Congress Program
Speakers
Prof. Ferruh Erdogdu
Ankara University
Novel approaches in food processing: mathematical modelling applications from simulations to industrial scale-up for sustainability
Prof. Marco Gobbetti
Free University of Bolzano, Italy
New Frontiers for Steering Food Microbiomes
Prof. Da-Wen Sun
Food and Bioprocess Technology
Sustainable and Innovative Freezing Technologies for Enhancing Frozen Food Quality
Prof. Charalampos Proestos
National and Kapodistrian University of Athens
Bringing Sustainability to the Food Industry: Using Green Technology to Create Nanoparticles from Plant By-Products
Prof. Alev Taşkın
Yildiz Technical University Department Of Industrial Engineering
The Role of Artificial Intelligence in Designing Circular Food Supply Chains
Prof. Fatih Oz
Atatürk University, Türkiye
Thermal Processing–Induced Heterocyclic Aromatic Amines in Meat and Meat Products: Formation Dynamics and Mitigation Approaches
Prof. Esra Çapanoğlu Güven
İstanbul Technical University, Türkiye
From Fresh to Dried Fruits: Effects of Drying Methods on the Content and Bioaccessibility of Bioactive Compounds
Assoc. Prof. Fatih TARLAK
Gebze Technical University
Engineering Faculty
Bioengineering Department
AI-Driven Modelling of Microbial Behaviour in Food Systems
Assoc. Prof. Furkan Türker Sarıcaoğlu
Bursa Technical University, Türkiye
Engineering the Future of Food Packaging: MOF-Functionalized Biopolymers for Active and Smart Packaging
Betül Vazgeçer
Vice-Chairperson - FAO/WHO Codex Alimentarius Commission
Sustainable Food Systems:: The Strategic Role of Codex Alimentarius
Dr. Tuba Esatbeyoglu
Gottfried Wilhelm Leibniz University Hannover
Institute of Food and one Health
Presentation title: Investigation of Non-thermal Cold Plasma
Treatment on Quality of Spices