Active Office : FDE Z06

Phone : +90 312 210 5632 / 5622/7327 (Lab)

Fax: +90 312 210 2767

 

Education

PhD, University of California Davis, Biological Systems Engineering, U.S.A, 2012

MSc, Middle East Technical University, Department of Food Engineering, Turkey, 2005

MBA, Bilkent University, Department of Management, Turkey, 2005

BSc, Middle East Technical University, Department of Food Engineering, Turkey, 2003

 

Research Interest

Magnetic Resonance Imaging 

NMR Relaxometry (1D and 2D)

Encapsulation of bioactive agents , fruits/vegetables processing, nanoemulsions, liposomes

Chocolate design/formulation , physical properties

Kinetic and mathematic modeling of food processes

Active and intelligent food packaging

Hydrolysis of food waste for glucose production

 

Courses Taught

FDE 201:  Materials and Energy Balances in Food Engineering

FDE 313 : Food Chemistry

FDE 318 : BioChemical Changes in Raw Foods (UG Technical Elective)

FDE 320 : Applied Kinetics

FDE 416 : Food Engineering Operations Laboratory (Drying, Evaporation Experiments)

FDE 418 : Chemistry of Food Processing and Packaging  (UG Technical Elective)

FDE 426 : Food Product and Plant Design

FDE 490 : Food Engineering Research  (UG Technical Elective)

FDE 497:  Food and Health  (UG Technical Elective)

FDE 580 : Food Packaging  (G Technical Elective)

FDE 591 : Graduate Seminar  

FDE 711 : Special Topics in Food Engineering : Magnetic Resonance in Food Science (G Technical Elective)

 

Recent Publications

 

1. Oztop, M.H., Rosenberg, M., Rosenberg, Y., McCarthy, K.L., McCarthy, M.J., 2010. Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels. J. Food Sci. 75.

2. Ersus, S., Oztop, M.H., McCarthy, M.J., Barrett, D.M., 2010. Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by 1H-NMR relaxometry. J. Food Sci. 75.

3. Williams, P.D., Oztop, M.H., McCarthy, M.J., McCarthy, K.L., Lo, Y.M., 2011. Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy. J. Food Sci. 76.

4. Kong, F., Oztop, M.H., Singh, R.P., McCarthy, M.J., 2011. Physical Changes in White and Brown Rice during Simulated Gastric Digestion. J. Food Sci. 76.

5. Altan, A., Oztop, M.H., McCarthy, K.L., McCarthy, M.J., 2011. Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry. J. Food Eng. 107, 200–207.

6. Oztop, M.H., McCarthy, K.L., 2011. Mathematical modeling of swelling in high moisture whey protein gels. J. Food Eng. 106, 53–59.

7. Kong, F., Oztop, M.H., Paul Singh, R., McCarthy, M.J., 2013. Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment. LWT - Food Sci. Technol. 50, 32–38

8. Wichchukit, S., Oztop, M.H., McCarthy, M.J., McCarthy, K.L., 2013. Whey protein/alginate beads as carriers of a bioactive component. Food Hydrocoll. 33, 66–73.

9. Oztop, M.H., McCarthy, K.L., McCarthy, M.J., Rosenberg, M., 2014. Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels. LWT - Food Sci. Technol. 56, 93–100.

10. Oztop, M.H., Bansal, H., Takhar, P., McCarthy, K.L., McCarthy, M.J., 2014. Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets. LWT - Food Sci. Technol. 55, 690–694.

11. Karuna, N., Zhang, L., Walton, J.H., Couturier, M., Oztop, M.H., Master, E.R., McCarthy, M.J., Jeoh, T., 2014. The impact of alkali pretreatment and post-pretreatment conditioning on the surface properties of rice straw affecting cellulose accessibility to cellulases. Bioresour. Technol. 167, 232–40.

12. Kirtil, E., Oztop, M.H., Sirijariyawat, A., Ngamchuachit, P., Barrett, D.M., McCarthy, M.J., 2014. Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study. Food Res. Int. 66, 409–416.

13. Kırtıl, E., Öztop, M.H., 2014. Enkapsülasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı: Yapısı, Karakterizasyonu, Üretimi ve Stabilitesi 12, 41–57.

14. Karacam, C.H., Sahin, S., Oztop, M.H., 2015. Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice. LWT - Food Sci. Technol. 64, 932–937.

15. Kilercioğlu, M., Ozel, B., Karaçam, C.H., Poçan, P., Öztop, M.H., 2015. Yüksek Sıcaklığın Ve Nemli Ortamın Fındıktaki Su Ve Yağ Dağılımına Olan Etkisinin Manyetik Rezonans Görüntüleme (MRG) Ve NMR Relaksometre Teknikleri İle Belirlenmesi. GIDA 40, 141–148.

16. Kirtil, E., Oztop, M.H., 2015. 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. Food Eng. Rev. DOI: 10.1007/s12393-015-9118-