Biography:
Dr. Yasin Ozdemir studied Food Engineering at the Ege University, Turkiye and graduated as MS in 2004. He received her PhD degree in 2011 at the Namık Kemal University. During PhD studies he started to work in Ataturk Horticultural Central Research Institute. He has 3 process patent and 2 national award in his scientific study area. He is currently leading 4 national research project which supported by Republic of Turkiye Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Politics (TAGEM) and 5 private sector supported food technology projects. Dr. Ozdemir also take parts as a researcher in international project focused on bioavailability and food science/technology. He published more than 100 article in international journals and congress proceedings.
Industrial application opportunities of spectral techniques and artificial intelligence in determining the texture and astrigency properties of persimmon for product standardization
Introduction of the HOFOOD project and engineering approaches on the relationships between nutrition and high pressure processed foods
Effect of cheese ripening on vitamin contents and their bioavailability
Effects of high pressure processing on bioaccessibility of food components and future perspectives
Artisan cheeses, bayramic cheese and their probiotics