Biography:
Assoc. Prof. Yasin Özdemir is an expert in food technology and food science, with a primary focus on fruit and vegetable processing, table olives, olive oil, plant-based foods, and the development of environmentally friendly production techniques. His research integrates product quality, process optimization, and sustainability principles in food systems. He serves as a scientific and editorial board member and reviewer for various international journals and congresses in food and nutrition sciences. He has authored and co-authored more than 100 scientific publications presented at international congresses and published in peer-reviewed journals.
From agricultural residues to consumer safety: A preliminary review and theoretical evaluation of retail-level strategies to reduce pesticide and microbial exposure in unpeeled fruits
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
Effects of high pressure processing on bioaccessibility of food components and future perspectives
Effect of cheese ripening on vitamin contents and their bioavailability
Artisan cheeses, bayramic cheese and their probiotics