DOÇ. DR. F. BANU ÖZEN Adı Soyadı: Fatma Banu (Özaslan) Özen Ünvanı: Doçent Dr. Öğrenim Durumu: Derece Lisans Y. Lisans Doktora Bölüm/Program Gıda Mühendisliği Gıda Bilimi Gıda Bilimi Üniversite Orta Doğu Teknik Üniversitesi Delaware Üniversitesi (ABD) Purdue Üniversitesi (ABD) Yıl 1992 1996 2000 Akademik Unvanlar: Doçentlik Tarihi : 2009 YAYINLAR Uluslararası hakemli dergilerde yayımlanan makaleler: 1. Aktas, A. B., Ozen, B., Tokatli, F. ve I. Sen, “Comparison of Some Chemical Parameters of a Naturally Debittered Olive (Olea europaea L.) Type with Regular Olive Varieties," Food Chem., 161, 104-111 (2014). 2. Aktas, A. B., Ozen, B., Tokatli, F. ve I. Sen, “Phenolics Profile of a Naturally Debittering Olive in Comparison to Regular Olive Varieties," J. Sci. Food Agric., 94, 691698 (2014). 3. Ucuncu, C., Tari, C., Demir, H., Buyukkileci, A. O. ve B. Ozen, “Dilute-acid Hydrolysis of Apple, Orange, Apricot and Peach Pomaces as Potential Candidates for Bioethanol Production,” J. Biobased Matl. Bio., 7, 386-389 (2013). 4. Yucesoy, D., ve B. Ozen, “Authentication of a Turkish Traditional Aniseed Flavored Distilled Spirit, Raki,” Food Chem., 141, 1461-1465 (2013). 5. Ozturk, B., Yucesoy, D. ve B. Ozen, “Application of Mid-Infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki,” Food Anal. Method. 5, 1435-1442 (2012). 6. Alkan, D. Tokatli, F. ve B. Ozen, “Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey,” JAOCS, 89, 261268 (2012). 7. Ture, H., Eroglu, E., Ozen, B. ve F. Soyer, “Effect of Biopolymers Containing Natamycin Against Aspergillus niger and Penicillium roquefortii,” Int. J. Food Sci. Technol., 46, 154-160 (2011). 8. Tihminlioglu, F., Atik, İ.D. ve B. Özen, “Effect of Corn-zein Coating on the Mechanical Properties of Polypropylene Packaging Films,” J. Appl. Poly. Sci., 119, 235241 (2011). 1 9. Karaosmanoğlu, H., Soyer, F., Ozen, B. ve F. Tokatlı, “Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils,” J. Agric. Food Chem., 58, 28382845 (2010). 10. Gurdeniz, G., Ozen, B. ve F. Tokatli, “Comparison of Fatty Acid Profiles and MidInfrared Spectral Data for Classification of Olive Oils,” Eur. J. Lipid Sci. Technol., 112, 218-226 (2010). 11. Tihminlioglu, F., Atik, İ.D. ve B. Özen, “Water Vapor and Oxygen-Barrier Performance of Corn-Zein Coated Polypropylene Films,” J. Food Eng., 96, 342-347 (2010). 12. Gurdeniz, G. ve B. Ozen, “Detection of Adulteration of Extra-Virgin Olive Oils by Chemometric Analysis of Mid-Infrared Spectral Data,” Food Chem., 116, 519-525 (2009). 13. Ocakoglu, D., Tokatli, F., Ozen, B., ve F. Korel, “Distribution of Simple Phenols, Phenolic Acids and Flavonoids in Turkish Monovarietal Extra Virgin Olive Oils for Two Harvest Years,” Food Chem., 113, 401-410 (2009). 14. Ture, H., Eroglu, E., Ozen, B. ve F. Soyer, “Physical Properties of Biopolymers Containing Natamycin and Rosemary Extract,” Int. J. Food Sci. Technol., 44, 402-408 (2009). 15. Atik, İ.D., Ozen, B., ve F. Tihminlioglu, “Water Vapour Barrier Performance of Corn-Zein Coated Polypropylene (PP) Packaging Films,” J. Therm. Anal. Calorim., 94, 687-693 (2008). 16. Ture, H., Eroglu, E., Soyer, F. ve B. Ozen, “Antifungal Activity of Biopolymers Containing Natamycin and Rosemary Extract against Aspergillus niger and Penicillium roquefortii,” Int. J. Food Sci. Technol., 43, 2026-2032 (2008). 17. Ozdemir, M., Ozen, B., Dock, L.L. ve J.D. Floros, “Optimization of Osmotic Dehydration of Diced Green Peppers by Response Surface Methodology,” LWT-Food Sci. Technol., 41, 2044-2050 (2008). Gurdeniz, G., Ozen, B., ve F. Tokatli, “Classification of Olive Oils with respect to 18. Cultivar, Geographic Origin and Harvest Year, Using Fatty Acid Profile and Mid-IR Spectroscopy,” Eur. Food Res. Technol., 227, 1275-1281 (2008). 19. Vardin, H., Tay, A., Ozen, B. ve L. J. Mauer, “Authentication of Pomegranate Juice Concentrate Using FTIR Spectroscopy and Chemometrics,” Food Chem., 108, 742-748 (2008). 20. Gurdeniz, G., Tokatli, F. ve B. Ozen, “Differentiation of Mixtures of Monovarietal Olive Oils with Mid-Infrared Spectroscopy and Chemometrics,” Eur. J. Lipid Sci. Technol., 109, 1194-1202 (2007). 21. Prado, B.M., Kim, S., Ozen, B.F. ve L.J. Mauer, “Differentiation of Carbohydrate Gums and Mixtures Using Fourier-Transform Infrared Spectroscopy and Chemometrics,” J. Agric. Food Chem., 53, 2823-2829 (2005). 22. Maurer, G.A., Ozen, B.F., Mauer, L.J. ve S.S. Nielsen, “Analysis of Hard-to-Cook Red and Black Common Beans Using Fourier Transform Infrared Spectroscopy,” J. Agric. Food Chem., 52, 1470-1477 (2004). 2 23. Ozen, B.F., Hayes, K.D. ve L.J. Mauer, “Measurement of Plasminogen Concentration and Differentiation of Plasmin and Plasminogen Using Fourier-Transform Infrared Spectroscopy,” Int. Dairy J., 13, 441-446 (2003). 24. Hayes, K.D., Ozen, B.F., Nielsen, S.S. ve L.J. Mauer, “FTIR Determination of Ligand-Induced Secondary and Tertiary Structural Changes in Bovine Plasminogen,” J. Dairy Res., 70, 461-466 (2003). 25. Ozen, B.F., Weiss, I. ve L.J. Mauer, “Dietary Supplement Oil Classification and Detection of Adulteration Using Fourier Transform Infrared Spectroscopy,” J. Agric. Food Chem., 51, 5871-5876 (2003). 26. Ozen, B.F. ve L.J. Mauer, “Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy, ” J. Agric. Food Chem., 50, 3898-3901 (2002). 27. Ozen, B.F., Mauer, L.J. ve J.D. Floros, “Effects of Ozone Exposure on the Structural, Mechanical and Barrier Properties of Select Plastic Packaging Films,” Pack. Technol. Sci., 15, 301-311 (2002). 28. Ozen, B.F., Dock, L.L, Ozdemir, M. ve J.D.Floros, “Processing Factors Affecting the Osmotic Dehydration of Green Peppers,” Int. J. Food Sci.Technol., 37, 497-502 (2002). 29. Ozen, B.F. ve J.D Floros, “Effects of Emerging Food Processing Techniques on the Packaging Materials,” Trends Food Sci. Technol., 12, 60-67 (2001). Uluslararası bilimsel toplantılarda sunulan ve bildiri kitabında (Proceedings) basılan bildiriler: 1. Canal, C., Baysal, A. H., ve B. Ozen “Characterization of Yeast Flora of ‘Hurma’ Olives Grown in Karaburun Peninsula in Turkey Using Molecular Methods,” International Food Congress, NAFI 2014, Kuşadası, 2014. 2. Aktas, A. B., ve B. Ozen “Determination of Chemical Composition of Three Different Olive Types by Chemometric Analysis of Mid-infrared Spectral Data,” International Food Congress, NAFI 2014, Kuşadası, 2014. 3. Uncu, O., ve B. Ozen “Characterization of Olive Oils from Karaburun Peninsula of Turkey, ” International Food Congress, NAFI 2014, Kuşadası, 2014. 4. Canal, C., Baysal, A. H., ve B. Ozen “Characterization of Yeast Flora of ‘Hurma’ Olives Grown in Karaburun Peninsula in Turkey,” Microbial Diversity 2013, Torino, Italy, 2013. 5. Aktaş, A. B., Şen, İ., Özen, B. ve F. Tokatlı “Phenolics Composition of a Naturally Debittered Olive,” EUROFOODCHEM XVII,” İstanbul, 2013. 6. Canal, C., ve B. Ozen “Monitoring of Wine Process with Mid-IR Spectroscopy,” 35th World Congress of Vine and Wine, İzmir, 2012. 7. Sen, I., Ozturk, B., Tokatlı, F., ve B.Ozen “Prediction of Malvidin Compounds in Red Wines: Multivariate Analysis of the FTIR Data,” 35th World Congress of Vine and Wine, İzmir, 2012. 8. Karslı, G., Canal, C., Baysal, H., ve B. Özen “Characterizaton of Microbial Flora of ‘Hurma’ Olives Grown in Karaburun Peninsula in Turkey,” 1st North European Congress 3 on Food, St. Petersburg, 2012. 9. Ozturk, B., Yucesoy,D., ve B.Ozen “Application of Mid-infrared Spectroscopy to Measurement of Quality Parameters of Fermented and Distilled Alcoholic Beverages,” 2nd International ISEKI Food Conference, Milan, Italy, 2011. 10. Ture, H., Eroglu, E., Sen, I., Ozen, B. ve F. Soyer, “Enhancement of Microbial Quality of Kashar Cheese with Natamycin (NA) Incorporated Methylcellulose (MC) Films,” 2nd International Food Science and Technology Conference, Chester, England, 72, 2010. 11. Tokatli, F., Yildirim, G., ve B. Ozen, “Monitoring the Quality Parameters of Extra Virgin Olive Oils from Different Geographical Regions during Storage,” 2nd International Food Science and Technology Conference, Chester, England, 78, 2010. 12. Karaosmanoglu, H., Soyer, F., Ocakoglu, D., Tokatli, F. ve B. Ozen, “Comparison and Correlation of Antimicrobial Activities of Turkish Olive Oils with Their Phenolic Contents,” 2nd Safe Consortium International Congress on Food Safety, Girona, Spain, 2009. 13. Soyer, F., Eroglu, E., Ture, H. ve B. Ozen, “Antimicrobial Activities of Activated Lactoferrin and Rosemary Extract Against L. monocytogenes on Meat,” 2nd Safe Consortium International Congress on Food Safety, Girona, Spain, 2009. 14. Gurdeniz, G., Tokatli, F. ve B. Ozen, “Classification of Olive Oils with Chemometric Analysis of Fatty Acid Composition and Mid-Infrared Spectroscopic Data,” 2nd International Congress on Food and Nutrition, Istanbul, 91, 2007. 15. Ture, H., Eroglu, E., Soyer, F. ve B. Ozen, “Antifungal Activities of Natamycin and Natamycin Incorporated Biobased Films against Penicillium roquefortii,” 2nd International Congress on Food and Nutrition, Istanbul, 226, 2007. 16. Eroglu, E., Ture, H., Soyer, F. ve B. Ozen, “Activity of Activated Lactoferrin on L. monocytogenes in different media strength,” 2nd International Congress on Food and Nutrition, Istanbul, 137, 2007. 17. Gurdeniz, G., Tokatli, F. ve B. Ozen, “Detection of Adulteration of Olive Oil with Fourier Transform Infrared Spectroscopy and Chemometrics,” 5th Euro Fed Lipid Congress, Gothenburg, Sweden, 48, 2007. 18. Ocakoglu, D., Gurdeniz, D., Ozen, B., Korel, F. ve F. Tokatli, “Discrimination of Olive Oils Based on Combined Information of MIR Spectra and Chromatographic Profiles,” 5th Euro Fed Lipid Congress, Gothenburg, Sweden, 233, 2007. 19. Soyer, F., Eroglu, E., Ture, H. ve B. Ozen, “Effect of Natural Antimicrobial Agents on Foodborne Pathogens,” American Society of Microbiology 107th General Meeting, Toronto, Canada, , 2007. 20. Eroglu, E., Ture, H., Ekinci, Y., Ozen, B. and F. Soyer, “Interaction of Active Lactoferrin and Jenseniin G Against Foodborne Pathogens,” American Society of Microbiology 107th General Meeting, Toronto, Canada, , 2007. Ture, H., Eroglu, E., Soyer, F. ve B. Ozen, “Antifungal Activities of Natamycin and 21. Natamycin Incorporated Wheat Gluten and Methyl Cellulose Biofilms,” American Society of Microbiology 107th General Meeting, Toronto, Canada, , 2007. 4 22. Gurdeniz, G., Ocakoglu, D., Kadiroglu, P., Korel, F., Tokatli, F. ve B. Ozen, “Some Characteristics of Turkish Extra-Virgin Olive Oils from Various Olive Varieties Grown in Two Different Regions,” 4th Euro Fed Lipid Congress, Madrid, Spain, 479, 2006. Kadiroglu, P., Ocakoglu, D., Gurdeniz, G., Ozen, B., Tokatli, F. ve F. Korel, “Aroma 23. Fingerprints of Turkish Extra Virgin Olive Oils Using Surface Acoustic Wave Sensing Electronic Nose,” 4th Euro Fed Lipid Congress, Madrid, Spain, 481, 2006. Korel, F., Ozen, F.B., ve F. Tokatlı, “Geographical Identity and Quality of Olive 24. Oil,” Agrindustrial Design: Olive Oil, Wine and Design, İzmir, 160-167, 2005. 25. Ozen, B.F., Weiss, I. ve L.J. Mauer, “Classification and Detection of Adulteration for Dietary Supplement Oils Using Fourier Transform Infrared Spectroscopy,” IFT Annual Meeting, Chicago, IL, 58, 2003. 26. Ozen, B.F., Prado, B. ve L.J. Mauer, “Detection of Xanthan Gum and Carboxymethylcellulose (CMC) in Guar Gum Using Fourier-Transform Infrared Spectroscopy,” IFT Annual Meeting, Chicago, IL, 192, 2003. Ozen, B.F. ve L.J. Mauer, “Detection of Guar Gum Adulteration in Locust Bean 27. Gum with Fourier-Transform Infrared Spectroscopy,” IFT Annual Meeting, Anaheim, CA, 133, 2002. Ozen, B.F., Tay, A. ve L.J. Mauer, “FT-IR detection of hazelnut oil adulteration,” 28. IFT Annual Meeting, Anaheim, CA, 24, 2002. 29. Hayes, K.D., Ozen, B.F. ve L.J. Mauer, “Differentiation of Plasmin and Plasminogen Using Fourier-Transform Infrared Spectroscopy,” IFT Annual Meeting, Anaheim, CA, 21, 2002. 30. Hayes, K.D., Ozen, B.F. ve L.J. Mauer, “Fourier-Transform Infrared Spectroscopy Quantification of Plasminogen in the Presence of Casein and Whey Proteins,” IFT Annual Meeting, Anaheim, CA, 21, 2002. 31. Hayes, K.D., Ozen, B.F. ve L.J. Mauer, “Fourier-Transform Infrared Spectroscopy Determination of Ligand Induced Secondary and Tertiary Structural Changes in Bovine Plasminogen,” IFT Annual Meeting, Anaheim, CA, 21, 2002. 32. Ozen, B.F., Granizo, D., Firebaugh, J.D. ve L.J. Mauer, “Thermal Packaging for Shipping Foods,” IFT Annual Meeting, Anaheim, CA, 248, 2002. 33. Tay, A., Ozen, B.F., Vardin, H., ve L.J. Mauer, “Authentication of Pomegranate Juice Concentrate Using Fourier Transform Infrared Spectroscopy,” IFT Annual Meeting, Anaheim, CA, 24, 2002. 34. Tay, A., Albayrak, N., Ozen, B.F., Yang S.T., Singh R.K., ve J.P. Gore, “Monitoring the Formation of Galacto-Oligosaccharides from Lactose Using Fourier Transform Infrared Spectroscopy,” IFT Annual Meeting, Anaheim, CA, 171, 2002. 35. Ozen, B. F., J. D. Floros ve P. E. Nelson, “Effect Of O3 Gas on Mechanical, Thermal and Barrier Properties of Plastic Films Used in Food Packaging,” IFT Annual Meeting, New Orleans, LA, 181, 2001. 36. Ozen, B. F., Han, Y., Floros, J. D. ve P. E. Nelson, “Quality Characteristics of Green Peppers Treated with O3 and ClO2,” IFT Annual Meeting, New Orleans, LA, 229, 2001. 5 37. Ozaslan, B. F., Ozdemir, M. ve J. D. Floros, “Optimization of Osmotic Dehydration of Diced Green Peppers by Response Surface Methodology,” IFT Annual Meeting, Atlanta, GA, 74, 1998. 38. Ozaslan, B. F., Ozdemir, M., Dock, L. L. ve J. D. Floros, “Optimizing the Osmotic Dehydration Process of Green Peppers,” Proceedings of the 11th International Drying Symposium, vol A, Halkidiki, Greece, 946-953, 1998. 39. Dock, L.L., Ozaslan, B. F. ve J. D. Floros, “Factors Influencing the Osmotic Dehydration of Green Peppers,” IFT Annual Meeting, Orlando, FL, 19, 1997. Yazılan uluslararası kitaplar veya kitaplarda bölümler: 1. Ozen, B. ve F. Tokatli. “Infrared Spectroscopy for the Detection of Adulteration in Foods”, Infrared and Raman Spectroscopy in Forensic Science, ed. J. M. Chalmers, H.G.M. Edwards ve M. Hargreaves, 593-599, John Wiley & Sons, Chicester, England, 2012. 2. Mauer, L. J. ve B. F. Ozen, “Food Packaging”, Food Processing: Principles and Applications, ed. Y.H. Hui ve J.S. Smith, 101-131, Blackwell Publ., Ames, IA, 2004. 3. Haynie, S.L., Crum, G. ve B. Ozen, “Immobilized Biocides as as Alternative Strategy for Control of Microbial Contamination”, Antimicrobial/Anti-Infective Materials: Principles, Applications and Devices, ed. P. Sawan ve G. Manivannan, 130-148, Technomic Publ., Lancaster, PA, 2000. Ulusal bilimsel toplantılarda sunulan ve bildiri kitaplarında basılan bildiriler: 1. Aktaş, A. B., Şen, İ., Özen, B. ve F. Tokatlı, “Karaburun Yarımadasında Yetişen Hurma Zeytinin Bazı Kimyasal Özellikleri,” Türkiye 11. Gıda Kongresi, Hatay, 2012. (özet) 2. Canal, C., Karslı, G., Baysal, H. ve B. Özen, “Şarap Fermantasyonu ve Hurma Zeytinin Olgunlaşma Sürecinde Mikrobiyal Değişimin İncelenmesi,” Türkiye 11. Gıda Kongresi, Hatay, 2012. (özet) 3. Türe, H., Eroğlu, E., Özen, B., ve F. Soyer, “Natamycin İçeren Biyopolimerlerin Kaşar Peynirinde Gelişen Aspergillus niger Üzerine Antifungal Etkisi,” Gıda Mühendisliği 6. Kongresi, 225-229, Antalya, 2009. (özet) 4. Gürdeniz, G., Tokatlı, F., ve B. Özen, “Zeytinyağında Tağşiş Tespiti İçin FourierDönüşümlü Kızıl Ötesi (FTIR) Spektroskopi Kullanımı,” Türkiye 10. Gıda Kongresi, 33-36, Erzurum, 2008. 5. Tokatlı, F., Özen, B. ve G. Yıldırım, “Zeytin Yağlarında Oksidasyonun OrtaKızılötesi Spektrometre ile Belirlenmesi,” Türkiye 10. Gıda Kongresi, 635-638, Erzurum, 2008. 6. Türe, H., Eroğlu, E., Soyer, F. ve B. Özen, B., “Natamycin İçeren Antifungal Metil Selüloz Filmlerin Fiziksel Özellikleri,” Türkiye 10. Gıda Kongresi, 1017-1020, Erzurum, 2008. 7. Gürdeniz, G., Ocakoğlu, D., Kadiroğlu, P., Korel, F., Tokatlı, F. ve B. Özen, “Ege Bölgesinde Üretilen Sızma Zeytinyağların Özellikleri,” Ulusal Zeytinyagi Sempozyumu ve Sergisi, 577-586, Izmir, 2006. 6 8. Soyer, F., Eroğlu, E., Türe, H., Ekinci-Kitiş, Y, ve B. Özen, “Doğal Bakteriyostatik ve Bakteriyosidal Ajanların Gıda Kaynaklı Patojenler Üzerine Olan Etkileri,” XXXII. Türk Mikrobiyoloji Kongresi, 386, Antalya, 2006. 9. Özen, F.B. ve L.J. Mauer, “Yağlarda Tağşişin Fourier-Transform Spektroskopi ile Tesbiti,” Gıda Kongresi, 36-43, İzmir, 2005. İnfrared 10. Özen, B., Tokatlı, F. ve F. Korel, “Zeytinyağı Araştırmalarında İki Önemli Konu: Coğrafi Kimlik ve Tağşiş,” Zeytinyağı ve Pirina Yağı Sempozyumu ve Sergisi, 57-67, İzmir, 2005. TEZLER Yönetilen Yüksek Lisans Tezleri: Gürdeniz, G., “Zeytinyağların Sınıflandırılması ve Tağşişin Belirlenmesi İçin Kemometrik Çalışmalar”, İzmir Yüksek Teknoloji Enstitüsü, 2008. Türe, H., “Doğal Antimikrobiyal Madde İçeren Biyofilimlerin Fiziksel ve Antimikrobiyal Özellikleri”, İzmir Yüksek Teknoloji Enstitüsü, 2008. Öztürk, B., “İnfrared Spektroskopi ile Türk Şaraplarının Çeşitlere Göre Sınıflandırılması ve Kimyasal Parameterelerinin Tespiti”, İzmir Yüksek Teknoloji Enstitüsü, 2011. Yücesoy, D., “Alkollü İçecek Rakının Otantisitesinin ve Bazı Kalite Parameterlerinin Infrared Spektroskopi ile Belirlenmesi”, İzmir Yüksek Teknoloji Enstitüsü, 2011. Aktaş, A. B., “Karaburun Yarımadasında Yetişen ‘Hurma’ Karakterizasyonu”, İzmir Yüksek Teknoloji Enstitüsü, 2013. Zeytininin Kimyasal Uncu, O., “Karaburun Yarımadası Zeytinyağlarının Kimyasal Karakterizasyonu”, İzmir Yüksek Teknoloji Enstitüsü, 2014. Yönetilen Doktora Tezleri: Canal, C., “Gıda Kaynaklı Mikroorganizmaların mid-IR Spektroskopi Tanımlanması ve Karakterizasyonu”, İzmir Yüksek Teknoloji Enstitüsü, devam ediyor. PROJELER Karaburun Yarımadasında Yetişen Hurma Zeytininin Kimyasal ve Mikrobiyolojik Karakterizasyonu, TÜBİTAK, TOVAG-110O780, Proje Yöneticisi, 2011-2013. Classification of Olive Oils and Detection of Adulteration, AB Marie Curie Projesi, 029134, Proje Yöneticisi, 2006-2008. Gıdalarda Doğal Antimikrobiyallerin Kullanıldığı Koruma Sistemleri Geliştirilmesi, TÜBİTAK Projesi, TOVAG-104O543, Proje Yöneticisi, 2005-2009. 7 Ekonomik Değeri Yüksek Zeytinlerden Üretilen Türk Zeytinyağlarının Sınıflandırılması ve Zeytinyağlarında Tağşişin Belirlenmesi, TÜBİTAK Projesi, TOVAG-104O333, Araştırmacı, 2005-2007. Mid-IR spektroskopinin mikroorganizma karakterizasyonu ve mikrobiyal stres durumlarının izlenmesi uygulamaları İYTE-BAP, İYTE-2014-04, Proje Yöneticisi, 20142015. Şarap Prosesinin Orta Bölge İnfrared Spektroskopi ile İzlenmesi, İYTE-BAP, İYTE-201208, Proje Yöneticisi, 2012-2013. Türk Şaraplarının Fourier-Transform Infrared (FTIR) Spektroskopi ile Sınıflandırılması ve Kimyasal Analiz Sonuçlarının Infrared Spekroskopi Verileri ile Tahmini, İYTE-BAP, İYTE2009-27, Proje Yöneticisi, 2009-2011. Türkiye’de Yetişen Bazı Bitkilerin Antioksidan ve Antimikrobiyal Özelliklerinin Tesbiti, İYTE-BAP, İYTE-2005-41, Proje Yöneticisi, 2005-2007. Doğal Antimikrobiyal Maddelerin Eklendiği Biyopolimerlerin Karakterizasyonu, İYTE-BAP, İYTE-2006-35, Proje Yöneticisi, 2006-2008. DERSLER FE 511 İleri Gıda Kimyası FE513 Gıda Lipidleri FE 519 Gıda Ambalajlama 8