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About the Contributors

Seydi Yıkmış was born in 1982 in Adıyaman. In 2005, he graduated from Inönü University, Faculty of Engineering, Department of Food Engineering. In 2013, he graduated from Süleyman Demirel University, Institute of Science, Department of Food Engineering. In 2018, he finished his PhD education at , Institute of Health Sciences, Department of Food Hygiene and Technology. He is still working as a lecturer in Nutrition and Dietetics Department of Namık Kemal University.

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Eda Adal is from the University. She has completed her MSc and Ph.D on encapsulation, functional foods and compositional analysis. Besides that, she has worked on ultrasound applications in food systems at Helsinki University in Finland. She has a background about ultrasound, encapsulation vacuum, sprays and freeze-drying and statistic calculation in food systems. She is now working on several projects about functional foods.

Tugba Aktar is an Assistant Professor of Food Engineering at Alanya Alaaddin Keykubat University. She majored in Food Engineering at the and earned a degree of MSc and Ph.D. in Food Science and Nutrition from the University of Leeds in 2012 and 2015 respectively. Following her Ph.D. she joined Alanya Alaaddin Keykubat University. Her research interests include sensory stud- ies, texture analysis, rheology analysis, modeling, consumer behavior, as well as human sensation, perception mechanisms, and mechanoreceptors. Tugba is currently serving as department chair since 2017 and is involved in several infrastructural and research projects. She currently works on experimental research in the above- mentioned areas.

Hami Alpas is a Food Engineer and also holds an MBA degree from Dept. of Business Administration on Total Quality Management. His main research areas About the Contributors are: Unit Operations in Food Engineering, Non-thermal Food Processing Technolo- gies, Food Security under Climate change effects, Threats to the global food supply chain, Food Safety and Food Security through Total Food Protection and Food Defense, Food Loss and Waste. He has served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. He has participated to the Food Defense Col- laborative Exchange Programme as an expert at the Food Protection and Defense Institute (USA) in 2013 and in 2017. He has supervised 5 Ph.D and 16 M.Sc. thesis. He has over 90 international journal articles (SCI) and over 1700 citations (ISI- Web of Science; h-factor 25) as well as close to 80 academic presentations in 55 different international meetings. He has Co-Chaired international conferences and gave keynote and invited speeches. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC projects. He has authored 15 chapters in internationally edited books and has edited 3 international books by Springer on Food Chain Security, Eco-terrorism and Food Defense. He has also organized and co-directed 3 NATO-workshops (ARW-ATC). He was the Co-director of NATO-SPS project on “Food Chain Security” (2004-2009) and EU- FP7 project on “Plant Food Security”. He has worked as a consultant to World Bank and FAO projects. Currently, he is acting as the Academic Consultant to COMCEC Agriculture Working Group (AWG) and is the Coordinator of project on Reduction of Food Loss and Waste in the OIC Countries (COMCEC-2018-TURAGRIC-569). http://fde.metu.edu.tr/prof-hami-alpas.

Şebnem Öztürkoğlu Budak received her BSc diploma in Food Engineering from () in 2001. She obtained her Master of Science Degree in Food Engineering from Middle East Technical University (Turkey) in 2004. In September 2007, she started her PhD in Food Engineering Department of Ankara University (Turkey), and graduated in March 2014. In 2011, she began her second PhD in Utrecht University, and performed her laboratory studies in CBS-KNAW Fungal Biodiversity Center (recently named Westerdijk Biodiversity Center, The Netherlands). She obtained her second PhD degree in September 2016. In September 2010, Dr. Öztürkoğlu Budak joined the Dairy Technology in Faculty of Agriculture in Ankara University, where she contributes the teaching and research program on the dairy technology program. She also continued her research on the molecular biol- ogy, molecular fungal physiology and enzyme technology in Westerdijk Biodiversity Center (The Netherlands). Her areas of expertise include fermented dairy products, enzyme technology and dairy microbiology including starter and adjunct cultures.

250 About the Contributors

Basak Gokce graduated from Istanbul Veterinary Faculty, and is working on Food hygiene and technology.

N. Kapilan is presently working as a professor and Head, Department of Mechani- cal Engineering, Nagarjuna College of Engineering and Technology, Devanahalli, Bengaluru, India. Having 22 years of teaching and 8 years of research experience. Published several research papers in journals and conferences. Completed 4 spon- sored research projects and carrying out 2 research projects. Filed one patent and authored 2 book chapters.

Alperen Koker received his B.Sc. degree in Food Engineering from Middle East Technical University in 2017. He is still working as a Research Assistant in Food Engineering Department at the Middle East Technical University. His research interests include non-thermal technologies, particularly high hydrostatic pressure processing, and non-bovine milk and milk products.

İlhami Okur is a research assistant at METU. He received a Master Degree in food engineering from METU. His recent publications include ” Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of corn- starch by nuclear magnetic resonance relaxometry”. His research interest includes non-thermal technologies such as high hydrostatic pressure and ultrasound, nuclear magnetic resonance, FTIR relaxometry, and modeling.

K. A. Paari has got his doctoral degree from Pondichhery Central University,India during the year 2013. He has good research experience in the field of marine biotech- nology, food preservation and probiotics. He has published many research articles in various peer reviewed journals which reflects his sincerity and enthusiasm for the subject. He has achieved his postdoctoral experience from Gangneung-Wonju national University, South Korea.Currently, he is working as Assistant professor in Christ College (Deemed to be University), Bangalore and guiding students for achieving their masters and doctoral degrees.

Zoomi Singh is a Research Scholar, Centre of Food Technology, University of Allahabad.

Nazli Turkmen has been working as a Research Assistant at the Department of Dairy Technology, Faculty of Agriculture, Ankara University since 2012. Her M.Sc. thesis was about using odourless fish oil in fruit yoghurt production. She studied on a traditional product “Maras ice cream” within the scope of doctorate thesis topic.

251 About the Contributors

Her areas of expertise include milk of small ruminants, ice cream and fermented dairy products technology.

Ilavarasan Vickraman graduated from Christ (Deemed to be University) in May 2019 with a bachelor’s of science in Chemistry, Botany, and Zoology. He had done his dissertation on “Isolation, characterization of methanogens and its potential in biogas production” as a part of his bachelor’s degree. He holds keen interests in biofuels, stress relief by probiotics and evolutionary molecular biology.

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