PROF.DR. AZİZ TEKİN    
Name : AZİZ
Surname : TEKİN
E-Mail : tekin@ankara.edu.tr
Phone Number : 03122033644
Title : PROF.DR.
Unit : FACULTY OF ENGINEERING
Department : Department of Food Engineering
Personal Information

Aziz Tekin, Professor

 

Adress

Department of Food Engineering

Faculty of Engineering

Ankara University,

06110 Diskapi-Ankara/ Turkey

 +90 (312) 2033644

e-mail: tekin@ankara.edu.tr

 

 

Educational Background

 

    -Ph.D. in Food Technology, Ankara University, Ankara, Turkey (1994)

            Dissertation topic: Effects of interesterification reactions on tocopherol and sterol contents of the

                                           oils.

  -M.S. in Food Science and Technology, Ankara University, Ankara-Turkey (1990)

            Dissertation topic: Research on the composition and quality of canola seed and oil.

 

  -B.S. in Food Science and Technology, Ankara University, Ankara-Turkey (1987).

 

Professional Experience

 

Private Sector

       -       Food Scientist, Merko A.S., 1987

Academic

      -       Research Assistant, Ankara University, 1988-1994

      -       Graduate Research Assistant, Ankara University, 1994-1996

      -       Post Doctoral Associate, Iowa State University, 1996-1998

      -       Associate Professor, Ankara University, 1998-2004

      -       Visiting Scientist, Iowa State University, 2002-2003

      -       Professor, Ankara University, 2004-

Courses

-          Participant, Course on Palm and Palm Kernel Oils (Professional Level), PORIM, Malaysia, 1998

Consultancy

-          Ministry of Agricultural and Rural Affairs

-          Turkish Scientific and Technological Research Institute (TUBITAK)

-          COST Food and Agriculture Domain Committee Member (Expert)

-          Some Private Companies

Membership

-          Euro Fed Lipid Board Member (2010-  )

-          Association of Food Technology in Turkey

-          Turkish Lipid Group (YABITED) (President)

-          Alumni Association of Ankara University

Career Skills

 

 - Fats and Oils Chemistry and Technology

 - Olive oil

 - Oxidation

 - Hardening techniques for oils and fats

 - Rheology of fats

 

Honors and Awards

 

- Scholarship by Turkish Scientific and Technological Research Institute (TUBITAK) for Post Doctoral Works abroad (in the U.S., 1996).

 

 - Fellowship by Department of Food Science and Human Nutrition, Iowa State University, for Post Doctoral Work and Visiting Scientist (1997-1998 and 2002-2003)

 

- Food and Egriculture Organization of the United Nations (FAO) Service Medal (2011)

 

Interests

  -Playing a musical instrument, reading, listening music, soccer, traveling.

 

Publications ( SCI, Last 5 years)

 

 

1.    Dinc, S. Javidipour, I. Özboy Özbaş Ö. and Tekin A. 2014.Utilization of Zero-Trans Non-Interesterified and Interesterified Shortenings in Cookie Production, Journal of Food Sci. and Technol.-Mysore 51(2) 365-370.

 

2.    Kaya Z. Niu DM, Yorulmaz A, Tekin A and Gürsel T. 2014. A Novel Mutation of ABCG5 Gene in a Turkish Boy With Phytosterolemia Presenting With Macrotrombocytopenia and Stomatocytosis, Pediatr Blood Cancer, 61:1457-1459.

 

3.    Ketenoglu O, Mert B. and Tekin A. 2014. Effects of microfluidized dietary fibers on stability properties of emulsions, Journal of Texture Studies, 45:295-306.

 

4.    Mert B, Tekin A. Demirkesen İ. and Kocak G. 2014. Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product, Food Bioprocess Technol, 7:2889-2901

 

5.    Ketenoglu O. and Tekin A. 2015. Applications of Molecular Distillation Techniques in Food Products, Italian Journal of Food Science 27:277-281.

 

6.    Yorulmaz A. Yavuz H and Tekin A. 2014. Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles, J. of Amer. Oil Chem. Soc. 91:2077-2090

 

7.     Turhan S. Yorulmaz A. Simsek A and Tekin A. 2015. Classification of Turkish Hazelnut Oils Based on Their Triacylglycerol Structures by Chemometric Analysis, European Food Research and Technology, 240 (4): 679-688

 

8.    Sahin K., Mert B. and Tekin A. 2016. Evaluation of Isolated Impact of Trans Fatty Acids on Short, J. of Amer. Oil Chem. Soc.93:1015–1024

 

9.    Gumus CE, Yorulmaz A and Tekin A 2016. Differentiation of Mechanically and Chemically ExtractedHazelnut Oils Based on their Sterol and Wax Profiles, J. of Amer. Oil Chem. Soc.93:1625-1635.

 

10.   Kiralan SS, Erdogdu F and Tekin A. 2017. Reducing Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Olive Pomace Oil Using Microwave Pre-heating of Olive Pomace, Eur. J. of Lipid Sci. and Technol., 119(1)1600241.

 

11.  Gelmez, B. Ketenoglu, O. Yavuz, H and Tekin A. 2017. Removal of di-2-ethylhexyl phthalate (DEHP) and mineral oil from crude hazelnut skin oil using molecular distillation–multiobjective optimization for DEHP and tocopherol, Eur. J. of Lipid Sci. and Technol., 119(2)1600001

 

12.  Kırış S, Velioglu YS and Tekin A. 2017. Effect of ozonated water treatment on fatty acid composition and some quality parameters of olive oil, Ozone: Science and Engineering, Vol:39, No:2, 91-96.

 

13.  Javidipour İ, Erinç H, Baştürk A and Tekin A. 2017. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating, Int. Journal of Food Properties, 20 (7) 1582-1592

 

14.  Ketenoglu, O. Erdogdu, F and Tekin, A. 2018. Multi-objective Optimization of Molecular Distillation Conditions for Oleic Acid from a Rich-in-Fatty Acid Model Mixture, Journal of Oleo Science, 67 (1): 21-28.

 

15.   Altuntas, AH., Ketenoglu, O. Erdogdu, F and Tekin, A. 2018. Deacidification of Crude Hazelnut Oil Using Molecular Distillation - Multiobjective Optimization for Free Fatty Acids and Tocopherol, Eur. J. of Lipid Sci. and Technol., DOI: 10.1002/ejlt.201700369

 

16.  Ketenoglu, O. Sahin Ozkan K., Yorulmaz A. and Tekin, A. 2018. Molecular Distillation of Olive Pomace Oil- Multi-objective Optimization for Tocopherol and Squalene, LWT (Accepted)

 

17. Ozdemir N, Kantekin_Erdogan, M. Tat, T. And Tekin A. 2018. Effect of Black Cumin Oil on the Oxidative Stability and Sensory Characteristics of Mayonnaise, Journal of Food Science and Tech., DOI: 10.1007/s13197-018-3075-4

18.  Ketenoglu, O., Tekin, A. 2018. Computer simulation and experimental molecular distillation of olive pomace oil deodorizer distillate – A comparative study, LWT, 96, pp. 636-641.

 

19. Erinc, H. Mert, B. And Tekin A. 2018. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit Quality, Journal of Food Science and Tech, 55:3960-3970

 

Presentations (International, last 5 years)

 

1.    Kantekin Erdoğan MN, Ketenoglu O and Tekin A. 2014. Mono and Diglyceride Production by Transesterification of Refined Pomace Oil, 12 th Euro Fed Lipid Congress, 14-17 September 2014, Montpellier, France

 

2.    Sahin OK, Ketenoglu O and Tekin A. 2014. Trans Fatty Acid History of Turkey, 2nd International Congress on Food Technology, 05-07 November 2014, Kusadasi, Turkey (Sözlü)

 

3.    Colakoglu AS, Canatar M, Inanc AL and Tekin A. 2015. Thermo-oxidative Study of Determinde by Isothermal Differential Scanning Calorimetry, 13th Euro Fed Lipid Congress, 27-30 September 2015, Florence, Italy

 

4.     Ozdemir, N, Erdogan, MNK, Tat, T and Tekin A. 2016. Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise, 14th Euro Fed Lipid Congress, 18-21 September 2016, Ghent, Belgium

5.    Altuntas AH, Ketenoglu O, Erdogdu F and Tekin A. 2016. Multiobjective Optimization of Crude Hazelnut Oil Deacidification by Molecular Distillation, 14th Euro Fed Lipid Congress, 18-21 September 2016, Ghent, Belgium

6.    Ketenoglu O, Erdogdu F and Tekin A. 2016. A Study on Determining Evaporation Conditions of Oleic Acid Using Molecular Distillation and Multiobjective Optimization, 14th Euro Fed Lipid Congress, 18-21 September 2016, Ghent, Belgium

7.    Cetinbas, S. Erdogdu, F and Tekin, A. 2017. Squalene distillation from olive oil deodorizer distillate using short path distillation, 15th Euro Fed Lipid Congress, 27-30 August 2017, Uppsala/Sweden

8.     Yaşdağ, T. Yorulmaz, A. Özkan, KŞ and Tekin, A. 2017. Frying Stability of Olive Pomace Oil in Comparison with Other Vegetable Oils, 15th Euro Fed Lipid Congress, 27-30 August 2017, Uppsala/Sweden

9.    Kıralan S. Erdogdu, F and Tekin A. 2017. Effect of microwave pre-heating of olive pomace during drying to mitigate the polycyclic aromatic hydrocarbon (PAH) formation in olive pomace oil, 31th Effodt İnternational Congress, 13-16 November, Sitges, Spain.