Banu ÖZEN, Assoc. Prof.

         Telephone: +90 (232) 750 63 19, Food Engineering Dept.

         Fax: 750 61 96

         email: banuozen[at]iyte.edu.tr

              

          B.S., Department of Food Engineering, Middle East Technical University, Ankara, Turkey (1992)

          M.S., Food Science, University of Delaware, Newark, Delaware, U.S.A. (1996)

          PhD., Food Science, Purdue University, West Lafayette, IN, U.S.A. (2000)

 

  RESEARCH INTERESTS

  •  Food chemistry, food packaging
 WORK EXPERIENCE

 

Assistant Professor, Izmir Institute of Technology                                                            2004 - Present

Food Engineering Department, Urla, İzmir, Turkey

 

Post-doctoral Research Associate, Purdue University                                                        2001- 2003

Food Science Department, W. Lafayette, Indiana, U.S.A.

 

Research Assistant, Izmir Institute ofTechnology                                                              1993- 2004

Food Engineering Department, Urla, Izmir, Turkey

 

   RESEARCH PROJECTS

1.  Classification of olive oils and detection of adulteration, AB Marie Curie Projesi, 029134, Project leader, 2006-2008.

2.  Development of bioactive preservation systems using natural antimicrobials, TÜBİTAK, TOVAG-104O543, Project leader, 2005-2009.  

3.  Classification of olive oils from high economic value Turkish olives and detection of adulteration, TÜBİTAK, TOVAG-104O333, Co-researcher, 2005-2007.

4.  Determination of antioxidant and antimicrobial properties of some plants grown in Turkey , İYTE-BAP, İYTE-2005-41, Project leader, 2005-2007.

5.  Characterization of natural antimicrobial agent incorporated biopolymers, İYTE-BAP, İYTE-2006-35, Project leader, 2006-2008.

 

   PUBLICATIONS

   JOURNALS

1.Ture, H., Eroglu, E., Ozen, B. ve F. Soyer, “Effect of Biopolymers Containing Natamycin Against Aspergillus niger and Penicillium roquefortii,” Int. J. Food Sci. Technol., 46, 154-160 (2011).

 2.Tihminlioglu, F., Atik, İ.D. ve B. Özen, “Effect of Corn-zein Coating on the Mechanical Properties of Polypropylene Packaging Films,” J. Appl. Poly. Sci., 119, 235-241 (2011).

 3.Karaosmanoğlu, H., Soyer, F., Ozen, B. & F. Tokatlı, “Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils,” J. Agric. Food Chem., 58, 2838-2845 (2010).

4.Gurdeniz, G., Ozen, B. & F. Tokatli, “Comparison of Fatty Acid Profiles and Mid-Infrared Spectral Data for Classification of Olive Oils,” Eur. J. Lipid Sci. Technol., 112, 218-226 (2010).

5. Tihminlioglu, F., Atik, İ.D. & B. Özen, “Water Vapor and Oxygen-Barrier Performance of Corn-Zein Coated Polypropylene Films,” J. Food Eng. , 96, 342-347 (2010).

6. Gurdeniz, G. & B. Ozen, “Detection of Adult era tion of Extra-Virgin Olive Oils by Chemometric Analysis of Mid-Infrared Spectral Data,” Food Chem., 116, 519-525 (2009).

7. Ocakoglu, D., Tokatli, F., Ozen, B., & F. Korel, “Distribution of Simple Phenols, Phenolic Acids and Flavonoids in Turkish Monovarietal Extra Virgin Olive Oils for Two Harvest Years,” Food Chem., 113, 401-410 (2009).

8. Ture, H., Eroglu, E., Ozen, B. & F. Soyer, “Physical Properties of Biopolymers Containing Natamycin and Rosemary Extract,” Int. J. Food Sci. Technol., 44, 402-408 (2009).

9. Atik, İ.D., Ozen, B., & F. Tihminlioglu, “Water Vapour Barrier Performance of Corn-Zein Coated Polypropylene (PP) Packaging Films,” J. Therm. Anal. Calorim., 94, 687-693 (2008).

10. Ture, H., Eroglu, E., Soyer, F. & B. Ozen, “Antifungal Activity of Biopolymers Containing Natamycin and Rosemary Extract against Aspergillus niger and Penicillium roquefortii,” Int. J. Food Sci. Technol., 43, 2026-2032 (2008).

11. Ozdemir, M., Ozen, B., Dock, L.L. & J.D. Floros, “Optimization of Osmotic Dehydration of Diced Green Peppers by Response Surface Methodology,” LWT-Food Sci. Technol., 41, 2044-2050 (2008).

12. Gurdeniz, G., Ozen, B., & F. Tokatli, “Classification of Olive Oils with respect to Cultivar, Geographic Origin and Harvest Year, Using Fatty Acid Profile and Mid-IR Spectroscopy,” Eur. Food Res. Technol., 227, 1275-1281 (2008).

13. Vardin, H., Tay , A., Ozen, B. & L. J. Mauer, “Authentication of Pomegranate Juice Concentrate Using F TIR Spectroscopy and Chemometrics,” Food Chem., 108, 742-748 (2008).   

14. Gurdeniz, G., Tokatli, F. & B. Ozen, “Differentiation of Mixtures of Monovarietal Olive Oils with Mid-Infrared Spectroscopy and Chemometrics,” Eur. J. Lipid Sci. Technol., 109, 1194-1202 (2007).

15. Prado, B.M., Kim, S., Ozen, B.F. & L.J. Mauer, “Differentiation of Carbohydrate Gums and Mixtures Using Fourier-Transform Infrared Spectroscopy and Chemometrics,” J. Agric. Food Chem., 53, 2823-2829 (2005).

16. Maurer, G.A., Ozen, B.F., Mauer, L.J. & S.S. Nielsen, “Analysis of Hard-to-Cook Red and Black Common Beans Using Fourier Transform Infrared Spectroscopy,” J. Agric. Food Chem., 52, 1470-1477 (2004).

17. Ozen, B.F., Hayes, K.D. & L.J. Mauer, “Measurement of Plasminogen Concentration and Differentiation of Plasmin and Plasminogen Using Fourier-Transform Infrared Spectroscopy,” Int. Dairy J., 13, 441-446 (2003).

18. Hayes, K.D., Ozen, B.F., Nielsen, S.S. & L.J. Mauer, “F TIR Determination of Ligand-Induced Secondary and Tertiary Structural Changes in Bovine Plasminogen,” J. Dairy Res., 70, 461-466 (2003).

18. Ozen, B.F., Weiss, I. & L.J. Mauer, “Dietary Supplement Oil Classification and Detection of Adult era tion Using Fourier Transform Infrared Spectroscopy,” J. Agric. Food Chem., 51, 5871-5876 (2003).

19. Ozen, B.F. & L.J. Mauer, “Detection of Hazelnut Oil Adult era tion Using FT-IR Spectroscopy, ” J. Agric. Food Chem., 50, 3898-3901 (2002).

20. Ozen, B.F., Mauer, L.J. & J.D. Floros, “Effects of Ozone Exposure on the Structural, Mechanical and Barrier Properties of Select Plastic Packaging Films,” Pack. Technol. Sci., 15, 301-311 (2002).

21. Ozen, B.F., Dock, L.L, Ozdemir, M. & J.D.Floros, “Processing Factors Affecting the Osmotic Dehydration of Green Peppers,” Int. J. Food Sci.Technol., 37, 497-502 (2002).

22. Ozen, B.F. & J.D Floros, “Effects of Emerging Food Processing Techniques on the Packaging Materials,” Trends Food Sci. Technol., 12, 60-67 (2001).

 

   BOOK CHAPTERS

  • Ozen, B. ve F. Tokatli. “Infrared Spectroscopy for the Detection of Adulteration in Foods”, Infrared and Raman Spectroscopy in Forensic Science, ed. J. M. Chalmers,  H.G.M. Edwards ve M. Hargreaves, 593-599, John Wiley & Sons, Chicester, England, 2012.

 

  • Mauer, L. J. ve B. F. Ozen, “Food Packaging”, Food Processing: Principles and Applications, ed. Y.H. Hui and J.S. Smith, 101-131,  Blackwell Publ., Ames, IA, 2004.

 

  • Haynie, S.L., Crum, G. ve B. Ozen, “Immobilized Biocides as as Alternative Strategy for Control of Microbial Contamination”, Antimicrobial/Anti-Infective Materials: Principles, Applications and Devices, ed. P. Sawan and G. Manivannan, 130-148,  Technomic Publ., Lancaster, PA, 2000. 

 
   
   CONFERENCES
 
 
 
  • Ozturk, B., Yucesoy,D., ve B.Ozen “Application of mid-infrared spectroscopy to measurement of quality parameters of fermented and distilled alcoholic beverages,” 2nd International ISEKI Food Conference, Milan, Italy, 2011.

 

  • Canal, C., ve B. Ozen “Monitoring of wine process with mid-IR spectroscopy,” 35th World Congress of Vine and Wine, İzmir, 2012.

 

  • Aktaş, A. B., Şen, İ., Özen, B. ve F. Tokatlı, “Karaburun Yarımadasında Yetişen Hurma Zeytinin Bazı Kimyasal Özellikleri,” Türkiye 11. Gıda Kongresi, Hatay, 2012.

 

  • Canal, C., Karslı, G., Baysal, H. ve B. Özen, “Şarap Fermantasyonu ve Hurma Zeytinin Olgunlaşma Sürecinde Mikrobiyal Değişimin İncelenmesi,” Türkiye 11. Gıda Kongresi, Hatay, 2012.

 

  • Gurdeniz, G., Tokatli, F. and Ozen, B. 2007. Classification of olive oils with chemometric analysis of fatty acid composition and mid-infrared spectroscopic data. 2nd International Congress on Food and Nutrition. October 24-26, Istanbul , Turkey .

 

  • Ture, H., Eroglu, E., Soyer, F. and Ozen B. Antifungal activities of natamycin and natamycin incorporated biobased films against Penicillium roquefortii. 2nd International Congress on Food and Nutrition. October 24-26, Istanbul , Turkey .

 

  • Gurdeniz, G., Tokatli, F. and Ozen, B. 2007. Detection of adulteration of olive oil with Fourier transform infrared spectroscopy and chemometrics. 5th Euro Fed Lipid Congress, September 16-19, Gothenburg , Sweden .  

 

  • Ocakoglu, D., Gurdeniz, D., Ozen, B., Korel, F. and Tokatli, F. 2007. Discrimination of olive oils based on combined info rmation of MIR spectra and chromatographic profiles. 5th Euro Fed Lipid Congress, September 16-19, Gothenburg , Sweden .

  

  • Soyer, F., Eroglu, E., Ture, H. and Ozen, B. 2007. Effect of natural antimicrobial agents on foodborne pathogens. American Society of Microbiology 107th General Meeting, May 21-25, Toronto , Canada .  

 

  • Eroglu, E., Ture, H., Ekinci, Y., Ozen, B. and Soyer, F. 2007. Interaction of active lactoferrin and Jenseniin G against foodborne pathogens. American Society of Microbiology 107th General Meeting, May 21-25, Toronto , Canada .  

 

  • Ture, H., Eroglu, E., Soyer, F.,and Ozen, B. 2007. Antifungal activities of natamycin and natamycin incorporated wheat gluten and methyl cellulose biofilms. American Society of Microbiology 107th General Meeting, May 21-25, Toronto , Canada .  

 

  • Gurdeniz, G., Ocakoglu, D., Kadiroglu, P., Korel, F., Tokatli, F. and Ozen, B. 2006. Some characteristics of Turkish extra-virgin olive oils from various olive varieties grown in two different regions. 4th Euro Fed Lipid Congress, October 1-4, Madrid , Spain .  

 

  • Kadiroglu, P., Ocakoglu, D., Gurdeniz, G., Ozen, B.. Tokatli, F. and Korel, F. 2006. Aroma fingerprints of Turkish extra virgin olive oils using surface acoustic wave sensing electronic nose. 4th Euro Fed Lipid Congress, October 1-4, Madrid , Spain .

 

  • Gurdeniz, G., Ocakoglu, D., Kadiroglu, P., Korel, F., Tokatlı, F. and Ozen B. 2006. Characteristics of commercial extra virgin olive oils produced in Aegean region. National Olive Oil Symposium and Exhibition, September, 15-17, Izmir , Turkey .

 

  • Soyer, F., Eroglu, E., Türe, H., Ekinci-Kitiş, Y, and Ozen, F B. 2006. Investigation of the effect of natural bacteriostatic and bacteriocidal antimicrobial agents on food-borne pathogens. XXXII. Turkish Microbiology Congress, September, 12-16, Antalya , Turkey .

 

  •  Korel, F., Özen, F.B., and Tokatlı, F. 2005. Geographical identity and quality of olive oil. Agrindustrial Design: Olive Oil, Wine and Design, April 27-29, İzmir, Turkey.

 

  • Özen, F.B. and Mauer, L.J. 2005. Determination of oil adulteration with Fourier-transform infrared (FTIR) spectroscopy. Gıda Kongresi, April 19-21, İzmir, Turkey.

 

·         Ozen, B.F., Weiss, I. and Mauer, L.J. 2003. Classification and detection of adulteration for dietary supplement oils using Fourier transform infrared spectroscopy. IFT Annual Meeting, July 12-16, Chicago, IL.

 

·         Ozen, B.F., Prado, B. and Mauer, L.J. 2003. Detection of xanthan gum and carboxymethylcellulose (CMC) in guar gum using Fourier-Transform infrared spectroscopy. IFT Annual Meeting, July 12-16, Chicago, IL.

 

·         Ozen, B.F. and Mauer, L.J. 2002. Detection of guar gum adulteration in locust bean gum with Fourier-Transform infrared spectroscopy. IFT Annual Meeting, June 15-19, Anaheim, CA.

 

  •  Ozen, B.F., Tay, A. and Mauer, L.J. 2002. FT-IR detection of hazelnut oil adulteration. IFT Annual Meeting, June 15-19, Anaheim, CA.

 

  • Hayes, K.D., Ozen, B.F. and Mauer, L.J. 2002. Differentiation of plasmin and plasminogen using Fourier-Transform infrared spectroscopy. IFT Annual Meeting, June 15-19, Anaheim,CA.

 

·         Hayes, K.D., Ozen, B.F. and Mauer, L.J.. 2002. Fourier-Transform infrared spectroscopy quantification of plasminogen in the presence of casein and whey proteins. IFT Annual Meeting, June 15-19, Anaheim, CA.

 

·         Hayes, K.D., Ozen, B.F. and Mauer, L.J. 2002. Fourier-Transform infrared spectroscopy determination of ligand induced secondary and tertiary structural changes in bovine plasminogen. IFT Annual Meeting, June 15-19, Anaheim, CA.

 

  •  Ozen, B.F., Granizo, D.,Firebaugh, J.D. and Mauer, L.J. 2002. Thermal packaging for shipping foods. IFT Annual Meeting, June15-19, Anaheim, CA.

 

  •  Tay, A., Ozen, B.F., Vardin, H., and Mauer, L.J. 2002. Authentication of pomegranate juice concentrate using Fourier transform infrared spectroscopy. IFT Annual Meeting, June 15-19, Anaheim, CA.

·         Tay, A., Albayrak, N., Ozen, B.F., Yang  S.T., Singh R.K., and  Gore, J.P. 2002. Monitoring the formation of galacto-oligosaccharides from lactose using Fourier transform infrared spectroscopy.  IFT Annual Meeting, June15-19, Anaheim, CA.

 

  • Ozen, B. F., J. D. Floros and Nelson, P. E. 2001. Effect of O3 gas on mechanical, thermal and barrier properties of plastic films used in food packaging. IFT Annual Meeting, June   23-27, New Orleans, LA.

 

  • Ozen, B. F., Han, Y., Floros, J. D. and Nelson, P. E. 2001. Quality characteristics of green peppers treated with O3 and ClO2. IFT Annual Meeting, June 23-27, New Orleans, LA.

 

  • Ozdemir, M., Ozen, B. F. and Floros, J. D. 1999. Safety implications from the migration of packaging components into foods. AIChE Annual Meeting/ Food Packaging Division, Nov. 2-5, Dallas, TX.

 

  • Ozaslan, B. F., Ozdemir, M. and Floros, J. D. 1998. Optimization of osmotic dehydration of diced green peppers by response surface methodology. IFT Annual Meeting, June 20-24, Atlanta, GA.

 

  • Ozaslan, B. F., Ozdemir, M., Dock, L. L. and Floros, J. D. 1998. Optimizing the osmotic dehydration process of green peppers. Proceedings of the 11th International Drying Symposium, vol A, pp. 946-953, August 19-22, Halkidiki, Greece.

 

  • Dock, L.L., Ozaslan, B. F. and Floros, J. D. 1997. Factors influencing the osmotic dehydration of green peppers. IFT Annual Meeting, June 14-18, Orlando, FL.

 

 

   COURSES THAUGHT/DEVELOPED

·        FE 511 Advanced Food Chemistry

·        FE 513 Food Lipids

·        FE 519 Food Packaging

·        FE 808 Special Studies

·        FE 908 Special Studies