Title: Associate Prof. Dr.Department: Food Engineering DepartmentPosition: Vice Chair, Quality Coordinator of the Department, Double Major/Minor Program CoordinatorEmail: firstname.lastname@example.orgTelephone: 216 578 0000-3187AkademikResumeResearch Interests Value added utilization of food and agricultural waste, sustainability in the food sector, processing of bioactive compounds, artificial intelligence applications in food science and engineering Biography BSc: Food Engineering, Middle East Technical University, 1995, TURKEY MSc: Food Science 1997, The University of Reading, UK Phd: Food and Bioresource Engineering, University of Alberta, CANADA Courses GivenIntroduction to Food EngineeringFood Analysis LaboratoryFood Process Engineering 1Sustainable Food SystemsDigital Innovation in the Food SystemEngineering Project Publications Seçmeler, Ö., & Güçlü Üstündağ, Ö. (2019). Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing. International Journal of Food Science & Technology, 54(5), 1609-1616. Erşan, S., Güçlü Üstündağ, Ö., Carle, R., & Schweiggert, R. M. (2018). Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. Food chemistry, 253, 46-54 Seçmeler, Ö., Güçlü Üstündağ, Ö, Fernández-Bolaños, J., & Rodríguez-Gutiérrez, G. (2018). Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace. Food chemistry, 265, 298-307. Seçmeler, Ö., & Güçlü Üstündağ, Ö. (2017). A rapid in‐house validated GC‐FID method for simultaneous determination of lipophilic bioactives in olive oil: Squalene, α‐tocopherol, and β‐sitosterol. European Journal of Lipid Science and Technology, 119(1), 1500420. Erşan S., Güçlü Üstündağ Ö., Carle R., Schweiggert Ralf M (2017). Determination of pistachio (Pistacia vera L.) hull (exo- and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction. Journal of Food Composition and Analysis, 62, 103-114 Seçmeler, Ö., Güçlü Üstündağ, Ö.(2017). Behavior of lipophilic bioactives during olive oil processing. European Journal of Lipid Science and Technology Erşan, S., Güçlü Üstündağ Ö., Carle, R., Schweiggert R.M. (2016), Identification of phenolic compounds in red and green pistachio (Pistacia vera l.) hulls (exo- and mesocarp) by HPLC-DAD-ESI-(HR)-MSn. Journal of Agricultural and Food Chemistry. 64:5334. doi: 10.1021/acs.jafc.6b01745. Güçlü Üstündağ, Ö., Erşan, S., Özcan, E., Özan, G., Kayra, N., Ekinci, F.Y. (2016), Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology. 242: 1523. doi:10.1007/s00217-016-2653-9. Ekinci, F.Y., Baser, G.M., Özcan, E., Güçlü Üstündağ, Ö., Korachi, M., Sofu, Blumberg, J.B., Chen, C.-Y.O., (2016), Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam. European Food Research and Technology. 242: 1355. doi:10.1007/s00217-016-2639-7. Seçmeler Ö., Güçlü Üstündağ Ö. (2015). Zeytinyağı sektörü atık ve yan ürünlerindeki biyoaktif maddelerin değerlendirilmesi. Dünya Gıda, 90-98. * The 10 recently published articles are shown. Please click for more publications. Book Chapter Temelli, F. and Güçlü Üstündağ, Ö. (2005), Supercritical technologies for further processing of edible oils in Bailey's Industrial Oil and Fat Products, Volume 5, Edible Oil and Fat Products. Shahidi, F. (Ed.) Sixth Edition, p. 397-432 John Wiley & Sons, Inc.. doi: 10.1002/047167849X.bio057.