carbohydrates in F&B

10:30-11:00

Coffee Break

SESSION 8: ARGİVİT MAIN HALL

Session Chair: Prof. Dr. Hasan SEÇEN

11:00-11:30

Prof. Dr. Hasan YETİM, İstanbul Sabahattin Zaim University
Artificial Meat Production and Current Developments

11:30-11:40

Assoc. Prof. Dr.Sibel BAYIL,Gaziantep University
Physicochemical Characterization of Çam, Mezda, Sedir Cone Molasses Produced in Gaziantep/Huzurlu Region

11:40-11:50

Assoc. Prof. Dr.Ertan ERMİŞ, Istanbul Sabahattin Zaim University
Determination of the Effect of Orange Peel Pectin on Natural Strawberry Flavor Stability and Release in Hard Candy

11:50-12:00

Assoc. Prof. Dr. Mehmet Emin ŞEKER, Manisa Celal Bayar University
Nutritional Analysis and Health Risk Assessment of the Most Commonly Consumed Rice Brands in Türkiye

12:00-13:30

Closing Ceremony – Evaluation and Poster Awards Session

Parallel Session 6: (Akik)
Session Chair: Assoc. Prof. Dr.Sibel BAYIL
09:00-09:15

Dr.Fırat ÇINAR, Mersin University
Bibliometric Analysis of Studies in Food Engineering Departments in Turkiye and Measurement of Publication Performance

09:15-09:30

Dr. Havva Nur TATLI, Selcuk University
High Sensitivity Detection of Acrylamide with a New Fluorescence Sensor Based on Mn-MOF-HBT

09:30-09:45

Dr.Fırat ÇINAR, Mersin University
Effect of in-vitro Digestion on Bioaccessibility of Total Phenolic and Antioxidant Capacity of White Myrtle (Myrtus communis L.) and its Concentrates

09:45-10:00

Büşra SÜRÜCÜ, Yeditepe University
Extraction Methods of Phenolic-Antioxidant Extracts from Vitex agnus-castus

10:00-10:15

Sevda DERE, Yildiz Technical University
Integratıon of Dextran and Postbıotıc Compounds into Bıodegradable and Bıoactıve Fılms: Techno-Functıonal Propertıes and Potentıal Applıcatıons

10:30-11:00

Coffee Break

10 MAY 2025, SATURDAY (20:30-22:00)

P.N

Poster Presentations

P1

Assoc. Prof. Dr. Veselina PANAYOTOVA,Medical University of Varna
Traditional Culinary Treatments and Their Effects on the Nutritional Quality of Bluefish Lipids

P2

Assoc. Prof. Dr. Katya PEYCHEVA, Medical University of Varna
Effects of Traditional Cooking Methods on Potentially Toxic Metals of Bluefish. Human Health Risk Assesment.

P3

Zeynep GÜLER, Muğla Sıtkı Koçman University
Comparison of Two Different Storage Temperatures in the Storage of Tomato Products

P4

Aleyna YİĞİT, Izmir Institute of Technology
Formulation of High-Protein Ready to Drink Beverages: A Mixture Design Optimization

P5

Gizem KAHRAMAN, Döhler FOOD
 Functional Foods That Promote GLP-1 Secretion

P6

Ali BAL,Uludag Beverage Turkish Inc.
Examination of L-Ascorbic Acid in Fruit Concentrates According to the AIJN Guidelines

P7

Merve ŞAHİN KOLCAK,Afyonkarahisar Food Control Laboratory Directorate
The Effect of Spıce and Moısture Loss on Calcıum Content in Meat Products

P8

Merve DURAN, Döhler FOOD
Identification of Sulfur Components in Tropical Fruit Flavours by GC-FPD Method and Development of a Library

P9

Sinan KOLÇAK,Afyonkarahisar Food Control Laboratory Directorate
New Method Approaches in Ethylene Oxide Analysis in Food and Food Additives

P10

Adil Talha YÜKSEL,Afyonkarahisar Food Control Laboratory Directorate
A1 and A2 Mılk Dıfferences and Effects on Health

P11

Damla ÖZÇELİK,SÜTAŞ DAIRY PRODUCTS
Stability of Red Beet (Beta vulgaris) Juice as a Natural Colorant in Flavored Yogurt Under Different Storage Conditions

P12

Damla Zeynep ÜTEBAY, Trakya University
Teruar’s Influence on The Sensory Characteristics  of Wıne
P13

Mehmet Umut ÜNLÜ, Antalya Food Control Laboratory Directorate
Detection of Cow Milk in Sheep and Goat Cheeses Analysis by Q Exactive Focus Orbitrap Lc-Ms/Ms

P14

Sezer ACAR,Altıparmak Food Co., Balparmak R&D Center
Uplc-Ms Quantıfıcatıon of Polar Pestıcıde Resıdues in Honey Samples from Türkiye: An Update on Rısk Report

P15

Ceren GÜNAL,İstanbul Teknik University
Evaluatıon of Oxıdatıve Stabılıty and Qualıty Parameters of Mayonnaıse Under Accelerated Shelf-Lıfe Testıng Condıtıons

P16

Büşra TUNCER AVCI,Yildiz Technical University
Determınatıon of Probıotıc Propertıes of Yeasts Isolated from Bee Products

P17

Ceyda CANBAZ,Döhler FOOD
Plant-Based Beverage Trends

P18

Özlem KANER,Sütaş Dairy Products
Optimization of Organic Fertilizer Application with Image Processing and Variable Rate Techniques for Productivity, Quality, and Traceability in Agricultural Production

P19

Feyza DELAL,Yıldız Teknik University
Development and Optımızatıon of Sugar-Free Supplementary Gummy Candy Product Formulatıon

P20

Mohammadhosein MOVASSAGHGHAZANİ,Islamic Azad University
Determination of Sodium Benzoate and Sodium Sorbate Levels in Industrial and Traditional Doogh Sold in Tabriz, Iran, Using HPLC-UV

P21

Şevval ŞEN,Döhler Food
Effect of Dryıng Technologıes and Honey Concentratıon on The Physıcochemıcal Propertıes of Honey Powder

P22

Şule METE,Döhler FOOD
Redbeet Fractionation

P23

Berkay KÖŞKDERELİ , Akkim Chemistry
Determination of Iron Content in Sodium Carboxymethyl Cellulose (E466) by Spectrophotometric Method

P24

Gülce ERTEK,Işık Tarım Products
Impact of Varıous Technıques on Aflatoxın Removal and Qualıty Characterıstıcs in Cold-Pressed Hazelnut Oıl

P25

Dr. Selma Kayacan ÇAKMAKOĞLU, Yıldız Technical University
Exploring the Fermented Nutricosmetics

P26

Nimet TAŞTAN, Akkim Chemistry
Analysis of Ethyl Alcohol in Sodium Carboxy Methyl Cellulose (CMC) by Gas Chromatography

P27

Akif Emre KAVAK,Nuvita Biosearch R&D center
Postbiotics derived from Lactobacillus helveticus NBC2435: antioxidant, and antibacterial properties

P28

Assist. Prof. Dr. Gülden KILIÇ,Alanya University
Functional Properties of Avocado Seeds and Their Potential Applications in Food Production

P29

Başak Gürbüz TÜZEN , Bahçıvan Food Industry and Trade Inc.
Development of Innovative Plant-Based Strained Cheese for the Export Market: Inspired by the Microbial and Sensory Stability of Feta Cheese

P30

Büşra BOZCAN, Muğla Sıtkı Koçman University
Non-polar Compounds of Chestnut Honey Produced in Türkiye

P31

Sevil MENTEŞ,Gazi University
Determınatıon of Botanıcal Orıgın and Adulteratıon in Turkısh Chestnut Honey Usıng 1D And 2D Nmr Spectroscopy and Chemometrıc Analysıs

P32

Assoc. Prof. Dr.Senem KAMİLOĞLU, Bursa Uludag University
Effect of Cold Plasma Treatment on Bioaccessibility of Polyphenols in Bee Products

P33

Gül KIZMAZ, Sütaş
Comparative Evaluation of Waxed Paper and Aluminum Composite Structures in Butter Packaging: Production Technologies, Barrier Properties, and PFAS Content

P34

Tuğba YAVAŞ, Istanbul Technical University
Advancing Sustainable Meat Alternatives: Protein Sources, Production Methods, and Environmental Impact

P35

Dora MUTLU, Yildiz Technical University
Chemıcal Characterızatıon and Evaluatıon of Bıoactıve Propertıes of Postbıotıcs Derıved from Yeast Straıns Cultıvated in Dıfferent Medıa

P36

Dr. BURCU KAHRAMAN, Ulker Bisküvi A.S
Interactıon Between Food and Dırect Contact Materıal (Protectıve Fılm)

P37

Hayrettin YAŞAR, Ulker Bisküvi A.S
New Production Machines and Technologies in Confectionery

P38

Dr.Hasan UZKUÇ,Çanakkale Onsekiz Mart University
Production of Lactoferrin-Enriched A2 Yogurt: Physicochemical and Sensory Properties

P39

Burcu ŞAŞMAZ, Ulker Biskuvi
The Relationship Between Smell (Odour) & Taste

P40

Martin EYSBERG, Antec Scientific
New Stationary Phase for the Superior Separation of all Classes of Carbohydrates in F&B

P41

Assist. Prof. Dr. Pınar UZUN, Isparta University
Potential use of essential oils in dairy products

P42

Muhammed Zahid KASAPOGLU, İstanbul University
GABA-Producing Potential and Probiotic Properties of Limosilactobacillus fermentum Isolated from Traditional Turkish Fermented Beverage, Shalgam

P43

Sinem ARGÜN, Yeditepe University
Protein Oleogels a Promising Alternative to Solid Fats

P44

Naciye ÇİÇEK, Unilever
Development Of Vıtamın-Enrıched Dry Soup Mıx: Ensurıng Post-Cookıng Vıtamın Retentıon For Industrıal Productıon
P45 Prof. Dr. Rano AKRAMOVA, Tashkent Institute of Chemical Technology
Safflower Soapstock is an Ingredient in Cosmetic Products
P46 Prof. Dr. Bayzakova BALNURA, Tashkent Institute of Chemical Technology
Obtaining Collagen from Secondary Fish Raw Material
P47 Prof. Dr. Akbarali RUZİBAYEV, Tashkent Institute of Chemical Technology
Research on the chemical composition of waste cooking oils
P48

Prof. Dr. Osman SAĞDIÇ, Yildiz Technical University
Protein Hydrolysates as Functional Foods and Their Effects on Health

P49

Kayra HACIBEYOĞLU, Yeditepe University

Novel Extraction Technologies for Sustainable and Alternative Protein Sources

P50

Merve AL, Yörükoğlu Süt ve Ürünleri
Reconstruction of Spreadable Cheese Produciton

P51

Prof. Taha RABABAH, Jordan University of Science and Technology
The Effect of Storage Conditions: Temperature and Time on the Stability of Zein Nanoparticles Loaded with Vitamin B12

KS1

Prof. Dr. Ahmet Şükrü DEMİRCİ, Tekirdag Namık Kemal University
Recent Advances in the fortification of Cereal-based Bakery Products with Probiotics

KS2

Dr. Hüseyin KANBUR, Gamma-Pak Sterilization Ind. & Trd. Inc
Use of Gamma Irradiation in Foods for Sustainable Production and Its Legislation in Türkiye

KS3

Assist. Prof. Dr.Dilek ÖZCAN YARDIM, Van Yuzuncu Yil University,
A Voltammetric Sensor for the Determination of Kojic Acid in Vinegar Samples Using a 2D MXene@SDS Nanocomposite Electrode

KS4

Samandar SODİKOV, Tashkent Institute of Chemical Technology
Application of Encapsulation Technology for The Enrichment of Food Products with Vitamin D

KS5

Assist. Prof. Dr. Dilek ÖZCAN YARDIM,Van Yuzuncu Yil University
Voltammetric Quantification of Pterostilbene in Commercial Dietary Supplements Using a Carbon Paste Electrode

KS6

Selale Beyza TOPAN,Alanya University
Spirulina as an Innovative Super Food: Review of Findings in Food and Gastronomy

KS7

Serap ÖZSEZER, Food Control Laboratory
Development of Analysis Methods for Phosphate and Citrate Salts in Fresh Kashar Cheese

KS8

Dr. Selen AKBULUT,Uskudar University
Potential Use of Sugar Industry Waste Molasses as a Medium Component

KS9

Dr. Selen AKBULUT,Uskudar University
The Use and Content of Gilaburu (Viburnum Opulus L.) in Food and Therapeutic Areas

KS10

Damla ÇEMEN,Çanakkale Onsekiz Mart University
Investigation of Rice Protein Gel Formation via High-Pressure Homogenization and pH Adjustment

KS11

Dr.Elif CAKIR,Istanbul Aydin University
Effects of Germinated Cowpea Flours on the Nutritional and Sensory Quality of Cakes

KS12

Çağla ÇAM, Uluova Milk Trade Inc.
Production of Easily Digestible and Prebiotic-Effective Colostrum Based on Milk Casein Form

KS13

Başak Gürbüz TÜZEN,Yıldız Technical University
Lactic Acid Extracted Propolis and Aronia: Strong Antioxidant and Anticancer Effects

KS14

Dr.Fatih ÇAYAN, Muğla Sıtkı Koçman University
Enzyme inhibitory activities of bee pollens widely produced in Turkey

KS15

Prof. Dr. Gulnoza DJAKHANGİROVA,Tashkent Institute of Chemical Technology
Optımızıng The Feed Composıtıon of Kk-62 Start for Young Cattle Aged 1 To 4 Months

KS16

Shohruh BEKMİRZAYEV,Tashkent Institute of Chemical Technology
Health benefits of resistant starch

KS17

Gamze ÇAKITLI,K.F.C. Gıda Tekstil
Applications of Hydrocolloids in Dried Fruit Products for Different Purposes: Functional and Quality-Focused Approaches

KS18

Beyza ARDA DENİZ,Bursa Technical University
Importance of Rapid Detection of Aflatoxin M1 through Biosensors in the Dairy Industry

KS19

Serdem EROL,Bahçıvan Food
Determination of Microbiological and Quality Parameters of Tank Milk in Thrace Region

KS20

Derya Nimet AKCASU, Kızılay Food and Beverage
Foundatıon of Sustaınable and Safe Productıon

KS21

Merve KAHRAMAN, Yıldız Technical University
Development of Colorful Marshmallow Using Black Carrot, Hibiscus and Beet Root Extracts

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