Eğitim Kadrosu

Torino Üniversitesi 2010 Orta Doğu Teknik Üniversitesi 2019

Daha Önce Görev Yaptığı Yerler

2019-2020 Doktora Sonrası Bilim İnsanı, Gıda Bilimi ve Tarım, Torino Üniversitesi, İtalya
2011-2019 Araştırma Görevlisi, Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Türkiye
2010-2011 Öğrenci Araştırmacı (TÜBİTAK TOVAG), Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Türkiye

Araştırma Alanları

Seçili Yayınları / Tüm Yayınları

PUBLICATIONS
• Cilek Tatar, B., Sumnu, G., & Oztop, M. (2018). Microcapsule characterization of phenolic powder obtained from strawberry pomace. Journal of Food Processing and Preservation, e13892, DOI:10.1111/jfpp.13892
• Cilek Tatar, B., Sumnu, G., & Sahin, S. (2017). Rheology of Emulsions. In J. Ahmed, P. Ptaszek, & S. Basu (Eds.), Advances in Food Rheology and Its Applications. Oxford: Woodhead Publishing Ltd. (Book Chapter)
• Kirtil, E., Tonyali, B., Aydogdu, A., Yildiz Bulut, E., Cilek Tatar, B., & Oztop, M. (2017). Visualization of cakes differing in oil content with magnetic resonance imaging. International Journal of Food Properties, doi: 10.1080/10942912.2017.1326057.
• Cilek Tatar, B., Sumnu, G., Oztop, M., & Ayaz, E. (2016). Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels. International Journal of Nutrition and Food Engineering, 10 (12): 901-904.
• Luca, A., Cilek, B., Hasırcı, V., Sahin, S., & Sumnu, G. (2014). Storage and baking stability of encapsulated sour cherry phenolic compounds prepared from micro- and nano-suspensions. Food and Bioprocess Technology, 7, 204-211.
• Luca, A., Cilek, B., Hasırcı, V., Sahin, S., & Sumnu, G. (2013). Effect of degritting of phenolic extract from sour cherry pomace on encapsulation efficiency: Production of nano-suspension. Food and Bioprocess Technology, 6, 2494-2502.
• Cilek, B., Luca, A., Hasırcı, V., Sahin, S., & Sumnu, G. (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: Effect of formulation, ultrasonication time and core to coating ratio. European Food Research and Technology, 235(4), 587-596.
• Çilek Tatar, B. (2019). Utilization of Phenolic Compounds Extracted From Different Agricultural Wastes Through Various Encapsulation Methods. (Dissertation thesis). Middle East Technical University, Ankara, Turkey.
• Çilek, B. (2012). Microencapsulation of Phenolic Compounds Extracted from Sour Cherry (Cerasus prunus L.) Pomace. (Master's thesis). Middle East Technical University, Ankara, Turkey.

ORAL and POSTER PRESENTATIONS
• Cilek Tatar, B., Beria, M., Oztop, M.H., Sebastiao, P.J., Sumnu, G. (2018, October). Analyzing Model Fitting of Fast Field Cycling Nuclear Magnetic Resonance Relaxometry Results of Gluten-free Cakes. Poster session presented at the XIIIth International Conference of Food Physicists, Antalya, Turkey.
• Cilek Tatar, B., Sumnu, G., Oztop, M. (2018, June). Encapsulation of olive leaf extract by double emulsion. Poster session will be presented at the 3rd Food Structure and Functionality Forum Symposium and 3rd IDF Symposium on Microstructure of Dairy Products, Montreal, Canada.
• Cilek Tatar, B., Sumnu, G., Oztop, M. (2018, April). Characterization of olive leaf extract containing double emulsions using NMR Relaxometry. Poster session presented at the International Eurasian Conference on Biological and Chemical Sciences, Ankara, Turkey.
• Cilek Tatar, B., Sumnu, G., Oztop, M. (2018, April). Microcapsule characterization of phenolic powder obtained from strawberry pomace. Poster session presented at the International Conference on Raw Materials to Processed Foods, Antalya, Turkey.
• Cilek Tatar, B., Sumnu, G., Oztop, M. (2018, April). Effects of temperature and storage conditions on the total phenolic content and antioxidant activity of microcapsules including strawberry phenolics. Poster session presented at the International Conference on Raw Materials to Processed Foods, Antalya, Turkey.
• Cilek Tatar, B., Sumnu, G., Oztop, M. (2017, November). Encapsulation of phenolic compounds: effects of high-pressure homogenization and different coating materials. Poster session presented at the 10th Food Engineering Congress, Antalya, Turkey.
• Cilek Tatar, B., Sumnu, G., Oztop, M., & Ayaz, E. (2016, December). Effects of Centrifugation, Encapsulation Method and Different Coating Materials on the Total Antioxidant Activity of the Microcapsules of Powdered Cherry Laurels. Oral presentation at the 18th International Conference on Food Science and Components, Hong Kong, China.
• Cilek Tatar, B., Ayaz, E., Sahin, S., & Sumnu, G. (2016, February). Investigation of the Effects of Different Gum Types and Concentrations on the Encapsulation of Cherry Laurel Powders. Poster session presented at the 2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality, Singex, Singapore.
• Sumnu, G., Cilek Tatar B., Luca, A., Hasırcı, V., & Sahin, S. (2014, September). Bioaccessibility of the Capsules Prepared from Micro- and Nano-Suspensions of Sour Cherry Pomace Extract Containing Phenolic Compounds. Poster session presented at the XXII International Conference on Bioencapsulation, 21th Bratislava International Conference on Macromolecules, Bratislava, Slovakia.
• Luca, A., Cilek, B., Hasırcı, V., Sahin, S., & Sumnu, G. (2013, September). Storage and baking stability of encapsulated sour cherry phenolics prepared from micro and nano-suspensions. Poster session presented at the 19th International Symposium on Microencapsulation, Pamplona, Spain.
• Cilek, B., Luca, A., Hasırcı, V., Sahin, S., Sumnu, G. (2012, October). Characterization of microcapsules containing phenolic compounds extracted from sour cherry pomace. Poster session presented at the 11th Turkey Food Congress, Hatay, Turkey.
• Luca, A., Cilek, B., Sumnu, G., Sahin, S., Hasırcı, V. (2012, October). Effect of purification of cherry pomace extract on encapsulation efficiency: preparation of nanoemulsion and microemulsion. Poster session presented at the 11th Turkey Food Congress, Hatay, Turkey.
• Sahin, S., Cilek, B., Luca, A., Hasırcı, V., Sumnu, G. (2012, April). Microencapsulation of phenolic compounds extracted from sour cherry pomace. Poster session presented at the 6th International Symposium on Food Rheology and Structure. Zurich, Switzerland.
• Sumnu, G., Luca, A., Cilek, B., Hasırcı, V., Sahin, S. (2012, April). Role of purification of extract of sour cherry pomace on the encapsulation efficiency: nanoemulsion and microemulsion production. Poster session presented at the 6th International Symposium on Food Rheology and Structure. Zurich, Switzerland.

FUNDED PROJECTS
-Encapsulation of phenolic compounds extracted from pomegranate pomace and investigation of their stability in cakes, METU. Scientific Research Projects (BAP). 2012-2018.
-The encapsulation of phenolic compounds from cherry laurels and studying their in-vitro stability and bioaccessibility by using magnetic resonance imaging technique, METU. Scientific Research Projects (BAP). 2013-2015.
-Increasing stability and bioavailability of phenolic compounds by means of nano-encapsulation, METU. (TUBITAK Project Number: TOVAG 100O071). 2010-2012.
-Lollipop with Carob Molasses, Middle East Technical University and DURUKAN. (DURUKAN Candy Industry and Trade Inc.). 2010 February - 2010 June.

EDUCATION
-Postdoctoral Study in Agricultural, Forestry and Food Sciences, University of Turin, Italy / 2019-2020 / Fortification of tofu and soymilk derivatives with vegetable by-products, particularly skin obtained from different kinds of grapes.
-PhD in Food Engineering, Middle East Technical University, Turkey / 2012-2019 / Utilization of phenolic compounds extracted from different agricultural wastes through various encapsulation methods / 3.45/4.00
-MSc in Food Engineering, Middle East Technical University / 2010-2012 / Microencapsulation of phenolic compounds extracted from sour cherry (Prunus cerasus L.) pomace
3.71/4.00 (High Honor Student)
-BSc in Food Engineering, Middle East Technical University / 2005-2010 / Lollipop with carob molasses / 3.32/4.00 (Honor Student)

WORK EXPERIENCE
Assistant Professor @Ankara Medipol University / Department of Gastronomy and Culinary Arts / 2020 – Present
Teaching and Research Assistant @Middle East Technical University / Department of Food Engineering / 2011-2019
Researcher of a funded project / METU BAP / 2012-2018
Researcher of a funded project / TÜBİTAK TOVAG / 2010-2012
Student Researcher of a Senior Project / Middle East Technical University with DURUKAN Candy Industry and Trade Inc. / 2010 - 6 months
Intern Food Engineer, Anadolu Efes Brewery and Malting Industry Inc. 4 weeks summer practice. August 2009
Intern Food Engineer, Ankara Sugar Factory. 4 weeks summer practice. August 2008

EDITORIAL AND JOURNAL WORK
-Referee for: Journal of the Science of Food and Agriculture (JSFA) – manuscript number: 16-0074: Physicochemical, antioxidant, and anti-inflammatory properties and stability of hawthorn procyanidins microcapsules with inulin and maltodextrin. 2016 March

FELLOWSHIPS
-The Scientific and Technological Research Council of Turkey (TÜBİTAK) International Post-doc Research Scholarship Programme.
-The Scientific and Technological Research Council of Turkey (TÜBİTAK) National Scholarship Programme for PhD Students. (2012/4 Period)
-The Scientific and Technological Research Council of Turkey (TÜBİTAK) TOVAG Project Support for Researchers. Project Number: 110O071 (between 2010 and 2012).

PROFESSIONAL TRAININGS
-EURELAX Training School: NMR relaxometry for food and environmental applications. Training was performed in Instituto Superior Técnico, Universidade de Lisboa, Lisboa, Portugal between 14/02/2018 and 16/02/2018.
-European Cooperation in Science and Technology (COST Action) Short Term Scientific Mission (Action number: CA15209) between 22/04/2018 and 28/04/2018: “Investigation of gluten-free cakes having different flour and gum types through the use of NMR Relaxometry”
-Food Safety Management Systems and HACCP 27/12/2009
-ISO 9001:2008 Quality Management System 26/12/2009
-R&D in Food Sector 01/04/2008
-Multicultural Project Application: PRIMA 2020 Section 1 application has been completed. There are 4 different countries (Turkey, Italy, Morocco and Tunusia) with 7 partners. The application was not selected to second-step evaluation.

ORGANISATIONAL SKILLS
Department of Gastronomy and Culinart Arts, Unit Supervisor, Ankara Medipol University (2020- present)
Vice-Student Delegate of Engineering Faculty Graduate Students (2014-2016)
Student Delegate of Graduate Students of Food Engineering Department (2010-2016)
Basketball team coach during elementary and high school education.
Yoga master teacher (2015)

Orta Doğu Teknik Üniversitesi Ohio Devlet Üniversitesi

Daha Önce Görev Yaptığı Yerler

Araştırma Alanları

Seçili Yayınları / Tüm Yayınları

İhsan Doğramacı Bilkent Üniversitesi 2018 Ankara Hacı Bayram Veli Üniversitesi 2022

Daha Önce Görev Yaptığı Yerler

Antalya Bilim Üniversitesi

Araştırma Alanları

Gastronomi, Turizm ve Yemek Kültürü

Seçili Yayınları / Tüm Yayınları

KARASAKAL, S., DOĞAN, O., & GAZELCİ, S. C. Examining The Impacts of Restaurant Attributes on Satisfaction and Storytelling: The Case of Turkey. Advances in Hospitality and Tourism Research (AHTR).

GAZELCİ, S. C., & GAZELCİ, M. (2021). Meslek Kanunu Sonrasında Turist Rehberliğinin Akademik Çalışmalara Yansıması: Bibliyometrik Bir Analiz. Ankara Hacı Bayram Veli Üniversitesi Turizm Fakültesi Dergisi, 24(1), 161-176.

Daha Önce Görev Yaptığı Yerler

Araştırma Alanları

Seçili Yayınları / Tüm Yayınları

Daha Önce Görev Yaptığı Yerler

Araştırma Alanları

Seçili Yayınları / Tüm Yayınları

Delhi Üniversitesi 2011 Hacettepe Üniversitesi

Daha Önce Görev Yaptığı Yerler

Jamia Millia Islamia Üniversitesi

Araştırma Alanları

Yabancı Diller Eğitimi ve Araştırmaları

Seçili Yayınları / Tüm Yayınları

1. EFFECTS OF COMPUTER-BASED VISUAL MATERIALS USING TO THE SUCCESS IN
TEACHING TURKISH AS A FOREIGN LANGUAGE, https://oaji.net/articles/2017/515-1488838904.pdf


2. Turkish Language and Turkish Literature Teaching in India and Yunus
Emre Institute, https://johschool.com/?mod=tammetin&makaleadi=&key=51634


3. TÜRKÇENİN YABANCI DİL OLARAK ÖĞRETİMİ, https://www.turcademy.com/tr/kitap/turkcenin-yabanci-dil-olarak-ogretimi-9786058006010,
Pegem Akademi Yayıncılık.


4. Needs Analysis in Turkish Teaching as a Foreign Language and Second Language: India as an Example, http://www.openaccess.hacettepe.edu.tr:8080/xmlui/bitstream/handle/11655/25853/MINHAJ%20MOHD%20tez%2010422097.pdf?sequence=2


5. Evaluating the use of Online Digital Applications by Learners of Turkish as a Foreign Language ,http://dunyadiliturkce2020.gazi.edu.tr/kitap.pdf


6. Hindistan’da Yabancı Dil Olarak Türkçe Öğreniminde Çevrimiçi ve Çevrimdışı Dijital Uygulamaların Kullanımı, VIII. INTERNATIONALCONGRESS OF TEACHING TURKISH AS A FOREIGN LANGUAGE

7. Problems Encountered in Writing Skills of Indian Students in Teaching Turkish as Foreign Language

Ondokuz Mayıs Üniversitesi 2018

Daha Önce Görev Yaptığı Yerler

Ondokuz Mayıs Üniversitesi Türkçe Uygulama ve Araştırma Merkezi 2018-2019
Hacı Bayram Veli Dil Öğretim Merkezi 2019- 2020

Araştırma Alanları

Seçili Yayınları / Tüm Yayınları

YABANCI DİL OLARAK TÜRKÇE ÖĞRETİMİNDE A2 VE B1 DÜZEYLERİNDE YAZMA BECERİSİNİN YÖNERGELİ YAZMA YÖNTEMİYLE GELİŞTİRİLMESİ
III. ULUSLARARASI TÜRKÇENİN YABANCI DİL OLARAK ÖĞRETİMİ SEMPOZYUMU (ÖZET BİLDİRİ/ SÖZLÜ SUNUM)