Usak University

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Özgür (APAYDIN) TARHAN, PhD Usak University, Engineering Faculty, Food Engineering Department, 1 Eylul Campus, 64200, Uşak, TURKEY GSM: +905059285906 ozguratarhan@gmail.com ozgur.tarhan@usak.edu.tr A. EDUCATION 2007-2013 PhD., Food Engineering, Izmir Institute of Technology, İzmir, Turkey 2001-2004 M.Sc., Biotechnology, Izmir Institute of Technology, İzmir, Turkey 1992-1999 B.S., Food Engineering, University of Gaziantep, Gaziantep, Turkey B. RESEARCH & WORK EXPRIENCES 05/09/2016 - … Assistant Professor in Food Eng. Department, Uşak University, Uşak, Turkey 30/11/2016 - … International Relations Office Coordinator, Usak University, Uşak, Turkey 05/2014 - 05/2015 Postdoctoral Researcher in Food Science, Purdue University, IN, USA 11/2007 - 09/2013 Research Assistant in Food Eng. Department, İYTE, İzmir, Turkey 12/2001 - 11/2007 Research Assistant in Biotechnology, İYTE, İzmir, Turkey 05/2000 - 09/2001 Quality Cont. Eng. & Plant Chief in Marta Kılıçlar Tic.Ltd.Şti., Adapazarı, Turkey C. RESEARCH INTERESTS & METHODOLOGY C.1. Research Interests Nanotechnology in food and biological applications: production and characterization food- and bio- nanoparticles, protein and peptide self-assembly, gelation induced by nanoparticles Protein hydrogels, biomedical applications of protein hydrogels and bio/food-grade nanoparticles Protein purification and Downstream Processing Microbiology & Molecular microbiology: bacterial isolation and identification by molecular methods C.2. Methodology Experience Microbiological techniques to isolate and purify bacterial strains, DNA based molecular methods (PCR, PFGE) to characterize bacteria, membrane filtration and chromatography to purify proteins (from whey), electrophoresis techniques (SDS-PAGE, 2D-IEF) to characterize proteins, high resolution microscopy techniques (TEM, AFM) to visualize protein nanoparticles, spectrophotometric techniques (Raman Spectroscopy, FT-IR Spectroscopy, Circular Dichroism Spectroscopy and Dynamic Light Scattering) for structural characterization of proteins and nanotubes, Rheometer and Differential Scanning Calorimeter to investigate protein gelation and stability. D. PUBLICATIONS D.1. Peer-Reviewed Articles Spotti M.J., Tarhan O., Schaffter S., Corvalan C.M., Campanella O.H., Whey Protein Gelation Induced by Enzymatic Hydrolysis and Heat Treatment: Comparison of Creep and Recovery Behavior, 2017. Food Hydrocolloids 63: 696-704. Tarhan O., Spotti M.J., Schaffter S., Corvalan C.M., Campanella O.H., Rheological and Structural Characterization of Whey Protein Gelation Induced by Enzymatic Hydrolysis, 2016. Food Hydrocolloids 61: 211-220. Tarhan O., Harsa S., Nanotubular Structures Developed from Whey Based α-Lactalbumin Fractions for Food Applications, 2014. Biotechnology Progress, 30(6): 1301-1310. Tarhan O., Tarhan E., Harsa S., Investigation of the Structure of alpha-Lactalbumin Protein Nanotubes using optical spectroscopy, 2014. Journal of Dairy Research, 81: 98-106. Cinar, C., Apaydin, O., Yenidunya, A.F., Harsa, S., and Gunes, H., Isolation and characterization of Bacillus thuringiensis strains from olive-related habitats in Turkey, 2008. Journal of Applied Microbiology, 104: 515-525 Apaydin, O., Cinar, C., Turanli, F., Harsa, S., Gunes, H., Identification and bioactivity of native strains of Bacillus thuringiensis from grain related habitats in Turkey, 2008. Biological Control, 45:21-28. Apaydin, O., Yenidunya, A.F., Harsa, S., Gunes, H., Isolation and characterization of Bacillus thuringiensis strains from different grain habitats in Turkey, 2005. World J. of Microbiology and Biotechnology, 21: 285-292. E. CONFERENCE PAPERS E.1. International Conferences Tarhan, Ö., Kaya, A., & Gözler, M. Analysis Of Protein Allergy In Cow Milk And Cheese, International Eurasian Conference On Science, Engineering and Technology, 22 November 2018, 23 November 2018. (Oral ppt-full text) Tarhan, Ö., & Sen, R. Characterization And Application Of Food-Based Protein Hydrogels, International Eurasian Conferance On Science, Engineering And Technology, 22 November 2018, 23 November 2018. (Oral ppt-full text) Tarhan, Ö. Harsa, Ş., Structure of Whey Based Protein Nanotubes. 13th Nanoscience and Nanotechnology Conference, 22-25 October, 2017, Antalya, TURKEY. NanoTR-13 Book of Abstracts, p 193 (abstract, oral presentation). Tarhan, Ö., Campanella, O. H., Mechanical and Structural Characterization of Whey Based Protein Gels , International Conference on Agriculture, Forest and Food Sciences and Technologies, May 15-17, 2017, Cappadocia, TURKEY. Abstract Proceeding Book of ICAFOF, p 966 (abstract, oral presentation). Tarhan, Ö., Campanella, O. H., Whey Protein Hydrogels: Food and Non-food (Biomedical) Applications, International Conference on Agriculture, Forest and Food Sciences and Technologies, May 15-17, 2017, Cappadocia, TURKEY. Abstract Proceeding Book of ICAFOF, p 965 (abstract, oral presentation). Tarhan O., Hamaker, B.R., Campanella, O.H., Self-assembled protein nanotubes triggering gelation. Nanoparticle Synthesis and Assembly, Faraday Discussion, April 20-22, 2015, Argonne National Laboratory, Chicago, USA. Faraday Discussion, vol.181, p.493 (poster). Tarhan Ö., Harsa Ş. Analysis of the Growth of Alpha-Lactalbumin Protein Nanotubes Functional for Food Applications, PPM, International Porous and Powdered Materials Symposium and Exhibition, October 3–6 2013, İzmir, TURKEY. Congress Proceedings, p.616-619 (extended abstract, poster). Tarhan Ö., Gökmen V., Harsa Ş., Protein nanotubes constructed from whey based α-lactalbumin, ICEF 11, International Congress on Engineering and Food, May 22-26 2011, Athens, GREECE. Congress Proceedings, Vol.2, p.1039-1040 (extended abstract, poster). Tarhan Ö., Gökmen V., Harsa Ş., Purification of Major Proteins in Whey, NAFI 11, Novel Approaches in Food Industry, International Food Congress, May 26-29 2011, İzmir, TURKEY. Congress Proceedings, Vol.2, p.562 (abstract, poster). Tarhan Ö., Gökmen V., Harsa Ş., Alpha-Lactalbumin Protein Nanotubes NAFI 11, Novel Approaches in Food Industry, International Food Congress, May 26-29 2011, İzmir, TURKEY. Congress Proceedings, Vol.1, p.106-109 (full text, oral) F. GRADUATE THESES Tarhan, O., Development & characterization of whey based α-lactalbumin protein nanotubes for food applications (PhD Thesis, 2013). Supervisor: Prof. Dr. Sebnem Harsa Apaydin, O., Isolation and characterization of Bacillus thuringiensis strains from different grain habitats (MSc Thesis, 2004). Supervisor: Prof. Dr. Hatice Gunes G. RESEARCH PROJECT INVOLVEMENT Identification of Allergenic Protein and Peptide Fractions in Milk and Dairy Products Using Innovative Methods (Coordinator, 2017-2019, supported by Uşak University) Determination of the Changes in the Structure of Allergen Proteins in Milk during Processing (Coordinator, 2017-2019, supported by Uşak University) Investigation of α-Lactalbumin Protein Nanotube Gels for Food Applications (principal investigator, 2014-2015, supported by TUBITAK, during postdoctoral research in USA) Development and Characterization of Protein and Peptide Nanotubes from Whey Applicable in Food Industry (bursar-researcher, 2010-2011, supported by TUBITAK, during PhD research) Purification of alpha-Lactalbumin from Whey to Develop Protein Nanotubes (researcher, 2009-2011, supported by Izmir Institute of Technology, during PhD research) Identification of Crystal Genes from Natural Bacillus Species and Development of Multifunctional Crystal Protein Production (researcher, 2002-2007, supported by government (DPT), during MSc research)