Research Assistant Mehmet Reşat ATILGAN

Phone: +90 (232)-750 62 96

Fax   : +90 (232)-750 61 96

email :mehmetatilgan[at]iyte.edu.tr

B.S., Chemical Engineering, Izmir Institute of Technology, Department of Chemical Engineering, İzmir, TURKEY (2004).

M.Sc., Biotechnology and Bioengineering, Izmir Institute of Technology, Graduate School of Engineering and Science, İzmir, TURKEY (2007).

PhD., Food Engineering, Izmir Institute of Technology, Graduate School of Engineering and Science, İzmir, TURKEY (2007-Present).  

     Research Interests 

• UV Disinfection, Microbiology

• Rheology of Foods

• Food Safety and Quality

• New Trends in Food Science and Technology

•   Atilgan M.R. (2007) “Disinfection of Liquid Egg Products by Using Ultraviolet (UV) Light” MSc Thesis.

•  Unluturk S., Atılgan M.R., Baysal A. H. and Tari C. (2008) Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering,  85:   561–568 (Citation Index).

•   Atılgan M.R., Unluturk S., (2008) Rheological properties of liquid egg products (LEP). International Journal of Food Properties,  11:2, 296–309 (Citation Index).

• Unluturk S., Atılgan M.R., Baysal A. H. and Unluturk M.S. (2008) Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. International Journal of Food Microbiology, 142(3): 341-347 (Citation Index).

•  Ünlütürk S., Baysal A. H., ve Atılgan M.R., (2010) UV-C uygulamasının sıvı yumurta beyazının mikrobiyolojik kalitesi üzerine etkisi, GIDA (2010) 35 (5): 363-369

     Congress and Workshops

• Unluturk S., and Atilgan M.R. “UV-C Irradiation as a Non-thermal Treatment Method for Solid and Liquid Food Materials: A Review”; Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf life of Food and Beverages (ANPFT2012) (7-10 May 2012, Kusadasi/TURKEY) (Oral presentation)

• Atilgan M.R., and Unluturk S. “Bench Top Collimated Beam and Continuous Flow UV-C Disinfection of Liquid Egg White (LEW)”; Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf life of Food and Beverages (ANPFT2012) (7-10 May 2012, Kusadasi/TURKEY) (Oral presentation)

• Atilgan M.R., and Unluturk S., Computational fluid dynamics (CFD) simulation for continuous flow of liquid egg white, Novel Approaches in Food Industry, International Food Congress, 26-29 May 2011, Çeşme-İZMİR (Poster presentation).

• Baysal, A.H., Kaya Z., Atilgan M.R., and Unluturk S., Inhibition of sorbic and benzoic acids and short wave ultraviolet (UV-C) light treatment on Saccharomyces cerevisiae in apple juice, Novel Approaches in Food Industry, International Food Congress, 26-29 May 2011, Çeşme-İZMİR (Poster presentation).

• ANSYS Hesaplamalı Akışkanlar Dinamiği Eğitimi, October 2010, Orta Doğu Teknik Üniversitesi, Silikon Vadisi, ANKARA

• ANSYS Hesaplamalı Akışkanlar Dinamiği Eğitimi, September 2009, Vilayetler Evi, Karşıyaka-İZMİR

• Atilgan, R.M., Baysal A.H. and Unluturk S. "Antimicrobial Efficacy of UV-C Radiation on Escherichia coli K-12, Escherichia coli O157:H7 and Listeria innocua in Liquid Egg White", Food Micro 2008. Evolving microbial food quality and safety. Abstract Book, PM16, p 318, Aberdeen, England, 1-4 September 2008 (Poster presentation).

• Atilgan, R.M., Hakguder B., Baysal A.H. and Unluturk S.  "Efficacy of UV-C Radiation for Inactivation of Escherichia coli K-12, Escherichia coli ATCC 8739 and Escherichia coli O157:H7 in White Grape Juice", 1st European Food Congress on Food, Food production, Nutrition, Healthy Consumers, Delegate Manual, O17.3, Lujibljana, Slovenia, 4-9 November 2008. (Full Text)

• Atilgan M.R., Unluturk S., Baysal A.H. “Thermal and Non-thermal Processing of Liquid Egg Products” 2nd International Congress  of Food and Nutrition (24-26 October 2007- İstanbul Turkey) (Poster presentation).

• Atilgan M.R., Unluturk S., Baysal A.H. and Tari C. “Short Wave Ultraviolet (UVC) Inactivation of Escherichia Coli (ATCC 8739) in Liquid Egg White” 5 th International Congress of Food Technology (9-11 March 2007, Thessaloniki) (Oral presentation)

• Atılgan M.R., Ünlütürk S. “Sıvı yumurta Ürünlerinin Reolojik Özelliklerinin İncelenmesi” Türkiye 9. Gıda Kongresi (24–26 Mayıs 2006, Bolu) (Poster presentation).