1 Yasin ÖZDEMİR web: Atatürk Central Horticultural Research Institute Department of Food Technology Pbox: 15, Yalova, Turkey Phone: +90 (226) (2 lines) / 1263 (ext.) Fax: +90 (226) Mobile: +90 (535) ACADEMIC BACKGROUND Ph.D. in Food Engineering Department of Agriculture Namık Kemal University, Natural and Applied Sciences Institute, Tekirdag, TURKEY Doctora Thesis: Determination of physical and chemical properties of some crossed olives and convenience to table olives fermentation by using Lactobacillus plantarum as a starter culture. Master of Science in Food Engineering Department of Agriculture Trakya University, Natural and Applied Sciences Institute, Tekirdag, TURKEY Master s Thesis: A Research on Calculation of Heat and Material Balances Through The Process Line of A Medium Sized Dairy Plant to Determine Productivity Bachelor of Science in Food Engineering Department of Food Engineering Ege University, Engineering Faculty, İzmir, TURKEY Bachelor of Science in Economics Department of Economics (Distance Learning) Anadolu University, Faculty of Economics, Eskisehir, TURKEY Auditor of Food Safety and Standarts Agriculture Ministry, Bursa, Turkey Food Safety Specialist F 4 ST-From Farm to Fork Food Safety Specialist Training Programme (e-learning) EU Education and Culture Leonardo da Vinci Programme Food Vitamin Analysis (30 days) Mediterranean Agronomic Institute of Chania (MAICh, CIHEAM) Chania Crete GREECE PROFESSIONAL EXPERIENCE Auditor of Food Safety and Standarts Agriculture Ministry Office, Yalova, TURKEY Inspection and education of food producer Turkish Food Codex Research Scientist Department of Food Technology Atatürk Central Horticultural Research Institute, Yalova, Turkey Innovation in new food production technologies Present
2 Food safety Chemical, physical and microbiological analysis of food Analysis of food safety Vegetable and fruit fermentation LANGUAGE SKILLS Language Reading Speaking Writing English Very good Fluently Very good PROJECTS Determination of physical and chemical properties of some crossed olives and convenience to table olives fermentation by using Lactobacillus plantarum as a starter culture (Leader of project Going on). Generating the crossed olive trees (Going on). Organic tomato producing and determine the quality properties (Going on). PUBLICATONS 1. Technical Reports (In Turkish with Ensglish Summary) 1. A Research on Determination of Physichal and Chemical Properties of Some Crossed Olives and Their Convenience to Table Olive Fermentation by Using Lactobacillus plantarum as a Starter Culture, Final Report, TAGEM/GY/09/03/06/ Conferances 1. Özdemir Y., Aktepe Tangu N., Akçay M.E., Kurultay Ş., New table olive genotype generating studies in Turkey and in the world. 4th International Conference "Oliviculture, Biotechnology and Quality of Olive Tree Products" (Olivebioteq 2011), 31 October - 4 November 2011, Chania/Greece (Oral presentation). 2. Özdemir Y., Kurultay Ş., Traditional Turkish black table olive: Gemlik, traditional production method, physical and chemical properties. 4th International Conference "Oliviculture, Biotechnology and Quality of Olive Tree Products" (Olivebioteq 2011), 31 October - 4 November 2011, Chania/Greece (Oral presentation). 3. Effect of Pesticide and Hormone uses in plant production on Consumer Health, Panel on Farm to Fork Foos Safety, 25 May 2011, Yalova/Turkey 4. Özdemir Y., Polat Z. Effects of Plant Growth Regulator on Human Health, GAP VI. Agriculture Congress, May 2011, Şanlıurfa/Turkey (Oral presentation) 5. Özdemir Y., Akçay ME. An Overview of International Table Olives Standards and Comparison with National Table Olive Communiqué, National Olive Congress, February 2011, Akhisar/Manisa/Turkey (Oral presentation). 6. Özdemir Y., Aktepe Tangu N. Olive Debittering Methods and Physical and Chemical Changes During Debittering, National Olive Congress, February 2011, Akhisar/Manisa/Turkey (Oral presentation). 7. Altınbaş Özdemir B., Özdemir Y. Health Effects of Table Olive and Olive Oil Components, National Olive Congress, February 2011, Akhisar/Manisa/Turkey (Oral presentation).
3 8. Kurtar Bozbıyık N., Erdoğan S., Özdemir Y. A new Fruit in agriculture of Our Country; Feijoa (Acca Sellowiana) and Its Components. 1. National Ali Numan Kıraç Agriculture Congress and Fair, April 2011, Eskişehir/Turkey 9. Öztürk A., Özdemir Y., Şimşek M. Nutrient Componunt and Processing Method of Physalis peruviana L., IV National Horticulture Plant Congress, 4-8 October 2011, Şanlıurfa/Turkey 10. Özdemir Y., Erdoğan S. Importance of Food Safety Knowledge at Plant Production, 2. Food Safety Congress, 9-10 December 2010, İstanbul/Turkey 11. Özdemir Y., Aktepe Tangu N. and Akcay M.E. Generating the Functional Olive Oils by Hybridization, 8. Euro Fed Lipid Congress, November 2010, Munich/Germany (Oral presentation) 12. Ozdemir Y., Aktepe Tangu N., Akcay M.E. Producing the Functional Olive Oils by Hybridization, 3rd European Workshop on Lipid Mediators, 3-4 June 2010, Paris/France. 13. Bozbıyık, N.K., Özdemir Y., Tuncel B. About Iodine, 1. Trace Analysis Workshop, April 2010, Denizli/Turkey 14. Özdemir Y., Kurtar Bozbıyık N., Öztürk A., Traditional Storage of a Tropical Fruit: Feijoa Pickle. 1st International Symposium on Traditional Foods From Adriatic to Caucasus, April 2010, Tekirdağ/Turkey. 15. Özdemir Y., Sayın E. O., Production and Properties of Balsamic Vinegar, 1st International Symposium on Traditional Foods From Adriatic to Caucasus, April 2010, Tekirdağ/Turkey. 16. Öztürk A., Özdemir Y., Traditional Foods of Yalova People. 1st International Symposium on Traditional Foods From Adriatic to Caucasus, April 2010, Tekirdağ/Turkey. 17. Ozdemir Y., Sayın E.O. Effect of Social Organization Activities on Food Safety Knowledge of Community: Yalova Healthy Food Platform, Food Safety Education Conference, March 2010, Atlanta/ USA. 18. Bozbıyık N., Ozturk A., Ozdemir Y., Kurultay S., Production, properties and myths of Gedelek pickles, 2nd. Traditional Food Symposium May 2009 Van/Turkey 19. Ozdemir Y., Ozturk A., Akcay M.E., Kurultay S., Physical and Chemical properties of Gemlik Olive and Their Economical Impact, 2nd. Traditional Food Symposium May 2009, Van/Turkey 20. Ozdemir Y., Akbulut P., Kurultay S., Past to Present Safranbolu Turkish Delight and Their Physical, Chemical and Microbiological Properties 2nd. Traditional Food Symposium May 2009 Van/Turkey. 21. Sayın E.O., Demirci M., Ozdemir Y., Research on Preventive effect of Calcium in milk and milk products against Osteoporosis, 2nd. Milk And Milk Product Symposium May 2009 Denizli/Turkey. 22. Özdemir Y., Erdogan S., Kurultay Ş. Dried Grape Production and Changes on Grape During The Drying, VII. Vineyard and Technologies Symposium, 5-9 October 2009, Manisa/Turkey.
4 23. Özdemir Y., Kurultay Ş. Determination of Critical Points in Grape Drying Processes and Ensuring Product Safety, VII. Vineyard and Technologies Symposium, 5-9 October 2009, Manisa/Turkey. 24. Özdemir Y., E. O. Sayın, Ş. Kurultay, Therepeutic Effecs of Olive Polyphenols, VI. Food Engineering Congress, November 2009, Antalya/Turkey. 25. Ozdemir Y., Sayın E.O., Kurultay S., Estimation of iodine loss from iodized salt during different storage and cooking conditions. 3rd. International Congress on Food and Nutrition, April 2009, Antalya/Turkey. 26. Ozdemir Y., Sayın E.O., Kurultay S., Health benefits of olive polyphenols. 3rd. International Congress on Food and Nutrition, April 2009, Antalya/Turkey. 27. Ozdemir Y., Sayın E.O., Kurultay S., Unknown sides of obesity. 3rd. International Congress on Food and Nutrition, April 2009, Antalya/Turkey. 28. Ozdemir Y., Sayın E.O., Kurultay S.,Research on Heating and Cooling Efficiency of Fermentation and Cold Storage Rooms. 3rd. International Congress on Food and Nutrition, April 2009, Antalya/Turkey. 3. Articles 1. Özdemir Y., Sayın E.O, Kurultay Ş., Latest Apple Drying Technologies: A Review. Research Journal of Agricultural Sciences, 2 (2): Özdemir Y., Özkan M., Akçay M.E. Apple as a Functional Food. Research Journal of Agricultural Sciences, 2(1): Özdemir Y., E. O. Sayın, S. Erdoğan, ve Ş. Kurultay, Changes of Patulin Concentration in Apple Products During Processing Stages: A Review. Research Journal of Agricultural Sciences, 2 (2): Öztürk A., Özdemir Y., Göksel Z. Apple Vnegar and Therepeutic Effects, Research Journal of Agricultural Sciences, 2 (1): Yılmaz, I., Sayın, O., Özdemir Y., Effects of Hormon Usess in Stock Breeding on Consumer Health Electronic Joural of Food Technology (3) Tekirdag TURKEY Courses 1. F 4 ESL - From Farm to Fork European Food Safety Legislation Training Programme (e-learning) EU Education and Culture Leonardo da Vinci Programme, 13 June - 15 Agust Trans Isomers in Animal and Plant Oils, day, İstanbul Province Control Laboratory, İstanbul.
5 3. Gıdalarda vitamin analizleri, , 1 ay, Hanya Akdeniz Tarımsal Araştırmalar Enstitüsü, Hanya, Yunanistan. (2009 Mali yılı Bütçesi ile Tarım, Gıda ve Hayvancılık Bakanlığı tarafından) 4. Cold Chain for Food Safety -1, day, Turkish Food Safety Association, İstanbul. 5. Mineral oil analysis in plant oil, days, İstanbul Province Control Laboratory, İstanbul. 6. Gass Chromotography and High Pressure Lquid Chromotography Training, day, Bursa Province Control Laboratory, Bursa. 7. F4ST-From Farm to Fork Food Safety Specialist Training Programme (e-learning) EU Education and Culture Leonardo da Vinci Programme mounths. 8. Course on Food Inspector (by Coodination of General Ministry of Prevention and Control), days, Bursa. Memberships Turkish Society for Horticulture Science SKILLS Operating systems: WINDOWS Software: Microsoft Office programs Instruments: Spectrophotometer, Gas Chromatography, High Pressure Liquid Chromatography, KEYWORDS Functional food, Food safety, Food technology, Table olive and Olive oil,
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