RESEARCH ASSISTANT ESİN ORHAN YANIKAN    
Name : ESİN
Surname : ORHAN YANIKAN
E-Mail : orhane@ankara.edu.tr
Phone Number : 0312 203 33 00 / 36 34
Title : RESEARCH ASSISTANT
Unit : FACULTY OF ENGINEERING
Department : Food Engineering
Personal Information
  •       Education
Ph.D., Food Engineering: 
Ankara University, Ankara, Turkey, Sept. 2014-...

M.Sc., Food Engineering: Ankara University, Ankara, Turkey,  Feb. 2013-July 2014

Thesis Title: Determination of Proteolytic Activity of Yeast and Bacteria Isolated from Kefir and Control of The Proteolytic Activity

B.S., Food Engineering: Ege University, İzmir, Turkey, Sept. 2006-July 2010

Thesis Title: Usage of Artificial Neural Networks in Simulation of Lactic Acid Bacteria Cultivation

  • Research Experience

Research Assistant,  Ankara University, Food Eng. Dept., Dec. 2012 - (…)

  • Industrial Experience 
Responsible Manager, Uğur Bakery, Tunceli, Turkey, July 2010-July 2011.

Intern, Herko Food and Machine Industry Exp. and Imp. Tr. Ltd. Comp., İzmir, Turkey, June  2009- Aug. 2009.

  • Overseas Academic Work Experience
1. Erasmus Programme, Polytechnic University of Valencia, Food Science and Technology Department, 05/03/2017-02/12/2017 (9 Months), Valencia/Spain

2. Erasmus Programme, Nottingham Trent University, School of Science and Technology, Department of Bioscience, 2015-2016 Fall Term,16/09/2015-28/12/2015 (3 Months), Nottingham/United Kingdom
  • Presentations

1. Yanıkan-Orhan, E.*, Ayhan, K. 2018. Foodborne and Biofilm Forming Pathogens. 1st International Eurasian Conference on Biological and Chemical Sciences, 26-27 April 2018, Ankara/Turkey (Oral presentation).

2. Yanıkan-Orhan, E.*, Çakmakçı, M. L., Ayhan, K. 2018. Determination of Proteolytic Activity of Yeast and Lactic Acid Bacteria Isolated from Kefir. The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19-21 April 2018, Kyrenia/TRNC (Oral presentation).

3. Yanıkan-Orhan, E.*, Ayhan, K. 2018. A Traditional Food, Kefir. The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19-21 April 2018, Kyrenia/TRNC (Poster Presentation).

4. Mete A., Orhan, E.*, A. Ayhan, K .2016. Mycotoxin Detection and Food Safety. 2nd International Congress of Forensic Toxicology, 26-30 Mayıs 2016, Ankara/Turkey (Poster Presentation).


5. Orhan, E.,* Ayhan, K. 2016. Cereals as A Functional Foods. 15th International Cereal and Bread Congress, 18-21 April 2016, İstanbul/Turkey (Poster Presentation).

6. Çarkcıoğlu, E., Demirhan, B., Orhan, E., Ayhan, K.Candoğan, K. 2015. Color and Oxidative Stability of Gound Beef Patties as Affected by Oxygen Scavengers and Modified Atmosphere Packaging During Refrigerated Storage, 61st International Congress of Meat Science & Technology, ICOMST 23-25 August, Polydome-Clermont-Ferrand, France (Poster Presentation).

 7. Orhan, E.,* Çakmakçı, M. L., Kabasakal, B., Muratoğlu, M., Yılmaz, S., Hudayberdiyev, A. 2014. Effect of Glucose on Growth Rate for the Culvitation of Some Microorganisms, 2nd International Congress on Food Technology, 05-07 Nov., Kuşadası/Aydın (Poster Presentation).

 8Çilak Ö. G., Selamoğlu, H. Orhan, E.* 2013. The Microbiological and Sensory Quality of Chickpeas Before and After Roasting (A Traditional Snack Food “Leblebi”, 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 Oct., Struga/Macedonia (Poster Presentation).

 9. Orhan, E.,* Aktürk, Ö., Tekin, A., Yıldırım K. H. 2013. Usage of Artificial Neural Networks in Simulation of Lactic Acid Bacteria Cultivation, TGDF Food Congress, 12-14 Nov., Side/Antalya (Poster Presentation).                              
 * : The author attended to the congress and presented.

  • Chapters in Turkish Books

·         Ayhan, K., Orhan, E. (2015). Fonksiyonel Gidalar ve Biyoaktif Maddeler. 8. Bolum. Sayfa 249-265. Her Yonuyle Gida. Editorler: Fugen Durlu Ozkaya, Serap Cosansu ve Kamuran Ayhan, 437 sayfa. SIDAS Medya Ltd. Sti., Izmir.

  •  Given Practise Courses

General Microbiology Laboratory Practice (6 hours/ a week)

Food Microbiology I Laboratory Practise (6 hours/ a week)

Food Microbiology II Laboratory Practise (6 hours/ a week)

Food Engineering Laboratory Practices (4 hours/ a week)

Microbiological Quality Control of Foods Laboratory Application (2 hours/ a week)