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Preliminary programme

TUESDAY, NOVEMBER 02
Registration ; 13:30 – 18:30
WEDNESDAY, NOVEMBER 03
Registration ; 09:00 – 09:30
Opening Session ; 09:30 – 10:30
Coffee Break ; 10:30 – 11:00
Technical Session 1A – 11:00 to 12:30
Functional and traditional foods, Nutrition and health
Invited Speaker
Prof. Eugenia BEZIRTZOGLOU; Probiotics and the intestinal microflora overtime and space
Speaker 1
Dr. Muhammad Issa KHAN; Functional foods development to combat metabolic syndrome
Speaker 2
Assoc. Prof. Vural YIGIT; Philosophy of food
Speaker 3
Presenter from industry
Technical Session 1B – 11:00 to 12:30
Food chemistry, biochemistry and physics
Invited Speaker
Prof. Harun PARLAR; Isolation of biological active compounds from useful food and pharmaceutical matrices using tweezing adsorptive bubble separation (TABS)
Speaker 1
Prof. Jamilah BAKAR; The rheological and gelling behavior of Tilapia surimi with added sago starch
Speaker 2
Assoc. Prof. Abdalbasit Adam MARIOD; Preparation and characterisation of gelatins from two Sudanese edible insects
Speaker 3
Assist. Prof. Dr. Hilal SAHIN; Techniques for detection of food aroma compounds
Lunch Break ; 12:30 – 13:30
Poster Session 01; 13:30 – 14:15
Technical Session 1C ; 14:15 – 15:45
Food microbiology and biotechnology
Invited Speaker
Prof. Rijkelt BEUMER; Measures to take to prevent foodborne disease
Speaker 1
Prof. Dilek HEPERKAN; Multimycotoxins in dried figs and effect of origin on contamination (The Mould Symphony)
Speaker 2
Dr. Şeniz KARABIYIKLI; Antimicrobial effect of sour pomegranate sauce on “KISIR”, A traditional appetizer
Speaker 3
Dr. Asli ISCI; Bioethanol production potential of Turkey as an alternative fuel from agricultural residues: A review
Technical Session 1Da ; 14:15 – 15:00
Regulations
Speaker 1
Presenter from Ministry of Agriculture and Rural Affairs
Speaker 2
Presenter from University
Technical Session 1Db ; 15:00 – 15:45
Maillard and Nanotechnology Group
Speaker 1
Dr. Richard H. STADLER; Process-induced food contaminants: Progress in mitigation and challenges ahead
Speaker 2
Dr. Francisco J. MORALES; An update on Melanoidins Research
Coffee Break ; 15:45 – 16:15
Technical Session 1E ; 16:15 – 17:45
Food microbiology and biotechnology
Speaker 1
Assist. Prof. Birce MERCANOGLU TABAN; Evaluation of PCR and real-time PCR methods for rapid detection of foodborne pathogens
Speaker 2
Ceyda GUROL; Elimination of bacteria in milk by plasma corona discharge technology
Speaker 3
Dilek B. YAMAN; Qualitative detection of genetically modified organisms in foods by real time PCR
Speaker 4
Selin KALKAN; Bio-control of some food-borne pathogenic bacteria by bacteriophage
Technical Session 1F ; 16:15 – 17:45
Maillard and Nanotechnology Group
Speaker 1
Prof. Monika PISCHETSRIEDER; Chemistry and analyis of sugar degradation reactions
Speaker 2
Prof. Eyal SHIMONI; From molecular complexes to continuous nanostructuring of microparticle encapsulated nutrients
Speaker 3
Prof. Vincenzo FOGLIANO; Strategy for new functional products using encapsulation technology
Speaker 4
Prof. Vural GOKMEN; Effects of nanoencapsulated ingredients on food quality
Poster Session 02 ; 17:45 – 18:30
THURSDAY, NOVEMBER 04
Technical Session 2A ; 09:00 – 10:30
Food legislation
Invited Speaker
EFSA or DG SANCO Presenter
Speaker 1
EFSA or DG SANCO Presenter
Speaker 2
Dr. Bert POPPING; Allergen thresholds in legislation - Is it making the food safer?
Speaker 3
Dr. Hasan ALKAN; Food irradiation technology, legislation and application in Turkey
Technical Session 2B ; 09:00 – 10:30
Food ingredients and additives
Invited Speaker
Prof. Umran UYGUN; Food Safety Aspects of Food Colours
Speaker 1
Prof. Nefisa ABBAS HEGAZY; Physicochemical, sensory and functional properties of wheat-doum fruit flour composite cakes
Speaker 2
Prof. Mahmut DOGAN; Production of dietary fiber from orange albedo and using in mayonnaise as model food
Speaker 3
Presenter from industry
Coffee Break ; 10:30 – 11:00
Technical Session 2C ; 11:00 – 12:30
Cereal science and technology
Invited Speaker
Prof. Stanley CAUVAIN; Applications of baking technology for delivering health benefits
Speaker 1
Satu KIRJORANTA; Effects of process parameters and addition of brewer´s spent grain on the properties of barley-based extrudates
Speaker 2
Dr. Kaori FUJITA; Prediction for degrees of Fusarium mycotoxin in wheat using excitation - emission matrix
Speaker 3
Presenter from industry
Technical Session 2D ; 11:00 – 12:30
Food packaging technologies and storage
Invited Speaker
Assoc. Prof. Zehra AYHAN; Potential applications of nanotechnology in food packaging
Speaker 1
Maria Elisa MARTINEZ; Technological development on layered products for foods or foodstuff - evaluation by patenting documents
Speaker 2
Amin MOUSAVI K.; Study on effect of PET pieces and storage conditions on fatty acids profile and some quality indexes of common oils in Iran
Speaker 3
Dogan ERBERK; New Trends in Packaging Industry
Lunch Break ; 12:30 – 13:30
Poster Session 03 ; 13:30 – 14:15
Technical Session 2E ; 14:15 – 15:45
Fruits and vegetable science and technology
Invited Speaker
Prof. Murat BALABAN; Dense phase carbon dioxide: non-thermal processing of beverages
Speaker 1
Dr. E. LOZANO; Respiration rate of red delicious apples under aerobic conditions: Influence of storage temperature
Speaker 2
Cem BALTACIOGLU; Use of jerusalem artichoke as a potato substitute in chips products
Speaker 3
Presenter from industry
Technical Session 2F ; 14:15 – 15:45
Dairy science and technology
Invited Speaker
Dr. Zeynep USTUNOL; Yogurt fortification with predigested, germinated whole soybean powder for enhanced therapeutic benefits
Speaker 1
Prof Helmut MAYER; Extended shelf life (ESL) milk - valuable dairy product or milk with excessive heat load?
Speaker 2
Mariam ALIMARDANOVA; Manufacturing of Kazakh national dairy products
Speaker 3
Presenter from industry
Coffee Break ; 15:45 – 16:15
Technical Session 2G ; 16:15 – 17:45
Meat science and technology
Invited Speaker
Prof. Friedrich-Karl LÜCKE; Meat, microbiology and the consumer - Recent developments
Speaker 1
M. Sc. Ebru BAYRAK; Use of natural antioxidants in meat products
Speaker 2
Prof. Meltem SERDAROGLU; Strategies of improving healthier meat products
Speaker 3
Presenter from industry
Technical Session 2H ; 16:15 – 17:45
Lipid science and technology
Invited Speaker
Prof. Heinz-Dieter ISENGARD; Control of the degradation of frying fats during usage
Speaker 1
Dr. Karamatollah REZAEI; Parameters affecting the enzyme-assisted extraction of vegetable oil
Speaker 2
Onur KETENOGLU; Utilization of plant nanofibers in food emulsions
Speaker 3
Presenter from industry
Poster Session 04 ; 17:45 – 18:30
Get-together Reception & Gala Dinner – 19:00 to 20:30
FRIDAY, NOVEMBER 05
Technical Session 3A ; 09:00 – 10:30
Food engineering
Invited Speaker 1
Prof. Gyula VATAI; Concentration of aroma and vitamin rich fruit juices by complex membrane technology
Invited Speaker 2
Prof. Hao FENG; Ultrasound technology in food processing and preservation
Speaker 1
Assoc. Prof. Dr. Gulgun Y. TIRYAKI; Potential applications of HS-SPME/GC in oxidized vegetable oils
Speaker 2
Dr. Malainine MOHAMED Detection of accidental fish defrosting using non-destructive ultrasonic technique
Technical Session 3B ; 09:00 – 10:30
Food safety
Invited Speaker 1
Dr. Vijay JUNEJA; Food safety issues/challenges in the 21st century and the application of predictive microbiology
Speaker 1
Dr. Aija MELNGAILE; Implementation of food safety legislation in catering establishments in Latvia
Speaker 2
Dr. Carmen DIAZ-AMIGO; New gluten labeling- How safe are celiac sufferers?
Speaker 3
Dr. Soheyl ESKANDARI; International trade and food safety of hormone residues in foodstuffs
Coffee Break ; 10:30 – 11:00
Poster Session 05 ; 11:00 – 11:45
Best Poster Announcement & Closing Session ; 11:45 – 12:30
Lunch Break ; 12:30 – 13:30
Social Program; 4 hours for Antalya
SATURDAY, NOVEMBER 06
Social Program; All day for Perge, Aspendos and Side
SUNDAY, NOVEMBER 07
Good–bye. See you again in another congress