Hüseyin ERTEN BSc, MSc, PhD, MIBrew

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20 Φεβ 2013 (πριν από 4 χρόνια και 8 μήνες)

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H
üseyin ERTEN BSc, MSc, PhD, MIBD

Professor
of
Biotechnology




E
-
POSTA:

herten@cu.edu.tr


TEL:

+90 322 338 6
0

84 / 2177
-
121

WEB:




F
AX
:

+
90 322
338 6614

Hüseyin ERTEN

CV



PhD:
Bio
logical Sciences and ICBD
(Biotechnology), Heriot
-
Watt University
,
(UK), 1997

MSc:
-

Food Science and
Technology (Food Microbiology),
Reading

University
(UK),

1993

BSc:
Food Science and Technology
, Çukurova University, 1987



RESEARCH INTERESTS


-

Food Biotechnology

(
Fermentation Microbiology and Technology
)

-

Yeast and Lactic Acid Bacteria Physiology
and Biotechnology

-

Plant Based

Fermented
Products (Olives, shalgam, pickles, vinegar
) and
Malting
-
Brewing Technology


SELECTED PUBLICATIONS


-

Erten, H.,
H. Tanguler, 2012,
Shalgam (Şalgam), In:

Handbook of Plant Based Fermented Foods
and Beverages
, Hui, Y.H., Evranuz, Ö.E., (Editors in Chief), CRC Press Taylor & Francis Group, pp:
657
-
664.

-

Tanguler, H.,
H., Erten
,
2012, Occurrence and Growth of Lactic Acid Bacteria Speci
es During The
Fermentation of Shalgam (Salgam), A Traditional Turkish Fermented Beverage, LWT
-

Food Science
and Technology,
46
, 36
-
41, 2012.

-

Settani, L., H. Tanguler, G. Moschetti, S. Reale, V. Gargano,
H.

Erten,
2011,

Evolution of
Fermenting Microbiota
in Tarhana Produced Under Controlled Technological Conditions,
Food
Microbiology
,
28
, 1367
-
1373.

-

Erten, H.,

H. Tanguler,
2010,

Influence of
Williopsis saturnus

Yeasts in Combination with
Saccharomyces cerevisiae
on Wine Fermentation,
Letters in Applied M
icrobiology
,
50
(
5),

474
-
479
.

-

Yilmaztekin, M.,
H. Erten,

T. Cabaroğlu,
Enhanced Production of Isoamyl Acetate from Beet
Molasses with Addition of Fusel Oil by
Williopsis saturnus

var.

saturnus
,
Food Chemistry
,
112
, 290
-
294,
2009
.


TEACHING




Undergraduat
e Courses

-
IG
-
103

Introduc
tion to Food Engineering

-

G
-
319
Industrial Microbiology

-

G
-
214
Food Biochemistry


-

G
-
320
Food Biotechnology


-

GM
-
446 Malting and Brewing Technology



Graduate Courses

-

GM
-

665
Yeast Physiology and Biotechnology

-

GM
-
6
67

Phys
iology and
Biotechnology of Lactic Acid Bacteria

-

GM
-

652

Fermented Plant Products

-

GM
-

669

Microbiology of Alcoholic Beverages

-

GM
-
654
Molecular Techniques in Fermentation Microbiology