Scientific Programme

  • 3 May 2018 Click For Details...

    08:00 - 09:15 REGISTRATION
    09:15 - 10:15 OPENING
      Samim Saner
    Congress President
      Alejandro Castillo
    International Association for Food Protection - IAFP, USA
      Viorel Gutu
    UN Food and Agriculture Organization (FAO) Subregional Coordinator for Central Asia and FAO Representative in Turkey and Uzbekistan, Turkey
      Ahmet Demircan (In case of attendance)
    Minister of Health, Turkey
      Ahmet Eşref Fakıbaba (In case of attendance)
    Minister of Food Agriculture and Livestock, Turkey
    10:15 - 10:45 COFFEE BREAK
    10:45 - 12:00 Keynote Speech
      Chairman:
    11:15 - 12:15 New Approaches to Food Safety: Quorum Sensing and Whole Genome Sequencing (WGS) for the Food Industry
    Mansel Griffith
    Guelph University, Canada
    12:15 - 12:30 Questions/ Answers
    12:00 - 13:00 LUNCH
    13:00 - 14:00 Moderator: Cemal Taluğ
    Agriculture and Food Ethics Association, Turkey
    13:30 - 14:30 POSTER PRESENTATIONS
    Food and Agriculture Journalists are Talking: The Responsilities of Press to Access Correct Information Regarding Food Safety
    (National Journalists, Association of Agricultural Food Writers and Journalists - TAGYAD and International Federation of Agricultural Journalists-IFAJ) 
    14:00 - 15:30 PARALLEL SESSION - 1A
    International Food Safety Implementations
    14:30 - 16:00 PARALLEL SESSION - 1B
    Food Law
    14:30 - 16:10 PARALLEL SESSION - 1C
    Novel Technologies in Food Processing
      Co-Chair: Nihat Pakdil
    Ministry of Food Agriculture and Livestock, Turkey
      Co-Chair: Petek Ataman
    Turkish Food Safety Association, Turkey
      Co-Chair: Levent Küçük
    Consumers Association, Turkey
      Co-Chair: Necdet Buzbaş
    Turkish Food and Beverage Industry and Employers Association, Turkey
      Co-Chair: Oya Özden
    Life with Celiac Association, Turkey
      Co-Chair: Özgen Koca
    Turkish Food Safety Association, Turkey
    14:30 - 14:50 Food Safety and Its Influences to International Trade


    Alejandro Castillo - International Association for Food Protection - IAFP, USA
    14:30 - 14:50 Forensic Sciences and Food Safety


    Filiz Ekim Çevi̇k1, Hüseyin Çakan2
    1, Institute of Forensic Medicine, Deparmant of Medicine, Istanbul University, Turkey
    2 Institute of Forensic Medicine, Deparmant of Sciences, Istanbul University, Turkey
    14:30 - 14:45 Impact of High Pressure Processing Extraction on Antibacterial Activity of White Tea Extracts

    Sibel Uzuner, Gulsun Akdemir Evrendilek
    Department of Food Engineering, Abant Izzet Baysal University, Turkey
    14:50 - 15:10 Communicating with Consumers: How to Talk About Food Risk


    Nina McGrath
    EUFIC - European Food Information Council, Belgium
    14:50 - 15:10 Food Law in the Light of Judicial Decisions



    Gülsel Öykü Özçeli̇k

    TAG Law Office, Turkey
    14:45 - 15:00 A Novel Alternative Method in Production of Fruit Juice Concentrate: Ohmic Heating Assisted Vacuum Evaporation

    Serdal Sabanci̇1, Filiz İçier2
    1Department of Food Engineering, Munzur University, Turkey
    2Department of Food Engineering, Ege University, Turkey
    15:00 - 15:15 Quality of Fresh Raspberry (Rubus idaeus L.) Fruit as Affected by Ultraviyolet-C Treatment

    Gamze Çelik, Gürbüz Güneş
    Department of Food Engineering, Istanbul Technical University, Turkey
    15:10 - 15:30 New Food Safety Laws-FSMA


    Christine Strossman
    USDA Foreign Agricultural Service Turkey
    15:10 - 15:30 The Importance of Collective Provision of Food Safety and Data Security in the Digital Age

    Görkem Köse1, Emine Başçı Devres2
    1Solution Systems Department, Testo, Turkey
    2Devres Law Office, Turkey
    15:15 - 15:30 Investigation of the Use of High Hydrostatic Pressure on Functional Whey-Based Beverage

    Gulsun Akdemir Evrendilek, Esra Sırdaş
    Department of Food Engineering, Abant Izzet Baysal University, Turkey
    15:30 - 15:50 IFS Global Markets Program


    Nevin Rühle
    IFS, Germany
    15:30 - 15:50 Food Fraud Prevention: The Role of Super Controllers


    Roy Fenoff1,2
    1Department of Criminal Justice, The Citadel, Charleston, USA
    2Food Fraud Initiative, Michigan State University, USA
    15:30 - 15:45 Determination of the effect of UV-C light on the molds isolated from dried persimmons

    Ayça Korkmaz, Gülten Tiryaki Gündüz
    Department of Food Engineering, Ege University, Turkey
    15:45 - 16:00 Quick and Continuous Measurement Of Quality Variables For Bakery Products After Baking

    Ahmet Görgülü, Mehmet Ünlü, Nilüfer Ergül
    ETİ Food Industry, Turkey
    15:50 - 16:00 Questions / Answers 15:50 - 16:00 Questions / Answers 16:00 - 16:10 Questions / Answers
    15:30 - 16:00 COFFEE BREAK
    16:00 - 16:30 An Example of Social Responsibility Project in Ensuring Food Safety: Reliable Hands
    Moderator:
    Başak Şengül - CNN Türk
    Samim Saner - Turkis Food Safety Association
    Önder Arslan - UFS
    16:00 - 16:30 Subject of the speech: Supply Chain Resilience

    Ozlem Unsal, General Manager, BSI Turkey
       
    16:30 - 18:20 PARALLEL SESSION - 2A
    Novel Approaches to Food Safey
    16:30 - 18:20 PARALLEL SESSION - 2B
    Food Microbiology and Food Safety
    16:30 - 18:20 PARALLEL SESSION - 2C
    Examples of Best Practices for Reducing Food Losses and Wastes
      Co-chariman: Kemal Taydaş
    UCTEA Chamber of Food Engineers, Turkey
      Co-chariman: Çiğdem Kayacan
    Turkish Society of Microbiology, Turkey
      Co-chariman: M. Zeki Sarıbekir
    Packaging Manufacturers Association
      Co-chariman: Yüksel Soyubelli
    Gıda Güvenliği Derneği
      Co-chariman: Talat Gözet
    Turkish Veterinary Medical Association, Turkey
      Co-chariman: Nuray İbrahimoğlu
    Turkish Food Safety Association, Turkey
    16:30 - 16:50 Blockchain and Food Safety

    Carrefour, Fransa
    16:30 - 16:50 One Health: A Unique Approach to Tell the Story of Food Production and Improve Consumers’ Confidence


    Maria Zampaglione
    Elanco Animal Health, France
    16:30 - 16:50 The Role of Packaging in Reducing Food Loss and Food Waste

    Atıf Can Seydim
    Department of Food Engineering, Süleyman Demirel University, Turkey
    16:50 - 17:10 Process Validation

    Erdoğan Ceylan
    Mérieux NutriSciences Corporation, USA
    16:50 - 17:10 Evaluation of Food Poisoning Occurrences Worldwide and Relevant Organisms

    Dilek Heperkan
    Department of Food Engineering, Istanbul Aydin University, Turkey
    16:50 - 17:10 Metro Cash & Carry Food Lost and Waste Best Practice


    Tülay Özel
    Metro Cash&Carry Best Practice for Reducing Food Loses and Wastes
    17:10 - 17:30 Microbiology and NGS


    David Rodriguez - Lazaro
    Department of Biotechnology and Food Science, Burgos University, Spain
    17:10 - 17:30 Biofilm Formation by Salmonella enteritidis on Food Contact Surfaces

    Ivana Čabarkapa, Radmilo Čolović, Sanja Popović, Zorica Tomičić, Olivera Đuragić, Nedeljka Spasevski, Slađana Rakita
    Institute of Food Technology, Novi Sad University, Serbia
    17:10 - 17:30 Food Loss and Waste Accounting and Reporting Standard


    Hülya Günay
    Migros Tic.A.S, Turkey
    17:30 - 17:50

    FoodSimplex – Food Safety Methodology For Restaurants

    Ana Lúcia Baltazar1, Ana Ferreira2, Lara Manyes3, Jordi Mañes3
    1 Department of Dietetics and Nutrition, Coimbra Health School, Valencia University, Spain
    2 Department of Dietetics and Nutrition, Coimbra Health School, Spain
    3 Department of Public Health, Valencia University, Spain

    17:30 - 17:50

    Food Poisoning and Food-borne Infections

    Serhat Birengel
    Department of Infectious Diseases and Clinical Microbiology, Facultyof Medicine, Ankara University

    17:30 - 17:50 Kaizen Practices in Chewing Gum Production


    Zehra Yılmaz, Merve Ece Arabacı
    Perfetti van Melle Turkey
    17:50 - 18:10

    Public Health Ethics and Food Safety


    Dilek Aslan
    Department of Public Health, Hacettepe University, Turkey

    17:50 - 18:10

    National Salmonella Monitoring Program

    Ministry of Food Agriculture and Livestock, Turkey

    MOFAL General Directorate of Food and Control, Turkey

    17:50 - 18:10 Poultry Meat Sector and Food Safety Practices

    Nejla Kahraman
    Beypi Beypazarı Tar.Urt. Paz. A.S., Turkey
    18:10 - 18:20 Questions / Answers 18:10 - 18:20 Questions / Answers 18:10 - 18:20 Questions / Answers
    18:30 - 20:00 WELCOME COCKTAIL
  • 4 May 2018 Click For Details...

    09:00 - 10:15 MAIN SESSION
      Chairman: Barbaros Özer
    Ankara University Department of Dairy Technology
    09:00 - 10:00 The Importance of Food Regulatory Science – Recent Developments and Future Challenges
    Samuel B.Godefroy
    Department of Food Science, Laval University, Canada
    10:00 - 10:15 Questions / Answers
    10:15 - 10:30 COFFEE BREAK
    10:30 - 12:00 PARALLEL SESSION - 3A
    Relationship between Food Safety and Health
    10:30 - 12:00 PARALLEL SESSION - 3B
    Innovative Approaches to Analyzing and Eliminating Food Risks
    10:30 - 12:10 PARALLEL SESSION - 3C
    Novel Technological Developments in Food Safety
      Co-Chair: Ali Esat Karakaya
    Gazi University, Faculty of Pharmacy (Retired Academic Member)
      Co-Chair: Ali Uğurlu
    UCTEA Chamber of Chemical Engineers, Turkey
      Co-Chair: İbrahim Afyon
    Turkish Egg Producers Association, Turkey
      Co-Chair: Kadir Bal
    Department of Internal Medicine, Istanbul University, Turkey
      Co-Chair: Edip Sincer
    Turkish Food Safety Association, Turkey
      Co-Chair: Funda Küçükosmanoğlu
    Turkish Food Safety Association, Turkey
    10:30 - 10:50 Relationship between Food and Health/Disease from Endocrinology Point of View

    Taner Damcı
    Department of Endocrinology, Diabetes and Metabolic Diseases, Memorial Şişli Hospital, Turkey
    10:30 - 10:50 The Proficiency Testing Service of MoFAL National Food Reference Laboratory and General Evaluation

    Mustafa Alp Çetinkaya, Özge Çetinkaya Açar, Gülin Çetinkaya, Kazım Sezer, Emine Nazan Uzunboy, Aslı Korkmaz, Gizem Işıl Bektaş, Şafak Başıaçık Karakoç
    Ministry of Food Agriculture and Livestock, National Food Reference Laboratory, Turkey
    10:30 - 10:45 Low-cost, Portable, Rapid and Robust Analytical Methods for Food Safety

    Deniz Baş
    Department of Food Engineering, Nanobiosensing and Food Safety Research Group, Çankırı Karatekin University, Turkey
    10:50 - 11:10

    Antibiotic Residues in Foods and Their Effects on Microbiota

    10:50 - 11:10 Glycidol Ester (GE) - 3-MCPD Risk in Food and Mitigation Methods

    Fahri Yemişçioğlu1, Gizem İblar1, Begüm Önal1, Onur Özdikicierler1, Müge Nebioğlu2
    1 Department of Food Engineering, Ege University, Turkey
    2 Central Research Institute of Food and Feed Control, Turkey
    10:45 - 11:00 Desing of Smart Electrospun Oxygen Sensors for Food Quality and Safety

    Meryem Yılmaz, Aylin Altan
    Mersin University, Department of Food Engineering, Turkey
    11:10 - 11:30 Food processing techniques from human health perspective

    Aziz Ekşi
    Department of Gastronomy, Lefke Avrupa University, Turkey
    11:10 - 11:30 Nanoclay Based Active food Packaging with Antibacterial, Ethylene Scavenging and Gas Barrier Properties

    Hayriye Ünal1, C. Erdinç Taş3, Buket Alkan Taş3, Fevzi Ç. Cebeci3, Serkan Ünal2, Yusuf Z. Menceloğlu3
    1Nanotechnology Research and Application Center, Sabanci University, Turkey
    2Integrated Manufacturing Technologies Research and Application, Sabanci University, Turkey
    3Department of Materials Science and Nano Engineering, Sabancı University, Turkey
    11:00 - 11:15 Approaches to Shelf Life Details in Food and Accelerated Shelf Life Method

    Gözde Türköz Bakırcı1, Aynur Zeyrek2
    1Seferihisar Fevziye Hepkon School of Applied Sciences, Gastronomy and Culinary Arts Programme, Dokuz Eylül University, Turkey
    2Food Control and Research Laboratory, Edge, Turkey
    11:30 - 11:50 Relationship between Residues in Animal Products, Human Health and Disease


    Murat Yıldırım
    Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Istanbul University, Turkey
    11:30 - 11:50 Utilization of Nanomaterials in Detection of Food Contaminants

    Fahriye Ceyda Dudak
    Department of Food Engineering, Hacettepe University, Turkey
    11:15 - 11:30 Methods of Determining Adulteration Made in Olive Oil


    Cansu Demir
    Olive Research Institute, Turkey
    11:30 - 11:45 Enterohemorragic Escherichia coli O157:h7 Isolated from Imported Frozen Bovine Meat in West Algeria « Tlemcen »

    Mohammed Salih Barka
    Department of Agronomy, Tlemcen University, Algeria
    11:45 - 12:00 Effect of Food Safety Training on Achieving Food Safety Knowledge and Practices in Restaurants in the Emirates of Dubai

    Abdul Azeez Mullattu
    M R S International Food Consultants, United Arab Emirates
    11:50 - 12:00 Questions / Answers 11:50 - 12:00 Questions / Answers 12:00 - 12:10 Questions / Answers
    12:00 - 12:30   12:00 - 13:30 POSTER PRESENTATIONS
    12:30 - 13:30 LUNCH
    13:30 - 14:00 AWARD CEREMONY
    14:00 - 15:30 PARALLEL SESSION - 4A
    Climate Change and Food Safety
    14:00 - 15:30 PARALLEL SESSION - 4B
    Laws, Principles and Implementations in Food Safety
    14:00 - 15:40 PARALLEL SESSION - 4C
    Functional Food and Feed
      Co-Chair: Ayşegül Selışık
    UN Food and Agriculture Organization - FAO, Turkey
      Co-Chair:  Ayça Özden
    Turkish Food Safety Association, Turkey
      Co-chariman: Kadir Halkman
    Food Technology Association, Turkey
      Co-chariman: Özden Güngör
    UCTEA Chamber of Agricultural Engineers, Turkey
      Co-chariman: Ülkü Karakuş
    Turkish Feed Manufacturers’ Association, Turkey
      Co-chariman: Sait Koca
    Poultry Meat Producers and Breeders Association, Turkey
    14:00 - 14:40 The Human Age: Confronting the Anthropocene Conundrum

    Dennis Dimick
    National Geographic, USA
    14:00 - 14:20 Food Safety Studies of Turkish Ministry of Food, Agriculture and Livestock and Interpretations


    Neslihan Alper
    Ministry of Food Agriculture and Livestock, Turkey
    14:00 - 14:15 A New Mixed Ca-Alginate-Carob Galactomannan Gel to Preserve Viability and Cholesterol Assimilation Capacity of Probiotics

    Hasnia Ziar, Imène Yahla, Ali Riazi
    Department of Biology, Abdelhamid Ibn Badis University, Algeria
    14:20 - 14:40 Minimisation of Acrylamide Formation in Food Processing in the Light of New EU Regulations




    Vural Gökmen
    Department of Food Engineering, Hacettepe University, Turkey
    14:15 - 14:30 Evaluation of Probiotic Properties of Kefir and Determination its Effects on İnflammatory Bowel Disease Patient’s Lactobacillus Flora of Gaita and Biochemical Parameters and Symptoms

    İlkay Yilmaz1, M. Enver Dolar2, Haydar Özpınar3
    1Department of Food Engineering, Istanbul Aydın University, Turkey
    2Department of Internal Medicine and Gastroenterology, Faculty of Medical, Uludağ University, Turkey
    3Institute of Science and Technology, Istanbul Aydın University, Turkey
    14:30 - 14:45 Evaluation of Viability of Probiotic Cultures and Growth Inhibition of Listeria monocytogenes in Milk Based European Cranberrybush Fruit Juice Added Functional Drink

    Gizem Özan
    , Nursu Gündüz, Zeynep Sarpkaya, Fatma Yeşim Ekinci
    Food Engineering Department, Yeditepe University, Turkey

    14:40 - 15:00 Climate Change and Sustainability in Agriculture in Turkey
    Miktad Kadıoğlu




    Department of Meteorology Engineering, Istanbul Technical University, Turkey
    14:40 - 15:00 GMO Rules and Principal Differences between Turkey and EU in Regard to Implementation of These Rules



    Hakan Yardımcı
    Department of Microbiology, Faculty of Veterinary Medicine Ankara University, Turkey
    14:45 - 15:00 Investigation of Antimicrobial Properties of Kefir Prepared with Camel, Goat, Water Buffalo and Cow Milk and Made with Different Kefir Grains

    Seyedyashar Khaze Hagh1, Ayla Ünver Alçay2
    1Institute of Science and Technology, Department of Food Safety, Istanbul Aydin University, Turkey
    2ABMYO, Food Technology Program, Istanbul Aydin University, Turkey
    15:00 - 15:20 Climate Change and its Effects on Food Safety


    Mary Kenny
    UN Food and Agriculture Organization (FAO)
    15:00 - 15:20 Endocrine Disrupters in Food from Animal Origin: Identifying Risks at Sources of Exposure

    Begüm Yurdakök Dikmen1, Özgür Kuzukıran2, Ufuk Tansel Şireli3, Ayhan Filazi1
    1 Department of Pharmacology and Toxicology, Ankara University Faculty of Veterinary Medicine,Turkey
    2 Etlik Veterinary Control Central Research Institute, Turkey.
    3 Department of Food Hygiene and Technology, Ankara University Faculty of Veterinary Medicine, Turkey
    15:00 - 15:15 Salmonella Control in Poultry Housings with Probiotics


    Yahya Şems Yonsel1, Miray Sevim2, Fikri Erkan Akgül3
    1 Department of Food Engineering, Okan University, Turkey
    2 Simbiyotek Biological Products, Turkey
    3 APEKS Tarım Hayvancılık ve Biyogüvenlik Ltd. Şti, Turkey
    15:15 - 15:30 Identifying Indigenous Bacteria Producing Antimicrobial Agents in Some Spices

    Fatma Bozanoğlu1, Prof. Dr. Hasan Yetim2
    1Department of Food Engineering, Institute of Natural and Apllied Sciences, Erciyes University, Turkey
    2Department of Gastronomy and the Culinary, Gelişim University, Arts, Turkey
    15:20 - 15:30 Questions / Answers 15:20 - 15:30 Questions / Answers 15:30 - 15:40 Questions / Answers
    15:30 - 16:00 COFFEE BREAK
      Moderator: Gökmen Karadağ - Department of New Media and Communication, Istanbul Aydın University, Turkey
    16:00 - 17:30 FORUM - " Processed Foods in Different Aspects"
      Taner Baysal
    Department of Food Engineering, Ege University, Turkey
      Bülent Gülçubuk
    Department of Agricultural Economics, Ankara University, Turkey
      Sibel Güneş
    Turkey Journalists' Society, Turkey
      Murat Baş
    Department of Nutrition and Dietetics, Acıbadem Mehmet Ali Aydınlar University, Turkey
      Necdet Buzbaş
    Turkey Food Industry Employers' Association, Turkey
      Mustafa Özdoğan
    Department of Oncology, Memorial Antalya Hospital, Turkey
      Questions / Answers
    17:30 - 17:45 CLOSING