Experience

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  Sakarya university

  Sept 2020 - Aug 2023

  MSc Graduation Project: Antimicrobial, antioxidant, and prebiotic properties of freeze-dried banana and watermelon peel powders.Sakarya University Scientific Research Projects, Project no: 2019-7-24-69 (GAP-B).Project coordinator: Prof. Dr. Serap Coşansu AkdemirIn this project, we investigated freeze-dried banana and watermelon peel powders' antimicrobial, antioxidant, and prebiotic properties. The analyses applied in the study are the determination of the peel powders' chemical components and the antioxidant and antimicrobial activities of the extracts obtained from the powders. In addition, the prebiotic activities of peel powders were tested on L. acidophilus and L. plantarum bacteria, and their bile salt tolerance was investigated in the MRS medium. In conclusion, the growth kinetics of the aforementioned lactic acid bacteria in milk with added peel powders were calculated with the DataFit program. Based on the results obtained from the study, Bananas and watermelon peels could be recovered as potentially inexpensive and rich sources of phenolic compounds and evaluated as sources that can be used in the food matrix. Show less Project: Thermal destruction of Salmonella Enteritidis in ground chicken by a mixture of yarrow, ribwort, and garden sorrel extracts, Sakarya University Scientific Research Projects, Project no: 2020-9-33-92 (GAPB).Project coordinator: Prof. Dr. Serap Coşansu AkdemirIn that project, we focused on using a herbal liquid extract mixture composed of yarrow, ribwort, and garden sorrel extract on the thermal resistance of Salmonella Enteritidis in ground chicken. Briefly, the ground chicken was inoculated with 1% herbal extract and S. Enteritidis then the samples were applied to heat treatment. The data was analyzed by GlnaFit Excel add-in software using the Log-linear model. At water bath temperatures, the D values of Salmonella in control samples were approximately two times higher than the D values in the presence of 1% herbal extract. So, it can conclude that in the existence of the 1% herbal extract, the D values were reduced by 44-66%. On the other hand, the z value, the temperature increase needed for one decimal reduction in the D value, was 5.82 C in control samples, while it was 5.07 C in extract-added ground chicken. In conclusion, it might be said that the liquid extract was effective against Salmonella and might be a convenient agent to use in heat-processed chicken products. Show less

  • Visiting Fellow

    Jun 2022 - Aug 2023

  • Scientific Researcher

    Jun 2020 - May 2022

  • Scientific Researcher

    Sept 2020 - Aug 2021
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  Foods norge as orkla foods norge as orkla

  Apr 2023 - Dec 2023

  Laboratory specialist

  *Explored, developed, and implemented new and existing products.*Provided technical leadership in product and processdevelopment and improvement, quality systems, andregulatory oversight.*Worked with cross-functional teams that included marketing, insights, sales, food safety quality, and regulations.*Collaborated with research and commercial brands to develop short and long-term testing programs for experimental and commercial products.*Collaborated with Procurement and R&D on raw material solutions.*Coordinated and executed internal and external consumer sensory panels to gain important insights into innovation, new product development, and renovation projects.*Executed sensory evaluation of shelf-life testing utilizing Compusense software and communicating conclusions.*Prepared and managed samples for sensory testing, sales samples, and meetings.*Provided support to the product development process, from benchtop prototypes through production. Show less

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  Inland norway university of applied sciences

  Apr 2023 - Dec 2023

  Science