4.Gıda Güvenliği Kongresi

Untitled Document

1st DAY / 14 MAY 2013, TUESDAY 2nd DAY / 15 MAY 2013, WEDNESDAY

POSTER PROGRAMME - 14 MAY 2013
Poster No.	Poster Name
P-001	Usage in Food Industry of Omics Technologies Pınar Oğuzhan, Filiz Yangılar Ardahan Universitey Engineering Faculty Food Engineering Department
P-002	Supercritical carbon dioxide: Use of in food industry Filiz Yangılar, Pınar Oğuzhan Ardahan Universitey Engineering Faculty Food Engineering Department
P-003	Acrylamide Formation in Foods and Its Effects On Health Pınar Şanlıbaba Ankara University Kalecik Vocational School Food Technology Program
P-004	Microbiological Changes of Occurring in the Pickle Samples Produced by Selected Starter Culture Mehmet Tokatlı¹, Pınar Şanlıbaba², Simel Bağder¹, Filiz Özçelik¹ ¹Ankara University Faculty of Engineering Department of Food Engineering 06110 Dışkapı/ANKARA ²Ankara University Kalecik Vocational School Food Technology Program, 06870 Kalecik/ANKARA
P-005	Non-thermal Decontaminaton Technique: Short Wave UV Irradiation Sıla Barut Gök, Figen Dağlıoğlu Department of Food Engineering, Namık Kemal University, Tekirdağ, Turkey
P-006	Approaches of Nanotechnology in Food Technology Pınar Şanlıbaba, Eda Gümüş Ankara University Kalecik Vocational School, Food Technology Program, Ankara
P-007	Application of chitosan in the clarification of fruit juice and evaluation in terms of food safety Özge Taştan, Taner Baysal Ege University, Faculty of Engineering, Department of Food Engineering, Izmir, Turkey
P-008	The Importance of Household Sanitizers for Microbiological Safety of Foods Şeniz Karabıyıklı, Nilgün Öncül Gaziosmanpaşa University, Faculty of Engineering and Natural Science, Department of Food Engineering
P-009	Phenolic Compounds Analysis Of Hazelnut Skin Vasfiye Hazal Özyurt, Semih Ötleş Ege University, Food Engineering Department, Izmir
P-010	Food Safety and Nanobiosensors Buket Yalçın, Semih Ötleş Ege University Engineering Faculty Food Engineering Department 35100 Bornova Izmir-Turkey
P-011	Determination of Heavy Metal Contents Of Fisheries Caught From Coast of Tekirdağ Berna Yıldırım, Mehmet Demirci Namık Kemal University, Food Engineering Department
P-012	Formation and level of the bioactive β-carbolines norharman and harman in coffee brews Hasan Keşkekoğlu Department of Nutrition, Medical Faculty Hospital, Ege University, Bornova-Izmir
P-013	Antioxidant Extraction Methods İlknur Selek, Semih Ötleş Ege University Engineering Faculty Food Engineering Department Bornova/Izmir
P-014	Food Safety at Points of Sale in Istanbul Yaşar Kurun, Ece Sayılı, Ezgi Üzümcü TVO Sisli Terakki High School, Istanbul
P-015	Food-Borne Microbial Diseases From 2000 to 2013 In The World And Turkey Emine Aksan, Farah Mouhammad University of Mustafa Kemal, Faculty of Agriculture, Department of Food Engineering, Antakya, Hatay
P-016	The Role of Irradiation in Food Safe Tuğba Günaydı, Dr. Hasan Alkan Gamma-Pak Sterilization Ind. & Trd. Inc, Çerkezkoy-Tekirdağ, Turkey
P-017	Comparison of Deep Frying Performance of Sunflower Oil and Hazelnut Oil Semra Turan, Esra Bozan, Esra Yıldız, Hazal Cihan Abant İzzet Baysal University, Faculty of Engineering and Architecture, Food Engineering Department, Bolu, Turkey
P-018	Food Safety, Audit, Conformity Assessment and Accreditation Ayse Demet Karaman¹,Tekin Altuğ² Adnan Menderes University, Agriculture Faculty, Aydın, Turkey¹ Turkish Accreditation Agency (TÜRKAK), Management Systems Accreditation Directorate, Ankara, Turkey²
P-019	Determination of Quality of Chicken Drumsticks Packaged With Antimicrobial Films Çiğdem Soysal, Engin Dirican, Sevim Kaya University of Gaziantep, Department of Food Engineering
P-020	The Importance of Food Safety in Baby and Infant Nutrition Ayşe Deniz Çardak University of Adnan Menderes, Faculty of Agiculture, Department of Dairy Science and Technology
P-021	Approachs of Competent Authority and Agricultural Producers on Genetically Modified Organisms Ahmet Bostan, Sema Gün Department of Agricultural Economics, Ankara University, Ankara, Turkey
P-022	Use of CO² for the Protection of Quality in Milk and Milk Products Elif Ayşe Anlı,Asuman Gürsel Kıral Department of Dairy Technology, Ankara University, Ankara, Turkey
P-023	A New Approach to Milk Consumption: Benefits and Risks of Raw Milk Consumption Elif Ayşe Anlı, Ayşe Gürsoy, Asuman Gürsel Kıral Department of Dairy Technology, Ankara University, Ankara, Turkey
P-024	Effects Of Sodium Nitrite Utilization on The Microbiological Properties of Tokat Bez Sucuk Produced with Different Meat: Fat Ratios Ümran Çiçek¹, Zeliha Yıldırım ², Nilgün Öncül¹, Mutlu Çevik³, Meryem Duman¹ ¹ Gaziosmanpaşa University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tokat ²Niğde Univeristy, Faculty of Engineering, Department of Food Engineering, Niğde ³Tunceli University, Faculty of Engineering, Department of Food Engineering, Tunceli
P-025	Effects of High Hydrostatic Pressure (HPP) On Seafood Viruses Emine Aşık, Atıf Can Seydim Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, Cunur, Isparta, Turkey
P-026	Basic sciences for safety of glutamate and MSG: intestinal metabolism of dietary glutamate in rats Hidehiro Nakamura, Tomomi Kuwahara, Yasuko Kawamata, Akiko Watanabe, Ryosei Sakai Institute for Innovation, Ajinomoto Co., Inc.
P-027	Effects of Temperature and Packaging Conditions on Minced Meat Quality During Cold Storage Semra Pektaş¹, Neşe Şahin Yeşilçubuk¹, Necla Aran¹, Aylin Met², Alper Soysal² ¹Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey ²Research and Development Center, Arçelik A.Ş., Istanbul, Turkey
P-028	Comparision Of Expression Of Dreb2a Gene In Organic And Conventıonal Common Bean (phaseolus Vulgaris l.) Upon Salt Stress Neslihan Şimşek,Nehir Özdemir Özgentürk, Şenay Vural Korkut Department of Molecular Biology and Genetics, Yıldız Technical University, İstanbul, Turkey
P-029	GMO and the Effects on Public Health Tuğçe Ündan, Duygu Dilek, Gözde Türköz Bakırcı, Fatih Bakırcı Aybak Natura Food Analysis Laboratory
P-030	Organoleptic And Chemical Quality Of Marinated African Catfish (Clarias cariepinus, B.,1822) Stored In Oil And Tomato Sauce Gülderen Kurt Kaya¹, Özden Baştürk² ¹Tunceli University, Faculty of Fisheries, Fish Processing Technology,Tunceli, Turkey ²Mersin University, Fisheries Faculty, Basic Science, Mersin, Turkey
P-031	An Investigation On Determination Of Microbiological Characteristics Of Ready-To-Eat Meals Presented For Consumption Şule Şenses Ergül, Havva Sarı, Sevinç Ertaş, Umut Berberoğlu, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey
P-032	Detection of Pesticide Active Substances with GC-MS in Processed Food and Water Fatma Karadeniz Dursun Public Health Institution of Turkey, Ankara, Turkey
P-033	Health Risks of Heavy Metals in Fisheries Ergül Mutlu Ege University, Department of Engineering, İzmir, Turkey
P-034	Biofilms Importance In Food Production Seda Eser, Yasen Karlı, Gözde Türköz Bakırcı, Fahtih Bakırcı Aybak Natura Food Analysis Laboratory, Izmir, Turkey
P-035	Don't you rely on fish? Cansu Metin,Hatice Hasanhocaoğlu, Yunus Alparslan, Taçnur Baygar Department of Seafood Processing Technology, Muğla Sıtkı Koçman University, Muğla, Turkey
P-036	Effect of Irradiation on Lutein Zeaxanthin Content in Liquid, Frozen and Dried Egg Yolks Mine Uygun Sarıbay Turkish Atomic Energy Authority, Sarayköy Nuclear Research Tranining and Education Centre, Ankara, Türkey
P-037	Alternative Applications of Nitrite-Nitrate Utilization in Meat Products Semra Kayaardı¹, Ceyda Söbeli¹, Müge Akkara¹, Tuğçe Ündan², Tuğçe Aldemir¹ ¹Department of Food Engineering, Celal Bayar University, Manisa, Turkey ²Aybak Natura Food Analysis Laboratory
P-038	Effect of the Usage of Debaryomyces hansenii with Commercial Starter Cultures on the Microbiological Safety of Sucuk (Turkish dry-fermented Sausage) Duygu Büyüktaş, Pınar Kadiroğlu, Figen Korel Departmant of Food Engineering, İzmir Institute of Technology, İzmir, Turkey
P-039	Development of Diagnostic Kits for Detection of Food Pathogen by Real-time PCR Method Houman Jabbarifarhoud, İlkay Selver Büyüktopcu, Sevda Güdük BM Laboratory Systems
P-040	Nanotechnology and its Applications in Food Packaging Binnur Kaptan, Fatma Coşkun, Sıla Barut Gök Department of Food Engineering, Namik Kemal University, Tekirdag, Turkey
P-041	The evaluation of organochlorine compounds in milk and milk products considering human health Binnur Kaptan, Ömer Öksüz, Sıla Barut Gök Department of Food Engineering, Namik Kemal University, Tekirdag, Turkey
P-042	Evaluatıon of Diet Foods for Special Medİcal Purposes in Terms of Mineral Content Nilgün Özüdoğru, Sevil Başpınar, Attila Saka, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey
P-043	Microbiological Risks Of Frozen Storage Seafood Products Mustafa Evren¹, Esra Tutkun Şıvgın¹, Mustafa Apan², Nuray İnan¹, Merve Anar¹ - Ondokuz Mayıs ¹Ondokuz Mayıs University, Faculty of Engineering Department of Food Engineering, Samsun, Turkey ²Ondokuz Mayıs University, Terme Higher Vocational School, Samsun, Turkey
P-044	Maillard Reaction: Potential Nutritional Benefits and Industrial Applications Mustafa Kemal Ünal, Canan Kartal Department of Food Engineering, Ege University, İzmir, Turkey
P-045	Preservative Microorganisms Used for Foods Mustafa Evren¹, Mustafa Apan², Esra Tutkun Şıvgın¹, Nuray İnan¹, Esra Kılınç¹ ¹Ondokuz Mayıs University, Faculty of Engineering Department of Food Engineering, Samsun, Turkey ²Ondokuz Mayıs University, Terme Higher Vocational School, Samsun, Turkey
P-046	Bacteriocins As A Food Preservatives Mustafa Evren¹, Esra Tutkun Şıvgın E.¹, Mustafa Apan², Esra Kılınç¹ ¹Ondokuz Mayıs University, Faculty of Engineering Department of Food Engineering, Samsun, Turkey ²Ondokuz Mayıs University, Terme Higher Vocational School, Samsun, Turkey
P-047	Food Security Tracking Emre Tümer¹, Bedriye Davulcu Tümer² Denizli Provincial Directorate of Food, Agriculture and Livestosk, Denizli, Turkey¹ Pamukkale University, Çal Vocational School, Food Processing Deparment, Denizli, Turkey²
P-048	Determination of Mycotoxins by Applied Analytical Methods in Cereals and Cereal Products and Evaluation of Results of Analysis Oğuzhan Şenoğul, Hasan Zora, Gözde Türköz, Fahtih Bakırcı Aybak Natura Food Analysis Laboratory, İzmir, Turkey
P-049	Distribution assessment of total polycyclic aromatic hydrocarbons (T-PAH) amount according to the towns in drinking-use, natural mineral and spring waters of Ankara city Aslı Çal, Figen Demli, Ayten Kalay, Necla Taştekin, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey, Ankara
P-050	Food Safety and Interprofessional Dialog Esma Sevde Haykır Ege University, İzmir, Türkiye
P-051	Comparison of GFAAS and ICP-MS for determination of arsenic in water Mehmet Bingöl,Filiz Danışmaz, Sibel Atbaş, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey Ankara, Turkey
P-052	Fabrication, Characterization and Food Application of Biodegradable Composite Films from Banana Flour and Chitosan Batuhan Güçkaya, Evren Altıok Istanbul Aydin University, Faculty of Engineering and Architecture, Department of Food Engineering
P-053	The use of nanotechnology in food safety Ayse Karadağ, Beraat Özçelik Istanbul Technical University, İstanbul, Türkiye
P-054	The Use of Electrical Heating Methods on the Production of Safe Foods Filiz İçier¹, Gamze Kor² ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir ²Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı İzmir, Türkiye
P-055	Microbiological hazards from traditional raw meat products Gülten Tiryaki Gündüz Food Engineering Department, Ege University, İzmir, Turkey
P-056	Detection of Small Molecule Food Contaminants Using Antibody Based Systems Selma Öztürk, Özlem Ertekin TUBITAK Marmara Research Center Genetic Engineering and Biotechnology Institute Gebze, Kocaeli, Turkey
P-057	Assesment of the Stuffed Mussel in Respect of Food Safety Gökşen Gülgör, Mihriban Korukluoğlu Uludag University Agricultural Faculty Food Engineering Department, Bursa, Turkey
P-058	Allergen Free Foods and Related Legal Regulations Ece Sürek¹, Beraat Özçelik² ¹Department of Food Engineering, Faculty of Engineering, İzmır Institue of Technology, Urla-İzmir, Turkey ²Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
P-059	Frozen Products Efects of The Cold Chain Temprature Fluctuations Aysun Öztürk¹, Adnan Çalışkan², Yasin Özdemir¹ ¹Atatürk Central Horticultural Research Institute, Department of Food Technology, Yalova, Turkey ²Namsal Food Industry and Trade Inc., Yalova, Turkey
P-060	Analysis Results Evaluation of Nitrate Parameter in Water Intended for Human Consumption according to Months Arzu Solmaz, Oya Poyrazoğlu, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey, Central Water Chemistry Research Laboratories, Ankara, Turkey
P-061	Smart and Sustainable Packaging Solutions for Perishable Foods SUSFOFLEX Project Tuğçe Sağdur Akdik, Samim Saner Kalite Sistem Laboratories Group Istanbul, Turkey
P-062	Protection of Consumers by Microbial Risk Mitigation through Combating Segregation of Expertise: PROMISE Project Tuğçe Sağdur Akdik, Samim Saner, Gülce Durmaz, Murat Doğan Kalite Sistem Laboratories Group Istanbul, Turkey
P-063	Special Hygiene Regulations for the School Food Facilities Sibel Özçakmak, Cihan Eroğul, Ömer Sayın Samsun Food, Agriculture and Livestock Directorate Samsun, Turkey
P-064	Paradox in 21 Days of Egg Sibel Özçakmak, Turan Kılıç, Abdullah Bayar, Faruk Bilgin Samsun Food, Agriculture and Livestock Directorate Samsun, Turkey
P-065	*Detoxification of Aspergillus* spp. and Aflatoxin Occurrence on Dried Raisins, Figs and Apricot with Ozone Servet Karaçınar¹, Nevcihan Gürsoy**² ¹Cumhuriyet University, Suşehri Timur Karabal Vocational School, Dept. of Dairy and Dairy Products Technology, ⁵⁸¹⁴0, Sivas, Turkey ²Cumhuriyet University, Faculty of Engineering, Dept. of Food Engineering, ⁵⁸¹⁴0 Sivas, Turkey
P-066	Investigation of Aflatoxin Formation with Naturally Occuring Mycoflora in Hazelnut and Hazelnut Products Zehra Seba Keskin¹, Nevcihan Gürsoy² ¹Cumhuriyet University, Yıldızeli Vocational School, Department of Food Technology, Sivas, Turkey ²Cumhuriyet University, Faculty of Engineering, Dept. of Food Engineering, 58140 Sivas, Turkey
P-067	Comporison of Aflatoxin Amounts of Hazelnuts Raised in Black Sea Region for Seasons 2006 to 2012 Mehmet Aluç, Semiha Aluç Karin Gıda San. Ve Tic. A.Ş. Duzce, Turkey
P-068	Ekstansif Doğal Koşullarda Küçükbaş Hayvan Yetiştiriciliğinde Hayvansal Üretim-Tüketim Alışkanlıklarının Gıda Güvenliği Üzerine Etkileri Kadir Kırk Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Zootekni Bölümü Van, Türkiye
P-069	Sous Vide Cooking Technique and Food Safety Merve Bıyıklı, Aylin Akoğlu Abant Izzet Baysal University, The Department of Gastronomy and Culinary Arts, Bolu, Turkey

POSTER PROGRAMME - 15 MAY 2013
Poster No.	Poster Name
P-070	The chemical changes which were occurred in the pickle samples produced with the selected starter cultures Mehmet Tokatlı¹, Simel Bağder¹, Pınar Şanlıbaba², Filiz Özçelik¹ ¹Ankara University Faculty of Engineering Deparment of Food Engineering, Diskapi / ANKARA ²Ankara University Kalecikm Vocational School Food Technology Program, 06870 Kalecik/ANKARA
P-071	Effect of High Pressure Homogenization Technology on Inactivation of Microorganism on Fruit Juice Fatma Coşkun, Fikret Pazır Department of Food Engineering, Ege University, İzmir, Turkey
P-072	Effect of the Vacuum Packaging on the Shelf Life of Lakerda Demet Kocatepe¹, Hülya Turan², Can Okan Altan², Gizem Göknar² ¹Sinop University, School of Tourism and Hotel Management, Department of Food & Beverage Management, Sinop, Turkey, ²Sinop University, Fisheries Faculty, Department of Fish Processing Technology
P-073	Save Food Project Yavuz Eroğlu¹, Yavuz Eroğlu² ¹EUPC (EUROPEAN PLASTIC CONVERTERS ASSOCIATION) ²SEM PLASTİK SAN. TİC. A.Ş.
P-074	An Assessment in Terms of Food Safety: Critical Control Points in Cheese Production Dilek Dülger, Filiz Aksu, Harun Uran Istanbul Aydın University Anadolu Bil Professional School of High Education, Food Processing Department
P-075	The Effect of Antimicrobial Properties of Phenolic Compounds to Food Safety Semih Ötleş Emine Nakilcioğlu Food Engineering Department, Faculty of Engineering, Ege University,35100, Bornova-Izmir, Turkey
P-076	A Study on Determination of Microbiological Quality of Packaged Honey Samples Sold in Istanbul Filiz Aksu, Harun Uran, Dilek Dülger, Candan Varlık Istanbul Aydın University Anadolu Bil Professional School of High Education, Food Processing Department, TR 34295 Istanbul/Turkey
P-077	Biogenic amines and histamine fish poisoning Hülya Turan, Gizem Göknar Sinop University, Fisheries Faculty, Department of Fish Processing Technology, 57000 Sinop-TURKEY
P-078	Microbial Safety of Traditional Meat Products Şeniz Karabıyıklı, Hande Cevahiroğlu Gaziosmanpaşa University, Faculty of Engineering and Natural Science, Department of Food Engineering Tokat, Turkey
P-079	Edible composite films and their applications on food products Sevim Kaya, Burcu Gökkaya Gaziantep University, Faculty of Engineering, Department of Food Engineering Gaziantep, Turkey
P-080	Determination of Antimicrobial Properties of Siirt Pistachio (Pistacia vera) Green Husk Cemhan Doğan¹, Nurcan Doğan¹, Şerafettin Çelik² ¹Department of Food Technology, Boğazlıyan Vocational High School, Bozok University, Yozgat, Turkey ²Department of Food Engineering, Faculty of Agriculture, Harran University, Şanlıurfa, Turkey
P-081	Prerequisite Programs For HACCP System and Their Importance Ali Cingöz, Şeniz Karabıyıklı, Şeyda Cingöz Gaziosmanpasa University, Faculty of Engineering and Natural Sciences, Department of Food
P-082	Different MAP Conditions to Improve Shelf Life of Sea Bass Demet Kocatepe¹, Hülya Turan² ¹Sinop University, School of Tourism and Hotel Management, Department of Food & Beverage Management, Sinop, Turkey ²Sinop University, Fisheries Faculty, Department of Fish Processing Technology, Sinop, Türkiye
P-083	Some Microbiological Properties of Siirt Herby Cheese Nurcan Doğan¹, Cemhan Doğan¹, Hüseyin Türkoğlu² ¹Department of Food Technology, Boğazlıyan Vocational High School, Bozok University, Yozgat, Turkey ²Food Engineering Department, Faculty of Agriculture, Harran University, Sanliurfa, Turkey
P-084	Determination of Naphthalene Residues in Honey by GC-MS Hüseyin Ülker, Ufuk Tansel Şireli University of Ankara Faculty of Veterinary Medicine Department of Food Hygiene and Technology Ankara, Turkey
P-085	Food Safety Risks at Hazelnut Businesses Şule Üstün¹, Hasan Karaosmanoğlu² ¹Ondokuz Mayıs University, Department of Food Engineering, Samsun, Turkey ²Giresun University, Expertise Department of Hazelnut, Giresun, Turkey
P-086	Ozone as an Alternative Sanitizer for Food Industry Göksel Tırpancı Sivri, Ahmet Şükrü Demirci, Tuncay Gümüş Department of Food Engineering, Faculty of Agriculture, Namık Kemal University, Tekirdag, Turkey
P-087	A Study on Organic Farming in Terms of Food Safety Yahya Emin Demirci, Neslihan Şimşek Yıldız Technical University, Moleculer Biology and Genetics Department Istanbul, Turkey
P-088	An evaluation of the nutritive values of dietary foods for special medical purposes Pınar Kaynar, Ayşe Kavaklı, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey, Ankara, Turkey
P-089	The Applicability of Ionized Radiation Process in Fishery Products Hülya Turan, Can Okan Altan Sinop University, Fisheries Faculty, Department of Fish Processing Technology, Sinop, Turkey
P-090	Pulsed Electric Field Applications in Food Industry and Food Safety Ali Göncü¹, Yeliz Tekgül² ¹Ordu University, Ulubey Vocation School, Ordu, Turkey ²Adnan Menderes University, Köşk Vocation School, Aydın, Turkey
P-091	5-Hydroxymethylfurfural (5-HMF) Levels of Dried Grapes Consumed in Turkey Osman Gül¹, Mehtap Er², Mustafa Mortaş², Melike Atmaca², İlyas Atalar², Muhammet Dervişoğlu² ¹Program of Food Technology, Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University ²Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University
P-092	Active packaging in meat industry Vahideh Moradi, Farzane Foroughi, Elham Adham Faculty of food science and technology. shahid beheshti. medical university, Tehran, Iran
P-093	Importance of Accreditation in Food Safety Esra Başarıcı Department of Food Science, Gaziantep University, Gaziantep, Turkey
P-094	Walnut Allergy and Symptoms Yasin Özdemir¹, Aysun Öztürk¹, Mehmet Özkan² ¹Ataturk Horticultural Central Research Institute ²Tekirdag Food Control Laboratory, Tekirdağ, Turkey
P-095	Green Tea Catechins As Natural Antioxidant In Food Systems İlkay Koca, Şeyda Bostancı 19 University, Department of Food Engineering, Samsun
P-096	Antimicrobial Activity Of Tea İlkay Koca, Şeyda Bostancı 19 University, Department of Food Engineering, Samsun
P-097	History and Current Situation on MSG - Safety Assessment and Perception Masanori Kohmura International Glutamate Technical Committee (IGTC), Tokyo, Japan
P-098	Salmonella surveillance: A survey of packaged chicken meat products and chicken eggs in Ankara, Turkey Sertan Cengiz, Zülal Aktaş, Esra Özer, Tuğçe Fatma Zorlucan, Emmanuel Kyere, Sinem Yavaş Acar, Yeşim Soyer Department of Food Engineering, Middle East Technical University, Ankara, Turkey
P-099	Determination of the Quality and Shelf Life of Silver Crucian Carp (Carassius gibelio, Bloch 1782) Marinades in Different Sauces Stored at 4±1°C Yunus Alparslan, Taçnur Baygar, Hatice Hasanhocaoğlu, Cansu Metin, Tuba Baygar Department of Seafood Processing Technology, Mugla Sitki Kocman University, Mugla, Turkey
P-100	Analysis of Consumer Food Safety Knowledge Level (Sinop İli Örneği) Nuri Tunçtaş, Kadir Miraç Daşbilek, İrfan Keskin Sinop University, Faculty of Fisheries and Aquatic Sciences
P-101	Food Safety Problems and Suggested Solutions About Bee Products in Turkey Taylan Samancı, Aslı Elif Sunay Altıparmak Gıda San. ve Tic. A.Ş. APILAB Laboratories
P-102	Safe Food: Quinoa (Chenopodium quinoa Willd.) Songül Koyun Ordu University, Ulubey Vocational School, Food Technology Programme, Ordu
P-103	Preventing The Risk For Imitation And Being Stolen In Branded Food Products Günay Başdoğan, Aslı Elif Sunay Altıparmak Gıda San. ve Tic. A.Ş., R&D and Quality Assurance Department, İstanbul
P-104	Food Safety In Seafood Industry Hatice Hasanhocaoğlu, Cansu Metin, Yunus Alparslan, Latif Taşkaya Muğla Sıtkı Koçman University Faculty of Fisheries Department of Fisheries and Seafood Processing Technology
P-105	Formation of Acrylamide in Breakfast Cereals Merve Yavuz, Beraat Özçelik B. Food Engineering Department, Istanbul Technical University, Istanbul, Turkey
P-106	Investigation and Comparison of the Quality and Food Safety Management Systems Implementing in the Turkish Packaging Industry Melike Demirci Süzgün¹, Meltem Demirci² Department of Chemical Engineering, Istanbul University, Avcılar, Istanbul, Turkey¹ Department of Mechanical Engineering, Yildiz Technical University, Besiktas, Istanbul, Turkey²
P-107	The Effects of Effective Sanitation Applications on Microorganisms at Fresh Fruits and Vegetables Which are Minimal Treated Mustafa Evren¹, Mustafa Apan², Esra Tutkun Şıvgın¹, Mukaddes Arıgül³ ¹Ondokuz Mayıs University, Faculty of Engineering Department of Food Engineering, Samsun, Turkey ²Ondokuz Mayıs University, Terme Higher Vocational School, Samsun, Turkey ³Amasya University, Suluova Higher Vocational School, Amasya, Turkey
P-108	The Importance of HACCP Practice during Table Olive Production Erkut Akçay, Hatice Kalkan Yıldırım Department of Food Engineering, Ege University, Izmir, Turkey
P-109	Evaluation of total trihalomethane parameters in drinking-use and spring water Necla Taştekin, Ayten Kalay, Aslı Çal, Figen Demli, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey, Ankara
P-110	A Food Safety Concern: Biofilms Özlem İstanbullu Hitit University, Department of Food Engineering, Corum, Turkey
P-111	Evaluation of organochlorine/phosphorus pesticides in Ankara and Konya waters Figen Demli, Aslı Çal, Ayten Kalay, Necla Taşdekin, Yıldırım Cesaretli, Hasan Irmak Publich Health Institution of Turkey, Ankara
P-112	Far Infrared Surface Pasteurization of Peanuts Esma Eser, H.İbrahim Ekiz Department of Food Engineering, Mersin University, Mersin, Turkey
P-113	Utilization of Dairy by-products in Biscuit Production Nermin Bilgiçli¹, Kübra Aktaş², Selman Türker¹, Mustafa Kürşat Demir¹, Nilgün Ertaş¹ ¹Department of Food Engineering, Necmettin Erbakan University, Konya ²Department of Food Engineering, Selçuk University, Konya
P-114	The Stabilization of Wheat Bran Obtained from the Pearling Section of Wheat Mill and Usage in Biscuit Production Nermin Bilgiçli¹, Hacer Levent² ¹Department of Food Engineering, Necmettin Erbakan University, Konya ¹Department of Food Processing, Mut Vocational School of Higher Education, Mersin University, Mersin
P-115	Risk of Acrylamide in Food and Investigation of the Effect on Health Songül Koyun, Ali Göncü Ordu University, Ulubey Vocational School, Food Technology Programme, Ordu
P-116	Important of Food Safety on Public Health Şule Azime Zengin siirt University, Departmenf of Food Technology, Siirt, Turkey
P-117	Effect of Ozone Applications on Water Quality Selin Özgöz, Semih Ötleş Ege University Engineering Faculty Food Engineering Department Bornova, İzmir, Turkey
P-118	Histamine in Milk Products and Its Importance Mustafa Evren¹, Esra Tutkun Şıvgın¹, Mustafa Apan², Nuray İnan¹ ¹Ondokuz Mayıs University, Faculty of Engineering, Department of Food Engineering, Samsun, Turkey ²Ondokuz Mayıs University, Terme Higher Vocational School, Samsun, Turkey
P-119	Detection of Chicken, Turkey, Pork, Horse and Donkey DNA by Real Time PCR in Meat Products Murat Doğan, Gülce Durmaz Kalite Sistem Group, Molecular Biology and Genetic Laboratory, Istanbul, Turkey
P-120	Dioxins in Fish and Fish Products and Risk Factors Merve Bircan¹, Bilge Bilgin² ¹University of Amasya, School of Health, Department of Nutrition and Dietetics ²¹9 May University, Engineering Faculty, Department of Food Engineering
P-121	Antimicrobial Resistance: Evaluation of Antibiotics Usage in Livestock Farming from Food Safety Perspective Mehmet Başeğmez¹, Senem Tüfekçi ² ¹Departmant of Dairy and Livestock Farming, Vocational School of Acıpayam, Pamukkale University, Denizli, Turkey ²Department of Food Processing, Vocational School of Acıpayam, Pamukkale University, Denizli, Turkey
P-122	Electrolysed Oxidizing Water and Its Applications in Food Industry Sıla Barut Gök Department of Food Engineering, Namık Kemal University, Tekirdağ, Turkey
P-123	Analysis of Sulfate by ISO 10304-1 in Drinking Natural Mineral Water, Natural Spring Water and Hotsprings Water Oya Poyrazoğlu, Arzu Solmaz, Sibel Atbaş, Yıldırım Cesaretli, Hasan Irmak Public Health Institution of Turkey, Ankara, Turkey
P-124	Surveying of Awareness Level of Turkish Consumers in Regard to Dependability of the Food Packaging Materials Beraat Özçelik, Ümit Altuntaş, Selin Hande Başaran, Sandra Yüzarı İstanbul Technical University, Istanbul, Turkey
P-125	Investigation of the use of high hydrostatic pressure on functional whey-based beverage Esra Sırdaş¹, Gulsun Akdemir Evrendilek¹, Barbaros Özer² ¹Department of Food Engineering Abant Izzet Baysal University, Bolu, TURKEY ²Department of Dairy Technology, Ankara University, Dıskapı Ankara
P-126	Investigation of the Antimicrobial Effect of Pomegranate Sour Sauces on Various Food Pathogens Emine Aksan, Farah Mouhammad, Ali Aşkar Department of Food Engineering, Faculty of Agricultural, University of Mustafa Kemal, Antakya- Hatay
P-127	Natural Antimicrobial Substances Used in Postharvest Fruits Preservation Emine Aksan¹, Elif Çatıkkaş², Farah Mouhammad¹ ¹Department of Food Engineering, Faculty of Agriculture, University of Mustafa Kemal, Antakya- Hatay ²Medicinal and Aromatic Plants, Crop and Animal Production, Ermenek Vocational High School, University of Karamanoğlu Mehmetbey, Ermenek, Karaman
P-128	Application of Alginate Films Containing Protective Cultures on Fresh Beef İlke Uysal Ünalan, Fatih Yalçın Güneş Yener, Dilhun Keriman Arserim Uçar, Figen Korel, Ahmet Yemenicioğlu İzmir Institute of Technology, Food Engineering Department, İzmir, Turkey
P-129	Aflatoxin Detoxification by Ozone Engin Güven¹, Hasan Yıldız H.², Yasin Özdemir¹ ¹Atatürk Central Horticultural Research Institute, Food Technology Department, Yalova, Turkey ²Celal Bayar University, Faculty of Engineering, Food Engineering Department, Manisa, Turkey
P-130	GMO Quantitation Analysis Methods in Real-Time PCR Esra Alpözen¹, Gönül Güven¹, Deniz Göl¹, Veysel Baki Okhan¹, Yasin Özdemir², Ali Üren³ ¹ Ministry of Food Agriculture and Livestock, İzmir Food Control Laboratory Directorate ² Ministry of Food Agriculture and Livestock, Atatürk Central Horicultural Research Institution Directorate ³Avrasya University Engineering Faculty, Food Engineering Department
P-131	Aflatoxin in Hazelnut and Legal Limit Sanem Bulam¹, Nebahat Şule Üstün² ¹Giresun University, Şebinkarahisar Technical Sciences Vocational High School, Program of Food Technology, Şebinkarahisar-Giresun, Turkey ²Ondokuz Mayıs University, Faculty of Engineering, Department of Food Engineering, Kurupelit-Samsun, Turkey
P-132	Food Safety in Traditional Foods Özlem Çağındı, Zeynep Aksoylu, Deniz Kasap, Şule Özdeveci, Hava Zortaş Celal Bayar University, Department of Food Engineering, Manisa
P-133	Food Safety in Food Processing Techniques Zeynep Aksoylu, Deniz Kasap, Şule Özdeveci, Hava Zortaş, Özlem Çağındı Celal Bayar University, Department of Food Engineering, Manisa
P-134	Importance of Food Additives from Human Health Perspective Aysun Öztürk¹, Sanem Tüfekçi², Yasin Özdemir¹ ¹ Atatürk Central Horticultural Research Institute, Department of Food Technology, Yalova ² Department of Food Processing, Vocational School of Acıpayam, Pamukkale University, Denizli, Turkey
P-135	The Place and Importance of the Cold Chain in Food Safety Gökşen Gülgör Uludag University Agricultural Faculty Food Engineering Department, Bursa
P-136	Assessment of Microbiological Analysis Methods Used for Protect of Food Safety and Public Health Vecdet Öz¹, Şükriye Karadayı², Hüseyin Çakan¹, Beytullah Karadayı³, Filiz Ekim Çevik¹, Anıl Çağla Özkılıç² ¹Department of Microbiology, Forensic Science Institute, Istanbul University, Istanbul, Turkey ²Department of Microbiology, Public Health of Agency, Istanbul, Turkey ³Cerrahpasa Faculty of Medicine, Forensic Medicine Department, Istanbul University, Istanbul, Turkey
P-137	Kırsal Alan Yerli Koyun Popülasyonlarının Süt Üretim Miktarının Arttırılmasında Üstün Genotipik Değerlerden Yararlanma Olanakları Kadir Kırk Yüzüncü Yıl Üniversitesi Zootekni Bölümü Van, Türkiye
P-138	Determination of Raman Spectra of Various Food Samples Using a Portable Raman Spectrometer Kerim Allahverdi¹, ², Alper Secgin¹, Mehmet Fatih Huseyinoglu¹ ¹TUBITAK Marmara Research Center Kocaeli, Turkey

Poster Programme