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CURRICULUM VITAE
Prof.Dr.Hami ALPAS
I. PERSONAL INFORMATION Name Surname : Hami Alpas Date of Birth : 17 March 1970 Place of Birth : Ankara Nationality : Turkish Address: : Middle East Technical University Engineering Faculty Food Engineering Department 06531 Ankara-Turkey Tel: : 312-210 5618 Mobile : 0 532 572 0715 Fax: : 312-210 2767 E-mail: : [email protected] II. EDUCATION Ph.D. : METU Food Engineering Department, Ankara, 2000. M.Sc. : METU Food Engineering Department, Ankara, 1995. MBA : METU, Department of Management, Ankara, 1996. BS : METU Food Engineering Department, Ankara, 1992. High School : T.E.D. Ankara College, Ankara, 1988. Middle School : T.E.D. Ankara College, Ankara, 1985. Primary School : T.E.D. Ankara College, Ankara, 1981. III. ACADEMIC STATUS Prof. Dr. : METU Food Engineering Department, Aug.2010- Assoc.Prof. (Promotion) : METU Food Engineering Department, May 2005-Aug.2010 . Assoc. Prof. (Title) : 06/12/2004 Assist. Prof. : METU Food Engineering Department, May 2002-May 2005. Instructor Dr. : METU Food Engineering Department, October 2000- May 2002. Research Assistant : METU Food Engineering Department, March 1993- October 2000. IV. ADMINISTRATIVE DUTIES METU Food Engineering Department Vice Chairman, 10/2001- 11/2005 METU, Strategic Planning Commission Department Representative, 3/2002- 11/2005 NATO-CCMS Pilot Study Group on Food Chain Security: Group Reporter, 10/2003-. METU Food Engineering Department, ERASMUS Coordinator 02/2005- 11/2005 METU Engineering Faculty Executive Board –Elected Member- Assoc. Prof. Dr. 11/2006-08/2010 METU Engineering Faculty Executive Board –Elected Member- Prof. Dr.11/2010-10/2012 METU Acting Secretary General 10/2012-
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V. RESEARCH AREAS Unit Operations in Food Engineering Nonthermal Food Processing Technologies (High Hydrostatic Pressure, Pulsed Electric Field) Total Quality Management and Applications Food Quality and Safety Food Defense Awareness VI. ACADEMIC 1. EDUCATION
• COURSES LECTURED Undergraduate FDE 101 Introduction to Food Engineering FDE 201 Material and Energy Balances FDE 224 Food Engineering Operations I (Fluid Mechanics) FDE 416 Food Engineering Operations Laboratory FDE 426 Food Product and Plant Design FDE 490 Graduation Project Graduate FDE 510 Total Quality Management for the Food Industry FDE 511 Nonthermal Food Processing Technologies
• DEVELOPMENT of a COURSE FDE 510 Total Quality Management for the Food Industry (05/2001) FDE 511 Non-thermal Food Processing Technologies (09/2003) FDE 493 Food Markets and Legislation (01/2012)
• DEVELOPMENT of a LABORATORY High Hydrostatic Pressure (HHP) Laboratory (8/2001-) Non-thermal Food Processing Laboratory (01/2010)
• COURSE LOAD More than 4 credit hours per year
FDE 224 Food Engineering Operations II- (7/2002) FDE 224 Food Engineering Operations II- (7/2003) FDE 224 Food Engineering Operations II- (7/2006) FDE 224 Food Engineering Operations II- (7/2008) FDE 224 Food Engineering Operations II- (7/2011) FDE 224 Food Engineering Operations II- (7/2012) FDE 224 Food Engineering Operations II- (7/2013) FDE 224 Food Engineering Operations II- (7/2014) FDE 224 Food Engineering Operations II- (7/2015)
• THESIS SUPERVISED
a) Supervizor Pilavtepe, M., Alpas, H., Bozoğlu, F. “High Hydrostatic Pressure Induced Inactivation Kinetics Of E. Coli O157:H7 And S. Aureus In Carrot Juice And Analysis Of Cell Volume Change”, Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 12/2007.
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Buzrul. S, Alpas, H., Esin, A. “Comparison of Different Mathematical Models for the Inactivation of Pressure-resistant Strains of Microorganisms by Combined Effect of High Pressure and Heat”, Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 05/2008.
Buzrul, S., Alpas, H., Bozoğlu, F. “Effects of High Hydrostatic Pressure (HHP) on Quality Parameters and Shelf-life of Lager Beer”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 08/2003.
Dede, S., Alpas, H., Bayındırlı, A. “Effect of High Hydrostatic Pressure on Some Quality Parameters and Shelflife of Fruit and Vegetable Juices”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 08/2005. Büyükcan, M., Alpas, Bozoğlu, F. “Preservation and Shelf-life Extension of Oysters by High Hydrostatic Pressure”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 04/2006. Güzel, B. H., Alpas, H., Bayındırlı, A. “Combined Effect of Ultrasound, High Pressure and Heat Treamtnets on Inactivation of Foodborne Pathogens and Enzymes in Apple, Orange and Tomato Juices”, Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2013. Mert, M., Alpas, H., Bozoğlu, F. “The Effect of High Hydrostatic Pressure on Microbial Load and the Quality of Grape Juice”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 01/2010. Bigikoçin, E., Mert, B., Alpas, H. “Effect of High Hydrostatic Pressure (HHP) And High Dynamic Pressure (HDP) on Stability and Rheological Properties Of Model Oil-In Water Emulsions”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2010. Basmacı, I., Alpas, H. “Effect Of Ultrasound And High Hydrostatic Pressure (Hhp) On Liquefaction And Quality Parameters Of Selected Honey Varieties” M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 01/2010.
Şentürk, T., Alpas, H. “Effect of High Hydrostatic Pressure (HHP) On Quality Factors and Shelf Life Extension of Atlantic Mackerel (Scomber scombrus) and Red Mullet (Mullus barbatus) Muscle”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2011. Akhan, C., Alpas, H. “Preservation and Shelflife Extension of Anchovy and Haddock by High Hydrostatic Pressure (HHP), M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 05/2012.
Kültür, G., Alpas, H. “Comparison Of Thermal Sterilization And High Hydrostatic Pressure-Hhp On Furan Formation, Microbial And Nutritional Quality In Commercial Baby Foods”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2013. Gültekin, B., Alpas, H. “Effect Of High Pressure Processing (Hpp) On Quality Factors Of Pomegranate Juice”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2010-09/2012.
Polat, G., Alpas, H. “Surveillance Study of Most Common Foodborne Pathogens In Fresh Peppers”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 08/2011-02/2014.
Yeni, F., Alpas, H. “Plant And Food Biosecurity Within The Context Of International Environmental Politics: The Role Of Institutional Mechanisms” Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2011- Dincer S, Alpas, H. “High Hydrostatic Pressure Induced Inactivation Kinetics of Saccharomyces Cerevisiae in Wine and Analysis of Phenolic Content Change”, Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 10/2012-.
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Gultekin B, Alpas, H, Oztop, M. Use of 1d And 2d Nmr Relaxometry To Evaluate The Physical State And Integrity Of Biological Materials Exposed To High Hydrostatic Pressure (HHP)
b) Co-supervizor
Alma, L., Bozoğlu, F., Alpas, H. “Inactivation of Alicyclobacillus Acidoterrestris by High Hydrostatic Pressure (HHP)”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 12/2001. Altuner, E. M., Bozoğlu, F., Alpas, H. “Effect of High Hydrostatic Pressure (HHP) on the Surface Hydrophobicity of Milk Proteins”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2002. Öztürkoğlu, Ş., Gürakan, C., Alpas, H. “Behaviour and Control of Listeria Innocua During Manufacturing and Storage of Turkish White Cheese”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 10/2004. Akyol, Ç., Bayındırlı, A., Alpas, H. “Inactivation of Peroxidase and Lipoxygenase in Green Beans, Peas and Carrots by a Combination of High Hydrostatic Pressure and Mild Heat Treatment”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 11/2004. Turan, U., Esin, A., Alpas, H. “Simulation of a Batch drier by the fnite Difference Method”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 08/2005. Yücel, U., Bayındırlı. A, Alpas, H. “Evaluation of High Pressure Pretreatment for Enhancing the Drying Rate of Selected Fruit and Vegetables”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2006. Dede, S., Bayındırlı, A., Alpas, H. “Inactivation of Plant Pectin Methylesterase By Thermal or High Hydrostatic Pressure Treatments” Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 07/2007- Günel, E., Soyer, Y., Alpas, H. “Surveillance Study of Most Common Foodborne Pathogens In Fresh Tomatoes”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 08/2011-02/2014. Ilgaz, N., Bozoglu, F., Alpas, H. “Comparison of The Effects of Heating and High Hydrostatic Pressure (HHP) Treatment on Shelf Life and Quality Parameters of
Conventionally Produced Boza.”, M.Sc. Thesis, M.E.T.U., Department of Food Eng., Ankara, 09/2014. Unal, K., Oztop, M., Alpas, H. “Early Stage Detection of Tobacco Mosaic Virus in Tomato Seeds by Nuclear Magnetic Resonance Relaxometry and Effect of High Hydrostatic Pressure”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 02/2013-.
2. RESEARCH • THESIS
Alpas, H. “Effect of Temperature, pH and Bacteriocins on the Viability of Selected Food Pathogens in food Systems During High Hydrostatic Pressure (HHP) Processing”, Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 2000. Alpas, H. “Total Quality Management System Proposal for a Food Plant”, M.B.A. Thesis, M.E.T.U., Department of Management, Ankara, 1996.
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Alpas, H. “Computer Controlled Active Yeast Drying”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 1995.
• PROJECTS
1. Özilgen, M., Alpas, H., “Mathematical modeling of Bakers Yeast During Drying”, METU., AFP-03-14-01, 1993. 2. Ray, B., Bozoglu, F., Alpas, H., “Use of High Hydrostatic Pressure and Bacteriosins for Food Preservation”, North Atlantic Treaty Organization-NATO Cumulative Research Grant Project-CRG, No: 960386, 1996.
3. Bayındırlı, A., Alpas, H., Bozoglu, F. “Inactivation of Microorganisms and Enzymes in Fruit Juices by High Hydrostatic Pressure”, TÜBİTAK-TARP-2537, 2000.
4. Kaletunç, G., Bozoglu, F., Alpas, H. “Effect of High Hydrostatic Pressure and Bacteriocins to Foodborne Pathogens in Milk and Orange Juice”, TÜBİTAK-NSF Collaborative Project, TOGTAG-NSF-2001.
5. Damar, S., Bozoglu, F., Alpas, H. “Inactivation of Foodborne Pathogens by Pulsed Electric Field”, O.D.T.Ü., AFP-03-14-02, 2001. 6. Bozoğlu, F., Bayındırlı, A., Alpas, H., Altuner, E.M. “Inactivation of Pressure Resistant Strains of S. aureus ve L. monocytogenes in Fruit Juices by High Hydrostatic Pressure”, O.D.T.Ü. AFP-2001-03-14-05, 06/2002. 7. Bozoğlu, F., Alpas, H., Buzrul, S. “Effect of High Hydrostatic Pressure on Different Types of Beers”, O.D.T.Ü. BAP-2002-03-14-03, 12/2002. 8. Bozoğlu, F., Alpas, H., Buzrul, S. “Stabilization of Unfiltered Lager Beer by High Hydrostatic Pressure”, O.D.T.Ü. BAP-2003-03-14-03, 05/2004. 9. Alpas, H., Pilavtepe, M. “Preservation of Low Acid Foods by High Hydrostatic Pressure, Bacteriocins and Mild Heat Treatment” BAP-08-11DPT2002K120510-GT-4, 2002-2007 10. Bozoğlu, F. Alpas, H., Büyükcan, M. “Preservation and Shelflife Extension of Different Seafoods by High Hydrostatic Pressure”, O.D.T.Ü. BAP-2004-03-14-03, 12/2004. 11. Bayındırlı, A., Alpas, H., Dede, S. “Effect of High Hydrostatic Pressure on Vitamin Content, Viscosity and Antioxidant Activity in Carrot, Tomato and Orange Juices” O.D.T.Ü. BAP-2004-03-14-02, 12/2004. 12. Büyükcan, M., Alpas, H. “Extension of Shelflife of Oysters and Shrimps by High Hydrostatic Pressure”, O.D.T.Ü. BAP-2005-07-02-00-45, 03/2005. 13. Bayındırlı, A., Alpas, H., Dede, S. “Effect of High Hydrostatic Pressure on Shelflife of Carrot, Tomato and Orange Juices and Changes in Color, Vitamin and Antioxidant Activities” O.D.T.Ü. BAP-2005-03-14-06, 12/2005. 14. Alpas, H., Buzrul, S. “Use of low temperatures and additives in inactivation of pathogens by high hydrostatic pressure”, Turkish-French University and Scientific Cooperation Project, French Embassy support, 03/2005-05/2008. 15. Görmez, B. H., Alpas, H., Bayındırlı, A. “Combined Effect of Heat, High Hydrostatic Pressure and Ultrasound on Foodborne Pathogens in Apple, Orange and Tomato Juices” BAP-08-11DPT2005K120510-GT-4, 11/2005-
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16. Alpas, H., Buzrul, S. “Modeling of Survival Curves of Foodborne Pathogens by Weibul Model in High Hydrostatic Pressure Treated Foods”, O.D.T.Ü. BAP-2006-03-14-01, 12/2006. 17. Alpas, H., Mert, M. “Effect of High Hydrostatic Pressure on Wine and Grape Juice”, O.D.T.Ü. BAP-2006-07-02-00, 12/2006. 18. Alpas, H., Demazeau, G. “Mechanism of Inactivation of Microorganisms by Pulsed High Hydrostatic Pressure”, TÜBİTAK-Fransa PIA-Bosphorus-107O309, 01/2008-01/2010. 19. Alpas, H., Buzrul, S. “Inactivation of Microorganisms in Milk by Pulsed High Hydrostatic Pressure”, O.D.T.Ü. BAP-2008-03-14-02, 12/2008. 20. Alpas, H., Basmacı, İ. “Yüksek Hidrostatik Basıncın Değişik Bal Türlerinin ve Arı Poleninin Kalite Parametreleri ve Raf Ömrü Üzerine Etkisi”, O.D.T.Ü. BAP-2006-07-02-00-01, 12/2008. 21.Koc, A., Alpas, H., Asci, S. “Food Quality Assurance Schemes in the Candidate Countries: Turkey (FQAS-TURK)” J05/12/2008, EU Joint Research Centre (JRC)-Institute for Prospective Technological Studies (IPTS), JRC-IPTS- 06-12/2008. 21. Alpas, H., “Yüksek Sıvı Basınç Uygulamasının Su Ürünlerinin Kalite Parametreleri ve Raf Ömrü Üzerine Etkisi”, TÜBİTAK 108O668, 03/2009-03/2011. 22. Bozoglu, F. Alpas, H., Kungulovski, D. “Isolation and Characterization of Bacteriosin Producer from Mikroflora of Macedonian Wines in Order to Control MLF and also to Test Those inhibitors Activity on Food-Borne Pathogens and Use in High Hydrostatic Pressure Application as the Third Hurdle”, TÜBİTAK-108O318, 05/2009-05/2011 23. Alpas, H., Mert, M. “Effect of High Hydrostatic Pressure on Quality Parameters of Red and White Grape Juice”, O.D.T.Ü. BAP-03-14-2009-02, 12/2009. 24. Alpas, H, Stanciugeiu, I. “Risk Crisis communication During Terrorist Threats Using Biological Agents Message Management and Social Behaviour”, TÜBİTAK-109K314, 01/01/2010-01/01/2012. 24. Hefnawy, M., Mansour, S., Alpas, H. “Advances in Food Security and Safety Against Terrorist Threats and Natural Disasters”, NATO-ARW, NATO-ARW-983907, April 2010.
25. Alpas, H., and Ermakova, I. “Environmental Security and Ecoterrorism”, NATO-ARW, NATO-ARW-983921, April 2010. 25. Alpas, H., and Kulmyrzaev, A. “Strategies for Achieving Food Security in Central Asia”, NATO-ATC-983978, April 2011. 26. Alpas, H. “Plant Food Security”, FP7 NeoEx project, 2011-2016. (No:261752). 27. Alpas, H., Bozoglu, F.” Aflatoksin M1 ve Patulin Miktarının Süt ve Elma Suyunda Vurgulu-Hidrostatik Basnç ile Düsürülmesi”, TÜBİTAK-110O791, 06/2011-01/2013. 28. Alpas, H. “Ulusal Gıda Teknoloji Platformu”, TÜBİTAK-110M641, 08/2011-07/2014. 29. Alpas, H, Stanciugeiu, I. “Gıda Tedarik Zincirinde Güvenlik Riskleri-Risk Algısı ve İletişimi”, TÜBİTAK-112K349, 01/01/2013-01/01/2015.
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• INTERNATIONAL COLLABORATIONS
1. University of Wyoming (UW), Dept. of Animal Science, Laramie, USA (1996)
2. University of Wyoming (UW), Dept. of Animal Science, Laramie, USA (1998)
3. Ohio State University (OSU), Dept. of Food Eng. Columbus, USA (2001)
4. Ohio State University (OSU), Dept. of Food Eng. Columbus, USA (2002)
5. University of Bordeaux I/ France 2005- 2008 (Joint Ph.D. programme/ Co-tutelle)
6. SOCRATES-ERASMUS Programme Teaching Staff Exchange, Technological Educational
Institution (T.E.I) of Athens, March 2005.
7. TÜBİTAK-Fransa PIA-Bosphorus Project (2008-2010).
8. ERASMUS LLP Programme Teaching Staff Exchange, University of Ljubljana, Slovenia,
April 2008.
9. TÜBİTAK-Macedonia Collaborative Project (2009-2011).
10. ERASMUS LLP Programme Teaching Staff Exchange, University of Birmingham, United
Kingdom, May 2009.
10. TÜBİTAK-Romania Collaborative Project (2010-2011)
11. University of Bordeaux I/ France 2011- 2013 (CNRS-TUBİTAK Collaborative Project)
12. TÜBİTAK-Romania Collaborative Project (2013-2014)
3. ACADEMIC PUBLICATIONS
• THESIS Alpas, H. “Effect of Temperature, pH and Bacteriocins on the Viability of Selected Food Pathogens in food Systems During High Hydrostatic Pressure (HHP) Processing”, Ph.D. Thesis, M.E.T.U., Department of Food Eng., Ankara, 2000. Alpas, H. “Total Quality Management System Proposal for a Food Plant”, M.B.A. Thesis, M.E.T.U., Department of Management, Ankara, 1996. Alpas, H. “Computer Controlled Active Yeast Drying”, M.S. Thesis, M.E.T.U., Department of Food Eng., Ankara, 1995.
• INTERNATIONAL ARTICLES (SCI-Expanded) 1. Alpas, H., N. Kalchayanand, F. Bozoglu, B. Ray, “Interaction of Pressure, Time and
Temperature of Pressurization on Viability Loss of Listeria Innocua”, World Journal of Microbiology and Biotechnology, 14, 251-253 (1998).
2. Alpas, H., F. Bozoglu, “The Combined Effect of High Hydrostatic Pressure, Heat and
Bacteriocins on Inactivation of Foodborne Pathogens in Milk and Orange Juice”, World Journal of Microbiology and Biotechnology, 16, 387-392 (2000).
3. Alpas, H., F. Bozoglu, “Inactivation of Staphylococcus aureus and Listeria monocytogenes in
Milk and Cream of Chicken Soup by High Hydrostatic Pressure and Bacteriocins”, High Pressure Research, 22, 681-684 (2002).
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4. Alpas, H., F. Bozoglu, “Recovery of Escherichia coli O157:H7 and Salmonella in Milk and
Cream of Chicken Soup from High Hydrostatic Pressure (HHP) and Bacteriocin Applications upon Storage”, High Pressure Research, 22, 685-687 (2002).
5. Alpas, H., L. Alma, F. Bozoglu, “Inactivation of Alicyclobacillus acidoterrestris Vegetative
Cells in Model System, Apple, Orange and Tomato Juices by High Hydrostatic Pressure”, World Journal of Microbiology and Biotechnology, 19, 619-623 (2003).
6. Buzrul, S., Alpas, H., Largeteau, A., Demazeau, G. “Mathematical Expression of the
Temperature Profile and Experimental Determination of Compression Heating of Ethylene Glycol during High Hydrostatic Pressure Processing”, High Pressure Research, 27, 93-99 (2007).
7. Buzrul, S., Largeteau, A., Alpas, H., Demazeau, G. “Pulsed pressure treatment for inactivation
of Escherichia coli and Listeria innocua in whole milk”, Journal of Physics: Conference Series 121 (2008) doi:10.1088/1742-6596/121/4/142001.
8. Erkan N, Uretener G, Alpas, H., “Effects of high pressure treatment on physicochemical
characteristics of fresh sea bass (Dicentrarchus labrax)” J. of Consumer Prot. and Food Safety, 5, 83-89, (2010).
9. Koç A, Asci S, Alpas H, Giray F.H., Gay H. Food quality and safety situation in Turkey:
Governance and barriers to success, Food Economics - Acta Agricultura Scandinavica, Section C, 7: 245-259 (2010).
10. Celik-Pilavtepe, M., Buzrul, S., Alpas, H., Largeteau, A., Demazeau, G. “Multi-pulsed high
hydrostatic pressure treatment for inactivation and injury of Escherichia coli”, J. of Consumer Prot. and Food Safety, 6, 343-348, (2011).
11. Altuner, E.A., Islek, C., Ceter, T. and Alpas H. “High hydrostatic pressure extraction of
phenolic compounds from Maclura pomifera fruits”, African J. Biotechnol, 11(4), 930-937 (2012).
12. Pilavtepe-Çelik, M., Yousef, A., Alpas, H. “Physiological changes of Escherichia coli
O157:H7 and Staphylococcus aureus following exposure to high hydrostatic pressure”, J. of Consumer Prot. and Food Safety, (8)175-183, (2013).
(SCI core index) 1. Alpas, H., M. Özilgen, T.F. Bozoglu, S. Katnas, “Mathematical Modeling of Survival and
Weight Loss of Baker’s Yeast during Drying”, Enzyme and Microbial Technology, 19, 348-351 (1996).
2. Alpas, H., N. Kalchayanand, F. Bozoglu, A. Sikes, C.P. Dunne, B. Ray, “Variation in
Resistance to Hydrostatic Pressure among Strains of Foodborne Pathogens”, Applied and Environmental Microbiology, 65, 4248-4251 (1999).
3. Alpas, H., N. Kalchayanand, F. Bozoglu, B. Ray, “Interactions of High Hydrostatic Pressure,
Pressurization Temperature and pH on Death and Injury of Pressure-resistant and Pressure-
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sensitive Strains of Foodborne Pathogens”, International Journal of Food Microbiology, 60, 33-42 (2000).
4. Alpas, H., F. Bozoglu, “Efficiency of High Pressure Treatment for Destruction of Listeria
monocytogenes in Fruit Juices”, FEMS Immunology and Medical Microbiology, 35, 269-273 (2003).
5. Alpas, H., J. Lee, F. Bozoglu, G. Kaletunc, “Evaluation of High Hydrostatic Pressure-
sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by Differential Scanning Calorimetry”, International Journal of Food Microbiology, 87, 229-237 (2003).
6. Bozoglu, F., H. Alpas, G. Kaletunc, “Injury recovery of foodborne pathogens in high
hydrostatic pressure treated milk during storage”, FEMS Immunology and Medical Microbiology, 40(3), 243-247 (2004).
7. G. Kaletunc, H. Alpas, F. Bozoglu, “Evaluation of high hydrostatic pressure induced structural
changes in Leuconostoc mesenteroides”, Applied and Environmental Microbiology, 70, 1116-1122 (2004).
8. S. Buzrul, H. Alpas “Modeling the synergistic effect of high pressure and heat on inactivation
kinetics of Listeria innocua: A preliminary study”, FEMS Microbiology Letters, 238, 29-36 (2004).
9. S. Buzrul, H. Alpas, F. Bozoglu “Use of Weibull frequency distribution model to describe the
inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures”, Food Research International, 38, 151-157 (2005).
10. S. Buzrul, H. Alpas, F. Bozoglu “Effects of high hydrostatic pressure on shelf life of lager
beer”, European Food Research and Technology, 220, 615-618 (2005). 11. S. Buzrul, H. Alpas, F. Bozoglu “Effect of high hydrostatic pressure on quality parameters of
lager beer”, Journal of the Science of Food and Agriculture, 85, 1672-1676 (2005). 12. A. Bayındırlı, H. Alpas, F. Bozoglu, M. Hızal “Efficiency of High Pressure Treatment on
Inactivation of Pathogenic Microorganisms and Enzymes in Apple, Orange, Apricot and Sour Cherry Juices”, Journal of Food Control, 17, 52-58 (2006).
13. E. M. Altuner, H. Alpas, Y.K. Erdem, F. Bozoglu “Effect of high hydrostatic pressure on
physicochemical and biochemical properties of milk”, European Food Research and Technology, 222, 392-396, (2006).
14. M.D. Avsaroglu, S. Buzrul, H. Alpas, M. Akcelik, F. Bozoglu “Use of Weibull model for
lactococcal bacteriophage inactivation by high hydrostatic pressure” International Journal of Food Microbiology, 108, 78-83, (2006).
15. Ş. Öztürkoğlu, C. Gürakan, H. Alpas “Behaviour and control of Listeria innocua during
manufacture and storage of Turkish white cheese” European Food Research and Technology, 222, 614-621 (2006).
16. Ç. Akyol, H. Alpas, A. Bayındırlı “Inactivation of Peroxidase and Lipoxygenase in Carrots,
Green Beans and Green Peas by Combination of High Hydrostatic Pressure and Mild Heat Treatment”, European Food Research and Technology, 224, 171-176 (2006).
17. S. Buzrul, H. Alpas “Modeling inactivation kinetics of food borne pathogens at an isothermal
temperature” LWT-Food Science and Technology, 40, 632-637 (2007).
18. S. Dede, H. Alpas, A. Bayındırlı “High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety”, Journal of the Science of Food and Agriculture, 87, 773-782 (2007).
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19. D. Avsaroglu, S. Buzrul, H. Alpas, M. Akcelik “Hypochloride Inactivation kinetics of
lactococcal bacteriophages”, LWT-Food Science and Technology, 40, 1369-1375 (2007).
20. S. Buzrul, P. Öztürk, H. Alpas, M. Akcelik “Thermal and chemical inactivation kinetics of lactococcal bacteriophages”, LWT-Food Science and Technology, 40 1671-1677 (2007).
21. U. Gogus, F. Bozoglu, H. Alpas “A comparative study on the effect of glucose monohydrate, hot water and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket”, Journal of Food Science, 72(7), M215-M221 (2007).
22. D. Avşaroğlu, S. Buzrul, P. Şanlıbaba, H. Alpas, M. Akçelik “A kinetic study on the plasmid stability of three Lactococcus lactis strains” Journal of Industrial Microbiology and Biotechnology, 34(11) 729-737 (2007).
23. S. Buzrul, H. Alpas, A. Largeteau, F. Bozoglu, G. Demazeau “Compression Heating of Selected Pressure Transmitting Fluids and Liquid Foods during High Hydrostatic Pressure Treatment”, Journal of Food Engineering, 85 466-472 (2008).
24. S. Buzrul, M. Cevik, H. Alpas “Comparison of Response Surface Methodology and The Proposed Weibull Model for Inactivation of Listeria innocua by High Hydrostatic Pressure”, Journal of Food Safety, 28 142-156 (2008).
25. S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau “Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk” European Food Research and Technology, 227 443-448 (2008).
26. S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau “Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure” International Journal of Food Microbiology, 124 275-278 (2008).
27. M. Pilavtepe-Çelik, M. Balaban, H. Alpas, A. Yousef “Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure”, Journal of Food Science, 73(9) M423-429 (2008).
28. M. Pilavtepe-Çelik, S. Buzrul, H. Alpas, F. Bozoglu “Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water”, Journal of Food Engineering 90(3) 388-394 (2009).
29. P. Şanlıbaba, S. Buzrul, N. Akkoç, H. Alpas, M. Akçelik “Thermal Inactivation Kinetics of Lactococcus Lactis Subs. Lactis Bacteriophage PLL98-22” Acta Biologica Hungarica, 60(1), 127-136 (2009).
30. S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau “Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk” European Food Research and Technology, 229, 127-131 (2009).
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31. M. Büyükcan, F. Bozoglu, H. Alpas “Preservation and Shelflife Extension of Shrimps and Clams by High Hydrostatic Pressure”, International Journal of Food Science and Technology, 44, 1495-1502 (2009).
32. Ö. Simsek, S. Buzrul, N. Akkoc, H. Alpas, M. Akçelik “Stress response kinetics of two nisin producer strains of Lactococcus lactis spp. Lactis”, Applied Biochemistry and Biotechnology 158, 387-397 (2009).
33. Tokuşoğlu, O., Alpas, H., Bozoglu, F. “ High hydrostatic pressure effects on mold flora,
citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives”, Innovative Food Science and Emerging Technologies, 11, 250-258, (2010).
34. Erkan, N., Üretener, G., Alpas, H. „ Effect of high pressure on the quality and shelf life of
red mullet (Mullus surmelutus), Innovative Food Science and Emerging Technologies, 11, 259-264, (2010).
35. Umut Yucel, U., Alpas, H., Bayindirli, A., “Evaluation of High Pressure Pretreatment For Enhancing The Drying Rates of Carrot, Apple, and Green Bean”, Journal of Food Engineering 98, 266-272 (2010). IKI MAKALE 2011
36. Erkan N, Alpas, H., Uretener G, Selcuk, A., Buzrul, S. “Changes in the physicochemical properties of high hydrostatic pressure treated rainbow trout” Archiv fur Lebensmittelhygiene 61, 183-188, (2010). IKI MAKALE 2011
37. E. Bigikocin, B. Mert, Alpas, H. “Effect of high hydrostatic and high dynamic pressure on
stability and rheological properties of model oil-in-water emulsions”, High Pressure Research, 462-474, 2011.
38. Erkan N, Uretener G, Alpas, H., Selcuk, A., Ozden, O, Buzrul, S. “Effect of High
Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)” Food and Bioprocess Technology , 4, 1322-1329, (2011).
39. Erkan N, Uretener G, Alpas, H., Selcuk, A., Ozden, O, Buzrul, S. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish, Innovative Food Science and Emerging Technologies, 12, 104-110, (2011).
40. Altuner, E.A., Ceter, T. and Alpas H. “High hydrostatic pressure processing: a method
having high success potential in pollen protein extraction”, High Pressure Research, 32, 291-298, 2012. IKI MAKALE 2013
41. H. Alpas and C. Akhan, “Shelf-life extension and safety concerns about haddock (Merlangius Euxinus) under high hydrostatic pressure”, Journal of Food Safety, 32 517-527 (2012). IKI MAKALE 2013
42. Senturk, T. and Alpas, H. “Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus), Food and Bioprocess Technology, 6(9), 2306--2318, (2013).
43. M. Mert, S. Buzrul, H. Alpas “Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice” High Pressure Research, 33 (1), 55-63 (2013). IKI MAKALE 2014
44. Islek, C., Altuner, E., Ceter, T., Alpas H. “Effect of high hydrostatic pressure on seed
germination, microbial quality, anatomy-morphology and physiological characteristics of
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garden cress (Lepidium sativum) seedlings”, High Pressure Research, 33 (2), 440-450, 2013. IKI MAKALE 2014
45. Gunlu, A., Sipahioglu, S., Alpas, H. “The effect of chitosan based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykiss Walbaum) fillets during cold storage (4±1 °C)”, High Pressure Research, 34(1), 110-121, 2014.
46. Gunlu, A., Sipahioglu, S., Alpas, H. “The effect of high hydrostatic pressure process on the muscle proteins of rainbow trout (Oncorhynchus mykiss Walbaum) fillets wrapped with chitosan-based edible film during cold storage (4±1 °C)”, High Pressure Research, 34(1), 122-132, 2014.
47. F. Yeni, F., Acar, S., Polat, O.G., Soyer, Y., Alpas, H. “Rapid and standardized methods
for detection of foodborne pathogens and mycotoxins on fresh produce”, Food Control 40, 359-367, 2014.
48. Guzel, B.H., Arroyo, C., Condón, S., Pagán, R., Bayindirli, A., Alpas, H. “Inactivation of
Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices” Food and Bioprocess Technology, 7(6), 1701-1712. 2014.
49. Altuner, E. A., Çeter, T., Alpas, H. “Effect of high hydrostatic pressure on the profile of
proteins extracted from Betula pendula pollens” High Pressure Research, 34(4), 470-481, 2014.
50. Elif Gunel, E., Polat G., Bulut, E., Durul, B., Acar, S., Alpas, H., Soyer, Y. “Salmonella Surveillance on Fresh Produce in Retails in Turkey”, International Journal of Food Microbiology 199, 72-77, (2015).
51. Taze, B., Unluturk, S., Buzrul, S., Alpas, H. “The impact of UV-C irradiation on spoilage
microorganisms and color of orange juice”, Journal of Food Science and Technology, 52(2) 1000-1007 (2015).
52. M.D. Avsaroglu, F. Bozoglu H. Alpas, A. Largeteau and G. Demazeau, “Use of pulse-high
hydrostatic pressure treatment to decrease patulin in apple juice”, High Pressure Research, 35(2), 214-222, (2015)
53. F. Yeni, S. Yavaş, H. Alpas, Y. Soyer “Most Common Foodborne Pathogens and Mycotoxins on Fresh Produce: A review of Recent Outbreaks” Critical Rev. in Food Sci. and Nutrition XX, YY, (IN PRESS 2015)
• CHAPTER in a BOOK
1. Damar, S., H. Alpas, F. Bozoglu, “Use of Pulse Electric Field (PEF) for Reduction of Viable Cell Counts in Food Systems”, Novel Processes and Control Technologies in the Food Industry, ed. F. Bozoglu, T. Deak and B. Ray, Vol. 338, 123-144, NATO Science Series, IOS Press, Amsterdam, 2001.
2. H. Alpas, S. Ascı, A. Koc, “Food Quality Systems in Turkey: Perspectives in Terms of Food
Defense”, Threats to Food and Water Chain Infrastructure, ed. V. Koukouliou, M. Langer, O. Premstaller, pp. 25-50, Springer, The Netherlands, 2010 (ISBN: 978-90-481-3544-8)
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3. H. Alpas, T. Kıymaz, “Food Security and Eco-terrorism: Recognizing Vulnerabilities and Protecting Ecosystems” Achieving Environmental Security: Ecosystem Services and Human Welfare, ed. P. Liotta, pp. 239-249, IOS Press, Amsterdam, 2010 (ISBN: 978-1-60750-578-5).
4. H. Alpas “Food Chain Security Pilot Study: Findings and Recommendations” Food Chain
Security, ed. H. Alpas and B. Cirakoglu, pp. 1-10, Springer, The Netherlands, 2010 (ISBN: 978-90-481-9560-2).
5. H. Alpas, T. Kıymaz, “Food Security and Eco-terrorism Impacts on Environmental Security
through Vulnerabilities” Environmental Security in South-Eastern Europe, ed. M. Montini, S. Bogdanovic, pp. 137-150, Springer, The Netherlands, 2011 (ISBN: 978-94-007-0227-1).
6. H. Alpas, M. Smith, “NATO-SPS Pilot Study on Food Chain Security: Finding and
Recommendations”, Advances in Food Protection, ed. M. Hefnawy, pp. 1-15, Springer, The Netherlands, 2011 (ISBN: 978-94-007-1102-0).
7. H. Alpas, T. Kıymaz, " Defending the Safety of the Global Food System: Advances in Food
Security and Safety”, Environmental and Food Safety and Security for South-East Europe and Ukraine, ed. K. Vitale, pp. 1-10, Springer, The Netherlands, 2012, (ISBN: 978-94-007-2952-0).
8. S. Buzrul, H. Alpas, “Treatment of Foods using High Hydrostatic Pressure”, Progress in
Food Preservation, ed. R. Bhat, A.K. Alias, G. Paliyath, 375-388, Wiley-Blackwell, UK, 2012, ISBN: 978-0-470-65585-6).
9. Stanciugelu, I., H. Alpas, Stanescu, D., Bozoglu, F., Stan, S. “Perception and Communication
of Terrorist Risk on Food Supply Chain: A Case Study (Romania and Turkey), Applied Social Sciences: Communication Studies ed. G. Rata, G. Clitan, P. Runcan, 189-196, Cambridge Scholars, UK, 2013, ISBN: 978-1-4438-4340-9. EDITOR of a BOOK 1. H. Alpas, B. Cirakoglu “Food Chain Security”, Springer, The Netherlands, 2010 (ISBN:
978-90-481-9557-2).
2. H. Alpas, S. Berkowicz, I. Ermakova “Environmental Security and Ecoterrorism”, Springer, The Netherlands, 2011, (ISBN: 978-94-007-1237-9).
3. H. Alpas, M. Smith, A. Kulmyrzaev “Strategies for Achieving Food Security in Central
Asia” Springer, The Netherlands, 2012, (ISBN: 978-94-007-2501-0).
TECHNICAL REPORT
Koç A, Asci S, Alpas H, Giray F.H., Gay H. “FOOD QUALıTY ASSURANCE SCHEMES IN TURKEY”, JRC Scientific and Technical Report, EUR 24672EN, 2011. (ISBN 978-92-79-18971-5) .
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• NATIONAL ARTICLES
1. Bozoglu, F. H. Alpas, “Gıda İşlemlerinde Hidrostatik Basınç Kullanımı”, Gıda Teknolojisi, 7/8, 48-55 (1997).
2. Bozoglu, F. H. Alpas, “Gıda Ambalajlarında Kullanılan Yeni Modifiye Kopolimerler”, Plastik ve Ambalaj Teknolojisi, 23, 37-40 (1998).
3. Alpas, H. F. Bozoglu, “Yüksek Hidrostatik Basınç Değişken Parametrelerinin Listeria innocua Hücrelerinin D ve Z Değerleri Üzerine Etkileri”, Gıda, 3, 213-216 (2000).
4. Alpas, H. “Besin ve Su Güvenliği”, Aktüel Tıp Dergisi, 4, 88-94 (2003).
5. H. Alpas, “Isıl İşlemsiz Teknikler ve Yüksek Sıvı Basınç Uygulamaları”, Gıda Teknolojisi, 11, 58-60 (2007).
6. H. Alpas, “Gıdada Yeni Trendler”, Tabldot, 47, 39-41 (2007).
7. H. Alpas, “Yeni Koruma Tekniklerinin Meyve Suyu Sektöründe Kullanımı: Fırsatlar ve Tehditler”, Meyve Suyu Endüstrisi Derneği Bülteni, 5 (3-4), 10-11 (2007).
8. H. Alpas, “Prosesde Gıda Güvenliği”, Gıda Güvenliği, 3, 33-34, (2008).
• PRESENTATIONS in INTERNATIONAL CONFERENCES
1. Alpas, H., F. Bozoglu, “Effect of Bacteriocins on Inactivation of Different Strains of Foodborne Pathogens in Milk and Orange Juice in Addition to High Hydrostatic Pressure, Heat and Time”, European Conference on Emerging Food Science and Technology, Tampere, Finland, 92, EFFoST, 1999.
2. Alpas, H., N. Kalchayanand, F. Bozoglu, A. Sikes, B. Ray, C.P. Dunne, “Variation in
Resistance among Strains of Foodborne Pathogens to Hydrostatic Pressure”, IFT Annual Meeting, Chicago, USA, 65D-17, 187, IFT, 1999.
3. Alpas, H., B. Ray, F. Bozoglu, “Effect of High Hydrostatic Pressure on Different Strains of
Food Pathogens”, Proceedings of World Engineering Congress 1999, Kuala Lumpur, Malaysia, 21-26, WEC 99, 1999.
4. Alpas, H., F. Bozoglu, “Concurrent Effect of Organic Acids and High Hydrostatic Pressure on
Death and Injury of Pressure-resistant and Pressure-sensitive Strains of Foodborne Pathogens”, Nutritionists Meet Food Scientists and Technologists, Porto, Portugal, 164, EFFoST, 2000.
5. Alpas, H., F. Bozoglu, “The Effect of High Hydrostatic Pressure on Different Strains of Staphylococcus aureus and Escherichia coli O157:H7”, 4th International Conference on Agro and Food Physics, Istanbul, 33, Turkey, ISFP, 2000.
6. Alpas, H., F. Bozoglu, “Inactivation of Foodborne Pathogens in Orange Juice, Milk and Cream
of Chicken Soup by High Hydrostatic Pressure and Bacteriocins”, food 2000 Blacksea and Central Asian Symposium on Food Technology, Ankara, Turkey, 31, TÜBİTAK, 2000.
7. Alpas, H., F. Bozoglu, “Inactivation of Staphylococcus aureus and Listeria monocytogenes in
Milk and Cream of Chicken Soup by High Hydrostatic Pressure (HHP) and Bacteriocins”, XXXIX European High Pressure Research Group Meeting, Santander, Spain, 136, EHPRG-COST, 2001.
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8. Alpas, H., F. Bozoglu, “Recovery of Escherichia coli O157:H7 and Salmonella in Milk and
Cream of Chicken Soup from High Hydrostatic Pressure (HHP) and Bacteriocin Applications upon Storage”, XXXIX European High Pressure Research Group Meeting Santander, Spain, 136, EHPRG-COST, 2001.
9. Alpas, H., F. Bozoglu, A. Bayındırlı, “Survival of E. coli O157:H7 and S. enteritidis FDA
during Storage in High Hydrostatic Pressure (HHP) Treated Orange and Apple Juice”, EUROCAFT 2001 European Conference on Advanced Technology for Safe and High Quality Foods, Berlin, Germany, 3.22, Elsevier, 2001.
10. Bayındırlı, A., H. Alpas, F. Bozoglu, “Inactivation of Enzymes in Freshly Squeezed Orange
and Apple Juice by a Combination of High Hydrostatic Pressure (HHP) and Mild Heat Treatment”, EUROCAFT 2001 European Conference on Advanced Technology for Safe and High Quality Foods, Berlin, Germany, 3.29, Elsevier, 2001.
11. Bozoglu, F., H. Alpas, A. Bayındırlı, “High Hydrostatic Pressure (HHP) Inactivation of S.
aureus and L. monocytogenes in Orange and Apple Juice upon Storage”, EUROCAFT 2001 European Conference on Advanced Technology for Safe and High Quality Foods, Berlin, Germany, 3.21, Elsevier, 2001.
12. Alpas, H. “Food Safety and Conservation Methods”, Federation of European Microbial
Societies Symposium on the Versatility of Listeria Species, İzmir, Turkey, 22, FEMS, 2002. 13. Alpas, H., L. Alma, F. Bozoglu, “Inactivation of Alicyclobacillus acidoterrestris (AAT) in
Orange, Apple and Tomato Juice by High Hydrostatic Pressure (HHP)”, IFT Annual Meeting, Anaheim, California, USA, 15D-12, 29, IFT, 2002.
14. Alpas, H., A. Bayındırlı, F. Bozoglu, “Effect of High Hydrostatic Pressure (HHP) Treatment
on Survival of Foodborne Pathogens in Freshly Squeezed Fruit Juices”, IFT Annual Meeting, Anaheim, California, USA, 91E-4, 226, IFT, 2002.
15. Alpas, H., F. Bozoglu, J. Lee, G. Kaletunç, “Studies on the Effect of High Hydrostatic
Pressure (HHP) on Cell Morphology of Leuconostoc mesenteroides with Scanning Electron Microscopy (SEM)”, IFT Annual Meeting, Anaheim, California, USA, 61C-25, 149, IFT, 2002.
16. Bayındırlı, A., H. Alpas, F. Bozoglu, “Processing of Orange and Apple Juice by a
Combination of High Hydrostatic Pressure and Mild Heat Treatment: Inactivation of Enzymes and Quality Factor Changes”, IFT Annual Meeting, Anaheim, California, USA, 91E-8, 227, IFT, 2002.
17. Buzrul, S., H. Alpas, F. Bozoglu, “Effect of High Hydrostatic Pressure (HHP) Treatment on
Lager Beer”, Joint 19th AIRAPT-41st EHPRG Meeting, Bordeaux, France, 200, EHPRG-CNRS, 2003.
18. Buzrul, S., H. Alpas, F. Bozoglu, “Microbial Inactivation of Unfiltered Lager Beer by High
Hydrostatic Pressure (HHP)”, Joint 19th AIRAPT-41st EHPRG Meeting, Bordeaux, France, 201, EHPRG-CNRS, 2003.
19. Avsaroglu, M. Akcelik, H. Alpas, F. Bozoglu, “Inactivation of Lactococcal Phages by High
Hydrostatic Pressure (HHP)”, Joint 19th AIRAPT-41st EHPRG Meeting, Bordeaux, France, 204, EHPRG-CNRS, 2003.
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20. Alpas, H. “Microbiological Inactivation by Novel Food Processing Technologies”,
Microbiologia Balkanica 2003, 3rd Balkan Conference of Microbiology, İstanbul, Turkey, 99-104, SANTE, 2003.
21. Altuner E.M., H. Alpas, Y.K. Erdem, F. Bozoglu, “High-pressure treatment of milk: effects
on surface hydrophobicity of milk proteins”, European Dairy Congress ’03, Portoroz, Slovenia, 21, 2003.
22. Bozoglu, F., H. Alpas, G. Kaletunc, “Injury recovery of food borne pathogens in high
hydrostatic pressure treated milk during storage”, IFT Annual Meeting, Las Vegas, Nevada, USA, 49H-9, IFT, 2004.
23. H. Alpas, S. Buzrul, F. Bozoglu, “Effects of high hydrostatic pressure on shelf-life of lager
beer”, IFT Annual Meeting, Las Vegas, Nevada, USA, 49H-12, IFT, 2004. 24. C. Akyol, A. Bayındırlı, H. Alpas, “Effect of combined treatment of high hydrostatic pressure
and mild heat on peroxidase inactivation in green beans, peas and carrots”, IFT Annual Meeting, Las Vegas, Nevada, USA, 49H-6, IFT, 2004.
25. S. Buzrul, F. Bozoglu, H. Alpas, “Use of Non-linear Models to Predict Microbial Survival
Curves by High Hydrostatic Pressure”, 4th International Congress on Food Technology, Pireaus, Greece, 129-134, EFFoST, 2005.
26. F. Bozoglu, H. Alpas, “Effect of High Hydrostatic Pressure on Bacterial Structure and Food
Safety Evaluation”, 4th International Congress on Food Technology, Pireaus, Greece, 124-128, EFFoST, 2005.
27. M. Pilavtepe, H. Alpas, F. Bozoğlu, “High Hydrostatic Pressure Inactivation Kinetics of E.
coli O157:H7 and L. monocytogenes CA in Broth and Low Acid Foods”, 1st International Food and Nutrition Congress, İstanbul, Türkiye, 161, TÜBİTAK, 2005.
28. U. Yücel, A. Bayındırlı, H. Alpas, “Evaluation of High Pressure Pretreatment for Enhancing
the Drying Rate of Selected Fruits and Vegetables”, 1st International Food and Nutrition Congress, İstanbul, Türkiye, 168, TÜBİTAK, 2005.
29. U. Gogus, F. Bozoglu, H. Alpas, “A Comparative Study as Related to the Effects of Glucose
Monohydrate, Hot Water and Sodium Pyrophosphate on Some Quality Criteria of Deboned and Matured Brisket”, 92nd Annual Meeting of IAFP-2005, Baltimore, USA, T4-06, 2005.
30. H. Alpas “The Prediction of Survival Curves of Foodborne Pathogens Inactivated by High
Hydrostatic Pressure”, IV Workshop on Rapid Methods and Automation in Food Microbiology, UAB, Barcelona, Spain, 252, 2005.
31. H. Alpas SOCRATES-ERASMUS Programme Teaching Staff Exchange, Technological
Educational Institution (T.E.I) of Athens, Guest Lecturer, March 13-17, 2006.
32. M. Pilavtepe, H. Alpas, F. Bozoglu “Effect of high hydrostatic pressure (HHP) for sensitizing Listeria monocytogenes in carrot juice”, IFT Annual Meeting, Orlando, Florida, USA, 129, IFT, 2006.
33. M. Pilavtepe, H. Alpas, F. Bozoglu “Evaluation of structural changes induced by high
hydrostatic pressure (HHP) in pressure resistant foodborne pathogens”, IFT Annual Meeting, Orlando, Florida, USA, 129, IFT, 2006.
17
34. H. Alpas “Use of nonlinear models to predict microbial survival curves by high hydrostatic pressure and applications to food industry”, AFE-Tech 1st Workshop Applied and Emerging Technologies, Guest Lecturer, Member of Scientific Committee, Barcelona, Spain, 2006.
35. S. Dede, H. Alpas, A. Bayındırlı, S. Buzrul “Effect of high hydrostatic pressure on carrot and
tomato juices”, 44th EHPRG Meeting, Prague, Czech Republic, 53, 2006.
36. S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau ”Modeling the temperature profile and compression heating during high hydrostatic pressure processing”, 44th EHPRG Meeting, Prague, Czech Republic, 82, 2006.
37. H. Alpas, Cırakoglu, B. “NATO-CCMS Pilot Study Food Chain Security: Preliminary results
to reduce risk and threats to food system”, COST-NATO Strategic Expert Meeting on Food Security and Simulation, Member of Expert Committee, Brussels, Belgium, 13, 2006.
38. H. Alpas, Cırakoglu, B. “NATO-CCMS Pilot Study Food Chain Security: Preliminary results
to reduce risk and threats to food system for managing food chain security”, NATO-SPS ECOTER Final Meeting, Venice, Italy, 39, 2007.
39. M. Pilavtepe, H. Alpas, M. Balaban “Machine vision based quantification of bacterial
volume change with high hydrostatic pressure (HHP)”, IFT Annual Meeting, Chicago, Illinois, USA, 113, IFT, 2007.
40. U. Yücel,A. Bayındırlı, H. Alpas “Evaluation of high pressure pretreatment for enhancing
the drying rate of selected fruits and vegetables”, IFT Annual Meeting, Chicago, Illinois, USA, 240, IFT, 2007.
41. S. Buzrul, H. Alpas, A. Largeteau, F. Bozoglu, G. Demazeau “Compression Heating of
Selected Pressure Transmitting Fluids and Liquid Foods during High Hydrostatic Pressure Treatment”, Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology, Catania, Italy, 541,2007.
42. S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau “Pressure Inactivation Kinetics of
Escherichia coli and Listeria innocua in whole milk”, Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology, Catania, Italy, 540, 2007.
43. S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau “Pulsed Pressure Treatment for Inactivation
of Escherichia Coli and Listeria innocua in Whole Milk”, Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology, Catania, Italy, 533, 2007.
44. M. Pilavtepe, H. Alpas, F. Bozoglu, M. Balaban “Use of Weibull Model for the Inactivation
of foodborne Pathogens in Carrot Juice by High Hydrostatic Pressure (HHP)”, Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology, Catania, Italy, 543, 2007.
45. O. Tokusoglu, E. Ozkale, H. Alpas, F. Bozoglu “Effect of High-hydrostatic Pressure on
Mycotoxin Citrinin, major phenolics oleuropein, hydroxytyrosol, tyrosol and total antioxidant activity in black table olives”, IFT Annual Meeting, New Orleans, Lousiana, USA, 183, IFT, 2008.
46. H. Alpas “Food Chain Security”, NATO-ARW Threats to Food and Water Chain
Infrastructure, Vienna, Austria, 7, 2008.
47. H. Alpas and B. Cirakoglu “NATO-SPS Food Chain Security Pilot Study”, Food Defense Workshop, Singapore ,6, 2009.
48. H. Alpas and B. Cirakoglu “Food Quality Systems in Turkey: Perspectives in Terms of Food
Defence”, Food Defense Workshop, Singapore, 9, 2009.
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49. A. Koc, S. Asci, H. Alpas, H. Giray, S. Gay “Food Quality and Safety Situation in Turkey:
Governance and Barriers to Success”, 113th EAAE Seminar, Crete, Greece, 1-14, 2009. 50. H. Alpas “Food Security and Ecoterrorism: Recognizing Vulnerabilities and Protecting
Ecosystems”, NATO-ARW Achieving Environmental Security: Ecosystems Services and Human Welfare, Newport, RI, USA, 15, 2009.
51. N. Erkan, H. Alpas, G. Uretener, S. Buzrul “Effect of High Hydrostatic Pressure (HHP) on
Quality Parameters of Rainbow Trout and Horse Mackarel“, Joint AIRAPT-22 and HPCJ-50, Tokyo, Japan, 274, 2009.
52. S. Buzrul, H. Alpas, F. Bozoglu, A. Largeteau, G. Demazeau “Inactivation of Escherichia
coli and Listeria innocua in Pineapple Juice by High Hydrostatic Pressure” Joint AIRAPT-22 and HPCJ-50, Tokyo, Japan, 285, 2009.
53. M. Pilavtepe-Celik, Ahmed Yousef, H. Alpas, “Membrane integrity examination of high
hydrostatic pressure treated Staphylococcus aureus and Escherichia coli O157:H7 cells by using fluorescent microscopy”, IFT Annual Meeting, Los Angeles, California, USA, 211, IFT, 2009.
54. Ö. Tokuşoğlu, H. Alpas, F. Bozoglu, S. Bagdat Yasar, “Alfa-tocopherol, fatty acids and
some mineral constituents of high hydrostatic pressured (HHP) table olives”, IFT Annual Meeting, Los Angeles, California, USA, 82, IFT, 2009.
55. H. Alpas, Ö. Tokuşoğlu, F. Bozoğlu, S. Buzrul, “Citrinin Inactivation Model Study by High
Hydrostatic Pressure Treated Black Table Olives”, XVLII EHPRG Meeting, Paris, France, 73, EHPRG, 2009.
56. F. Bozoğlu, Ö. Tokuşoğlu, H. Alpas “High hydrostatic pressure effects on lactic acid bacteria
(LAB), oleuropein hydrolizing capacity and aerobic mesophilic bacteria of black table olives: differantions by chemometrics”, XVLII EHPRG Meeting, Paris, France, 77, EHPRG, 2009.
57. E. Bigikocin, B. Mert, H. Alpas “Effect of high hydrostatic and high dynamic pressure on
stability and rheological properties of model oil-in-water emulsions”, 48th EHPRG International Conference, Uppsala (Sweden), 102, 2010.
58. N Erkan, G Uretener, H Alpas “Variations in physicochemical characteristics of high
hydrostatic pressure (HHP) treated red mullet”, 48th EHPRG International Conference, Uppsala (Sweden), 103, 2010.
59. I. Basmacı , F. Bozoglu, H. Alpas “Effect of ultrasound and high hydrostatic pressure on
liquesfaction and quality parameters of selected honey varieties”, IUFoST 2010, 15th World Congress of Food Science and Technology, Cape Town, South Africa, 30, 2010.
60. M. Mert, F. Bozoglu, H. Alpas “Effect of high hydrostatic pressure on the quality parameters
of white and red grape juice”, IUFoST 2010, 15th World Congress of Food Science and Technology, Cape Town, South Africa, 32, 2010.
61. G. Uretener, N. Erkan , H. Alpas “Effect of high hydrostatic pressure on the quality and shelf
life of cold smoked salmon”, IUFoST 2010, 15th World Congress of Food Science and Technology, Cape Town, South Africa, 34, 2010.
62. Alpas, H. “Non-thermal processing of foods: Modeling, applications, safety and consumer
acceptability”, XXII. Croatian Meeting of Chemists and Chemical Engineers, Zagrep, Croatia, 14, 2011.
63. Alpas, H “Defending The Safety Of The Global Food System: Advances In Food Security
And Safety”, NATO-ARW, Environmental Security for Southeast Europe and Turkey, Dnepropetrovsk, Ukraine, 24, 2011.
19
64. I. Stanciugelu, H. Alpas, D. Stanescu, F. Bozoglu, “A social cognitive perspective of
terrorism risk perception on food chain security”, ESA RN 22 Sociology of Risk and Uncertainty Conference, Ostersund, Sweden, 21, 2011.
65. I. Stanciugelu, H. Alpas, D. Stanescu, F. Bozoglu, S. Stan “Terrorism risk perception and
crisis communication planning”, ESA 10th Conference-Social Relations in Turbulent Times, Geneva, Switzerland , DD, 2011.
66. I. Stanciugelu, H. Alpas, D. Stanescu, F. Bozoglu, “Terrorism risk perception and crisis
communication planning on food chain security”, Communicationg Crisis in an Age of complexity' conference, Aarhus, Denmark, October 6-8, UU, 2011.
67. Alpas, H. “The safety of the Global Food System: A total Food Protection Perspective”, 7th
International Congress of Food Tech., Biotechnologists and Nutritionists, Opatija, Croatia, 8, 2011.
68. T. Senturk, H. Alpas “High pressure treatment effect on different characteristics and shelf-
life of Atlantic mackarel”, AIRAPT-23, 23rd Int. Conf. on High Pressure Science and Tech., Mumbai, India, 384, 2011.
69. C. Akhan, H. Alpas “Effect of high hydrostatic pressure on quality parameters and shelflife
of Anchovy”, AIRAPT-23, 23rd Int. Conf. on High Pressure Science and Tech., Mumbai, India, 385, 2011.
70. H. Alpas, I. Stanciugelu, D. Stanescu, F. Bozoglu “A social cognitive perspective of
terrorism risk perception and crisis communication on food ssecurity”, Innovating Food, innovating the Law, Piacenza, Italy, 35, 2011.
71. Altuner, E, Ceter, T, Karakaya, G, ; Filiz, E, Alpas, H “High hydrostatic pressure
processing: a method having high success potential in pollen protein extraction”, XXX Congress of the European Academy of Allergy and Clinical Immunology, Istanbul, Turkey, 537, 11-15 June 2011
72. H. Alpas, “The Impact of Cimate Change on Food Chain Security: Total Food Protection”,
International Food, Agriculture and Gastronomy Congress, Antalya, Turkey, 70, 2012.
73. H. Alpas, “Total Food Protection: The Safety of the Global Food Chain”, ANMVI International Summer School and Training on RASFF, Cremona, Italy, 20-23 May 2012.
74. H. Alpas, “Impact of Ecoterrorism and Food Security on Environmental Security”, 61,
NEWENVIRO, Novisad, Serbia, 28-30 May 2012.
75. H. Alpas , T. Şentürk, C. Akhan, “Effect of High Pressure Treatment on Physicochemical Properties and Shelf-life of Atlantic mackerel (Scomber scombrus) and Anchovy (Engraulis encrasicolus)”, ICEAE 2012, 24, S. Korea, June 29-30, 2012.
76. H. Alpas “Effect of high hydrostatic pressure processing (HHP) on quality properties,
squeezing pressure effect and shelf life of pomegranate juice” European Biotechnology Congress, Bratislava, S111, May 16-18, 2013
77. H. Alpas, Akhan C., “Effect of High Hydrostatic Pressure (HHP) on Quality Parameters and
Shelf Life of Anchovy (Engraulis Encrasicolus)” ICEAE 2013, 42, Hong Kong, July 6-7, 2013.
78. Avsaroglu, M. D., Bozoglu, F., Alpas, H., Largeteau, A., Demazeau, G. “Reduction of
Aflatoxin M1 Levels in Milk by Pulse-High Hydrostatic Pressure Application”, IAFP European Symposium on Food Safety, 55, Marseille, May 15-17, 2013.
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79. H. Alpas, I. Stanciugelu, D. Stanescu, F. Bozoglu Security risk on the food supply chain, risk perceptions and communication: Romania and turkey comparative case study The 2013 IRED Switzerland Conferences, SMHB 13-218, Zurich, October 12-13, 2013.
80. H. Alpas, B. H. Guzel. “Effect of Ultrasonication on Polyphenol oxidase (PPO) in Amasya Apple Juice”, SCET-2014, 19, Shanghai, China, April 16-18, 2014.
81. H. Alpas. “Impacts of Food Security and Ecoterrorism on Environmental Security and
Sustainability through Vulnerabilities” GCERECEEC’2014, 58, Kiev’ Ukraine, October 9-11, 2014.
82. H. Alpas, Akhan C., “Effect of High Hydrostatic Pressure (HHP) on Quality Parameters and Shelf Life of Anchovy (Engraulis Encrasicolus)” ICAFEi2014, 24, Kuala Lumpur, Malaysia, Dec. 1-3, 2014.
83. Stanciugelu, I.; Alpas, H. Stanescu, D.; Bozoglu, F.; Frunzaru, V. “Terrorism Risk Perception and Crisis Communication Planning On Food Chain; Romania & Turkey Case Study”, IDRC Davos 2014, 184, Davos, Switzerland, Aug. 24-28, 2014.
84. Erginden gelen iki adet bildiri EHPRG-Lyon ve Malezya….
85. Erginden gelen iki adet bildiri EHPRG-Lyon ve Malezya…. 2014 cvsine ekle!!!!!!
86. 2015 Beijing bildiri
87. 2015 Irina-Prag bildiri
• PRESENTATIONS in NATIONAL CONFERENCES
1. Alpas, H., M. Özilgen, F. Bozoglu ve S. Katnaş. “Ekmek Mayasının Kurutma Sırasında Yaşam ve Ağırlık Kaybının Matematiksel Modellenmesi”, Gıda Mühendisliği III. Ulusal Sempozyumu, 126-133, Ankara, 1997, (Tam metin).
2. Öztürkoğlu, Ş., Gürakan, C. ve Alpas, H. “Beyaz Peynir Üretiminde HACCP-Tehlike
Analizleri ve Kritik kontrol Noktaları-Uygulaması ve Listeria innocu’nın Kontrolü”, Türkiye 8. Gıda Kongresi, 61, Bursa, 2004.
3. Öztürkoğlu, Ş., Gürakan, C. ve Alpas, H. “Türkiyede Üretilen Beyaz Peynirlerde Listeria
innocu’nın Üretim ve Depolama Süresine Bağlı Olarak Yaşama Durumu ve Kontrolü”, Gıda Kongresi 2005, 126-133, İzmir, 2005, (Tam metin).
4. Alpas, H., Isıl İşlemsiz ve Tahribatsız Teknikler”, Gıda Sektöründe Yeni Eğilimler, ISO-
KATEK Teknotrend Toplantıları, 14 Haziran 2007, İstanbul.
5. Büyükcan, M., Bozoglu, F. ve Alpas, H. “Yüksek Sıvı Basınç Uygulamasıyla Midye ve Karideslerin Raf Ömrü Uzatımı”, XIV. Ulusal Su Ürünleri Sempozyumu, 184, Muğla, 2007.
6. Büyükcan, M., Bozoglu, F. ve Alpas, H. “Yüksek Sıvı Basınç Uygulamasının Karides ve
Midyelerde Mikrobiyolojik Kalite Üzerine Etkisi”, XIV. Ulusal Su Ürünleri Sempozyumu, 452, Muğla, 2007
7. Alpas, H., ve Bozoglu, F. “Yüksek Sıvı Basıncın Gıda, Eczacılık ve Diğer Alanlarda
Kullanımı”, Inno-Venture 2007, 62-63, İzmir, 2007.
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8. Alpas, H. “Yüksek Hidrostatik Basınç (YSB) Uygulamasıyla İnaktive Edilen Gıda Bazlı Patojenlerin Yaşam Eğrilerinin Tahmini”, Türkiye 10. Gıda Kongresi, 953, Erzurum, 2008.
9. Buzrul, S., ve Alpas, H. “Yüksek Durgun-Sıvı Basınç (YDB) uygulamasıyla sütte
etkisizleştirilen Escherichia coli ve Listeria innocua’nın yaşam eğrilerinin tanımlanması”, Türkiye 10. Gıda Kongresi, 923-926, Erzurum, 2008 (Tam metin)
10. Alpas, H. “Türkiyede Gıda Kalite Garanti Sistemlerinin Güçlü ve Zayıf Yönleri”, AB Adayı
Ülkelerde Gıda Kalite Garanti sistemleri:Türkiye Çalıştayı, Ankara, 2008. 11. Tokusoglu, O., Alpas, H., Bozoglu, F. “Yüksek Hidrostatik Basınç (HHP) Uygulamasının
Sofralık Siyah ve Yeşil Zeytinlerin Fonksiyonel Bileşenleri ve Olası Mikotoksijenik Riskleri Üzerine Etkileri”, 2. Geleneksel Gıdalar Sempozyumu, 494, Van, 2009.
12. Akhan, C., Alpas, H. “Taze Deniz Ürünlerinin Dondurarak-Şoklanarak İşlenmesi Yerine Yüksek Hidrostatik Basınç Kullanılarak Saklanması ve Kalite Parametrelerinin Takibi”, 2. Gıda Güvenliği Kongresi, 32, İstanbul, 2010.
13. Kultur, G., Alpas, H., Gokmen, V. “Ticari Bebek Mamalarının Yüksek Hidrostatik Basınç Uygulaması ile Sterilizasyonu”, 2. Gıda Güvenliği Kongresi, 53, İstanbul, 2010.
14. Kekil, M.N., Karatas, S., Alpas, H. “The effect of high hydrostatic pressure on the aflatoxin content of dried red pepper”, 4th International Congress on Food and Nutrition together with 3rd SAFE Consortium International Congress on Food Safety Abstract Book. p. 232-233. 12-14th October 2011, TUBITAK-MAM, Istanbul-Turkey.
15. Alpas, H. “Gıda Süreç Paradigması: Gıda sistemlerine Yönelik Risk ve Tehditler”, 7. Gıda Mühendisliği Kongresi, Ankara, 2011.
16. Alpas, H. “Biyoterorizm ve Gıda Savunmasi”, 4. Gıda Guvenligi Kongresi, 77, Istanbul,
2013.
4. SCIENTIFIC MEETINGS PARTICIPATED
1. Gıda Mühendisliği III. Ulusal Sempozyumu, September 22-23, 1997, Ankara, Türkiye. 2. Institute of Food Technologists (IFT) Annual Meeting ‘1999, July 24-28, 1999, Chicago, USA. 3. Nutritionists Meet Food Scientists and Technologists, April 12-14, 2000, Porto, Portugal. 4. 4th International Conference on Agro and Food Physics, May 16-20, 2000, İstanbul, Turkey. 5. NATO Advanced Study Institute: Novel Processes and Control Technologies in the Food
Industry, September 11-22, 2000, Antalya, Turkey. 6. Food 2000: Blacksea and Central Asian Symposium on Food Technology, October 12-16,
2000, Ankara, Turkey. 7. XXXIX. European High Pressure Research Group Meeting: Advances on High-Pressure
Research, September 16-19, 2001, Santander, Spain. 8. EUROCAFT 2001: European Conference on Advanced Technology for Safe and High Quality
Foods, December 5-7, 2001, Berlin, Germany. 9. Institute of Food Technologists (IFT) Annual Meeting ‘2002, June 15-19, 2002, Anaheim,
USA.
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10. Federation of European Microbial Societies (FEMS) Symposium on: The Versatility of Listeria Species, October 10-11, 2002, İzmir, Turkey.
11. III. Ulusal Sindirim Yolu ile Bulaşan İnfeksiyonlar Simopozyumu, May 6-8, 2003, Ürgüp,
Turkey. 12. Joint 19th AIRAPT-41st EHPRG International Conference on High Pressure Science and
Technology, July 7-11, 2003, Bordeaux, France. 13. Microbiologia Balkanica 2003: 3rd Balkan Conference of Microbiology, September 4-6, 2003, İstanbul, Turkey.
14. NATO-Committee on the Challenges of Modern Society (CCMS) Pilot Study Group-Kick off
Meeting on Food Chain Security, October 2-3, 2003, İstanbul, Turkey. 15. European Dairy Congress ’03: Milk and Dairy Products, November 15-18, 2003, Portoroz,
Slovenia. 16. NATO-Committee on the Challenges of Modern Society (CCMS) Pilot Study 2nd Group
Meeting on Food Chain Security, May 22-23, 2004, Liege, Belgium 17. Institute of Food Technologists (IFT) Annual Meeting 2004, July 12-16, 2004, Las Vegas,
USA. 18. Russia-NATO Council Workshop on Issues of Food Security in Russian Federation and
EECCA Countries, MNR-RREC, October 28-29, 2004, Moscow, Russia. 19. Securing Food Supplies in Europe-Risk Scenarios, November 29-December 2, 2004, Vienna,
Austria. 20. 4th International Congress on Food Technology, February 18-19, 2005, Piraeus, Greece. 21. NATO-Committee on the Challenges of Modern Society (CCMS) Pilot Study 3rd Group
Meeting on Food Chain Security, March 11-12, 2005, Antalya, Turkey 22. Visit in frame of Joint Ph.D. Scholarship to University of Bordeaux France, July 11-24, 2005,
Bordeaux, France. 23. NATO-Committee on the Challenges of Modern Society (CCMS) Pilot Study 4th Group
Meeting on Food Chain Security, November 1-2, 2005, Alexandria, Virginia, USA. 24. IV Workshop on Rapid Methods and Automation in Food Microbiology, UAB, November 21-
25, 2005, Barcelona, Spain. 25. SOCRATES-ERASMUS Programme Teaching Staff Exchange, Technological Educational
Institution (T.E.I) of Athens, Guest Lecturer, March 13-17, 2006, Athens, Greece. 26. NATO-Committee on the Challenges of Modern Society (CCMS) Pilot Study 5th Group
Meeting on Food Chain Security, May 4-5, 2006, Helsinki, Finland.
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27. Institute of Food Technologists (IFT) Annual Meeting 2006, June 24-28, 2006, Orlando, Florida, USA.
30. AFE-Tech 1st Workshop applied and Emerging Technologies, July 5-7, 2006, Barcelona,
Spain.
31. 44th EHPRG Meeting, September 4-8, 2006, Prague, Czech Republic.
32. COST-NATO Strategic Expert Meeting on Food Security and Simulation, November 6-7, 2006, Brussels, Belgium.
33. Visit in frame of Joint Ph.D. Scholarship to University of Bordeaux France, December 10-24,
2006, Bordeaux, France.
34. NATO-Committee on the Challenges of Modern Society (CCMS) Pilot Study 6th Group Meeting on Food Chain Security, January 26-27, 2007, Lisbon, Portugal.
35. NATO-SPS-ECOTER Final Meeting, July 1-4, 2007, Venice, Italy.
36. Visit in frame of Joint Ph.D. Scholarship to University of Bordeaux France, July 6-19, 2007,
Bordeaux, France. 37. XIV. Ulusal Su Ürünleri Sempozyumu, 4-7 Eylül, 2007, Muğla, Türkiye.
38. Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and
Technology, September 16-21, 2007, Catania, Italy.
39. NATO-SPS Pilot Study 7th Group Meeting on Food Chain Security, October 25-26, 2007, Birmingham, UK.
40. Inno-Venture 2007 Proje Pazarı, 13-14 Aralık 2007, İzmir, Türkiye.
41. NATO-SPS Pilot Study Group Steering Committee Meeting on Food Chain Security, May 1-
2, 2008, Brussels, Belgium.
42. NATO-ARW Threats to Food and Water Chain Infrastructure, Dec. 3-5, 2008 Vienna, Austria.
43. Visit in frame of TUBİTAK-PIA-BOSPHORUS Project 107O309 University of Bordeaux-I
France, December 15-20, 2008, Bordeaux, France. 44. Food Defense Workshop, Singapore, February 2009. 45. NATO-ARW Achieving Environmental Security: Ecosystems Services and Human Welfare,
July, 6-10, 2009, Newport, RI, USA 46. Joint AIRAPT-22 and HPCJ-50, July 26-31, 2009, Tokyo, Japan. 47. XLVII EHPRG Meeting, September 6-11, 2009, Paris, France. 48. NATO-ARW International Regulation Implementation for Environmental Security in
Southeastern Europe, Dec. 3-5, 2009, Venice, Italy.
49. Visit in frame of TUBİTAK-PIA-BOSPHORUS Project 107O309 University of Bordeaux-I France, December 12-20, 2009, Bordeaux, France.
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50. NATO-ARW Advances in Food Security and Safety against Terrorist Threats and Natural
Disasters, April 13-15, 210, Cairo, Egypt.
51. NATO-ARW Environmental Security and Eco-terrorism, April 27-29, 2010, Moscow, Russian Fed.
52. TÜBİTAK-Romania Collaborative Project, July 1-3, 2010, Bucharest, Romania.
53. 48th EHPRG International Conference, Uppsala (Sweden), July 26-31, 2010.
54. IUFoST 2010, 15th World Congress of Food Science and Technology, Cape Town, South
Africa, August 22-26, 2010.
55. XXII. Croatian Meeting of Chemists and Chemical Engineers, Zagrep, Croatia, 14, September, 2011.
56. NATO-ARW ”Environmental Security for Southeast Europe and Ukraine”, May 17-20, 2011,
Dnepropetrovsk, Ukraine.
57. TÜBİTAK-Romania Collaborative Project, July 15-17, 2011, Bucharest, Romania.
58. 7th International Congress of Food Technologists Biotechnologists and Nutritionists, Opatija, Croatia, Sept. 20-24, 2011.
59. AIRAPT-23, 23rd Int. Conf. on High Pressure Science and Tech., Mumbai, India, Sep. 26-30,
2011.
60. 7. Gıda Mühendisliği Kongresi, Ankara, 24-26 Kasım 2011.
61. Innovating Food, innovating the Law, Piacenza, Italy, Oct.16-18, 2011.
62. International Food, Agriculture and Gastronomy Congress, Antalya, Turkey, February, 2012.
63. ANMVI International Summer School and Training on RASFF, Cremona, Italy, 20-23 May 2012.
64. Visit in frame of TUBITAK-CNRS Project 110O791 University of Bordeaux-I France, April 15-19, 2012, Bordeaux, France.
65. NEWENVIRO, Novisad, Serbia, 28-30 May 2012.
66. ICEAE 2012, Seoul, S. Korea, June 29-30, 2012.
67. Kiev-Ukraine Tars Sevchenko University, November 1-4 , 2012.
68. European Biotechnology Congress, Bratislava, May 16-18, 2013
69. ICEAE 2013, Hong Kong, July 6-7, 2013.
70. TÜBİTAK-Romania Collaborative Project, July 19-21, 2013, Bucharest, Romania.
71. Food Defense Collaborative Exchange, Minnesota, USA, Aug.19-23, 2013
72. 2013 IRED Switzerland Conferences, SMHB, Zurich, October 12-13, 2013.
73. PLANTFOODSEC 7th meeting, Turin, Italya, Feb. 2-8, 2014.
74. FAO Training Program, Dushanbe, Tajikistan, Feb. 17-24, 2014.
25
75. SCET-2014, 19, Shanghai, China, April 16-18, 2014
76. TÜBİTAK-Romania Collaborative Project, July 18-20, 2014, Bucharest, Romania.
77. Visit in frame of TUBITAK-CNRS Project proposal-FP7 University of Bordeaux-I France, Aug, 28-31, 2014, Bordeaux, France.
78. GCEERECEC’2014, Oct. 9-11, 2014, Kiev, Ukraine. 79. CAFEi2014, Dec. 1-3, 2014, Kuala Lumpur, Malaysia.
80. 2015 bupeste PLANTFOODSEC
81. 2015 Beijing
82. 2015 Prag
VII. OTHERS METU, Food Eng. Dept., Student Advisor, 9/2000- . METU, Food Eng. Dept., ABET Commission Member, 1999-2005 . VIII. MEMBERSHIPS T.E.D. Ankara College Alumni, 1993- . Institute of Food Technologists, Nonthermal Division Member, 1999-. TUBITAK-1003 Programı Danışma Kurulu Üyesi-Ocak 2013-Aralik 2013 IX. PRIZES
1. Research Scholarship, 07-09, 1996, University of Wyoming, USA.
2. NATO-A2 Research Scholarship, 04-12, 1998, TÜBİTAK-BAYG, Turkey.
3. Academic Success Award, 07, 2003, Engineering Faculty, METU, Turkey. 4. Academic Success Award, 06, 2005, Engineering Faculty, METU, Turkey. 5. Academic Success Award, 07, 2007, Engineering Faculty, METU, Turkey. 6. Academic Success Award, 07, 2008, Engineering Faculty, METU, Turkey. 7. Academic Success Award, 07, 2009, Engineering Faculty, METU, Turkey. 8. Academic Success Award, 07, 2010, Engineering Faculty, METU, Turkey. 9. Academic Success Award, 07, 2011, Engineering Faculty, METU, Turkey. 10. Academic Success Award, 07, 2012, Engineering Faculty, METU, Turkey. 11. Academic Success Award, 07, 2013, Engineering Faculty, METU, Turkey. 12. Academic Success Award, 07, 2014, Engineering Faculty, METU, Turkey.
