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SEBNEM TELLİOGLU HARSA İzmir Institute of Technology Department

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SEBNEM TELLİOGLU HARSA İzmir Institute of Technology Department SEBNEM TELLİOGLU HARSA İzmir Institute of Technology Department of Food Engineering Gülbahçe, Urla, TR35430 İzmir, TURKEY Tel: +90 232 750 6291; Fax: +90 232 750 6196 email: [email protected] Doctor of Philosophy, Food Science and Technology 10/1987-2/1992 The University of Reading, Whiteknights, Reading, Berkshire, U.K. Dissertation: Studies on the Ion-Exchange of Pectinase Master of Science, Food Engineering 2/1984-9/1986 Ege University, Bornova, İzmir, Turkey. Master’s thesis: Production of Lactic Acid From Molasses Bachelor of Science, Food Engineering 9/1979-7/1983 Ege University, Bornova, İzmir, Turkey. WORK EXPERIENCE: Professor, İzmir Institute of Technology 12/2001 - present Food Engineering Department, Urla, İzmir, Turkey Associate Professor, İzmir Institute of Technology 9/1995 -12/2001 Food Engineering Department, Urla, İzmir, Turkey Assistant Professor, İzmir Institute of Technology 9/1994 - 9/1995 Food Engineering Department, Urla, İzmir, Turkey Postdoctoral Research Fellow, The University of Tokyo Chemical Engineering Department, Hongo, Tokyo, Japan 10/1992 - 3/1994 Research Assistant, Ege University Food Engineering Department, Bornova, İzmir, Turkey. 9/1985-9/1995 - Founding Senato member (with 7 others) and other boards at İzmir Institute of Technology 1994 - 2013. - Vice Dean of Engineering Faculty in IZTECH, 2003 - 2005. - Founding Head of Biotech&Bioeng. Department, 1996 - 2005. - Founding Head of Food Engineering Department, 1995 - 2013). - Founding General Manager of INOSHE Co. Inc. Biotech&Food R&D Consultancy (Start-up/spin off company since 2012 in IZTEKGEB, Technoparkİzmir). RESEARCH INTERESTS/EXPERIENCE of Prof. Dr. SEBNEM TELLIOGLU HARSA: Her research areas are fall into Biotechnology and Bioengineering, Food Engineering and Bioprocesses. Her research was/is supported by the grants from and Japanese, DPT, TUBITAK, British Council, and EU research and education funds. She has directed appr. 20 national and 5 international projects and more than 7 industrial (2 of them are international) projects. She has published appr. 50 peer reviewed international and 10 national journal articles. Others are 85 international and 40 national conference proceedings, 5 international research and 3 other education reports and wrote 3 thesis. Also Editor of 5 international Journals in the area of food engineering and nutrition. Prof. Harsa has supervised more than 42 MSc and 12 PhD thesis in the area of Biotech&Bioeng, Nutrition&Food Eng., Materials Science&Eng., Chemical Eng. and Environmental Eng. She is currently directing academic research projects on nutritional health and food science & engineering and other interdisciplinary subjects. Production of value added bioproducts such as cheese and yogurt starter cultures (lactic acid bacteria); probiotics; prebiotics; purification and immobilization of lactase enzyme preparations for dairy industry, preparation and characterization of whey protein nanotubes, bioactive peptides and encapsulation. Functional foods and food ingredients for malnutrition (phenylketonuria (PKU) disease, celiac disease, gluten and lactose intolerance). She is also consultant of various scale of food & bioindustries; currently directing industrial projects on starter cultures, whey valorization and functional foods. She has 2 patents pending. Other area of interest is : Fermentation technology; downstream processing design, scale-up and economics; adsorption and desorption processes; chromatographic techniques; protein purification; biomaterials; production and purification of value-added bioproducts (such as enzymes, organic acids, antimicrobials and antioxidants); bioinformatics, application of nanotechnology in the area of food and bioactives.. Utilization of agrifood industrial wastes, biodegradable food packaging. PUBLICATIONS: PEER REVIEWED INTERNATIONAL ARTICLES 1. G. KAHRAMAN, S. HARSA, M. LUCISANO & C. CAPPA, Physicochemical and rheological properties of gluten-free blends containing differently treated chickpea flours LWT - FOOD SCIENCE and TECHNOLOGY, 2018, 98 : 276-282 , Pub Date : 2018-08-21 , DOI: 10.1016/j.lwt.2018.08.040. 2. S. T. HARSA, Functional food products & ingredients for gut health” Editorial, JOURNAL of NUTRITIONAL THERAPEUTICS, 2016, 5, 2, 1-2. 3. B. CABUK & T.S. HARSA, Microencapsulation of L. acidophilus NRRL B-4495 in whey protein-pullulan microparticles: Influence of pullulan concentration and outlet temperature, Journal of Nutritional Therapeutics, 2016, 5, 000-000. 4. B. CABUK & S. T. HARSA, Improved viability of Lactobacillus acidophilus NRRL-B 4495 during freeze- drying in whey protein-pullulan microcapsules, JOURNAL OF MICROENCAPSULATION, 2015, 0265- 2048, 32, 3, 300-307. 5. B. CABUK & H. Ş. HARSA, Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules, JOURNAL of BIOSCIENCE and BIOENGINEERING, 2015, ISSN:1389-1723, 120, 6, 650-656, (2015). 6. B. CABUK & S. HARSA, Whey protein-pullulan (WP/Pullulan) polymer blend for preservation of viability of Lactobacillus acidophilus, DRYING TECHNOLOGY, 2015, 0737-3937, 33, 10, 1223-1233. 7. O. ERKUS, B. OKUKLU, A. F. YENIDUNYA & S. HARSA, High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts, LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 0023-6438, 58, 2, 348-354. 8. O. TARHAN, E. TARHAN & S. HARSA, Investigation of the structure of alpha - lactalbumin protein nanotubes using optical spectroscopy, JOURNAL OF DAIRY RESEARCH, 2014, 0022-0299, 81, 1, 98- 106. 9. O. TARHAN & S. HARSA, Nanotubular structures developed from whey-based alpha-lactalbumin fractions for food applications, BIOTECHNOLOGY PROGRESS, 2014, 8756-7938, 30, 6, 1301-1310. 10. B. CABUK, B. OKUKLU, N. STANCIUC & S.T. HARSA, Nanoencapsulation of biologically active peptides from whey proteins, JOURNAL OF NURITIONAL HEALTH & FOOD SCIENCE, 2014, 2, 3, 1-4. 11. B. CABUK, C. TARİ, C. & S.T. HARSA, β-Galactosidase immobilization on chitosan-hydroxyapatite complex: effects of immobilization conditions, JOURNAL OF NUTRITIONAL HEALTH & FOOD ENGINEERING, 2014, 1, 1, 00004. 12. Z. POLAT, S. HARSA & S. ÜLKÜ, Bioproduction of L(+)lactic acid and purification by ion exchange mechanism” WORLD ACADEMY of SCIENCE, ENGINEERING and TECHNOLOGY (WASET), INTERNATIONAL JOURNAL of NUTRITION and FOOD ENGINEERING, 2014, 8, 7. 13. G. KOMEN, A.H. BAYSAL & S. HARSA, Gliadin degradation ability of artisanal lactic acid bacteria, The potential probiotics from dairy products”, Journal of Nutritional Therapeutics, 2013, 1929-5634/13, 0, 2, 163-172. 14. B. CABUK & H. Ş. HARSA, Entrapment of Lactobacillus acidophilus NRLL B-1910 in soy milk based W/O/W emulsion, NEW BIOTECHNOLOGY, 2012, ISSN0735-0651, 00, 29, 66. 15. E. BARAN, A.O. BUYUKKILECI & H. Ş. HARSA, Screening of aroma profiles for artisanal yogurt starter cultures, NEW BIOTECHNOLOGY, 2012, ISSN0735-0651, 00, 29, 233. 16. A. AYDIN, K. MURATOGLU, M. SUDAGIDAN, K. BOSTAN, B. OKUKLU & S. HARSA, Prevalence and antibiotic resistance of foodborne Staphylococcus aureus isolates in Turkey, FOODBORNE PATHOGENS AND DISEASE, 2011, 1535-3141, 8, 1, 63-69. 17. F. I. USTOK, C. TARI & S. HARSA, Biochemical and thermal properties of beta-galactosidase enzymes produced by artisanal yoghurt cultures, FOOD CHEMISTRY, 2010, 0308-8146, 119, 3, 1114-1120. 18. A. G. KARAHAN, G. B. KILIC, A. KART, H. S. ALOGLU, Z. ONER, S. AYDEMIR, O. ERKUS & S. HARSA, Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture, JOURNAL OF DAIRY SCIENCE, 2010, 0022-0302, 93, 1, 1-11. 19. C. TARI, F. I. USTOK & S. HARSA, Production of Food Grade -Galactosidase from Artisanal Yogurt Strains, FOOD BIOTECHNOLOGY, 2010, 0890-5436, 24, 1, 78-94. 20. C. TARI, F. I. USTOK & S. HARSA, Optimization of the associative growth of novel yoghurt cultures in the production of biomass, beta-galactosidase and lactic acid using response surface methodology, INTERNATIONAL DAIRY JOURNAL, 2009, 0958-6946, 19, 4, 236-243. 21. O. APAYDIN, C. CINAR, F. TURANLI, S. HARSA & H. GUNES, Identification and bioactivity of native strains of Bacillus thuringiensis from grain-related habitats in Turkey, BIOLOGICAL CONTROL, 2008, 1049-9644, 45, 1, 21-28. 22. C. CINAR, O. APAYDIN, A. F. YENIDUNYA, S. HARSA & H. GUNES, Isolation and characterization of Bacillus thuringiensis strains from olive-related habitats in Turkey, JOURNAL OF APPLIED MICROBIOLOGY, 2008, 1364-5072, 104, 2, 515-525. 23. F.I. USTOK, C. TARI & S. HARSA, Effect of symbiotic relationship of Lactobacillus bulgaricus 77 and Streptococcus thermophilus 95/2 on β-galactosidase and lactic acid production”, JOURNAL of BIOTECHNOLOGY, 2007, 131, 2S, S224. 24. D. ALTIOK, F. TOKATLI & S. HARSA, Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-441), JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, 2006, 0268-2575, 81, 7, 1190-1197. 25. I. ERDEM, M. CIFTCIOGLU & S. HARSA, Separation of whey components by using ceramic composite membranes, DESALINATION, 2006, 0011-9164, 189, 1-3, 87-91. 26. C. BULUT, H. GUNES, B. OKUKLU, S. HARSA, S. KILIC, H. COBAN & A. YENIDUNYA, Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region, JOURNAL OF DAIRY RESEARCH, 2005, 0022-0299, 72, 1, 19-24. 27. O APAYDIN, A. YENIDUNYA, S HARSA & H GUNES, Isolation and characterization of Bacillus thuringiensis
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