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Curriculum vitae - CU Department of Food Engineering

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Prof. Dr. Zerrin ERGİNKAYA
E-MAIL:
[email protected]
TEL:
+90 322 3386378
WEB:
Zerrin ERGİNKAYA
Curriculum vitae
Education and Academic Staff
Ph.D.: Univ. of Cukurova, 1992
(Studies for M.Sc. and Ph.D. in Univ. of Hohenheim,Stuttgart-Germany (1985-1988) and
Berlin Technik Uni.–Germany 12.1987-02.1988)
M.Sc.: Univ. Of Çukurova, 1988
B.Sc.: Univ. of Hacettepe, 1981
Scientific Area
Food Microbiology, Food safety, Starter cultures and metabolites, Food biopreservation
Selected Publications
Erginkaya, Z., Kavas, C., Var, I., Kabak, B., Güven, M., 2004. Investigation of antifungal
effects of lactic acid bacteria used in food ındustry as starter culture Arch. für Lebensmittelhygiene, 55(3), 49-72
Dönderici, S. Erginkaya, Z. Öztan, A.,2008. Effect of P. chrysogenum S030 on turkish
type fermented sausages physicochemical properties. Archive Für Lebensmittelhygiene.59:2, 65-69.
Keceli, T. M., Erginkaya, Z., Turkkan, E., , Kaya, U., 2013. Antioxidant and antibacterial
effects of carotenoids extracted from Rhodotorula glutinis strains.Asıan Journal Of Chemıstry Volume: 25 Issue:
1 Pages: 42-46.
Unal, E., Kalkan, S., Erginkaya, Z.,2011. Use of lactic acid bacteria biofilms as biocontrolagents. In MendesVilas,Ed):. "Science and Technology against Microbial Pathogens. Research,Development and Evaluation" World Sci
entific publ.,USA, 207-209 s.
Terkuran, M, Erginkaya, Z. Unal, E, Akcimen, B., Koksal, F.,
2011. The determination of vancomycinresistance and hemolytic activities of enterococci from cheese,
sucuk and chicken meat, fruit andvegetables in
Adana region of Turkey. Current Opınıon In Bıotechnology Volume: 22 Supplement: 1Pa.
Kalkan, S., Ünal, E., Erginkaya, Z., 2011. Comparison of anti-listerial effect spectrum of bacteriocins. In MendesVilas,Ed):. "Science and Technology against Microbial Pathogens. Research,Development and Evaluation" World Sci
entific publ.,USA, 403-405 s.ges: S93-S93.
Yurdakul, N. E., Erginkaya, Z., Unal, E.,2013.Antibiotic resistance of Enterococci, coagulase negative
Staphylococci and Staphylococcus aureus isolated from chicken meat. CzechJournal Of Food Scıences Volume:
1 Issue: 1 Pages: 14-19 .
Courses
G 235
G 303
G-328
GM 461
GM 529
General Microbiology
Food Microbiology
Food safety and Microbiological Quality Control
Gıda Katkı Maddeleri ve Toksikoloji
The Microorganisms which are used for production some food
Sayfa 1
GM 627
GM 646
BT 530
BT 538
Biopreservation of Food
Risk analysis for food safety and Microbiological criteria
Food safety and Biotechnological methods for food safety
Biotechnology and Bioethics
Membership in Professional Societies
Chamber of Food Engineering -Turkey
Membership Biotechnology Society -Ankara
Membership Deutscher Akademischer Austauschdienst -DAAD Istanbul-Turkey
Selected Projects
- Modernization and HACCP application in dairy manufacture of University Cukurova .
- Accreditation of Food Analysis Laboratory .Cukurova University and VFG–Laboratory
GmbH&Co. KG Versmold-Germany. EU Leonardo da Vinci Mobility project.
- Antioxidative and antibacterial activity of carotenoide from Rhodotorula spp.
- Antifungal activity of lactic acid bacteria.
- Isolation and identification of Enterococcus faecium from dry fermented sausage and white cheese.
- Isolation and identification of antibiotic resistant gram positive coccus from chicken meat
- Isolation and identification of Lactic acid bacteria from traditional fermented dairy
and meat products.
- The determination of vancomycinresistance and hemolytic activities of enterococci from cheese,
sucuk and chicken meat, fruit andvegetables in Adana region of Turkey
Selected Professional Activities
- Since 2000 HACCP Courses
- Expert consults for food product firms about HACCP and food science
-“EU Microbial Criteria Commission” Ministry of Agriculture – Turkey
- EFSA Scientific Colloquium n°12 Assessing health benefits of controlling Campylobacter
in the food chain - Assessment of effectiveness of measures discussion group, RomeItaly, 4-5 December 2008
- TAIEX Workshop on microbiological criteria for foodstuffs 9-11 March 2009-AnkaraTurkey.(accepted partipiciant)
-Journal Referee
Sayfa 2
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