CURRICULUM VITAE I. NAME AND DEPARTMENT AFFILIATIONS Irfan Turhan Department of Food Engineering Faculty of Engineering, Akdeniz University Campus, Antalya 07058 TURKEY (242) 310-6573 (242) 227-4564 (Fax) E-mail: iturhan@akdeniz.edu.tr II. III. RANK Assistant Professor EDUCATION Bachelor of Science in Food Engineering, (16 June 2001) Akdeniz University Faculty of Agric. Food Eng. Department, Antalya/TURKEY Bachelor s thesis : Pesticides in Food Master of Science (MSc) in Graduate School of Natural and Applied Sciences of Food Engineering Department, (04 January 2005) Akdeniz Uni. Graduate School of Natural and Applied Sciences, Antalya/Turkiye M. Sc. thesis : An Investigation On Continue System Carob Extraction Doctor of Philosophy (PhD) Graduate School of Natural and Applied Sciences of Food Engineering Department, (01 December 2009) Akdeniz Uni. Graduate School of Natural and Applied Sciences, Antalya/Turkiye PhD. thesis : "Production of lactic acid and ethanol from carob pods using submerged fermentation" IV. PROFESSIONAL EXPERIENCE Research/Teaching Assistant, Department of Food Engineering, University of Akdeniz, Turkey. October 2005-December 2009 Visiting Scientist, Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park, PA. August 2007-August 2008. Instructor, Department of Food Engineering, University of Akdeniz, Turkey. December 2009-April 2010. Assistant Professor, Department of Food Engineering, University of Akdeniz, Turkey. April 2010-present 1
V. AKDENIZ PERSONNEL RECORD Appointment Proportion of Assignment Rank Held Date of Rank Base Teaching/Research/Extension Asst. Prof. April, 2010 36 month 50% teaching/ 50% research VI. HONOR Award of TUBITAK for Research Articles. 2004, 2006, 2008, 2010. VII. VIII. PROFESSIONAL ASSOCIATIONS Membership in professional societies: Institute of Food Technologists (IFT), 2007. Chamber of Food Engineers (Turkey), Member, 2001. Society for Food Engineers (Turkey), Member, 2002. RESPONSIBILITIES A. TEACHING Food Biotechnology (2 credits), Every Fall Semester. Thermal Processes in Food Technology (3 credits), Every Fall Semester. Separation Techniques in Bioreactors (3 credits), Every Fall Semester Food Technology (2 credits), Every Fall Semester B. RESEARCH Fermentation/Bioprocessing Engineering: Production of value added products and scale-up for industrial applications. Renewable energy production. Fruit and Vegetables Process Modeling and optimization of food and agricultural processing systems: microbial growth and inactivation kinetics. Response Surface Methodology. C. SERVICE University Evaluation and Auditing Committee of KOSGEB. 2010-present. Faculty of Engineering Student Sport Activities Committee. 2010-present Department Teaching Committee. 2010-present Service to the profession. Chamber of Food Engineers 2
President of Chamber of Food Engineers in Antalya, 2003-2006. Ad. Hoc. Reviewer for Journal of Food Quality Industrial and Applied Microbiology (BioMicroWorld 2009) IX. PROFESSIONAL TRAINING Union of Chambers of Turkish Engineers and Architects (UCTEA), Chamber of Food Engineers, Subject : HACCP Seminar, Period : 23-24 April, 2004. Chemical Storage and Waste Management Course, 17-20 October, 2007. The Pennsylvania State University, USA. Chemical Storage and Waste Management Course, 22-25 June, 2008. The Pennsylvania State University, USA. Engineering Elements of Biochemistry and Microbiology Course, September 2007-March 2008. The Pennsylvania State University, USA. Microbial Engineering Course, April 2008-July 2008. The Pennsylvania State University, USA. Fermentation Methods and Scale-up Strategies Course, Period: 22-30 December, 2007. The Pennsylvania State University, USA. Fermentation Methods and Scale-up Strategies Course, Period: 14-21 July, 2008. The Pennsylvania State University, USA. Fermentation Short Course, June 2010. Bilkent University, UNAM-Institute of Materials Science and Nanotechnology. X. FUNDED PROJECTS Project Title : Degradation kinetics of ascorbic acid during processing of rosehip (Rosa L.) fruit, Akdeniz University. Position : Researcher (2003) canina Project Title : An Investigation On Continue System Carob Extraction, Akdeniz University. Position : Researcher (2005) Project Title : Effects of Pressing Media and Storage Conditions on Cloud Stability of Cloudy Apple Juice, Akdeniz University. Position : Researcher (2005) Natural Project Title : Effects of Modified Atmosphere Storage and Ultraviolet C (UV-C) Illumination on Antioxidant Activity and Postharvest Physiology of Pomegranate Fruit and Arils, Position : Researcher (2006) 3
Project Title : Evaluation of pre-treated feedstocks for the production of ethanol by fermentation. SWAN Biomass Company, The Pennsylvania State University, Position : Researcher (2007-2008). Project Title : D-pinitol Content, as a Bioactive Molecule, Influenced by Environment and Composition of Carob (Ceratonia siliqua L.) Types Grown in Turkey. TUBİTAK-COST. Position : Researcher (2008-2009). Project Title : The effect of physical and chemical on clarity stability of pomagranate juice. TÜBİTAK-SANTEZ. Position : Researcher (2009-2010). Project Title : Evaluation possibilities of carob pod and its industrial wastes for ethanol and lactic acid fermentation by using immobilize cells. Akdeniz University-BAP. Position : Researcher (2009-2010). XI. RESEARCH 1. PUBLICATIONS a. Refereed Journal Articles (SCI-Expanded) 1. Turhan, I. Optimization of extraction of D-pinitol and phenolics from cultivated and wild types of carob pods using response surface methodology. (Submitted) 2. TETIK, N., TURHAN, I., OZIYCI, H.R. and KARHAN, M. 2011. Determination of D- pinitol in carob syrup. International Journal of Food Sciences & Nutrition. (Accepted). 3. TURHAN, I., BIALKA, L.K., DEMIRCI, A. and KARHAN, M. 2010. Enhanced lactic acid production from carob extract by lactobacillus casei using invertase pretreatment. Food Biotechnology. 24(4):364-374. 4. TURHAN, I., BIALKA, L.K., DEMIRCI, A. and KARHAN, M. 2010. Ethanol production from carob extract by using Saccharomyces cerevisiae. BIORESOURCE TECHNOLOGY. 101 (14), 5290-5296. 5. TURHAN, I., TETİK, N., KARHAN, M., GÜREL, F., TAVUKÇUOĞLU, H.R., 2008. Quality of honeys influenced by thermal treatment. LWT-FOOD SCI TECHNOL, 41(8), 1396-1399. 6. TURHAN, I., TETİK, N., AKSU, M., KARHAN, M., CERTEL, M., 2006. Liquid Solid Extraction of Soluble Solids and Total Phenolic Compounds of Carob bean (Ceratonia siliqua L.). J FOOD PROCESS ENG, 29(5), 498-507. 7. KARHAN, M., AKSU, M., TETİK, N., TURHAN, I., 2004. Kinetic modelling of thermal degradation of ascorbic acid in rose hip (Rosa canina L.) pulp in the anaerobic pathway. J FOOD QUALITY, 27(5), 311-319. 4
b. Other Articles (CAB Abstract etc.) 8. TETİK, N., ERBAŞ, M., TURHAN, I., 2007. Fonksiyonel gıda bileşeni olarak fitosteroller. Gıda, 32(6), 317-324. 9. KARHAN, M., AKSU, M., TETİK, N., TURHAN, I., 2005. Türkiye'de yaygın olarak üretilen balların bazı belirleyici özellikleri. Akademik Gıda, 15(3), 31-32. 10. USLU, M.K., ERBAŞ, M., TURHAN, I. ve TETİK, N. 2010. Nişasta Miktarının ve Çöven Suyu İlavesinin Lokumların Bazı Özellikleri Üzerine Etkileri. Gıda, 35(5):331-337. 11. TETİK, N., TURHAN, I., KARHAN, M. ve ÖZİYCİ, H.R. 2010. Characterization of, and 5-Hydroxymethylfurfural Concentration in Carob Pekmez. Gıda, 35(6):417-422. 12. TURHAN, I., KARHAN, M., 2004. Doğal bir ürün; keçiboynuzu. Dünya Gıda, 76-79. 13. TURHAN, I., TETİK, N., KARHAN, M., 2006. Keçiboynuzu Pekmezinin Bileşimi ve Üretim Aşamaları. Teknolojik Araştırmalar: GTED, 1(2), 39-44. 14. TURHAN, I., TETİK, N., KARHAN, M., 2006. Turunçgil Kabuk Yağlarının Elde Edilmesi ve Gıda Endüstrisinde Kullanımı. Teknolojik Araştırmalar: GTED, 1(3), 71-77. 15. TETİK, N., TURHAN, I., KARHAN, M., 2007. Berrak elma suyu ve konsantrelerinde protein ve polifenollerden kaynaklanan bulanıklık. Dünya Gıda, 2, 69-73. 16. TURHAN, I., TETİK, N., KARHAN, M., 2006. Andız Pekmezi Üretimi ve Bileşimi. Teknolojik Araştırmalar: GTED, 1(2), 65-69. c. Conference Articles 17. TURHAN, I., TOPUZ, A., TETİK, N., KARHAN, M., 2006. Meyve ve sebzelerin muhafazasında ultraviyole ışık uygulamaları. Türkiye 9. Gıda Kongresi, Bolu Türkiye, Cilt : 1, 289-292. 18. TETİK, N., TURHAN, I., KARHAN, M., 2006. Berrak meyve suyu ve konsantrelerinde sonradan bulanma ve önlemleri. Türkiye 9. Gıda Kongresi, Bolu Türkiye, Cilt : 1, 503-506. 19. TETİK, N., TOPUZ, A., TURHAN, I., KARHAN, M., 2006. Meyve ve sebzelerin muhafazasında ozon uygulamaları. Türkiye 9. Gıda Kongresi, Bolu Türkiye, Cilt : 1, 281-284. 20. AKSU, M., KARHAN, M., TETİK, N., TURHAN, I., 2005. Loss of L-ascorbic acid during traditional process of rose hip (Rosa canina L.) pulp. Innovations on Traditional Foods, Valencia Spain, Cilt : 2, 923-925. 5
21. KARHAN, M., TURHAN, I., TETİK, N., AKSU, M., 2005. Nutritive Value of Carob (Ceratonia siliqua L.) pekmez; a traditional product of Turkey. Innovations on Traditional Foods, Valencia Spain, Cilt : 2, 899-901. 22. TETİK, N., TURHAN, I., KARHAN, M., 2007. Effects of process and storage conditions on haze formation in clarified apple juices. 2nd International Food and Nutrition Congress, Istanbul Turkey, Cilt : 1, 123. 23. TURHAN, I., TETİK, N., KARHAN, M., 2007. Nutritive value of Andız (Juniperus drupacea) fruit Pekmez; a traditional product of Turkey. 2nd International Food and Nutrition Congress, Istanbul Turkey, Cilt : 1, 182. 24. TURHAN, I., DEMİRCİ, A., KARHAN, M., 2008. Ethanol production from carob extract by Saccharomyces cerevisiae. Northeast Agricultural Biological Engineering Conference, Aberdeen, Maryland, USA, Cilt : 1, 23. 25. KEKLİK, N.M., CHENG, K.C., TURHAN, I., 2008. An industrial scale plant design for ethanol production from sugar beet molasses by Saccharomyces cerevisiae. Northeast Agricultural Biological Engineering Conference, Aberdeen, Maryland, USA, Cilt : 1, 28. 26. TETİK, N., TAVUKÇUOĞLU, H.R., TURHAN, I. and KARHAN, M., 2008. Microfiltration of blackcurrant (Ribes nigrum) Juice. Northeast Agricultural Biological Engineering Conference, Aberdeen, Maryland, USA Cilt: 1, 23-24. 27. TAVUKÇUOĞLU, H.R., TETİK, N., TURHAN, I. and KARHAN, M., 2008. Effect of storage conditions on color degradation of pomegranate juice. Northeast Agricultural Biological Engineering Conference, Aberdeen, Maryland, USA Cilt: 1, 24. 28. TURHAN, I., BIALKA, K., DEMİRCİ, A., KARHAN, M., 2008. Ethanol production from carob extract by Saccharomyces cerevisiae. The International Enzyme Engineering Symposium, Kusadasi, Turkiye, Cilt : 1, 161. 29. TURHAN, I., DEMİRCİ, A., KARHAN, M., 2008. Lactic acid production from Carob extract by Lactobacillus casei. The International Enzyme Engineering Symposium, Kusadasi, Turkiye, Cilt : 1, 162. 30. TURHAN, I., Bialka, K., Demirci, A., Karhan, M. 2009. Enhanced Lactic acid production from carob extract by Lactobacillus casei. ASABE Annual International Meeting, Reno, Nevada, Paper Number: 095980. 31. TURHAN, I., Bialka, K., Demirci, A., Karhan, M. 2009. Enhanced ethanol production from carob extract by Saccharomyces cerevisiae. ASABE Annual International Meeting, Reno, Nevada, Paper Number: 095979. 32. Tetik, N. and Turhan, I. 2010. Evaluation possibilities of rosehip fruit. The 1 st International Symposium, on Traditional Foods from Adriatic to Caucasus, 15-17 April, Tekirdağ, Turkey. Cilt:1, 684-686. 6
33. Arslan, A., Karhan, M., Tetik, N., Turhan, I. and Öziyci, H.R. 2010. Effect of mash Heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice. The 1 st International Symposium, on Traditional Foods from Adriatic to Caucasus, 15-17 April, Tekirdağ, Turkey. Cilt:1, 1006-1008. 34. Uslu, M.K., Turhan, I., Tetik, N. and Erbaş, M. 2010. The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight. The 1 st International Symposium, on Traditional Foods from Adriatic to Caucasus, 15-17 April, Tekirdağ, Turkey. Cilt:1, 821-824. 35. Turhan, I. and Tetik, N. 2010. Introduction of different kinds of pekmez in Turkey. The 1 st International Symposium, on Traditional Foods from Adriatic to Caucasus, 15-17 April, Tekirdağ, Turkey. Cilt:1, 806-808. 36. Karhan, M., Tetik, N., Turhan, I., Oziyci, H.R. 2010. D-Pinitol Content of Carob Beans (Ceratonia siliqua L.). 28 th International Horticultural Congress, 22-27 August, Lisboa, Portugal. Poster No: S07.273, 358. 37. Karkacıer, O., Turhan, I., Tetik, N., Karhan, M. 2010. Difficulties in Turkish trade of honey. 3 rd Apimondia International Forum on Apitherapy and 2 nd Apimondia International Forum on Apiquality, 28 September-2 October, Ljubljana, Slovenia. Poster No: 01-5, 46. 38. Turhan, I., Oziyci, H.R., Dincer, C., Tetik, N., Karhan, M. 2010. Determination of total phenolics and antioxidant content with physicochemical properties in Turkish honeydew honeys. 3 rd Apimondia International Forum on Apitherapy and 2 nd Apimondia International Forum on Apiquality, 28 September-2 October, Ljubljana, Slovenia. Poster No: 01-7, 46. 39. Oziyci, H.R., Dincer, C., Turhan, I., Tetik, N., Karhan, M. 2010. Evaluation of antioxidant activity and total phenolic content in Turkish floral honeys, as well as their chemical properties. 3 rd Apimondia International Forum on Apitherapy and 2 nd Apimondia International Forum on Apiquality, 28 September-2 October, Ljubljana, Slovenia. Poster No: 01-9, 47. 40. ÖZİYCİ, H.R., TETİK, N., TURHAN, I., KARHAN, M. 2010. Determination the D-Pinitol content of cultivated carob types. 1 st International Congress on Food Technology, November 03-06, Antalya, Turkey. Poster No: 199, Sayfa:144. 41. TETİK, N., ÖZİYCİ, H.R., TURHAN, I., KARHAN, M. 2010. Influence of enviromental factors on D-Pinitol concentration of wild type carob pods. 1 st International Congress on Food Technology, November 03-06, Antalya, Turkey. Poster No: 190, Sayfa:135. 42. ARSLAN, A., TETİK, N., KARHAN, M., TURHAN, I., ÖZİYCİ, H.R. 2010. Influence of mash processing on total anthocyanin content of red grape juice. 7
1 st International Congress on Food Technology, November 03-06, Antalya, Turkey. Poster No: 448, Sayfa:322. 43. TURHAN, I. and DEMİR, M. 2010. An Industrial-Scale Plant Design for Gluconic Acid Production. 1 st International Congress on Food Technology, November 03-06, Antalya, Turkey. Poster No: 123, Sayfa:85. 44. DEMİR, M. and TURHAN, I. 2010. Physicochemical Properties of Single-Cell Oil Produced from Whey By Fermentation. 1 st International Congress on Food Technology, November 03-06, Antalya, Turkey. Poster No: 124, Sayfa:86. 8