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Prof.Dr.H.Barbaros ÖZER

Contact : Ankara University Faculty of Agriculture Department of Dairy Technology 06110,Diskapi, Ankara, Turkey Tel : (+90) 312 596 17 39 Mobile : (+90) 536 830 00 38 e-mail : bozer@ankara.edu.tr adabarbaros@gmail.com

ACADEMIC EXPERIENCE

Prof.Dr. 2006- present

Assoc.Prof. 2000-2006

Assist.Prof. 1998-2000

Res.Assist. 1992-19998

EDUCATION

PhD The University of Reading School of Food Biosciences (İngiltere) (1994-1998)

MSc Ankara University Faculty of Agriculture Department of Dairy Technology (1991-1994)

BSc Ankara University Faculty of Agriculture Department of Dairy Technology (1987-1991)

SCHOLARSHIPS

PhD Scholarship from Higher Education Council of Turkey (1994-1998, UK)

Scholarship of TÜBİTAK-NATO (NATO-BAYG B2) (2001, UK)

DAAD Scholarship (2010, Germany)

AWARDS

Mansion Award of Academy of Sciences of Turkey (TÜBA) (2008)

PROJECTS

Projects funded by Ministry of Development

Harran University Pilot Dairy Processing Plant (2001-2003) Project Leader

A.İ.B.Ü. Quality Control and R&D Centrer of Excellence (2010-2012) Project Leader

Projects funded by Turkish Scientific and Technical Research Council (TÜBİTAK)

Determination of Effects of Heat Treatment Method and Order of Homogenization Process on Protein Structure

and Digestibility/Absorbability. (TOVAG Project no: 117O949) Researcher (2018-2021)

Some Properties of Urfa Cheese Manufactured by Ultrafiltration and Survival of Pathogenic Organisms in Urfa Cheeses Stored in Brine (TARP Project No: 2536) Project Leader (2000-2002)

Development of New Generation High Protein Fresh Cheeses and Yogurt Varieties Using Ultrafiltration (TEYDEB Project no: 315O950) Project consultant (2016-2017)

Determination of Survival Periods of Lactobacillus acidophilus and Bifidobacterium bifidum Microencapsulated by Different Techniques in White-Brined Cheese and of Some Quality Properties

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of End-Product (TOGTAG Project No: 3227) Project Leader (2004-2006)

Determination of Survivability of microencapsulated Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus rhamnosus in Ice Cream (TOVAG Project No: 105O033) Researcher (2005-2006)

Determination of clot to cut time of cheese milk by ultrasound (TOGTAG Project No: 2961) Researcher (2005-2007)

Effects of Pasteurization and Milk Coagulants on Coagulation of UF-treated Cow’s, Goat’s and Sheep’s Milk (TOGTAG) Researcher (2004-2006)

Development of Dynamics for Producing High Quality Research Projects at Ankara University (TÜBİTAK 1000 Program Project No: 114K506) Researcher (2014-2017)

Training Course on Preparing, Writing and Undertaking Projects in the Field of Agricultural Sciences TARBİL: Ankara 2014. (TÜBİTAK 2237 Program) Organiser (June 2014)

Training Course on Preparing, Writing and Undertaking Projects in the Field of Agricultural Sciences TARBİL: Ankara 2014. (TÜBİTAK 2237 Program) Organiser (October 2014)

Training Course on Preparing, Writing and Undertaking Projects in the Field of Agricultural Sciences TARBİL: Ankara 2015. (TÜBİTAK 2237 Program) Organiser (April 2015)

EU funded projects

Participatory Dairy Organisation for a Sustainable Dairying: Vranşehir Case (EU Project No: DELTUR/2006/12009) Project Consultant (2006-2007)

Projects funded by Ministry of Science, Industry and Technology (SAN-TEZ)

Evaluation of Efficiencies of Odour Filters in Household Ovens (Project No: 01560.STZ.2012-2 Project Consultant (2012-2015). With partnership of Arçelik A.Ş.

Development of Industrial Yogurt Starer Combinations using Local Sources (Project No: 0268.STZ.2013-2 Project Leader (2014-2017). With partnership of Farmapark AR-GE Biyoteknoloji Makine, Kimya, Gıda San. Tic. Ltd.Şti.

Development of Powdered or Concentrated Nutrition Solutions with İmproved Lipid Digestion Efficiencies (Project No: SAN-TEZ 0899.STZ.2015) Researcher (2015-2017). With partnership of MAKSAR Maksimum Medikal, Sağlık, Sistemleri, Turizm, İnşaat, Gıda, Tekstil, Makine İmalat ve Ticaret Ltd. Şti.

Researches funded by University Reserach Fund

Effect of prebiotics, probiotics and synbiotics on nutrient uptake under short and long term starvation coditions (Project No: 15479) Researcher (Hacettepe U. Research Fund) (2017-2018)

Comparison of bioefficiencies of microbial and tissue transglutaminases (Project No: 16L0447002) Project Leader (Ankara U. Research Fund (2016-2017)

Development of beverages based on buttermilk and cheese whey mixtures (Project No: 17L0447002) Project Leader (Ankara U. Research Fund) (2017-2018)

Development of functional whey beverages (Project No: 2010.09.01.352) Project Leader (Abant Izzet Baysal U. Resrearch Fund)

Determination of Antiotensin Converting Enzyme-I inhibiotry peptide releasing potential of Enterococcus spp. isolated from traditional dairy products. (Project No: 2010.09.01.346)

Project Leader (Abant Izzet Baysal U. Resrearch Fund)

Molecular characterisation of lactic acid bacteria isolated from traditional Urfa cheeses made from milk of Ivesi sheep breed İvesi. Project Leader (Harran U. Resrearch Fund)

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Investigation of some quality characteristics of White Cheeses made by incorporating immobilised İmmobilised probiotic adjunct cultures. Project Leader (Harran U. Resrearch Fund)

Determination of survivability of Lactobacilus acidophilus LA5 and Bifidobacterium bifidum BB-02 during scalding and dry salting of Kashar cheese. Project Leader (Harran U. Resrearch Fund)

A study on aromatised Kefir made by using exopolysaccharide producing starter culture and by total solids elevation Project Leader (Harran U. Resrearch Fund)

Survivability of selected pathogens in traditional Urfa cheese under varying brine salt concentrartions Project Leader (Harran U. Resrearch Fund)

Development of probiotic cheese Project Leader (Harran U. Resrearch Fund)

Effects of heat treatment norms and starter cultures on the quality characteristics of traditional Urfa cheeses made from cow’s, sheep’s or goat’s milks or mixtrure of them Project Leader (Harran U. Resrearch Fund)

Effect of transglutaminases on textural properties of non-fat yogurts heat-treated at different time-temteprature notms. Project Leader (Harran U. Resrearch Fund)

Estimation of shelf-life of Urfa cheeses ripened at different tempertatures using Weibull Distribution Project Leader (Harran U. Resrearch Fund)

Projects funded by Ministry of Agriculture, Food and Livestocks (TAGEM)

Standardisation of industrial manufacturing of Divle Obruk cheese (Project no: TAGEM-15/AR-GE/43) Researcher (2015-2018)

Projects funded by other sources

Determination of chemical, ohysical and microbiological properties of of Urfa cheeses marketed in Şanlıurfa province and extension of the results to target consumers. (Project no: GAP-04/06) Project Leader (2002-2004)

Effect of prebiotics and probiotics on ghrelin, obestein and PYY levels (Diebetics Fuoundation of Turkey) Researcher (2016-2017)

Optimization of the Conditions for Fresh Kashar Cheese Production in the Presence of mTG (funded by an international enzyme company) (2016-2017)

ACADEMIC INTEREST FIELDS

Technology of Fermented Dairy Products

Dairy Chemistry, Biochemistry and Physico-chemistry

Dairy Rheology

Food Safety

Dairy Enzymology and Lactic Starter Cultures

Membrane Technologies (UF/NF/MF/RO)

Functional Dairy Foods

PROFESSIONAL MEMBERSHIPS

Advisory Board of Food Safety Association of Turkey (GGD)

Advisory Board of Turkish Food, Milk and Meat Producers SETBİR

European Hygienic Design Group- EHEDG Regional Commitee Co-Chair

Chair of Editorial Board of Journal of Dairy World

COURSES

Dairy Enzymology (MSc/PhD)

Dairy Rheology (MSc/PhD)

Advanced Dairy Chemistry and Physico-chemistry (PhD)

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Technology of Fermented Dairy Products (BSc)

Dair Technology (BSc)

Cold Store Design in Dairy Technology (BSc)

Quality Control in Dairy Industry (BSc)

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Publications

Peer reviewed articles

1. Özer, B.H., Robinson, R.K, Grandison, A.S., & Bell, A.E. 1997. Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yoghurt). International Journal of Dairy Technology, 50 (4), 129-134.

2. Özer, B.H., Bell, A.E., Grandison, A.S. & Robinson, R.K.1998. Rheological properties of concentrated yoghurt (labneh). Journal of Texture Studies. 29 (1), 67-79.

3. Özer, B.H., Robinson, R.K., Grandison, A.S. & Bell, A.E. 1998. Gelation properties of milks concentrated by different techniques. International Dairy Journal, 8, 793-799.

4. Lankes, H., Özer, B.H. & Robinson, R.K.1998. The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt. Milchwissenschaft. 53 (9), 510-513.

5. Özer, B.H., Stenning, R., Grandison, A.S. & Robinson, R.K. 1999. Effect of protein concentration on the properties and structure of concentrated yoghurts. International Journal of Dairy Technology, 52 (4), 135-138.

6. Özer, B.H., Stenning, R., Grandison, A.S. & Robinson, R.K. 1999. Rheology and microstructure of labneh (concentrated yoghurt). Journal of Dairy Science, 82, 682-689.

7. Özer, B.H. & Atamer, M. 1999. Some properties of yoghurt produced from milk preserved by hydrogen peroxide.Milchwissenschaft, 54(11), 618-621.

8. Özer, B.H & Robinson, R.K. 1999. The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques. Lebensmittel- Wissenschaft und-Technologie, 32, 391-395.

9. Özer, B.H., Kırım, B. & Atamer, M. 2000. Effect of hydrogen peroxide treatment on the quality of raw cream. International Journal of Dairy Technology, 53 (3), 83-86.

10. Özer, B.H., Robinson, R.K. & Grandison, A.S. 2002. Effects of elevation of total solids by ultrafiltration and reverse osmosis on thiol groups in milk. Milchwissenschaft, 57 (11/12), 609-611

11. Özer, B.H.; Atasoy, A.F. & Akın, M.S. 2002. Some properties of Urfa cheese (a traditional white-brined Turkish cheese) made from bovine’s and ovine’s milk. International Journal of Dairy Technology 55 (2),94-99.

12. Özer, B.H. & Atasoy, A.F. 2002. Effect of addition of aminoacids, treatment with -galactosidase and use of heath-shocked cultures on the acetaldehyde level in yoghurt. International Journal of Dairy Technology 55 (4), 166-170.

13. Özer, B.H., Robinson, R.K. & Grandison, A.S. 2003. Textural and microstructural properties of Urfa cheese (A white-brined Turkish cheese). International Journal of Dairy Technology, 56 (3), 171-176.

14. Özer, B.H., Grandison, A.S., Robinson, R.K. & Atamer, M. 2003. Effects of lactoperoxidase and hydrogen peroxide on the rheological properties of yoghurt. Journal of Dairy Research, 70, 227-232.

15. Yılmaztekin, M, Özer B.H. & Atasoy, A.F. 2004.Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese. International Journal of Food Sciences and Nutrition, 55 (1), 53-60.

16. Özer, B.H., Atasoy, A.F., Yetişmeyen, A. & Deveci, O. 2004. Development of proteolysis in ultrafiltered Turkish white-brined cheese (Urfa type): Effect of brine concentration. Milchwissenschaft, 59 (3/4), 146-149.

17. Ozer, B.H., Uraz, G., Beyzi-Yılmaz, E. & Atasoy, A.F. 2004. The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese (A traditional white-brined Turkish cheese). International Journal of Food Science and Technology, 39(7), 727-735.

18. Özer, B.H. 2004. Destructive effects of classical viscometers on the microstructure of yoghurt gel. Turkish Journal of Agriculture and Forestry, 28, 19-23.

19. Özer, D., Akın, S & Özer B.H. 2005. Effect of inulin and lactulose on survival of Lactobacillus acidopilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt. Food Science and

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Technology International, 11(1), 19-24.

20 Özer, B.H, Kırmacı, H.A., Öztekin, Ş., Hayaloğlu, A. & Atamer, M.2007.Incorporation of microbial transglutaminase into non-fat yogurt production.International Dairy J.,17,199-207.

21. Hayaloğlu, A.A., Özer, B.H. & Fox, P.F. 2008. Cheeses of Turkey: Varieties Ripened Under Brine. Dairy Science and Technology (Le Lait), 88, 225-244.

22. Atasoy, A.F., Yetişmeyen, A., Türkoğlu, H, & Özer, B.H. 2008. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control, 19(3), 278-285.

23. Özer, B.H., Uzun, Y.S. & Kırmacı, H.A. 2008. Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 During Kasar Cheese Ripening. International Journal of Dairy Technology, 61(3), 237-244.

24. Koç, A.B. & Özer, B.H. 2008. Nondestructive monitoring of renetted whole milk during cheese manufacturing. Food Research International, 41, 745-750.

25. Özer, B.H., Kırmacı, H.A., Şenel, E., Atamer, M. & Hayaloğlu, A.A. 2009. Improving viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation. International Dairy Journal, 19, 22-29.

26. Özer, B.H. & Kırmacı, H.A. 2009. Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture. Milchwissenschaft, 64, 294-299.

27. Özer, B.H. & Kırmacı, H.A. 2010. Functional Milks and Dairy Beverages. International Journal of Dairy Technology, 63(1), 1-15.

28. Kırmacı, H.A., Hayaloğlu, A.A., Özer, B.H., Akçelik, M. & Akkoç, N. 2011. Proteolytic properties of Turkish White-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains. International Journal of Dairy Technology, 64(3), 394-401.

29. Özer, B.H., Kırmacı, H.A., Hayaloğlu, A.AS., Akçelik, M. & Akkoç, N. 2011. The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatiles content. International Journal of Dairy Technology, 64(4), 494-501.

30. Tamime, A.Y., Wszolek, M., Bozanic, R. & Özer, B.H. (2011). Popular Ovine and Caprine Fermneted Milks - A Review. Small Ruminant Research, 101, 2-16.

31. Özer, B.H., Guyot, C. & Kulozik, U. (2012). Simultaneous use of transglutaminase and rennet in milk coagulation: effects of initial milk pH and renneting temperature. International Dairy Journal, 24, 1-7.

32. Kök-Taş, T., Seydim, A. C., Özer, B., & Guzel-Seydim, Z. B. 2013. Effect of different fermentation parameters on quality characterisitcs of kefir. Journal of Dairy Science, 96(2), 780-789.

33. Özer, B., Hayaloğlu, A.A., Yaman, H., Gürsoy, A. & Şener, L. 2013. Simultaneous use of transglutaminase and rennet in white-brined cheese production. International Dairy Journal, 33(2), 129-134.

34. Kırmacı, H.A., Hayaloğlu, A., Özer, B., Atasoy, F. & Türkoğlu, H. 2014. Evolution of proteolysis in Urfa cheese made from ewe’s milk by wild-type starter culture. Small Ruminant Research, 119, 120-129.

35. Sahingil, D., Hayaloglu, A.A., Kirmaci, H.A., Özer, B., & Simsek, O. 2014. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. Journal of Dairy Research. 81, 394-402.

36. Sahingil, D., Hayaloglu, A.A., Simsek, O., & Özer, B. 2014. Changes in volatile composition, proteolysis, textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. Dairy Science and Technology, 94(6), 603-623.

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37. Kırmacı, H.A., Hayaloğlu, A.A., Özer, B., Levent, O. & Atasoy, A. 2015. Effects of wild-type starter culture (artisanal strains) on volatile profile of Urfa cheese made from ewe milk. International Journal of Food Properties, 18, 1915-1929.

38. Karaman, D., Özer, B., Pascall, M. & Alvarez, V. 2015. Recent advances in dairy packaging. Food Reviews International, 31(4), 295-318.

39. Seyhan, E., Yaman, H. & Özer, B. 2016. Production of a whey-based functional beverage supplemented with soy isoflavones and phytosterols. International Journal of Dairy Technology, 69(1), 114-121.

40. Kırmacı, H. A., Özer, B., Akçelik, M. & Akçelik, N. 2016. Identification and characterization of lactic acid bacteria isolated from traditional Urfa cheese. International Journal of Dairy Technology, 69(2), 301-307.

Other papers

1. Özer, B.H. 1999. Konsantre yoğurt jeli oluşumunda etkili faktörler. II. Hidrofobik ve iyonik interaksiyonların rolü. Gıda, 24 (4), 253-259.

2. Özer, B.H. 2000. Set tipi yoğurtlarda protein dağılımının pıhtı sıkılığı üzerine etkileri. Harran Üniversitesi Ziraat Fakültesi Dergisi. 4 (3-4), 1-12.

3. Özer, B.H. 2001. Konsantre yoğurt jeli oluşumunda etkili faktörler. I. SH/S-S Tiol/Disülfit aradeğişim reaksiyonlarının rolü. Gıda, 26 (5), 353-358.

4. Atasoy, A.F., Türkoğlu, H. & Özer, B.H. 2003. Şanlıurfa ilinde üretilen ve satışa sunulan süt, yoğurt ve Urfa peynirlerinin bazı mikrobiyel özellikleri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 7 (3/4), 77-83.

5. Türkoğlu, H., Atasoy, A.F. & Özer, B.H. 2003. Şanlıurfa ilinde üretilen ve satışa sunulan süt, yoğurt ve Urfa peynirlerinin bazı kimyasal özellikleri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 7 (3/4), 69-76.

6. Uraz, G., Coşkun, S. & Özer, B. 2008. Microflora and Pathogen Bacteria (Salmonella, Klebsiella, Yersinia, Pseudomonas, Aeromonas, Escherichia coli, Staphylococcus aureus) In Urfa Cheese (A Traditional White-Brined Turkish Cheese). Pakistan Journal of Nutrition, 7(5), 630-635.

7. Özer, B. 2016. Gıda sanayinde hijyenik öncelikler. Tesisat Mühendisliği, 154: 79-86.

8. Atamer, M., Şenel, E., Hayaloğlu, A. & Özer, B. 2016. Kuru kaymağın tekstürel yapısı. Akademik Gıda, 14(2): 189-195.

Symposium presentations (Oral)

1. Atamer,M., Özer, B.H. & Güler, Z. 1995. laktoperoksidaz/ tiyosiyanat/ hidrojen peroksit aktivasyonu ile korunmuş sütlerden üretilen yoğurtların bazı nitelikleri üzerine araştırma. III. Milli Süt ve Süt Ürünleri Sempozyumu-YOĞURT.Milli Prodüktivite Merkezi Yayınları. No:548, 332-341.

2. Özer, B.H., Robinson, R.K, Grandison, A.S.,& Bell, A.E. 1997. Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques. International Dairy Federation Symposium on “Textural Properties of Fermented Milks and Dairy Desserts”, Vicenza, Italy, 181-185.

3. Özer, B.H. & Akın, M.S. 1999. Güneydoğu Anadolu Bölgesi’nde süt endüstrisinin mevcut durumu. I.GAP Tarım Kongresi. Bildiriler Kitabı, Harran Üniversitesi, 26-28 Mayıs, Şanlıurfa, 207-214.

4. Özer, B.H. 1999. Süt ürünlerinin viskoelastik özelliklerinin değerlendirilme-sinde yeni bir yaklaşım: Dinamik reometrik yöntem. 2000’li yıllarda Gıda Mühendisliği Kongresi. Bildiri Özetleri Kitabı 22-24 Ekim, İzmir, s. 22.

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5. Özer, B.H. & Atasoy, A.F. 2000. Effect of addition of aminoacids, -galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt. Food 2000 Blacksea and Central Asia Symposium on Food Technology, Bildiri Özetleri Kitabı, 12-16 October, Ankara, s. 18.

6. Atasoy, A.F., Özer, B.H. & Türkoğlu, H. 2003. Çiğ ve pastörize inek sütlerinden üretilen geleneksel ve ultrafiltre Urfa peynirlerinde olgunlaşma ve tekstürel özellikler. GAP III Tarım Kongresi. Bildiriler Kitabı, 2-3 Ekim, Şanlıurfa, 55-60.

7. Özer, B. H. & Atamer, M. 2003. Laktoperoksidaz sistemi aktivasyonu (LP) ve hidrojen peroksit (H2O2) ilavesiyle korunmuş sütlerden üretilen yoğurtlarda pıhtı stabilitesi. SEYES Süt Endüstrisinde Yeni Eğilimler Sempozyunu, 22-23 Mayıs, İzmir.

8. Kırmacı, H.A., Özer, B.H. & Türkoğlu, H. 2004. Effect of enzymatic cross-linking of proteins on textural properties of non-fat yoghurt. International Dairy Symposium. Bildiriler Kitabı, 24-28 May, Isparta, 37-40.

9. Özer, B.H. & Özer, D. 2006. Safety aspects of indigenous milk products of GAP area. International Conference on Sustainable Development and New Technologies for Agricultural Production in GAP Area. Bildiriler Kitabı, 29-31 May, Şanlıurfa, 50-57.

10. Özer, B.H., Koçak, C. & Güven, M. 2006. Traditional dairy products of Turkey manufactured from Awassi sheep’s milk. 57th EAAP Meeting, 15-18 September, Antalya.

11. Özer, B.H. 2007. Küçük ve orta ölçekli süt işletmelerinin süt sektörünün gelişmesindeki rolü. II. Süt ve Ürünleri Sempozyumu, 6-7 Aralık, İzmir.

12. Özer, B.H. 2009. Gıda güvenliği açısından Türkiye’de süt endüstrisinin mevcut durumu. 1. Gıda Güvenliği Kongresi, 4 Aralık, İstanbul.

13. Atlı, A., Hayoğlu, İ., Koçak, C., Özer, B.H. & Soyer, A. 2010. Gıda sanayinin hammade gereksinimi ve yeterliliği. Ziraat Mühendisliği Teknik Kongresi, 11-15 Ocak, Ankara.

14. Özer, B., Kırmacı, H.A. & Hayaloğlu, A.A. (2010). Probiotic white-brined cheese: effectiveness of microencapsulation. XI. Egyptian Conference on Dairy Science and Technology, 1-3 Kasım, Kahire.

15. Seyhan, E., Yaman, H. & Özer, B. (2011). Development of a novel functional whey-based beverage. Joint Event of 4th International Congress on Food and Nutrition and 3r dafe Concortium International Congress on Food Safety. 12-14 October, İstanbul.

16. Özer, B., Hayaloğlu, A., Yaman, H. & Gürsoy, A. 2012. Simultaneous use of transglutaminase and rennet in white brined cheese production. IDF Cheese Ripening & Technology Symposium, May 21-24, Madison, Wisconsin, USA.

17. Özer, B. 2012. Functional foods: advances in probiotics. Food Ingredients Turkey 2012 (FiTurkey 2012). 17 October, Istanbul.

18. Özer, B. 2013. Probiyotik Süt Ürünleri. 1. Uluslararası Katılımlı Probiyotik, Prebiyotik ve Fonksiyonel Gıdalar Kongresi, 11-13 Nisan, Antalya.

19. Özer, B. & Koçak, C. 2013. Süt ürünlerinin mikrobiyel güvenliğinin değerlendirilmesinde fayda-risk analizi yaklaşımı. 4. Gıda Güvenliği Kongresi, 14-15 Mayıs, İstanbul.

20. Özer, B. 2014. Enzyme modification of milk proteins in relation to cheese yield and quality: with specific reference to transglutaminase and tyrosinase. Food Ingredients Turkey, 24-26 Nisan, İstanbul.

21. Özer B., Yazıhan, N., Taban, B. & Evrendilek-Akdemir, G. 2015. Gıda güvenliğine küresel bakış. ZMO 8. Teknik Kongresi, 12-16 Ocak, Ankara, 1266-1285.

22. Özer B. 2015. Gıda sanayindeki hijyenik öncelikler. TESKON 12. Ulusal Tesisat Mühendisliği Kongresi, 8-11 Nisan, İzmir.

23. Yazıhan, N. & Özer, B. 2015. Çiğ süt tüketiminde sistematik fayda-risk analizi yaklaşımı. 5. Gıda Güvenliği Kongresi, 7-8 Mayıs, İstanbul.

24. Özer, B. 2015. Gıda güvenliğinde hijyenik tasarımın önemi. 5. Gıda Güvenliği Kongresi, 7-8 Mayıs, İstanbul.

25. Özer B. 2015. Toprak ve Gıda Güvenliği. 2015 Uluslararası Toprak Yılı. “Toprak Yılı: Akademik

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Çerçeve”, 12 Haziran, Ankara.

26. Özer, B. 2016. Novel whey-based functional beverages supplemented with soy isoflavones and phytosterols: results of physical and sensory evaluations. 1st International Multidisciplinary Conference on Functional Foods, 7-9 June, Kalamata, Greece.

27. Yazıhan, N. & Özer, B. 2016. Comparison of effects of mammalıan transglutaminase and microbial transglutaminase on colon epıthelial and fibroblast cells. 1st International Multidisciplinary Conference on Functional Foods, 7-9 June, Kalamata, Greece.

28. Özer, B. 2016. Modification of cheese structure by transglutaminase: with specific reference to cheese rheology and yield. Keynote Speech, SELECTBIO Conference on Food & Beverage Analysis, 19-20 August, New Delhi, India.

29. Özer, B. 2017. Cheese: history. 10th Food Eng,ineering Congress, 9-11 November, Antalya.

30. Tuna, D.L, Ünal, A., Şen, E., Ceyhan, K., Çiftci, F., Özer, B., Saryal, S., Evrensel , C.A. 2018. Rheological characterization of native human mucus. world congress of biomechanics. 8-12 July, Dublin, Ireland.

Symposium presentations (Posters)

1. Özer, B.H., Grandison, A.S., Robinson, R.K. & Lewis, M.J. 1997. Changes in the physical properties of labneh (concentrated yoghurt) during storage. IFT Annual Meeting. Bildiri Özetleri Kitabı, 14-20 Haziran, Orlando, Florida, 117-118.

2. Şahan, N., Akın, M.S. & Özer, B.H. 2000. Mineral contents and energy values of unripened Urfa cheese. Blacksea and Central Asia Symposium on Food Technology. Bildiri Özetleri Kitabı, 12-16 October, Ankara, s. 46.

3. Özer, B.H.; Atasoy, A.F. & Akın, M.S. 2000. Pastörizasyon ve haşlama işlemlerinin geleneksel urfa peynirlerinin mikrobiyolojik ve kimyasal nitelikleri üzerine etkileri (VI. Süt ve Süt Ürünleri Sempozyumu, 22-23 Mayıs, Tekirdağ), 517-523.

4. Özer, B.H.; Atasoy, F. & Özer, D. 2000. İki aşamalı fermentasyon ve starter kültür kullanımının kefir kalitesi üzerine etkileri hakkında bir araştırma. (VI. Süt ve Süt Ürünleri Sempozyumu, Tekirdağ), 354-362.

5. Özer, B.H., Atasoy, A.F. & Türkoğlu, H. 2004. Ripening profile of Urfa cheese (A Turkish white-brined cheese) produced by traditional way and by ultrafiltration technique. IDF Symposium on Cheese, Ripening, Characterisation and Technology. Bildiri Özetleri Kitabı, 21-25 Mart, Prag, Çek Cumhuriyeti, 54-55.

6. Uraz, G., Yılmaz, E.B. & Özer, B.H. 2004. The count of yeast in local Urfa cheese. 4th International Congress “Environmental Micropaleontology, Microbiology and Meiobenthology” Isparta, Turkey, September 13-18, 2004.

7. Yücebay, M., Seval, G., Taban, B., Aytaç, S.A., Özer, B.H., Gürsoy, A., & Akçelik, M. 2012. Bakteriyosin üreten Lactobacillus brevis'in Beyaz peynir yapımı ve olgunlaşması aşamalarında Staphylococcus aureus gelişimi üzerine etkisi. 10-12 Ekim 2012, Hatay, Türkiye, Bildiri Özeti Kitabı.

8. Yücebay, M., Taban, B., Aytaç, S.A., Özer, B.H., Gürsoy, A., & Akçelik, M. 2012. Staphylococcus aureus'un bakteriyosin üreten Pediococcus pentosaceus ile üretilen Beyaz peynirlerin üretim ve olgunlaşma aşamalarındaki davranışı. 10-12 Ekim 2012, Hatay, Türkiye, Bildiri Özeti Kitabı.

9. Çolaklar, M., Taban, B., Aytaç, S.A., Özer, B.H., Gürsoy, A., & Akçelik, M. 2012. Staphylococcus aureus’un bakteriyosin üreten Lactobacillus plantarum ile üretilen Beyaz peynirlerin üretim ve olgunlaşma aşamalarındaki etkisi. 10-12 Ekim 2012, Hatay, Türkiye, Bildiri Özeti Kitabı.

10. Atamer, M., Özer, B., Şenel, E. & Türkmen, N. 2012. Kuru Kaymak. Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, 15-16 Kasım, Denizli, Türkiye.

11. Sırdaş, E., Evrendilek, G. & Özer, B. 2013. Yüksek hidrostatik basıncın fonksiyonel peyniraltı suyu

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içeceği üretiminde kullanım olanaklarının araştırılması. 4. Gıda Güvenliği Kongresi, 14-15 Mayıs, İstanbul.

12. Akal, C., Türkmen, N. & Özer, B. 2013. Impact of microbial transglutaminase on aroma and flavour compounds of non-fat yoghurt. 8th NIZO Dairy Conference: Functional Enzymes for Dairy Applications. 11-13 September, Papendal, The Netherlands.

13. Bilen, B., Akdemir-Evrendilek, G., Senel, E., Özer, B. & Asar, B. 2015. Effect of electric current on the efficiacy of aroma compounds on home style oven filters. 1st WC-EP World Congress on Electroporation and Pulsed Electrric Fields in Biology, Medicine and Food&Environmental Technologies, 6-9 Eylül, Slovenya.

14. Mühürcüoğlu M, Bilen B, Cömert B, Şenel E, Evrendilek GA, Özer, B., & Asar B. 2015. Aynı hacimde pişirilen farklı gıdaların kokularının karışmasını önleme yöntemleri geliştirilmesi ve parametrik olarak incelenmesi. Poster. 5. Gıda Güvenliği Kongresi 7-8 Mayıs, İstanbul Türkiye.

15. Bilen B, Şenel E, Evrendilek GA, Özer, B. & Asar B. 2015. Ev tipi fırınlarda koku filtrelerinin etkinliğinin incelenmesi ve mevcut fırınlarda uygulanması. Poster. 5. Gıda Güvenliği Kongresi 7-8 Mayıs, İstanbul Türkiye.

16. Seyhan, F., Seyhan, E., Yaman, H. & Özer, B. 2016. Determination of ACE-I inhibitory peptide activities of some Enterococcus spp. strains in milk. 1st International Multidisciplinary Conference on Functional Foods, 7-9 June, Kalamata, Greece.

17. Yazıhan, N. & Özer, B. 2017. Immune regulatory potential of Lactobacillus delbrueckii subsp. bulgaricus. 5th World Congress on Targeting Microbiota, 26-27 October, Berlin, Germany.

Reviews

1. Özer, B.H. & Atamer, M. 1994. Yoğurt jelinin oluşumunda serum proteinlerinin rolü. Gıda, 19 (3), 155-159.

2. Özer, B.H. 1999. Microflora of white-brined cheeses. Encyclopedia of Food Microbiology. (Ed. Robinson, R.K. et al.), Academic Press, 397-402.

3. Özer, B.H. 1999. Microbiology of liquid milk. Encyclopedia of Food Microbiology.(Ed. Robinson, R.K. et al.), 1436-1441.

4. Özer, B.H. 1999. Natural anti-microbial systems- Lactoperoxidase and Lactoferrin. Encyclopedia of Food Microbiology. (Ed. Robinson, R.K. et al.), 1587-1591.

5. Uraz,T.& Özer, B.H.1999. Moulds employed in food processing. Encyclopedia of Food Microbiology. (Ed. Robinson, R.K. et al), 2109-2116.

6. Özer, D. & Özer, B.H. 1999. Fermented products of Eastern Europe and Asia:Koumiss, kefir and tarhana. Encyclopedia of Food Microbiology. (Ed.Robinson, R.K. et al), 798-805.

7.Özer, B.H. & Özer, D. 2001. GAP’ta hayvancılık ve hayvansal üretim. Harran Üniversitesi Ziraat Fakültesi Dergisi. 1 (1-2), 35-42.

8. Özer, B. & Kırmacı, H.A. 2014. Product of Eastern Europe and Asia. Encyclopedia of Food Microbiology, 2nd edition, C.A.Batt & M.L Tortorello (eds.), Elsevier Ltd., Academic Press, 900-907.

9. Özer, B. 2014. Microflora of white-brined cheeses. Encyclopedia of Food Microbiology, 2nd edition, C.A.Batt & M.L Tortorello (eds.), Elsevier Ltd., Academic Press, 402-408.

10. Özer, B. 2014. Lactoperoxidase and lactoferrin. Encyclopedia of Food Microbiology, 2nd edition, C.A.Batt & M.L Tortorello (eds.), Elsevier Ltd., Academic Press, 930-935.

11. Özer, B. & Yaman, H. 2014. Microbiology of liquid milk. Encyclopedia of Food Microbiology, 2nd edition, C.A.Batt & M.L Tortorello (eds.), Elsevier Ltd., Academic Press, 721-727.

F-

Book Chapters

1. Özer, B.H. 2006. Production of Concentrated Products. Chapter 6. In: Fermented Milks, A.Y.Tamime

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(ed), Blackwell Publishing, UK. pp. 128-155.

2. Toufeili, I. & Özer, B.H. 2006. Brined Cheeses from Middle East and Turkey. Chapter 6. In: Brined Cheeses, A.Y.Tamime (ed.), Blackwell Publishing, UK, pp. 189-210.

3. Özer, B.H. 2007. Introduction to Lactic Acid Bacteria. Chapter 1. In: Metabolism and Applications of Lactic Acid Bacteria. Özer, B.H. (ed.), Research Signpost, Keerala, India. pp. 1-14.

4. Özer, B.H. 2007. Lactose Metabolism in Yogurt Starter Bacteria. Chapter 7. In: Metabolism and Applications of Lactic Acid Bacteria. Özer, B.H. (ed.), Research Signpost, Keerala, India. pp. 129-156.

5. Özer, B.H. 2007. Strategies Used for Accelerating Cheese Ripening. Chapter 8. In: Metabolism and Applications of Lactic Acid Bacteria. Özer, B.H. (ed.), Research Signpost, Keerala, India. pp. 157-196.

6. Özer, B.H. 2010. Strategies for Yogurt Manufacturing. Chapter 2. In:Development and Manufacture of Yogurt and Other Functional Dairy Products.F.Yıldız (Ed.),CRC Publ,UK, pp.41-90.

7. Özer, B.H. and Kırmacı, H.A. 2010. Quality Attributes of Yogurt and Functional Dairy Products. Chapter 8. In: Development and Manufacture of Yogurt and Other Functional Dairy Products. F. Yıldız (Ed.), CRC Publ., UK, pp. 223-259.

8. Gürakan, C., Cebeci, A. & Özer, B.H. 2010. Probiotic Beverages: Microbiology and Technology. Chapter 6. In: Development and Manufacture of Yogurt and Other Functional Dairy Products, F. Yıldız (Ed.), CRC Publ., UK, pp.159-189.

9. Özer, B.H. 2010. Fermente Süt Ürünleri, Probiyotik Organizmalar ve Peynir. Bölüm 8. In: Gıda Biyoteknolojisi, N. Aran (Ed.), İTÜ Yayınları, Türkiye. pp.195-240.

10. Özer, B.H. & Kırmacı, H.A. 2011. Technological and Health Aspects of Probiotic Cheese. In: Cheeses: Types, Nutrition and Consumption, R.D. Foster (Ed.), Nova Science Publishers Inc., NY, USA. pp. 1-42.

11. Varzakas, T.& Özer, B. 2012. Application of Sweeteners in Food and Drinks (Bakery, Congfectionary, Dairy Products, Puddings, Fruit Products, Vegetables, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet). Chapter 8. In: Sweeteners: Nutritional Aspects, Applications and Production Technology, Edited by Varzakas, T., Labropoulos, A & Anestis, S. CRC Press/ Taylor Francis, Boca Raton, FL, USA. pp. 209-254.

12. Özer, B.H. & Tamime, A.Y. 2013. Fermented Milks. Chapter 7. In: Membrane Processing - Dairy, Beverages and Spirits Applications. Blackwell Publish., UK. pp. 1434-175.

13. Özer, B. 2014. Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products. Chapter 8. In: Dairy Microbiology and Biochemistry: Recent Developments. B.Özer ve G. Akdemir-Evrendilek (Eds.). CRC/Science Publishers, Boca Raton, FL, USA. pp. 167-213.

14.Ghoddusi, H. & Özer, B. 2014. Microbiology of Cream, Butter, Ice Cream and Related Products. Chapter 10. In: Dairy Microbiology and Biochemistry: Recent Developments. B.Özer ve G. Akdemir-Evrendilek (Eds.). CRC/Science Publishers, Boca Raton, FL, USA. pp. 245-270.

15. Özer, B. & Halkman, K. 2015. Yoğurdun Fiziksel ve Mikrobiyolojik Özellikleri. in: Yoğurt: Lezzetin ve Sağlığın Öyküsü. S. Yücecan (ed.), Danone Enstitüsü Yayınları, s.145-152.

16. Sfakianakis, P., Özer, B., Varzakas, T. & Tzia, K. 2016. Dairy Products Technology. Chapter 6. In: Handbook of Food Processing: Food Safety, Quality and Manufacturing Processes. CRC Press, 179-200.

17. Evrendilek, G. & Özer, B. 2016. Temel Gıda Kompozisyonları ve Referans Standartlar. In: Fonksiyonel Beslenme. Seydim, Z. (ed.), Sidas Medya, İzmir, s.31-48.

18. Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M.T., Jakob, E., Wechsler, D., Maubois, J.L., Karatzas, K.A.G., Bintsis, T., Alichanidis, E., Morales, M.B.L., Berthier, F., Uzunsoy, İ., Özer, B. and Ardö, Y. 2017. Hard Cheeses. pp. 204-241. In: Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. and Bintis, T. (eds.), Wiley Sons. Co., ISBN: 978-1-119-04615-8

19. Bintsis, T., Alichanidis, E., Uzunsoy, İ., Özer, B., Papademas, P., Radulovic, Z. and Miocinovic, J. 2017. White-Brined Cheeses.pp. 349-389. In: Global Cheesemaking Technology: Cheese Quality and

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Characteristics. Papademas, P. and Bintis, T. (eds.), Wiley Sons. Co., ISBN: 978-1-119-04615-8

20. Licitra, G., Radulovic, Z., Miocinovic, J., Uzunsoy, İ., Özer, B., Bintsis, T., Alichanidis, E., Herian, K. and Jelen, P. 2017. Pasta-Filata Cheeses. pp. 368-395. In: Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. and Bintis, T. (eds.), Wiley Sons. Co., ISBN: 978-1-119-04615-8

21. Akal, H.C., Koçak, C. & Özer, B (2017). Transglutaminase Applications in Dairy Technology. IGI Publications. in: Microbial Cultures and Enzymes in Dairy Technology. Öztürkoğlu-Budak, Ş. & Akal, C. (eds.) (In Press)

22. Akal, C., Türkmen, N. & Özer B. (2017). Engineering and Management of Milk-Based Beverages. in: Emerging Trends and Developments in Beverage Science. Grumezescu, A. & Holman, A.M. (eds.), Elseviers Science Publ. (In Press)

Books

1. Özer, B.H., Kaçıra, M. & Çullu, M.A. (editors). 2005. Sustainable Development and New Technologies for Agricultural Production in GAP Region. Harran University & Cornell University Joint Conference Proceedings.,176 p.

2. Özer, B.H. 2006. Yoğurt Bilimi ve Teknolojisi. Sidas Yayıncılık, İzmir, 490 sayfa.(ISBN: 975-9944-5660-0-4)

3. Özer, B.H. 2007. Metabolism and Applications of Lactic Acid Bacteria. Research Signpost Publ., 197 sayfa. (ISBN:978-81-308-0203-9)

4. Hayaloğlu, A. & Özer, B.H. 2011. Peynir Biliminin Temelleri. Akademik Medya/ Sidas Yayıncılık, İzmir, 649 sayfa (ISBN: 978-605-87976-1-1)

5. Özer, B.H. & Evrendilek-Akdemir, G. 2014. Dairy Microbiology and Biochemistry: Recent Developments. CRC Press,/Science Publishers, 464 sayfa (ISBN 9781482235029)