Ayşe Handan BAYSAL, Assist, Prof. Dr.

 

Position: Assistant Professor

E-mail: handanbaysal[at]iyte.edu.tr

Telephone: 0090-232-750 6187 

Fax: 0090-232-750 6196  

Address: Department of Food Engineering Izmir Institute of Technology Gulbahce, Urla, Izmir , Turkey

 

 Doctor of Philosophy in Food Engineering  

 1996-2002 Food Engineering, Ege University, Bornova, İzmir, Turkey 

Dissertation: Effects of Some Organic Acids and Phosphates on Turkey Meat and Shelf-life of the Product

 Master of Science in Food Engineering

 1993-1996 Food Engineering, Ege University, Bornova, İzmir, Turkey

Master’s thesis: Selection of Citric Acid Producing Mutants of Aspergillus niger From Soil after UV-mutation 

 Bachelors of Science in Food Engineering  

 1987-1993  Food Engineering, Ege University, Bornova, İzmir, Turkey

Graduation project: The Isolation of Lactobacillus plantarum and the Controlled Fermentation of Cucumbers

 

Research Interests

  • Food Preservation Methods (Ohmic Heating, Shortwave Ultraviolet Light & Pulsed Light Treatments, Edible Film Packaging, Food Fermentation, Food         Preservatives, Hurdle Technologies)

  • Food Microbiology (Foodborne Pathogens, Foodborne Fungi & Yeast, Isolation & Identification of Microorganisms, Proteomics)

  • Microbiological Quality Control of Foods (Conventional and Molecular Detection Methods)

 Professional Memberships

  •  International Union of Microbiological Societies (IUMS)                                    

  •  World’s Poultry Science Association (WPSA) (Turkey Branch)

  •  International Association of Food Protection (IAFP)                                 

Peer Reviewer

  • International Journal of Food Science and Technology

  • World Journal of Biotechnology and Microbiology

  • Ozone: Science and Engineering

  • Journal of Food Process Engineering

  •  Journal of Food Quality

  • Journal of Muscle Foods

  • Journal of Food Engineering

  • African Journal of Biotechnology

PROFESSIONAL ACTIVITIES AND EXPERIENCES

  • Assistant Professor, İzmir Institute of Technology, Food Engineering Department, İzmir, Turkey (2011 -present)

  • Specialist, Researcher, İzmir Institute of Technology Food Engineering Department, İzmir, Turkey (06.2004 – 09.2011)

  • Postdoctoral Research Fellow, INRA Institut National de la Recherche Agronomique Securité et Qualité des Produits d’Origine Végétale, Avignon, France (03.2010 – 09.2010)  

  • Research and Teaching Assistant, Ege University Food Engineering Department, Bornova, İzmir, Turkey (1994 - 2002)

  • Visiting Scientist, University of Naples Federico II Università degli Studi di Napoli Federico II, Naples, Italy (04.2009 – 06.2009)

  • Research/Teaching Assistantship, Ege University, General Microbiology, Food Microbiology, Microbiological Quality Control, Moulds in Food Industry ,Dairy Microbiology, Food Chemistry, Instrumental Analysis of Foods (12.1994 – 12.2002)

  • Lecturer of “Microbiological Quality Control Course” (06.1995-06.1997)

  • Lecturer of  “Basic Microbiology for Workers of Food Industry Course”  (06.1995-06.1997)     

  • Lecturer of “Microbiological Quality Control in Food Industry Course” (06.1995-06.1997 )   

  • Trainer, Turk Tuborg Beer and Malt Production Unit, Işıkkent, Bornova, İzmir (07.1991 – 08.1991)

Awards  received

  • Postdoctoral Fellowship from TUBİTAK (Turkish Scientific Research Council) to collaborate in joint research with INRA, Avignon, France (2010).
     PUBLICATIONS,   International Journal Articles (SCI-Index)

1.BAYSAL, A.H., ICIER, F. Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivation. Journal of Food Protection, 73(2) : 299-304 (2010).

2.UNLUTURK, S., ATILGAN, M.R., BAYSAL, A.H., UNLUTURK, M.S. Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. International Journal of Food Microbiology, 142: 341-347 (2010).

3.ATILGAN, M.R., UNLUTURK, S., BAYSAL, A.H., TARI, C. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering, 85: 561-568 (2008)

4.BAYSAL, A.H., ÜNLÜTÜRK, A. Efficacy of selected chemicals on survival of Salmonella on turkey meat. Sciences des Aliments, 27(1): 73-82 (2007)

5.BAYSAL, A.H., ÜNLÜTÜRK, A. Effects of selected chemicals on microbial stability of turkey meat. Sciences des Aliments, 27(1): 59-71 (2007)

6.DİNÇER, A.H., BAYSAL, T. Decontamination techniques of pathogen bacteria in meat and poultry. Critical Reviews in Microbiology, 30, 197-204. (2004).

7.TURANTAŞ, F., GÖKSUNGUR, Y., DİNÇER, A.H., ÜNLÜTÜRK, A., GÜVENÇ, U., ZORLU, N. Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives. Journal of the Science of Food and Agriculture, 79, 1197-1202. (1999)

Sum of Times Cited without self-citations: 60

(from Web of Science Date: 01.08.2011)

National Journal Articles

1.ÜNLÜTÜRK, S., BAYSAL, A.H., ATILGAN, M.R. “UV-C Uygulamasının Sıvı Yumurta Beyazının Mikrobiyolojik Kalitesi Üzerine Etkisi,” Gıda, 35(5):363-369 (2010).

2.DİNÇER, A.H., TURANTAŞ, F., ÜNLÜTÜRK, A. Alicyclobacillus: özellikleri, izolasyonu, sayım yöntemleri ve meyve suyu sanayiinde önemi” (Alicyclobacillus: properties, isolation, counting methods and importance in fruit juice industry) Gıda (Food), 6:73-79. (2001).

Others

BAYSAL, A.H., GENNARIS, S., LIKAR, P., PETERKA, D., POPESCU, O., VESKUS, T. Risk Management in Production of Egg-Pasta. In Risk management by hygienic design and efficient sanitation programs, Edited by G. WIRTANEN & S. SALO VTT Symposium 261 VTT Technical Research Centre of Finland (2009) ISBN 978-951-38-7587-9 (soft back ed.) Copyright © VTT Technical Research Centre of Finland (2009) Pp.177-200.

BAŞ, D., BAYSAL, A.H.D., EHAVALD, H., EROGLU, E., FILIP, S., KOKSAL, F., MARIN, M., PERNE, G., TURETGEN, I., WEISS, M., AKDOGAN, G., VESKUS, T. Microbiological Risk Assessment and Preventive Actions in Bakery and Beverage Industries in Estonia, Slovenia and Turkey. Edited by G. WIRTANEN & S. SALO VTT Symposium 251 VTT Technical Research Centre of Finland (2008) ISBN 978-951-38-6325-8 (soft back ed.) Copyright © VTT Technical Research Centre of Finland (2008) Pp.149-164.

ROASTO, M., REINMULLER B., VOKK, R., BAYSAL, A.H.D., POLANC, J., VESKUS, T., JUHKAM, K., TERENTIEVA, M., MAĆKIV, E. Bacterial Foodborne Pathogens of Concern. Edited by G. WIRTANEN & S. SALO SYMP.248 VTT Technical Research Centre of Finland (2007) VTT  (2007) Pp. 116-128.

DİNÇER, A.H., ÜNLÜTÜRK, A. Thermal resistance of Bacillus coagulans in phosphate buffer and tomato juice. Advances in Food Sciences, 24, 144-147. (2002).

 

INTERNATIONAL CONFERENCES  

1.    BAYSAL, A.H., KAYA, Z., ATILGAN, M.R., ÜNLÜTÜRK, S. Inhibition of sorbic and benzoic acids and short wave ultraviolet (UV-C) light treatment on Saccharomyces cerevisiae in apple juice. The International Food Congress "Novel Approaches in Food Industry (NAFI 2011)" May 26, 2011 - May 29, Cesme, Izmir, (2011). Poster presentation.

2.    KOMEN, G., BAYSAL, A.H., HARSA, S. Characterization of Gliadins During Sourdough Fermentation for Gluten Intolerance, pp. 191. Vth International Bioengineering Congress, Izmir, Turkey, 16-19 June (2010). Poster presentation.

3.    KOMEN, G., BAYSAL, A.H., HARSA, S. Structural Changes of Gliadins During Sourdough Fermentation, 11th International Congress on Engineering and Food (ICEF2011) “Food Process Engineering in a Changing World”,  Athens, Greece, 22-26 May (2011). Oral presentation.

4.    BAYSAL, A.H., Prevalence of Listeria spp. in Retail Raw Ground Beef in Izmir, Turkey: A Comparison of Standard Cultural Method and Fluorescent in situ Hybridization (FISH) Technique for Detection, pp. 120. ISOPOL XVII International Symposium on Problems of Listeriosis, Porto, Portugal, 5-8 May (2010). Poster presentation.

5.    KOMEN G., BAYSAL A.H., HARSA S. Degradation of toxic gliadin peptides during sourdough fermentation by using lactic acid probiotic bacteria, pp. 31. COST 928 Final Workshop (31), Naples, Italy, 2-4 March (2010). Poster presentation.

6.    BAYSAL, A.H., Inhibition of S. typhimurium by Lysozyme Combined with Olive Leaf Extract in Edible Pullulan Film Coated on Chicken Breast Fillets, pp. 83. 4th International Symposium on Food Packaging–Scientific Developments supporting Safety and Quality, Prague, Czech Republic, 19-21 November (2008). Poster presentation.

7.    HAKGUDER, B., ATILGAN, M.R., BAYSAL, A.H., UNLUTURK, S. Antimicrobial Efficacy of UV-C Radiation on Escherichia coli K-12, Escherichia coli ATCC 8739 and Escherichia coli O157:H7 in White Grape Juice, Delegate Manual, O17.3. 1st European Food Congress, Session Food Processing–From Substrate to Food Safety 2–Decontamination, Ljublana, Slovenia, 4-9 November (2008). Oral presentation.

8.    ALTINELATAMAN, C., KOREL, F., BAYSAL, A.H., Investigation of color change with lipid oxidation, chemical decomposition and microbial growth of cold stored sea bass (Dicentrarchus labrax L.) fillets by machine vision system. WEFTA 2008 38th WEFTA Annual Meeting Seafood from catch and aquaculture for a sustainable supply-Session 3. Future challenges in seafood safety and quality assessment. Florence, Italy, 17-19 September (2008). Oral presentation.

9.    BAYSAL, A.H., ICIER, F., Effects of Ohmic and Conventional Heating on Alicyclobacillus acidoterrestris Spores in Apple Juice Concentrate. FoodMicro2008 The 21st International ICFMH Symposium “Evolving Microbial Food Quality and Safety”, Aberdeen, Scotland, United Kingdom, 1-4 September (2008). Poster presentation.

10.  BAYSAL, A.H., GOKSUNGUR Y., BAYSAL T., Harsa S. Effects of Pullulan-Based Edible Film Impregnated with Potassium Sorbate, EDTA and Ascorbic acid on the Microbiological Properties of Intermediate Moisture Apricot. FoodMicro2008 The 21st International ICFMH Symposium “Evolving Microbial Food Quality and Safety”, Aberdeen, Scotland, United Kingdom, 1-4 September (2008). Poster presentation.

11.  BAYSAL A.H., HARSA S. Survival of Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria innocua During Refrigerated Storage of ‘Şalgam’ Juice-A Traditional Fermented Turkish Beverage. FoodMicro2008 The 21st International ICFMH Symposium “Evolving Microbial Food Quality and Safety”, Aberdeen, Scotland, United Kingdom, 1-4 September (2008). Poster presentation.

12.  ATILGAN M.R., BAYSAL A.H., UNLUTURK S.. Antimicrobial Efficacy of UV-C Radiation on Escherichia coli K-12, Escherichia coli O157:H7 and Listeria innocua in Liquid Egg White. FoodMicro2008 The 21st International ICFMH Symposium “Evolving Microbial Food Quality and Safety”, Aberdeen, Scotland, United Kingdom, 1-4 September (2008). Poster presentation.

13.  BAYSAL, A.H., UNLUTURK S. Efficacy of short wave ultraviolet light (UV-C) irradiation on Alicyclobacillus acidoterrestris spores in grape juice. XII. International Congress of Bacteriology and Applied Microbiology & XII. International Congress of Mycology, Istanbul, Turkey, 5-9 Ağustos (2008). Poster presentation.

14.  BAYSAL, A.H., ÜNLÜTÜRK, S. Efficacy of short wave ultraviolet light (UV-C) irradiation on Alicyclobacillus acidoterrestris spores in apple juice. 2nd International Congress on Food and Nutrition, İstanbul, 24-26 October (2007). Oral presentation.

15.  ATILGAN, M.R., UNLUTURK, S., BAYSAL, A.H., Thermal and non-thermal processing of liquid egg products. 2nd International Congress on Food and Nutrition, İstanbul, 24-26 October (2007). Poster presentation.

16.  BAYSAL, T., KANDEMIR, N.S., BAYSAL, A.H., Effects of pullulan-based edible film impregnated with lysozyme and EDTA on the microbiological and physicochemical properties of fresh-cut iceberg lettuce and cucumber, FoodSmarts2007 IFT Annual Meeting & Food Expo, , Chicago, Illinois, USA, 28 July-1 August (2007). Oral presentation.

17.  BAYSAL, A.H., BAYSAL, T.. Effects of nonthermal food processing methods on the functional properties of fruit and vegetables. International Symposium on “Functional Foods in Europe-International Developments in Science and Health Claims”, St. Julian’s, Malta, 9-11 May (2007). Poster presentation.

18.  BAYSAL, A.H., ÇAM, M., HARSA, Ş., Functional properties of ‘Şalgam Juice’: A traditional fermented Turkish beverage. International Symposium on “Functional Foods in Europe-International Developments in Science and Health Claims”, St. Julian’s, Malta, 9-11 May (2007). Poster presentation.

19.  ATILGAN, M.R., UNLUTURK, S., BAYSAL, A.H., TARI, C. Short Wave Ultraviolet Light (UVC) Inactivation of Escherichia coli (ATCC 8739) in Liquid Egg White, 5th International Congress on Food Technology “Consumer Protection through Food Process Improvement and Innovation in the Real World”, Thessaloniki, Greece, March (2007). Oral presentation.

20.  BAYSAL, A.H., BAYSAL, T. Edible Antimicrobial Coatings and Films on Fresh Fruit and Vegetables, 5th International Congress on Food Technology “Consumer Protection through Food Process Improvement and Innovation in the Real World”, Thessaloniki, Greece, March (2007). Oral presentation.

21.  BAYSAL, A.H., BAYSAL, T. High pressure processing as a method for decontaminating poultry. XVIIth European Symposium on the Quality of Poultry Meat & XIth European Symposium on the quality of Eggs and Egg Products, 23-26 May, The Netherlands, 139, (2005). Poster presentation.

22.  BAYSAL, A.H., BAYSAL, T. Microbial Safety of Fresh Fruits and Vegetables, 3rd Central European Congress on Food, Sofia, Bulgaria, 22-24 May (2006). Oral presentation.

23.  BAYSAL, A.H., İÇİER, F. Inactivation of B.licheniformis Spores by Ohmic Heating of Milk. 3rd Central European Congress on Food, Sofia, Bulgaria, 22-24 May (2006). Poster presentation.

24.  BAYSAL, A.H., Biogenic Amines in Lactic Acid Fermented Vegetables, 3rd Central European Congress on Food, Sofia, Bulgaria, 22-24 May (2006). Poster presentation.

25.  BAYSAL, A.H., BAYSAL, T. Survival of pathogen bacteria in traditional fermented fruit and vegetable products, INTRADFOOD2005 Innovations in Traditional Foods, Polytechnical University of Valencia, Spain, 25-28 October, (2005). Oral presentation.

26.  BAYSAL, A.H., ÜNLÜTÜRK, A. Effects of Organic Acid and Phosphates on the Microbiological Stability and on survival of Salmonella typhimurium on Turkey Breast Meat, XVIIth European Symposium on the Quality of Poultry Meat & XIth European Symposium on the quality of Eggs and Egg Products, 23-26 May, The Netherlands, 138, (2005). Poster presentation.

27.  BAYSAL, A.H., BAYSAL, T. Probiotication of Fruit Juices, 2nd International Congress on Functional Foods and Nutraceuticals, İstanbul, Turkey, 4-6 May, (2006). Poster presentation.

28.  BAYSAL, A.H. Phytochemicals in Fruits and Vegetables, 2nd International Congress on Functional Foods and, İstanbul, Turkey, 4-6 May, (2006). Poster presentation.

29.  BAYSAL, A.H., BAYSAL, T. Mycotoxins produced by heat resistant moulds and their importance in food industry, p.173, 2nd National Mycotoxin Symposium, İstanbul, May (2005). Poster presentation.

30.  BAYSAL, A.H., Natural antimicrobials for decontamination of pathogen bacteria in meat and poultry. 4th International Congress on Food Technology Accessing Useful Technologies...Optimizing Food Safety and Nutrition, Proceedings, 18-19 February, Athens, Greece, 20-25, (2005). Poster presentation.

31.  BAYSAL, A.H., BAYSAL, T. Alternative and rapid methods for microbiological control in the fruit juice industry. 4th International Congress on Food Technology Accessing Useful Technologies...Optimizing Food Safety and Nutrition, Proceedings, 18-19 February, Athens, Greece, 26-36, (2005). Oral presentation.

32.  DİNÇER, A.H., ÜNLÜTÜRK, A. Effects of lactic and fumaric acids on the microbiological stability of turkey breast meat. IX European Symposium on the Quality of Eggs and Egg Products & XV European Symposium on the quality of Poultry Meat, September, Kuşadası, Turkey, 269-277, (2001). Poster presentation.

33.  DİNÇER, A.H., ÜNLÜTÜRK, A., Thermal resistance of Bacillus coagulans in phosphate buffer and tomato juice, 4th International Conference on Agro and Food Physics, May, İstanbul, 81, (2000). Poster presentation.

 

NATIONAL CONFERENCES

1.BAYSAL, A.H. Floresanlı Yerinde Hibritleme (FISH) Yöntemi ile Gıdalarda Mikroorganizmaların Saptanması, s. 217-223. Türkiye 6. Gıda Mühendisliği Kongresi, Antalya, 6-9 Kasım (2009).

2.BAYSAL, A.H. Floresanlı Yerinde Hibritleme (FISH) Yöntemi ile İzmir’de Escherichia coli ve Salmonella Varlığının Kıymada Saptanması, s. 209-215. Türkiye 6. Gıda Mühendisliği Kongresi, Antalya, 6-9 Kasım (2009).

3.TARHAN, Ö., ARCAN, İ., BAYSAL, H., CEYLAN, Ç., HARSA, Ş., Türkiye’de ve Dünyada Gıda Mühendisliği Eğitimi, s. 351-356. Türkiye 6. Gıda Mühendisliği Kongresi, Antalya, 6-9 Kasım (2009).

4.BAYSAL, A.H. Otellerde Legionella Kontaminasyonu, Ulusal Turizm Sempozyumu, Ege Üniversitesi, Turizm ve Otelcilik Yüksekokulu, Çeşme, 21-23 Kasım (2007).

5.BAYSAL, A.H. Çok az işlenmis ve taze kesilmiş meyve ve sebzelerde patojen bakterilerin canlı kalması ve gelişmesi, Türkiye 9. Gıda Kongresi, Bolu, 24-26 Mayıs (2006).

6.BAYSAL, A.H. Alternative and rapid methods for microbiological control in the food industry, Food Congress2005, Ege University, Fac. of Eng. Food Eng. Dep., pp.305-308, İzmir, April (2005).

7.DİNÇER, A.H., ÜNLÜTÜRK, A. Selection of Citric Acid Producing Mutants of Aspergillus niger from Soil after UV-mutation, Biotechnology and Industry Symposium, pp.134-140, March, İzmir, (2000).

 

      PROJECTS

as project manager:

Detection of some indicator and pathogen bacteria in fresh poultry meat by fluorescent in situ hybridization method, Project Period: 3. 2008-3. 2010 (supported by  TÜBİTAK)- COMPLETED

Effects of ohmic heating on Alicyclobacillus acidoterrestris in various fruit juices and concentrates, Project Period: 6. 2006-8. 2007 (supported by  TÜBİTAK)-COMPLETED

Effects of UV-C light on A. acidoterrestris in some fruit juices, Project Period: 2. 2006-2. 2008 (supported by İYTE-BAP)- COMPLETED

Isolation, identification and determination of the growth characteristics of acidophilic sporeforming bacteria in some fruit juices and tomato products, Project Period: 1998-2000 (supported by Ege Ü.-BAP)- COMPLETED

as project researcher:

Characterization of some chemical and microbiological features of ‘Hurma’ olives grown in Karaburun Peninsula (Assoc. Prof.Dr. F.Banu ÖZEN), Project Period: 1.2011 - 12.2013 (supported by TÜBİTAK)- CONTINUE

Continuous flow for low UV transmittance liquid foods - UV Reactor Design (Assist.Prof.Dr. Sevcan UNLUTURK), Project Period: 2.2010 - 2.2012 (supported by TÜBİTAK)- CONTINUE

Optimization of pullulan production by Aureobasidium pullulans and investigation of the effect of pullulan films containing chemical preservatives (antioxidant and antimicrobial) on the shelf life of intermediate moisture foods (Assoc. Prof.Dr. Yekta GOKSUNGUR), Project Period: 1.2005 - 12.2007 (supported by TÜBİTAK)- COMPLETED

Investigation of the kitchens and water of touristic hotel accommodations with respect to food hygiene (Assoc.Prof.Dr. Nejat ALTINIGNE), Project Period: 15.06.2007 - 15.12.2008 (supported by E.Ü.-BAP)- COMPLETED

Microbiological quality control of liquid egg products disinfected with Ultra violet (UV) Light (Assist.Prof.Dr. Sevcan UNLUTURK), Project Period: 2005-2007 (supported by İYTE-BAP)- COMPLETED

 

         COURSES  

   FE 503 Advanced Food Microbiology

   FE 515 Food Additives, Contaminants and Toxicology

   FE 528 Functional Foods

   FE 807 Special Studies

   FE 907 Special Studies