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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