Dr. Birsen Yilmaz currently works at the Tata Institute of Fundamental Research in Hyderabad/India. Since 2021, she has been an Associate Professor at the Department of Nutrition and Dietetics, Cukurova University. She has held a PhD in Nutrition and Dietetics from Gazi University since 2021. Her research topics mainly include Food Chemistry, Nutrition, Food and Beverages, Diet, Food Analysis, Nutrition and Dietetics, Food & Nutrition, Lactic Acid Bacteria and Body Composition.
Dr. Duygu Ağadündüz is currently working as an Associate Professor at the Faculty of Health
Sciences, Nutrition and Dietetics Department, Gazi University. She has held a
PhD in Nutrition and Dietetics from the Institute of Health Sciences, Gazi
University, since 2018. In 2022, she was the Deputy Head of the Faculty of Health
Sciences, Nutrition and Dietetics Department, Gazi University. Since 2022, she
has been a Rectorate Commissioner at Gazi University. She also serves as
the Vice Dean at the Faculty of Health Sciences, Gazi University. She is a
member of the Experimental Animals Ethics Committee, Gazi University.
Prof. Dr. Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University, where he has been since 2002. He has more than 15 years of practical experience as a researcher/lecturer, working at the Cukurova University. His job also involves teaching in the fields of food science and microbiology. He received his BSc (Bachelor’s Degree) from Cukurova University with honors (Turkey) in 1994 and an MSc from Hull University (UK) in Fisheries Technology Management in 1998. He received his PhD from Lincoln University (UK) in Food Science and Microbiology in 2002. He has professional experience in improving the efficiency and sustainability of agro-food systems, especially in Turkey, UK, Poland, Italy and Croatia. He has completed many R&I (Research & Innovation) projects in the agro-food field. He has extensive teaching experience related to seafood processing and microbiology, marine toxins and HACCP. He has great experience in the determination of compounds such as biogenic amine, fatty acids, toxins, tocopherol and organic acids by using HPLC, GC and GC-MS instruments.
Dr. João Miguel Rocha is an Assistant Researcher at the Center of Biotechnology and Fine Chemistry (CBQF) at Portuguese Catholic University (UCP), Porto, Portugal. He is the Chair and Grant Holder and Scientific Representative of the COST Action SOURDOMICS (CA18101). Currently, he is also the Secretary of the General Assembly board of the National Association of Science and Technology Researchers. His research activities were developed between Portugal and Finland (Helsinki) in the fields of microbiology, molecular biology, biochemistry, chemistry, chromatography, mass spectrometry and engineering. His professional career as a researcher was always filled with other intensive activities: assistant professor of several courses, viz. Biochemistry, Food Technology, General Microbiology, Microbiology, Molecular Biology of the Cell (Genetics), General Chemistry I (Inorganic Chemistry) and II (Physical Chemistry and Kinetic Physics), Toxicology, Pharmacotoxicology, Chemistry and Structure of Foods, Applied Biochemistry (Enzyme kinetics), Introduction to Industrial Processes and General Biochemistry I, at the UCP, UMinho and School of Engineering of Porto (ISEP); and Trainer in courses of Environmental Chemistry, Analytical Chemistry, Laboratories of Chemistry and Basic Food Chemistry. He was also the co-founder, administrator and managing partner of a biotech start-up, with the core business in the processing of dairy by-products and isolation of compounds with high added value.
