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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