Title: Associate Prof. Dr.Department: Food Engineering DepartmentPosition: Full Time Academic StaffEmail: gonca.bilge@yeditepe.edu.trTelephone: 0216 578 0000 - 3811Office: Müh. A-815Time: Full TimeAkademikResumeResearch Interests Food analysis; spectroscopic methods; surface modification; surface characterization; biosensors; data analysis with chemometric methods. Educational Background BSc: Food Engineering, Hacettepe University, TR, 2008 MSc: Bioengineering, Hacettepe University, TR, 2010 Ph.D: Food Engineering, Hacettepe University, TR, 2016 Projects Development of Models for Predicting End Product Quality Problems in Chocolate Production Processes with FTIR Spectroscopy. 01.03.2024-01.03.2026. TÜBİTAK 1001 (223O050) / (Project Coordinator) Developing a rapid method for the determination of HMF in baby foods with C-dots. 08/2023 - in progress. (FDE-MSNE Collaboration, Self-funded project) / (Project Coordinator) Industry cooperation project for the development of rapid test methods for the analysis of some quality parameters in fruit products by NIR spectroscopy. (Işık Tarım Ürünleri Sanayi ve Tic. A.Ş.) / (Researcher) Evaluation of the use of new technologies in reducing mycotoxins (aflatoxin, ochratoxin, Alternaria toxins) in dried fruits. Ege University -Yeditepe University - Işık Tarım Ürünleri San. ve Tic. Inc. Cooperation. Encapsulation and characterization of green olive powder with different hydrocolloids. 10/2023 - 11/2023. (Self-funded project, Res. Assist. Sinem Argün, Res. Assist. Yağmur Küçükduman, Assoc. Prof. Gonca Bilge Özel, Asisst. Dr. Özge Taştan) Courses GivenFood Process Engineering IFood Engineering Operations and Process DesignEngineering ProjectFood ChemistryFood Innovation and DesignInstrumental Methods in Food AnalysisFood Quality Control Systems PublicationsSelected Papers Öztürk, H. İ., Buzrul, S., Bilge, G., & Yurdakul, M. (2024). Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality. Journal of the Science of Food and Agriculture, 104(3), 1784-1792. Çiftçi, H. G., Bilge, G., & Aytaç, E. (2024). Monitoring the quality changes and freshness assessment of eggs based on chemometrics method. Journal of Food Process Engineering, 47(3), e14591. Casanova, L., Beldjilali, S. A., Bilge, G., Sezer, B., Motto-Ros, V., Pelascini, F., Banaru, D., Hermann, J. (2023). Evaluation of limits of detection in laser-induced breakdown spectroscopy: demonstration for food. Spectrochimica Acta Part B: Atomic Spectroscopy, 207, 106760. Buzrul, S., Öztürk, H. İ., Bilge, G., Baltacıoğlu, C., Karacabey, E., & Altunbaş, O. (2022). Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. Food and Bioprocess Technology, 15(5), 1188-1194. Bilge, G., Yurdakul, M., Buzrul, S., & Bulut, O. (2022). Evaluation of the effect of pulsed electric field on coffee arabica beans. Food and Bioprocess Technology, 15(5), 1073-1081. Bilge, G., Eseller, K. E., Berberoglu, H., Sezer, B., Tamer, U., & Boyaci, I. H. (2021). Comparison of different calibration techniques of laser induced breakdown spectroscopy in bakery products: on NaCl measurement. Journal of the European Optical Society-Rapid Publications, 17(1), 1-8. Bilge, G. (2020). Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis. Journal of Food Science and Technology, 57(9), 3345-3354. Bilge, G., & Özdemir, K. S. (2020). Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types. Journal of the Science of Food and Agriculture, 100(9), 3741-3747. Genis, D. O., Sezer, B., Bilge, G., Durna, S., & Boyaci, I. H. (2020). Development of synchronous fluorescence method for identification of cow, goat, ewe and buffalo milk species. Food Control, 108, 106808. Sezer, B., Bilge, G., Eseller, K. E., Berberoglu, H., & Boyaci, I. H. (2019). Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix. Journal of Food Engineering, 263, 320-325. * The 10 recently published articles are shown. Please click for more publications. Book Chapters Eseller, K. E., Boyaci, I. H., Sezer, B., Bilge, G., & Berberoglu, H. (2020). Food science application. Laser-Induced Breakdown Spectroscopy (Second Edition), Elsevier, pp. 347-368, ISBN 9780128188293.
