No.

POSTER NAME

P-01

Method Optimization for the Detection of Acidic Pesticides using Alkaline Hydrolysis of their Esters and Conjugates in Tomato Matrix

Gülden Hazarhun¹, Burcu Gümül¹, Ramazan Aşçı¹, Büşra Maden^1,2, Kübra Ayyıldız^1, Simge Ertaş^1,3, Nabi Alper Kumral³

¹Perla Fruit Special Food Control Laboratory, Bursa Uludağ University ULUTEK R&D Center, Bursa, Turkey

²Department of Food Engineering, Faculty of Agriculture, Bursa Uludağ University, Bursa, Turkey

³Department of Plant Protection, Faculty of Agriculture, Bursa Uludağ University, Bursa, Turkey

P-02

Assessment of Synergistic Effect of Aloe-vera and Sunflower Edible Coating on Quality Attributes of Strawberry

Bushra Niaz

Department of Food Sciences, Government College University Faisalabad-Pakistan

P-03

Oppurtnities for Recovery of Waste From Olive Meals

Krastena Nikolova¹, Metodi Mladenov², Aleksandar Pashev³, Galia Gentscheva³

¹Medical University-Varna, 9000 Varna, Bulgaria

 ²University of Chemical Technology and Metallurgy, 1756 Sofia, Bugaria

³Medical University-Pleven, 5800 Pleven, Bulgaria

P-04

Probing the Nutritional and Safety Assessment of Infant Formula Available in Pakistani Market

Farhan Saeed

Department of Food Sciences, Government College University Faisalabad-Pakistan

P-05

Effect of Chitosan and Lauric Arginate Edible Coating on Bacteriological Quality, Deterioration Criteria, and Sensory Attributes of Frozen Stored Chicken Meat

Hayam A. Mansour, Heba H.S. Abdel-Naeem, Nada E.R. Zayed

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt

P-06

Enhanced Immunochromatographic Test Systems for Sensitive Detection of Two Aquatic Toxins in Water and Food Products

Olga D. Hendrickson, Elena A. Zvereva, Anatoly V. Zherdev, Boris B. Dzantiev

Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia

P-07

Successful Preservation of Helichrysum plicatum L. flowers Extract Using Novel Carriers by Spray Drying Method

Nada Ćujić-Nikolić¹, Miloš Jovanović¹, Zorica Drinić^1a, Dubravka Bigović¹, Smilja Marković², Milica Radan¹, Katarina Šavikin¹

¹Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia

²Institute of Technical Sciences of SASA, Knez Mihailova 35/IV, 11000 Belgrade

P-08

Fate of Verocytotoxin-Producing Escherichia coli During  the Cheese-Making of Provolone a Traditional Italian Stretched Cheese  

Elena Cosciani-Cunico^1,2, Elena Dalzini^1,2, Paola Monastero^1,2, Alessandro Norton^1,2, Marina-Nadia Losio^1,2

¹Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “B. Ubertini”, Brescia, Italy

²National Reference Centre for Emerging Risks in Food Safety, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “B. Ubertini”, Milan, Italy

P-09

Effect of Chemical Interesterification and Post-adsorption on 3 – MCPD & GE Levels in Palm Olein Oil and Investigation of the Melting Characteristics

Kıvılcım Çelik¹, Elif İyilikeden¹, Pelin Günç Ergönül¹, Onur Ödikicierler²

¹Manisa Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45010, Manisa, Turkey

²Ege University, Faculty of Engineering, Food Engineering Department, 35030, İzmir, Turkey

P-10

Investigation of 3-MCPD & GE Levels in Potatoes Obtained After Frying Process Using Palm Olein Oil with Artificial and Natural Antioxidants

Kıvılcım Çelik¹, Elif İyilikeden¹, Orçun Yıldız^1,2, Pelin Günç Ergönül¹

¹Manisa Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45010, Manisa, Turkey

²Küçükbay Yağ ve Deterjan Sanayi A.Ş., 35100, İzmir, Turkey

P-11

The Actinometric and Radiochromic Film Dosimetry Techniques for Determining Uv Fluence (Dose)

Yadigar Seyfi, Sevcan Unluturk*

Department of Food Engineering, Izmir Institute of Food Technology, Izmir, Turkey

P-12

Chitosan and Epigallocatechin Gallate Grafted Chitosan Based Composite Films: Antioxidant and Antimicrobial Activities, and Its Application for Shelf-life Extension of Refrigerated Asian seabass (Lates calcarifer) Slices

Ajay Mittal, Avtar Singh, and Soottawat Benjakul

International Center of Excellence in Seafood Science and Innovation, Faculty of  Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla-90110, Thailand

P-13

Partial Characterization of Bacteriocin-like Compounds Isolated From Petroselinum crispum Fermented Juice

Predescu Corina ¹ , Stefan Georgeta¹, Papuc Camelia ^{2, 3}, Tasbac Bogdan¹, Goran Gheorghe Valentin¹

¹University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Măraști Blvd, District 1, 011464, Bucharest, Romania

²Academy of Romanian Scientists (AOSR), 54 Splaiul Independentei, 050094 Bucharest, Romania

³ Angst Bistro SRL

P-14

Research and Development in Food Safety

Gamze Çakıtlı

K.F.C. Gıda Tekstil San. İth.İhr. Yatırım A.Ş.

P-15

The influence of UV Irradiation on Physico-chemical Properties of Ethanol Rosa canina L. Extract

Aleksandra A. Jovanović¹, Bojana Balanč², Jelena Živković³, Katarina P. Šavikin³, Natalija Ćutović³, Marija Gnjatović¹, Branko M. Bugarski⁴

¹University of Belgrade, Institute for the Application of Nuclear Energy INEP, Belgrade, Serbia

²University of Belgrade, Innovation centre of Faculty of Technology and Metallurgy, Belgrade, Serbia

³University of Belgrade, Institute for Medicinal Plants Research “Dr Josif Pančić”, Belgrade, Serbia

⁴University of Belgrade, Faculty of Technology and Metallurgy, Belgrade, Serbia

P-16

Effect of Lipid Nanoparticles Loaded with Parsnip Fermented Juice Rich in Bacteriocins on the Shelf Life of Romanian Boeuf Salad

Stefan Georgeta¹, Predescu Corina ¹ *, Papuc Camelia ^{2, 3}, Tasbac Bogdan¹, Gâjâilă Iuliana¹

¹University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Măraști Blvd, District 1, 011464, Bucharest, Romania

²Academy of Romanian Scientists (AOSR), 54 Splaiul Independentei, 050094 Bucharest, Romania

³Angst Bistro SRL

P-17

Natural Whey Starters for Grana Padano Pdo Cheese: Quality Parameters, Fermentative Activity And Effects Of Iodine-Based Disinfectants

Filippo Lelli Mami¹, Lorenzo Gambi¹, Paolo Daminelli¹, Antonio Marcolini¹, Paterlini Franco², Mariantonietta Peloso³, Damiano Accurso³

¹Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Centro di Referenza Nazionale per la Qualità del Latte Bovino, Via A. Bianchi 9, 25124 Brescia (BS), Italy

²Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Reparto Produzione Primaria, Via A. Bianchi 9, 25124 Brescia (BS), Italy

³Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Via Pietro Fiorini 5, 40127 Bologna (BO) Italy

P-18

Immunochemicall Determination of Structurally Similar Sulfonamide Compounds in Honey

Dmitriy V. Sotnikov, Lyubov V. Barshevskaya, Anatoly V. Zherdev, Boris B. Dzantiev

A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia

P-19

Antimicrobial and Physical Characterization of Active Gelatin Biodegradable Films

Maryam Ahmadi, Ramin Khorrami

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

P-20

Antibacterial Activity of Whey-carboxymethyl Cellulose Biodegradable Film Incorporated with Zataria multiflora Boiss Essential Oil and Evaluation of the Physical Properties of the Produced Film

Ramin Khorrami, Maryam Ahmadi

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

P-21

Ultrasound-assisted extraction of lacto-fermented olive leaves for their antioxidant and antimicrobial potential

Ceren İlğaz¹, Pınar Kadiroğlu^1*

¹Adana Alparslan Türkeş Science and Technology University, Faculty of Engineering, Department of Food Engineering, Adana/Turkey

P-22

Enhancing Food Ethics in Africa

Mambo Patience Anye Tankem

Graduate School of Social Sciences, Ankara Yildirim Beyasit University

P-23

Evaluatıon of The Effıcıency of the Traınıng of Chefs Food Preparation, Cooking, Storage Techniques, Nutrition and Food Safety Working in International Gastronomy Enterprises

Ersen Er¹, İlkay Yılmaz²

¹Istanbul Ayvansaray University, Istanbul, Turkey

²Baskent University, Ankara, Turkey

P-24

Degradation kinetic modelling of moisture, colour and textural properties in Dabai Fruit (Canarium odontophyllum Miq) during blanching treatment

Rosnah Shamsudin^ab, Nur Afiqah Hani Abdul Rashid^a, Siti Hajar Ariffin^ab, Wan Nor Zanariah Zainol @ Abdullah^c

^aDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang,  Selangor, Malaysia

^bLaboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

^cDepartment of Science and Technology, Faculty of Humanities, Management and Science, Universiti Putra Malaysia Bintulu Sarawak Campus, Nyabau Road, 97008 Bintulu, Sarawak, Malaysia

P-25

Removal of Clostridium (Clostridioides) difficile Inoculated into Lettuce with  Washing Solutions

Melike Nur Tosun¹ Gizem Taylan¹ Gizem Korkmazer¹ Nükhet Nilüfer Zorba¹

¹Canakkale Onsekiz Mart University, Engineering Faculty, Food Engineering, Canakkale, Türkiye

P-26

Determination of Thermal Resistance of C. difficile ATCC 1870 Spores in Milk with Log-linear and Weibull Models

Gizem Taylan Yalçın¹, Melike Nur Tosun¹, Nükhet Nilüfer Demirel Zorba^1*

¹ Canakkale Onsekiz Mart University Engineering

P-27

Determination of Microbiological Quality and Salmonella Risk in Kokorec

Gizem Korkmazer¹ Nükhet Nilüfer Zorba²

¹Çanakkale Onsekiz Mart University, School of Graduate Studies, Food Engineering, Çanakkale, Turkey

²Çanakkale Onsekiz Mart University, Faculty of Engineering, Food Engineering, Çanakkale, Turkey

P-28

Gas Content in Headspace as Indicator of Beef Meat Safety

B. Danilović¹, A. Veličković¹, L. Cocola², M. Fedel², L. Poletto², M. Franzoi, M. De Marchi³, D. Savić¹

¹Food Technology and Biotechnology Department, Faculty of Technology, Leskovac, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia.

²CNR Institute for Photonics and Nanotechnologies UOS Padova, via Trasea 7, 35131 Padova, Italy.

³Department of Agronomy, Food, Natural Resources, Animals and the Environment DAFNAE, University of Padova, Padova, Italy

P-29

Utilization of Egg Shell Membrane as Novel Protein Source

İrem Demir¹, Gulsun Akdemir Evrendilek¹, Nusret Karakaya²

¹Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey

³Department of Environmental Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey

P-30

Bioactive Compounds and Antioxidant Activity of Daikon İ.E. Japanese And Chinese Red Radish Microgreens

Jelena Vulić1, Jasna Čanadanović-Brunet1, Gordana Ćetković1, Vesna Tumbas-Šaponjac1, Vanja Šeregelj1, Slađana Stajčić1, Teodora Cvanić1, Anja Saveljić1

1 University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia

P-31

Development of Fibrous Casings with Natural Antioxidant Using Rosemary and Thyme Extract in Dried Sausages

Majid Javanmard, Sahra Farhadi

Food Technologies Group, Department of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran-Iran

P-32

Novel Infrared Popping of Popcorn (Zea Mays L. var. Everta)

Mahdi Shavandi,  Majid Javanmard

Food Technologies Group, Department of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran-Iran

P-33

Preparation Steps/Techniques/Procedures of Growth Mediums that are Used in Detection of Biohazards in Food Safety

Ayşe Sena Köseoğlu¹ ,Suzan Musa²

¹Uludağ İçecek, Yenice Mikrobiyoloji Laboratuvarı, Bursa

²Uludağ İçecek, Yenice Mikrobiyoloji Laboratuvarı, Bursa

P-34

Toxic Metals in Tissues of Fish from the Bulgarian Black Sea Coast and Assessment of Consumer Exposure

Stanislava K. Georgieva^*, Angelika Georgieva, Katya Peycheva, Lubomir Makedonski, Zlatina V. Peteva

¹Medical University-Varna, Faculty of Pharmacy, Department of Chemistry, Marin Drinov 55, 9002 Varna, Bulgaria

P-35

Genetic Diversity and the Population Structure of Penicillium roqueforti Isolates from Turkish Mold-ripened Cheeses

Hatice Ebrar Kırtıl, Banu Metin

Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey

P-36

Food Safety Culture in Türkiye: an Insight Through Systematic Review and Meta-synthesis

Marin Neio Demirci¹, Carol A. Wallace², Chi-Ching Lee¹, Hasan Yetim¹

¹ Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul, Türkiye

² University of Central Lancashire, International Institute of Nutritional Sciences and Applied Food Safety Studies, Preston, United Kingdom

P-37

Fully Automatic Production of Traditional Kashkaval Cheese

Meltem Özgen

Yorukoglu Dairy Products Industry Inc.

P-38

Investigation of Thermal Process Parameters on Microbiological Safety and Sensory Quality of Soup and Broths
Ebru Görenli¹, Vanessa Erol¹, Sadberk Yalçın¹, Gizem Özan¹, Çiğdem Karakaya², Sinem Gedik², Tolga Susuzlu², F. Yeşim Ekinci^1
1Department of Food Engineering, Yeditepe University, Istanbul, Turkey
²Unilever Food R&D Department, Istanbul, Turkey

P-39

The Effect of Fermentation By-Products of Lactobacillus plantarum on the Growth of E. Coli

Gürhan Çiftçioğlu, Gözde Ekici, Pelin Ci̇n
Istanbul Kültür Üniversity, Faculty of Health Sciences, Nutirtion and Dietetics Department, Istanbul, Turkey

P-40

How can we Analyze Egg Allergen with Mass Spectrometry in Different Food Matrices?

M. Casarin¹, E. Gritti¹, E. De Dominicis¹, S. Saner¹, E. Özkorkmaz²,^. ,E.F. Hoek- van den Hil³, N.G.E. Smits³,   

^1-2Mérieux NutriSciences R&D, Quality, Operation, ¹Italy -²Türkiye, 

³Wageningen Food Safety Research, Wageningen University and Research, 6700 AE Wageningen, The Netherlands

P-41

Antimicrobial Nanomaterials and in Vivo Applications on Food Safety
Burcu Çabuk
Department of Gastronomy and Culinary Arts, AHEP University, Antalya, Turkey

P-42

Some Quality Characteristics of Breads Produced with Brew and Extract of Two Different Spices
Oktay Tomar, Gökhan Akarca, Sena Erdur, İlknur Güney
Department of Food Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey

P-43

Determination of Food Safety Concept Consciousness Level
Özge Durmaz Dayilar¹, Kemal Kaan Tekinşen¹, Ümit Gürbüz^2
1Özge DURMAZ DAYILAR, Kemal Kaan TEKİNŞEN, Selçuk University, Faculty of Veterinary Medicine, Food Hygiene and Technology Department, Konya/ Turkey
²Ümit GÜRBÜZ, Kyrgyz -Turkish Manas University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bishkek/ Kyrgyzstan.

P-44

Evaluation of Divle Obruğu Tulum Cheese Production
Ali Emrah Bıyıklı¹, Ezgi Toptaş Bıyıklı¹, Mücahit Talha Sencar², Muhammed Kazım Takak², Barış Evrim Öztürk^2
1Department of Nutrition and Dietetics, Alanya Alaaddin Keykubat University, Antalya, Turkey
²Department of Nutrition and Dietetics, Selçuk University, Konya, Turkey

P-45

Changes in Biogenic Amines Content During Processing of Traditional Sausage Sjenički Sudžuk

Jovana Delić¹, Predrag Ikonić¹, Marija Jokanović², Tatjana Peulić¹, Nedim Ćućević³, Snežana Škaljac², Maja Ivić^2
1Institute of food technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
²Faculty of technology, University of Novi Sad, Novi Sad, Serbia
³Regional Center for Development of Agriculture and Villages, Nova bb, 36310 Sjenica, Serbia

P-46

Potato Bread (From Afyonkarahisar to Turkey and Perhaps Whole World)
Sena Erdur, İlknur Güney, Gökhan Akarca, Oktay Tomar
Department of Food Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey

P-47

Fabrication of Carbon Quantum Dots from Lactobacillus Acidophilus and Evaluation of their Antibacterial Activity Against Gram-positive and Negative Bacteria

Seyedeh Alaleh Kousheh, Mehran Moradi, Hossein Tajik, Rahim Molaei, Mehdi Ghorbani
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

P-48

Synthesis of Carbon Quantum Dots from Saccharomyces cerevisiae and Evaluation of their Antibacterial Performances on Food-borne Pathogens

Mahdi Ghorbani, Hossein Tajik, Mehran Moradi, Rahim Molaei, Seyedeh Alaleh Kousheh
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

P-49

Molecular Identification Methods of Staphylococcus aureus Strains Isolated from Food
Hacer Aslan Canberi, Pınar Şanlıbaba
Ankara University, Food Engineering Department, Ankara, Turkey

P-50

Biocontamination Risk of Glass by Staphylococcus aureus in Presence of UHT Milk

Safae Tankiouine¹, Hafida Zahir¹, Mourad El Goulli¹, Kaoutar Elfazazi², Abdelwahid Assaidi¹, Mustafa El Louali¹, Hassan Latrache^1
1Laboratory of Bioprocess and Bio-Interface, Faculty of Science and Technics, Sultan Moulay Slimane University, BP 523 Beni Mellal, Morocco.
²Laboratory of food science and technology, Qualipole Béni Mellal, Nationale Institute of Agricultural Research (INRA), Béni Mellal, Morocco

P-51

Antimicrobial Resistance of "Salmonella" spp in Broiler Farms in Malaysia

Rohaya Mohd Ali¹, Mariani Hashim¹, Noor Asyikin Abu^2
1Department of Veterinary Services Putrajaya, Malaysia
²Central Veterinary Laboratory, Salak Tinggi Sepang, Selangor, Malaysia

P-52

Geographical Indication as a Food Safety and Food Quality Instrument
Merve Yazılıkaya, Onur Özdikicierler, Fahri Yemişçioğlu
Ege University Food Engineering Department

P-53

Food Allergens
Simge Aktop, Pınar Şanlıbaba
Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey

P-54

Aflatoxin B1 and Salmonella, Process and Critical Control Points in Compound Feed Production
Ertuğrul Yilmaz
Korkutelim Feed Food Industry and Trade Co.

P-55

Waste Compost Quality Assessment for Efficient Use in Agriculture. Case of the Khenifra region - Morocco

Elhamdouni Driss, Arioua Abdelkrim, Karaoui Ismail
Department of geology, Sultan moulay slimane, Beni Mellal, Morocco

P-56

Investigation of Campylobacter spp. in Chicken Meat Samples Sold in Istanbul Market
İrem Omurtag Korkmaz¹, İklim Uçar^2
1Marmara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Turkey
²İklim Diet, Nutrition and Diet Counseling Center, Istanbul, Turkey

P-57

Evaluation of Menus in Food Services Provided with Centralized and Decentralized System in Terms of Food Variety, Cost and Consumer Satisfaction
Kamile Kara Yilmaz
Arina Mutfak&Catering, Ankara

P-58

Processing of Ultrasonically Brew White Tea: Changes on Quality Parameters and Microbial Inactivation
Ahsel Özgü Gürel, Bahar Atmaca, Gizem Murat, Sümeyya Selçuk, Sena Nur Ertürk, Sibel Uzuner
Bolu Abant Izzet Baysal University, Faculty of Engineering, Department of Food Engineering Golkoy Campus, Bolu, Turkey

P-59

Molecular Diagnosis of Rotavirus in Raw and Ready-to-Eat Food Samples
Hakan Enül¹, Fahriye Saraç², Mustafa Hasöksüz^1
1Department of Virology, Istanbul University Cerrahpasa Veterinary Faculty, Istanbul, Turkey
²Pendik Veterinary Control Institute, Istanbul, Turkey

P-60

Process Validation of Aseptic Beverage Production Lines

Şermin Göral, Elif Çelik, Dilan Deniz
Uludag Beverage R&D Center

P-61

Changes in the Sensory Responses of Individuals Depending on Age, Sex, Smoking, and Alcohol Use
Sultan Albayrak
Uludağ İçecek Türk A.Ş. Bursa, Turkey

P-62

Molecular Characterization and Determination of Antibiotic Susceptibility of Listeria monocytogenes Isolated from Wastewater of Cattle Slaughterhouses
Serhat Al¹, Harun Hızlısoy¹, Nurhan Ertaş Onmaz¹, Hüseyin Burak Dişli², Yeliz Yıldırım¹, Zafer Gönülalan^1
1Erciyes University, Veterinary Faculty, Department of Food Hygiene and Technology
²Hatay Mustafa Kemal University, Veterinary Faculty, Department of Food Hygiene and Technology

P-63

Method Validation of Multi Residue Analysis of Antibiotics in Milk Powder and Whey Powder
İsmail Azar, Ali Özcan, Arzu Yavuz, Niyazi Ülkü
Central Research Institute of Food and Feed Control

P-64

Investigation of the Effects of Geographical and Climatic Changes on the Structure of Lollipop Candies
Özge Yildiz, Beril Çiftlik
Durukan Confectionery INC.

P-65

End-of-Line Stretch Process in Food Safety
Bilal Gürevi̇n¹, Tansel Cavit Kulak¹, Fatih Mehmet Yılmaz¹, Nesibe Ecmel Genç¹, Ali Furkan Kamanlı², Fatih Çalışkan^3
1Optimum Process Design and Applications Industry Limited Company.
²Sakarya University of Applied Sciences, Faculty of Technology, Electrical and Electronics Engineering
³Sakarya University of Applied Sciences, Faculty of Technology, Metallurgical and Materials Engineering

P-66

Carrying Out of Process Transport in Factory Environment with AGV as Sterile
Bilal Gürevin¹, Tansel Cavit Kulak¹, Şerife Çelikbaş², Ali Furkan Kamanlı³, İhsan Pehlivan^3
1Optimum Process Design and Applications Industry Limited Company
²Sakarya University of Applied Sciences, Graduate Education Institute, Biomedical Engineering
³Sakarya University of Applied Sciences, Faculty of Technology, Electrical and Electronics Engineering

P-67

Optimization of CIP Systems and Cost Reduction of CIP
Burhan Çaçen, Ergün Güneş
Uludag Beverage, Bursa,Turkey

P-68

Fermented Coffee Production Techniques
Yasemin Şefika Küçükata, Hasan Yetim
Department of Food Engineering, Sabahattin Zaim University, Istanbul

P-69

Pesticide Analysis in Milk and Milk Products with QuEChERS Method

Gülce Zorlu, Sertaç Osman Bayraktar, Mehtap Keski̇n Evci̇men
Aysenur and Turan Food Control Laboratory, Istanbul, Turkey

P-70

Smoothie Color Degredation During Shelf Life Period

Öyküm Bahar Esen, Selcan Sarıbıyık, Ayşe Nazan Özen
Dimes Food Inc.

P-71

Investigation of the Effect of Continuous Flow in Process Water on Microbiological Results
Suzan Musa
Uludag Beverage R&D Center, Bursa, Turkey

P-72

Determination of Imitation and Adulteration in Food by Infrared Spectroscopy
Simge Çimen, Gizem Simge Kılınç, Dilay Yıldız, Neriman Bağdatlıoğlu
Manisa Celal Bayar University, Food Engineering Department, Manisa, Turkey

P-73

Evaluation of The Use of Non-Thermal Technologies in Production of Meat and Meat Products in terms of Food Safety
Semra Kayaardı, Müge Uyarcan, Ceyda Söbeli, Seval Dağbağlı, Aslı Akpınar
Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey

P-74

Food Security of The Future: Insect Proteins
Gizem Simge Kılınç, Fatma Nurdem Çelen, Simge Çimen, Neriman Bağdatlıoğlu
Manisa Celal Bayar University, Food Engineering Department, Manisa, Turkey

P-75

Food Safety in Honey
Dilay Yıldız, Simge Çimen, Gizem Simge Kılınç, Neriman Bağdatlıoğlu

Manisa Celal Bayar University, Food Engineering Department, Manisa, Turkey

P-76

Investigation of the Relationship Between University Students' Emotional Eating Behavior and Anthropometric Measurements
Hatice Demir, Yasemin Beyhan, Vahide Taş Özdemir
Hasan Kalyoncu University, Department of Nutrition and Dietetics, Gaziantep

P-77

Oleogel Added Functional Ice Cream Production
Fehmi Yazıcı¹, Figen Önder¹, Şirin Oba İlter^2
1Ondokuz Mayıs University Faculty of Engineering Food Engineering, Samsun
²Amasya University Suluova Vocational School Food Processing Department, Amasya

P-78

Determination of the Encapsulation Effectiveness of L. paracasei Probiotic Bacteria
Osman Yılmaz¹, Şirin Oba İlter^2
1Amasya University Institute of Science, Biotechnology, Amasya
²Amasya University Suluova Vocational School, Food Processing Department, Amasya

P-79

Determination of antilisterial and antibiofilm properties of probiotic Bacillus coagulans
Gözde Koç, Zerrin Erginkaya, Gözde Konuray
Çukurova University, Department of Food Engineering, Adana, Turkey

P-80

Frehness Indicator Applications in Food Packaging and Importance on Food Safety
İrem Melda Karaca, Zehra Ayhan
Sakarya University Faculty of Engineering Department of Food Engineering Sakarya Turkey

P-81

Production of Plant Protein Powder From Mung Beans
Zülal Aksoy, Buse Tuna, Seda Ersus
Department of Food engineering, Ege University, Izmir, Turkey

P-82

Evaluation of Rapid Alert System for Food and Feed (RASFF) Data on Mycotoxin Hazard in Dried Figs Originating from Turkey
Ceren Uğurlu, Özlem Güçlü Üstündağ
Yeditepe University, Department of Food Engineering, Istanbul, Turkey

P-83

Determination of Ultraviolet Light Penetration in Pear Tissue
Gözde Oğuz Korkut, Gürbüz Güneş
Istanbul Technical University, Department of Food Engineering, Istanbul

P-84

Organochlorine Pesticides and PCB Levels in Soil and Vegetable Samples of Lushnja Region, Albania
Aurel Nuro¹, Elda Marku¹, Bledar Murtaj¹, Vlora Gashi^2
1Department of Chemistry, Faculty of Natural Sciences, Tirana University
²Institute of Agriculture and Food, Peja, Kosovo

P-85

Microbioligical Quality of The Upper Covers of Drinks in Tın Free Stıll (TFS) Packages
Gökhan Akarca, Oktay Tomar, İlknur Güney
Department of Food Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey

P-86

The influence of Extrusion Processing on the Anti-nutrients in Flaxseed and Camelina Seed
Nedeljka Spasevski¹, Vojislav Banjac¹, Radmilo Čolović¹, Slađana Rakita¹, Bojana Kokić¹, Olivera Đuragić¹, Lato Pezo^2
1Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
²Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia

P-87

Antibiotic Risk In Food Industry
Esra Şentürk, Zehra Tuğçe Toprak, Pınar Şanlıbaba
Ankara University, Engineering Faculty, Food Engineering Department, Ankara, Turkey

P-88

Control of Salmonella Enteritidis in Chıcken Meat With Application of SEnt-F3 Lytıc Bacteriophage
Özgül Demiraslan Aydın, Hamza Alaşalvar, Zeliha Yıldırım
Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, Niğde, Turkey

P-89

Some Changes in Lipid and Meat Fraction of Chicken Doner During Cooking
Sevinç Gülen¹, Semra Turan¹, Mustafa Kıralan^2
1Bolu Abant Izzet Baysal University Engineering Faculty Food Engineering Department Golkoy Campus BOLU
²Balıkesir University Engineering Faculty Food Engineering Department Balıkesir

P-90

Effects of Thymol and Carvacrol on the Oxidative Stability of Refined Sunflower Oil
Şeyma Yıldız¹, Semra Turan¹, Mustafa Kıralan^2
1Bolu Abant Izzet Baysal University Enginering Faculty Food Engineering Department Golkoy Campus, Bolu, Turkey
²Balıkesir University Engineering Faculty Food Engineering Department Balıkesir

P-91

Nanotechnology, Electronic Nose – Artificial Detection Systems and Food Safety Applications
Ayşen Can
Ak Gıda San. Tic. A.Ş.

P-92

Importance Of Secondary Packaging For Food Safety

Burhan Akiner
Ak Gıda San. Tic. A.Ş.

P-93

Extending of Shelf Life in Non-Preservative Aromatic Mineral Waters Under Food Safety
Aysun Önal
Uludag Beverage TURK Inc.Bursa, Turkey

P-94

Properties and Production Yoghurt With Pomegrate Peel
Rukiye Çolak Şaşmazer¹, Rukiye Çolak Şaşmazer^2
1Tat Company, R&D Center, Mustafakemalpasa, BURSA
²Uludag University, Food Engineerig, Gorukle, BURSA

P-95

Protein Enrichment of Dairy Products
Alparslan Özdemir, Ayşen Can
Ak Gıda San. Tic. A.Ş.

P-96

A research on Determination of Microbiological Quality of Hayrabolu Dessert
Canberk Ünsal¹, Deniz Damla Altan Kamer², Kadir Gürbüz Güner^2
1Republic Of Turkey Ministry Of Agriculture And Forestry, Hayrabolu District Directorate of Food, Agriculture and Livestock, Tekirdağ
²Dept. of Food Engineering, Faculty of Agriculture, Tekirdağ Namık Kemal University, Tekirdağ

P-97

Seasonal Assessment of Appropriateness of Anion and Cation Values of Spring Water Against Food Safety

Ali Bal
Uludag Beverage TURK Inc. Bursa, Turkey

P-98

Public Health Benefits and Possible Damages of Disinfection Procedures Applied to Drinking Water
Adem Arabaci
Uludag Beverage TURK Inc. Bursa, Turkey