Irfan Turhan - David Publishing

CURRICULUM VITAE
I.
NAME AND DEPARTMENT AFFILIATIONS
Irfan Turhan
Department of Food Engineering
Faculty of Engineering, Akdeniz University
Campus, Antalya 07058 TURKEY
(242) 310-6573
(242) 227-4564 (Fax)
E-mail: [email protected]
II.
RANK
Assistant Professor
III.
EDUCATION
Bachelor of Science in Food Engineering, (16 June 2001)
Akdeniz University Faculty of Agric. Food Eng. Department, Antalya/TURKEY
Bachelor’s thesis : “Pesticides in Food ”
Master of Science (MSc) in Graduate School of Natural and Applied Sciences of Food
Engineering Department, (04 January 2005)
Akdeniz Uni. Graduate School of Natural and Applied Sciences, Antalya/Turkiye
M. Sc. thesis : “An Investigation On Continue System Carob Extraction”
Doctor of Philosophy (PhD) Graduate School of Natural and Applied Sciences of Food
Engineering Department, (01 December 2009)
Akdeniz Uni. Graduate School of Natural and Applied Sciences, Antalya/Turkiye
PhD. thesis : "Production of lactic acid and ethanol from carob pods using submerged
fermentation"
IV.
PROFESSIONAL EXPERIENCE
Research/Teaching Assistant, Department of Food Engineering, University of Akdeniz,
Turkey. October 2005-December 2009
Visiting Scientist, Department of Agricultural and Biological Engineering, The
Pennsylvania State University, University Park, PA. August 2007-August 2008.
Instructor, Department of Food Engineering, University of Akdeniz, Turkey. December
2009-April 2010.
Assistant Professor, Department of Food Engineering, University of Akdeniz, Turkey.
April 2010-present
1
V.
AKDENIZ PERSONNEL RECORD
Appointment
Proportion of Assignment
Rank Held
Date of Rank
Base Teaching/Research/Extension
Asst. Prof.
April, 2010
36 month
50% teaching/ 50% research
VI.
HONOR
Award of TUBITAK for Research Articles. 2004, 2006, 2008, 2010.
VII.
PROFESSIONAL ASSOCIATIONS
Membership in professional societies:
Institute of Food Technologists (IFT), 2007.
Chamber of Food Engineers (Turkey), Member, 2001.
Society for Food Engineers (Turkey), Member, 2002.
VIII.
RESPONSIBILITIES
A.

B.
TEACHING
Food Biotechnology (2 credits), Every Fall Semester.
Thermal Processes in Food Technology (3 credits), Every Fall Semester.
Separation Techniques in Bioreactors (3 credits), Every Fall Semester
Food Technology (2 credits), Every Fall Semester
RESEARCH
Fermentation/Bioprocessing Engineering: Production of value added products and scale-up
for industrial applications. Renewable energy production.
Fruit and Vegetables Process

Modeling and optimization of food and agricultural processing systems: microbial growth
and inactivation kinetics. Response Surface Methodology.
C. SERVICE
University
Evaluation and Auditing Committee of KOSGEB. 2010-present.
Faculty of Engineering
Student Sport Activities Committee. 2010-present
Department
Teaching Committee. 2010-present
Service to the profession.
Chamber of Food Engineers
2
President of Chamber of Food Engineers in Antalya, 2003-2006.
Ad. Hoc. Reviewer for
Journal of Food Quality
Industrial and Applied Microbiology (BioMicroWorld 2009)
IX.
PROFESSIONAL TRAINING
Union of Chambers of Turkish Engineers and Architects (UCTEA), Chamber of Food
Engineers, Subject : HACCP Seminar, Period : 23-24 April, 2004.
Chemical Storage and Waste Management Course, 17-20 October, 2007. The Pennsylvania
State University, USA.
Chemical Storage and Waste Management Course, 22-25 June, 2008. The Pennsylvania State
University, USA.
Engineering Elements of Biochemistry and Microbiology Course, September 2007-March 2008.
The Pennsylvania State University, USA.
Microbial Engineering Course, April 2008-July 2008. The Pennsylvania State University, USA.
Fermentation Methods and Scale-up Strategies Course, Period: 22-30 December, 2007. The
Pennsylvania State University, USA.
Fermentation Methods and Scale-up Strategies Course, Period: 14-21 July, 2008. The
Pennsylvania State University, USA.
Fermentation Short Course, June 2010. Bilkent University, UNAM-Institute of Materials Science
and Nanotechnology.
X.
FUNDED PROJECTS
Project Title : Degradation kinetics of ascorbic acid during processing of rosehip (Rosa
L.) fruit, Akdeniz University. Position : Researcher (2003)
canina
Project Title : An Investigation On Continue System Carob Extraction, Akdeniz University.
Position : Researcher (2005)
Project Title : Effects of Pressing Media and Storage Conditions on Cloud Stability of
Cloudy Apple Juice, Akdeniz University. Position : Researcher (2005)
Natural
Project Title : Effects of Modified Atmosphere Storage and Ultraviolet – C (UV-C)
Illumination on Antioxidant Activity and Postharvest Physiology of Pomegranate Fruit and
Arils, Position : Researcher (2006)
3
Project Title : Evaluation of pre-treated feedstocks for the production of ethanol by fermentation.
SWAN Biomass Company, The Pennsylvania State University, Position : Researcher (2007-2008).
Project Title : D-pinitol Content, as a Bioactive Molecule, Influenced by Environment and
Composition of Carob (Ceratonia siliqua L.) Types Grown in Turkey. TUBİTAK-COST.
Position : Researcher (2008-2009).
Project Title : The effect of physical and chemical on clarity stability of pomagranate juice.
TÜBİTAK-SANTEZ. Position : Researcher (2009-2010).
Project Title : Evaluation possibilities of carob pod and its industrial wastes for ethanol and
lactic acid fermentation by using immobilize cells. Akdeniz University-BAP.
Position :
Researcher (2009-2010).
XI.
RESEARCH
1. PUBLICATIONS
a.
Refereed Journal Articles (SCI-Expanded)
1.
Turhan, I. Optimization of extraction of D-pinitol and phenolics from cultivated and wild
types of carob pods using response surface methodology. (Submitted)
2.
TETIK, N., TURHAN, I., OZIYCI, H.R. and KARHAN, M. 2011. Determination of Dpinitol in carob syrup. International Journal of Food Sciences & Nutrition. (Accepted).
3.
TURHAN, I., BIALKA, L.K., DEMIRCI, A. and KARHAN, M. 2010. Enhanced lactic acid
production from carob extract by lactobacillus casei using invertase pretreatment. Food
Biotechnology. 24(4):364-374.
4.
TURHAN, I., BIALKA, L.K., DEMIRCI, A. and KARHAN, M. 2010. Ethanol production
from
carob extract by using Saccharomyces cerevisiae. BIORESOURCE
TECHNOLOGY. 101
(14), 5290-5296.
5.
TURHAN, I., TETİK, N., KARHAN, M., GÜREL, F., TAVUKÇUOĞLU, H.R., 2008.
Quality of honeys influenced by thermal treatment. LWT-FOOD SCI TECHNOL, 41(8),
1396-1399.
6.
TURHAN, I., TETİK, N., AKSU, M., KARHAN, M., CERTEL, M., 2006. Liquid Solid
Extraction of Soluble Solids and Total Phenolic Compounds of Carob bean (Ceratonia
siliqua L.). J FOOD PROCESS ENG, 29(5), 498-507.
7.
KARHAN, M., AKSU, M., TETİK, N., TURHAN, I., 2004. Kinetic modelling of thermal
degradation of ascorbic acid in rose hip (Rosa canina L.) pulp in the anaerobic pathway. J
FOOD QUALITY, 27(5), 311-319.
4
b.
Other Articles (CAB Abstract etc.)
8.
TETİK, N., ERBAŞ, M., TURHAN, I., 2007. Fonksiyonel gıda bileşeni olarak
fitosteroller. Gıda, 32(6), 317-324.
9.
KARHAN, M., AKSU, M., TETİK, N., TURHAN, I., 2005. Türkiye'de yaygın
üretilen balların bazı belirleyici özellikleri. Akademik Gıda, 15(3), 31-32.
olarak
10. USLU, M.K., ERBAŞ, M., TURHAN, I. ve TETİK, N. 2010. Nişasta Miktarının ve Çöven
Suyu İlavesinin Lokumların Bazı Özellikleri Üzerine Etkileri. Gıda, 35(5):331-337.
11. TETİK, N., TURHAN, I., KARHAN, M. ve ÖZİYCİ, H.R. 2010. Characterization of, and
5-Hydroxymethylfurfural Concentration in Carob Pekmez. Gıda, 35(6):417- 422.
12. TURHAN, I., KARHAN, M., 2004. Doğal bir ürün; keçiboynuzu. Dünya Gıda, 76- 79.
13. TURHAN, I., TETİK, N., KARHAN, M., 2006. Keçiboynuzu Pekmezinin Bileşimi ve
Üretim Aşamaları. Teknolojik Araştırmalar: GTED, 1(2), 39-44.
14. TURHAN, I., TETİK, N., KARHAN, M., 2006. Turunçgil Kabuk Yağlarının Elde
Edilmesi ve Gıda Endüstrisinde Kullanımı. Teknolojik Araştırmalar: GTED, 1(3), 71-77.
15. TETİK, N., TURHAN, I., KARHAN, M., 2007. Berrak elma suyu ve
konsantrelerinde protein ve polifenollerden kaynaklanan bulanıklık. Dünya Gıda, 2, 69-73.
16. TURHAN, I., TETİK, N., KARHAN, M., 2006. Andız Pekmezi Üretimi ve Bileşimi.
Teknolojik Araştırmalar: GTED, 1(2), 65-69.
c.
Conference Articles
17. TURHAN, I., TOPUZ, A., TETİK, N., KARHAN, M., 2006. Meyve ve sebzelerin
muhafazasında ultraviyole ışık uygulamaları. Türkiye 9. Gıda Kongresi, Bolu
Türkiye,
Cilt : 1, 289-292.
18. TETİK, N., TURHAN, I., KARHAN, M., 2006. Berrak meyve suyu ve
konsantrelerinde sonradan bulanma ve önlemleri. Türkiye 9. Gıda Kongresi, Bolu Türkiye,
Cilt : 1, 503-506.
19. TETİK, N., TOPUZ, A., TURHAN, I., KARHAN, M., 2006. Meyve ve sebzelerin
muhafazasında ozon uygulamaları. Türkiye 9. Gıda Kongresi, Bolu Türkiye, Cilt : 1,
281-284.
20. AKSU, M., KARHAN, M., TETİK, N., TURHAN, I., 2005. Loss of L-ascorbic acid
during traditional process of rose hip (Rosa canina L.) pulp. Innovations on Traditional
Foods, Valencia Spain, Cilt : 2, 923-925.
5
21. KARHAN, M., TURHAN, I., TETİK, N., AKSU, M., 2005. Nutritive Value of
Carob
(Ceratonia siliqua L.) pekmez; a traditional product of Turkey. Innovations on
Traditional Foods, Valencia Spain, Cilt : 2, 899-901.
22. TETİK, N., TURHAN, I., KARHAN, M., 2007. Effects of process and storage
conditions on haze formation in clarified apple juices. 2nd International Food and
Nutrition Congress, Istanbul Turkey, Cilt : 1, 123.
23. TURHAN, I., TETİK, N., KARHAN, M., 2007. Nutritive value of Andız (Juniperus
drupacea) fruit Pekmez; a traditional product of Turkey. 2nd International Food and
Nutrition Congress, Istanbul Turkey, Cilt : 1, 182.
24. TURHAN, I., DEMİRCİ, A., KARHAN, M., 2008. Ethanol production from carob extract
by Saccharomyces cerevisiae. Northeast Agricultural Biological Engineering
Conference, Aberdeen, Maryland, USA, Cilt : 1, 23.
25. KEKLİK, N.M., CHENG, K.C., TURHAN, I., 2008. An industrial scale plant design
for ethanol production from sugar beet molasses by Saccharomyces cerevisiae.
Northeast Agricultural Biological Engineering Conference, Aberdeen, Maryland,
USA,
Cilt : 1, 28.
26. TETİK, N., TAVUKÇUOĞLU, H.R., TURHAN, I. and KARHAN, M., 2008.
Microfiltration of blackcurrant (Ribes nigrum) Juice. Northeast Agricultural Biological
Engineering Conference, Aberdeen, Maryland, USA Cilt: 1, 23-24.
27. TAVUKÇUOĞLU, H.R., TETİK, N., TURHAN, I. and KARHAN, M., 2008. Effect
of storage conditions on color degradation of pomegranate juice. Northeast Agricultural
Biological Engineering Conference, Aberdeen, Maryland, USA Cilt: 1,
24.
28. TURHAN, I., BIALKA, K., DEMİRCİ, A., KARHAN, M., 2008. Ethanol production from
carob extract by Saccharomyces cerevisiae. The International
Enzyme Engineering
Symposium, Kusadasi, Turkiye, Cilt : 1, 161.
29. TURHAN, I., DEMİRCİ, A., KARHAN, M., 2008. Lactic acid production from
Carob
extract by Lactobacillus casei. The International Enzyme Engineering
Symposium,
Kusadasi, Turkiye, Cilt : 1, 162.
30. TURHAN, I., Bialka, K., Demirci, A., Karhan, M. 2009. Enhanced Lactic acid
production from carob extract by Lactobacillus casei. ASABE Annual International
Meeting, Reno, Nevada, Paper Number: 095980.
31. TURHAN, I., Bialka, K., Demirci, A., Karhan, M. 2009. Enhanced ethanol production from
carob extract by Saccharomyces cerevisiae. ASABE Annual
International Meeting,
Reno, Nevada, Paper Number: 095979.
32. Tetik, N. and Turhan, I. 2010. Evaluation possibilities of rosehip fruit. The 1st International
Symposium, on “Traditional Foods from Adriatic to Caucasus”, 15-17 April, Tekirdağ,
Turkey. Cilt:1, 684-686.
6
33. Arslan, A., Karhan, M., Tetik, N., Turhan, I. and Öziyci, H.R. 2010. Effect of mash Heating
and
enzymatic fermentation on the total phenolic and total anthocyanin contents of
grape juice. The 1st International Symposium, on “Traditional Foods from Adriatic to
Caucasus”, 15-17 April, Tekirdağ, Turkey. Cilt:1, 1006-1008.
34. Uslu, M.K., Turhan, I., Tetik, N. and Erbaş, M. 2010. The effects of glucose-fructose syrup
on the
sensory and textural properties of Turkish Delight. The 1st International
Symposium, on “Traditional
Foods from Adriatic to Caucasus”, 15-17 April,
Tekirdağ, Turkey. Cilt:1, 821-824.
35. Turhan, I. and Tetik, N. 2010. Introduction of different kinds of pekmez in Turkey. The 1st
International Symposium, on “Traditional Foods from Adriatic to Caucasus”, 15-17 April,
Tekirdağ, Turkey. Cilt:1, 806-808.
36. Karhan, M., Tetik, N., Turhan, I., Oziyci, H.R. 2010. D-Pinitol Content of Carob Beans
(Ceratonia siliqua L.). 28th International Horticultural Congress, 22-27 August, Lisboa,
Portugal. Poster No: S07.273, 358.
37. Karkacıer, O., Turhan, I., Tetik, N., Karhan, M. 2010. Difficulties in Turkish trade of
honey.
3rd Apimondia International Forum on Apitherapy and 2nd Apimondia
International Forum on
Apiquality, 28 September-2 October, Ljubljana, Slovenia. Poster
No: 01-5, 46.
38. Turhan, I., Oziyci, H.R., Dincer, C., Tetik, N., Karhan, M. 2010. Determination of total
phenolics and antioxidant content with physicochemical properties in Turkish honeydew
International Forum on Apitherapy and 2nd Apimondia
honeys. 3rd Apimondia
International Forum on Apiquality, 28
September-2 October, Ljubljana, Slovenia.
Poster No: 01-7, 46.
39. Oziyci, H.R., Dincer, C., Turhan, I., Tetik, N., Karhan, M. 2010. Evaluation of antioxidant
activity
and total phenolic content in Turkish floral honeys, as well as their chemical
properties. 3rd Apimondia International Forum on Apitherapy and 2nd Apimondia
International Forum on
Apiquality, 28 September-2 October, Ljubljana, Slovenia. Poster
No: 01-9, 47.
40. ÖZİYCİ, H.R., TETİK, N., TURHAN, I., KARHAN, M. 2010. Determination the
D-Pinitol content of cultivated carob types. 1st International Congress on Food
Technology, November 03-06, Antalya, Turkey. Poster No: 199, Sayfa:144.
41. TETİK, N., ÖZİYCİ, H.R., TURHAN, I., KARHAN, M. 2010. Influence of
enviromental factors on D-Pinitol concentration of wild type carob pods.
1st International Congress on Food Technology, November 03-06, Antalya, Turkey.
Poster No: 190, Sayfa:135.
42. ARSLAN, A., TETİK, N., KARHAN, M., TURHAN, I., ÖZİYCİ, H.R. 2010.
Influence of mash processing on total anthocyanin content of red grape juice.
7
1st International Congress on Food Technology, November 03-06, Antalya, Turkey.
Poster No: 448, Sayfa:322.
43. TURHAN, I. and DEMİR, M. 2010. An Industrial-Scale Plant Design for Gluconic
Acid Production. 1st International Congress on Food Technology, November 03-06,
Antalya, Turkey. Poster No: 123, Sayfa:85.
44. DEMİR, M. and TURHAN, I. 2010. Physicochemical Properties of Single-Cell Oil
Produced from Whey By Fermentation. 1st International Congress on Food
Technology, November 03-06, Antalya, Turkey. Poster No: 124, Sayfa:86.
8