Research Assistant Gökçen KÖMEN 

 

   Phone: +90 (232)-750 62 76

   Fax   : +90 (232)-750 61 96

   email :   gokcenkomen[at]iyte.edu.tr  

 

    B.S., Food Engineering, Ege University, Faculty of Engineering, Department of Food Engineering, İzmir , TURKEY (2008)

    B.A., Business Administration, Anadolu University, Faculty of Business Administration, TURKEY (2011)

    Minor, Bioengineering, Ege University, Faculty of Engineering, Department of Bioengineering, İzmir, TURKEY (2009)

    M.Sc., Food Engineering, Izmir Institute of Technology, Department of Food Engineering, İzmir, TURKEY (2008-2010)  

    Ph.D., Food Engineering, Izmir Institute of Technology, Department of Food Engineering, İzmir, TURKEY (2011-present)  

     Research Interests 

  • Probiotic lactic acid bacteria
    •
  • Gluten-free products
  • Protein characterization
  • Biotechnology
     Work Experiences
  • Research Assistant in Food Engineering Department, İYTE, İzmir, TURKEY (12/2009 - …)  

  • Internship, Pastavilla, Tat Konserve Sanayii A. Ş., Bornova, İzmir, TURKEY (8-9/2007)
     Congress and Workshops

§  Komen, G., Baysal, A. H., Harsa, S., 2011, Recent Developments in Formulating Gluten-Free Food Products, International Symposium on Health Benefits of Foods- From Emerging Science to Innovative Products, Prague, Czech Republic (Poster).

§  Komen, G., Baysal, A. H., Harsa, S., 2011, Structural Changes of Gliadins during Sourdough Fermentation, 11th International Congress on Engineering and Food, Athens, Greece, Congress Proceedings (Oral Presentation).

§  Komen, G., Baysal, A. H., Harsa, S., 2011, Sourdough Fermentation and Evaluation of Gliadin Degradation, Novel Approaches in Food Industry (NAFI) Congress, Cesme-Izmir, Turkey, Proceedings (Oral Presentation).

            §  Komen, G., Baysal, A. H., Harsa, 2010, Degradation of Toxic Gliadin Peptides During Sourdough Fermentation by Using Lactic Acid Probiotic Bacteria, COST 928 Final Workshop, 2-4 March, Naples, Italy (Oral presentation).

    §  Komen, G., Baysal, A. H., Harsa, S., 2010, Characterization of Gliadins During Sourdough Fermentation for Gluten Intolerance, Vth International Bioengineering Congress, 16-19 June, Izmir, Turkey (Poster).

    §  Komen, G., Baysal, H., Harsa, S., 2009, Sourdough Fermentation as a Promising Approach to Gluten-free Diet- Review, Xth International Gluten Workshop, 7-9 September, Clermont-Ferrand, France (Poster)

    §  Dirim, N., Komen, G., Sumen, G., 2009, Çölyaklı Bireyler için Glutensiz Erişte Üretimi (Production of Gluten-free Eriste for Celiac Disease Patients), 6th Food Engineering Congress, 6-8 November, Kemer, Antalya (Poster).

       

     Honors and Awards

   §  Graduated among the 180 Food Engineering students with 6th highest GPA (2008).

   §  1st graduate of Bioengineering Minor Degree Programme among the Food Engineering students (2009).

   §  Vth International Bioengineering Congress, 16-19 June, Izmir, Turkey, 2nd place in poster presentations (Bioprocess Engineering section)

   §  The Scientific and Technological Research Council of Turkey (TÜBİTAK), Project scholarship (2009-2010).

   §  The Scientific and Technological Research Council of Turkey (TÜBİTAK), International Scientific Meetings Fellowship Programme- 2224 (May 2011).

   §  The International Life Sciences Institute, Travel Grant for International Symposium on Health Benefits of Foods (October, 2011)