Özge Taştan

Title:

Assistant Prof. Dr.

Department:

Food Engineering Department

Position:

Full Time Academic Staff, Erasmus Program Coordinator

Email:

ozge.tastan@yeditepe.edu.tr

Telephone:

0216-5780000/3282

Office:

Müh A-813

Time:

Full Time

Akademik

Resume

Research Interests

Fruit-Vegetable Processing Technologies and Engineering; bioactive edible films and their use in food preservation; innovative thermal and non-thermal food processing technologies (microwave, ultraviolet light, high-intensity accent light, vacuum impregnation technologies); determination of alternative decontamination technologies and their effectiveness; design, implementation and validation studies of heat treatments (sterilization, pasteurization) applied in the food industry.

Educational Background

BSc: Food Engineering, 2011, Pamukkale University, TURKEY

MSc: Food Engineering, Food Technology Program, 2014, Ege University, TURKEY

Ph.D: Food Engineering, Food Technology Program, 2019, Ege University, TURKEY

Projects

Development of biodegradable packaging materials from food waste. PRIMA Project. 06/2024 - 06/2027. (124N021) / (Project coordinator)
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) / (Researcher)
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, Assoc. Prof. Gonca Bilge Özel (Project coordinator), Assist. Prof. Özge Taştan, Assist. Prof. Cansu Canbek, Assist. Prof. Volkan Can, Res. Assist. Sinem Argün)
Anthocyanin extraction from red onion peels, encapsulation and use in yoghurt enrichment. TÜBİTAK 2209-A Undergraduate Research Project. 03/2023 - 01/2024. / (Academic advisor)
Reducing the amount of sugar in fruit products by enzymatic means and examining their quality characteristics. Industry cooperation project. (Işık Tarım Ürünleri Sanayi ve Tic. A.Ş.) / (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.) / (Advisor)
Evaluation of the use of new technologies in reducing mycotoxins (aflatoxin, ochratoxin, Alternaria toxins) in dried fruits. Ege University - Yeditepe University -Işık Tarım Ürünleri Sanayi ve Tic. A.Ş. Cooperation.
Examining the decontamination effect of High Intensity Pulsed Light technology on different food surfaces (Yıldız Technical University Food Engineering-Ege University Food Engineering-FDE collaboration) / (Project coordinator)
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, Assist. Prof. Özge Taştan)
Development of Functional Foods Containing Protein-Based Postbiotics. 04/2022-04/2025. Ege University Scientific Research Project (BAP) (23774)-Yeditepe FDE Collaboration. / (Researcher)
Developing a process to reduce pesticide residues in dried fruits. 01/11/2023-30/04/2025. TÜBİTAK 1505 (5230067) - Establishment: Işık Tarım Ürünleri San. ve Tic. A.Ş. / (Project coordinator)
Production of plum snack enriched with vitex agnus castus extract, examination of quality properties and shelf life. 01/09/2023-01/09/2024. TÜBİTAK 1002-A (123O810) / (Project coordinator)
Encapsulation of Vegetable Phenolic Extracts and Production of Functional Vacuum Infused Strawberry Snack Enriched with Encapsulated Extracts. 01/09/2019-01/09/2020. TÜBİTAK-TOVAG 1002 (119O181) / (Researcher)
Determination of the Effectiveness of Innovative Light Technologies and System Design on Listeria Monocytogenes Decontamination in Frozen Cherry Production. 01/08/2020-01/03/2022. TÜBİTAK-TEYDEB 1505 (5200023) / (Researcher)

Courses Given

Fundamentals of Scientific Research

Food Formulation Engineering

Food Analysis Laboratory

Food Technology

Novel Food Processing Technologies

Functional Foods

Food Innovation and Design

Kinetics of Food Reactions and Shelf Life

Publications

Selected Papers

Ghadiri, N., Javidan, M., Sheikhi, S., Taştan, Ö., Parodi, A., Liao, Z., Tayybi Azar, M. & Ganjalıkhani-Hakemi, M. (2024). Bioactive peptides: an alternative therapeutic approach for cancer management. Frontiers in Immunology. 15:1310443. doi: 10.3389/fimmu.2024.1310443
Taştan, Ö. (2023). Effect of Dietary Fiber Enrichment on Quality Characteristics and Consumer Acceptance of Fruit Snacks. Akademik Gıda, 21(4), 343-352. https://doi.org/10.24323/akademik-gida.1422812
Altunay, C., Taştan, Ö. (2023). Vitex Agnus-Castus: Beneficial Properties, ClinicalStudies, and Potential Future Applications in Food. Turkish Journal of Agriculture - Food Science and Technology, 11(11): 2185-2193. doi: https://doi.org/10.24925/turjaf.v11i11.2185-2193.6114
Ertek G., Taştan Ö. & Baysal T. (2023) Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries. Food Chemistry, 398, 133853. doi: 10.1016/j.foodchem.2022.133853
Sinangil, Z., Taştan, Ö., Baysal, T. (2022). Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications. Turkish Journal of Agriculture - Food Science and Technology, 10(10): 1957-1965. doi: https://doi.org/10.24925/turjaf.v10i10.1957-1965.5430.
Kutlu B., Taştan Ö. & Baysal T. (2022) Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes. Food Control, 141, 109149. doi: 10.1016/j.foodcont.2022.109149
Ayrıç Danışman, F., Taştan, Ö., Baysal, T. (2022). Development of intermediate-moisture apricot with impregnation of Bacillus coagulans GBI-30 6086 as a functional snack: Quality assessment during storage. Journal of Food Processing and Preservation, e16348. https://doi.org/10.1111/jfpp.16348
Taştan, P., Taştan, Ö., Yalçın Şahyar, B. (2022). Detection of pesticide residues in olive leaves from İzmir, Turkey. International Journal of Nature and Life Sciences (IJNLS), 6 (1).
Giray, N.S., Baysal, T., Taştan, Ö. (2020). Effects of hydroxypropyl methylcellulose film incorporated with carvacrol and its nanoemulsion on the quality of grapes. Chiang Mai Journal of Science, 47(3), 1-14.
Taştan, Ö., Sözgen, G., Baysal, T., Kaplan-Türköz, B. (2019). Production of prebiotic 6-kestose using Zymomonas mobilis levansucrase in carob molasses and its effect on 5-HMF levels during storage. Food Chemistry, 297, 124897. https://doi.org/10.1016/j.foodchem.2019.05.171

* The 10 recently published articles are shown. Please click for more publications.,

Book and Book Chapter

Baysal, T., Taştan, Ö. (2022). Decontamination of fruit juices by combination of high intensity pulsed light and other nonthermal technologies. Nonthermal processing in agri-food-bio sciences, Sustainability and Future Goals. Editor: Prof. Anet Rezek Jambrak, Springer International Publishing. 1st edition, 292 p. ISBN: 9783030924140.

Baysal, T., Taştan, Ö. (2021). Sağlıklı Mutfak, Meyve ve Sebzeler, Detay Yayıncılık, 1. Baskı, s.301-316, ISBN: 978-605-254-346-7.

Özge Taştan, Taner Baysal (2018). Gıda ve Beslenme Açısından Nar, Nar Ürünleri ve Üretimi, Nar Sağlıkta Yıldız, Gece Kitaplığı, 1.Baskı, ISBN: 978-605-288-346-4.

Özge Taştan, Taner Baysal (2018). Adulteration Analysis of some foods and drugs, Adulteration analysis of pomegranate juice, Bentham Science Publishers, pp. 91-100, ISBN: 978-1-68108-676-7.

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Özge Taştan

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