Ozan ALTIN

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Education Information
  • Undergraduate       :  Ankara University – Food Engineering   (2010 – 2015)   GPA : 2.98 / 4.0
  • M.Sc                          :   Ankara University – Food Engineering   (2015 – 2018)   GPA : 3.5 / 4.0
  • Ph.D                          :   Ankara University – Food Engineering   (2018 – ongoing)
Internships        
  • Seğmen Kardeşler Gıda Üretim ve Ambalaj Sanayi A.Ş. (July-August 2013)
    Intern-Jam, Honey, Halva Processing Technology
  • Çay Çiftlik Ürünleri San. Tic. Paz. LTD. ŞTI. (July-August 2014)
    Intern-Milk and Milk Product Processing Technology
  • Nofima AS (July 2016-May 2017)
    Researcher-Microwave Heating/Tempering Process
  • MSFS 2018 Mod&SimFood School – International School on Modeling and Simulation in Food and Bio Processing (Seiano, Italy, June 11-14, 2018).                                                            Trainee – financially supported by COST Action – CA15118 (Mathematical and computer science methods for food science and industry – FoodMC).
  • ILVO Technology & Food Science (July 2019 – September 2019)
    Canning process with rotate autoclave
  • Entrepreneurship in Food and Technology – International Workshop program (Amsterdam, Netherland, March 18-21 2019).                                                                              Financially supported by COST Action – CA15118 (Mathematical and computer science methods for food science and industry – FoodMC).
  • MSFS 2020 Mod&SimFood School – International School on Modeling and Simulation in Food and Bio Processing (Novi Sad, Serbia, February 03-07, 2020).                                           Trainee – financially supported by COST Action – CA15118 (Mathematical and computer science methods for food science and industry – FoodMC).
Papers
  • Altin, O., Marra, F. and Erdogdu, F. 2022. Computational study for natural convection effects on temperature during batch and continuous industrial scale radio frequency tempering/thawing processes. Journal of Food Engineering, 312, 110743.
  • Verheyen, D., Altin, O., Skipnes, D., Erdogdu, F., Skåra, T and Van Impe, J. F. 2021. Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content. Food and Bioproducts Processing, 125, 22-36.
  • Van Droogenbroeck, B., Altin, O., Coskun, E., De Paepe, E., & Erdogdu, F. 2020. Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation. Innovative Food Science & Emerging Technologies, In press.
  • Bedane, T. F., Altin, O., Erol, B., Marra, F. ve Erdogdu, F. 2018. Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture. Innovative Food Science & Emerging Technologies, 50, 139-147.
  • Erdogdu, F., Altin, O., Marra, F. and Bedane, T.F. 2017. A computational study to design process conditions in industrial radio-frequency tempering/thawing process. Journal of Food Engineering. 213: 99-112.
Conferences
  • Altin, O., Topcam, H., Karatas, O., Erdogdu, F. 2020. “Computational study on temperature uniformity during microwave thawing: sample geometry and rotating effects,” FoodSim 2020, Ghent, Belguim. Oral Presentation.
  • Lander, I., Mezquia, D, A., Ali, M, M, B., Erdogdu, F., Altin, O., Coskun, E., Droogenbroeck, B, V. and Skipnes, D. 2019. “Numerical analysis of heating process in cans with different geometries under various rotational conditions,” 33rd EFFoST International Conference, Rotterdam, Netherlands. Poster presentation.
  • Droogenbroeck, B, V., De Paepe, D., Willems, S., Van Endert, K., Lambrechts, B., Coskun, E., Sahin, S, S., Altin, O. and Erdogdu, F. 2019. “Toroidal cans as energy saving tools in the thermal processing of vegetable and potato food products.” 33rd EFFoST International Conference, Rotterdam, Netherlands. Oral presentation.
  • Altin, O. and Erdogdu, F. 2019. “Mathematical modeling of thawing in a staggered through-field electrode radio frequency system: a case study for frozen tuna for process efficiency,” International Congress on Engineering and Food-ICEF13, Melbourne, Australia. Poster presentation.
  • Verheyen, D., Altin, O., Erdogdu, F., Skipnes, D., Skara, T. and Van Impe, F, M. 2019. “Influence of food microstructure on thermal inactivation dynamics of Listeria monocytogenes in the SHAKA reciprocal agitated retort,” International Congress on Engineering and Food-ICEF13, Melbourne, Australia. Oral presentation.
  • Altin, O. and Erdogdu, F. 2019. “Natural convetion heat transfer during radio frequency thawing,” 4th FaBE (Food and Bioprocess Engineering Conference), Crete Island, Greece. FaBE2019-102. Oral presentation.
  • Erdogdu, F., Topcam, H., Altin, O., Karatas, O., Tutar, M., Tokur, B. and Sarghini, F. 2018. “Determination of optimal rotation rate of toroidal cans during axial rotation process: a computational study for viscosity effects,” 32nd EFFoST International Conference, Nantes, France. Poster presentation. P1.195.
  • Altin, O., Erdogdu, F., Skipnes, D. and Skara, T. 2018. “Mathematical modelling of microwave thawing in a cylindrical cavity: Rotation – moving and sample location effects on temperature uniformity and scale-up for an industrial process,” 32nd EFFoST International Conference, Nantes, France. Poster presentation. P2.006.
  • Erdogdu, F., Topcam, H., Karatas, O., Altin, O., Tutar, M., Tokur, B. and Sarghini, F. 2018. “Mathematical modeling of temperature distribution and velocity profile in toroidal cans during thermal processing with horizontal-axial rotation,” ICFP-2018 – XIIIth International Conference of Food Physicists, Antalya, Turkey. Oral presentation. O14.
  • Altin, O., Erdogdu, F., Skipnes, D. and Skara, T. 2018. “Modeling of microwave heating in a cylindrical cavity system: effect of rotation and sample location on temperature uniformity,” FoodSim 2018, Ghent, Belguim. Oral Presentation (In the proceedinfs of the 10th International Conference on Simulation and Modeling in the Food and Bio-Industry, pp. 277-282).
  • Erdogdu, F., Topcam, H., Altin, O., Verhayen, D., Van Impe, J., Seow, T.K., Skipnes, D. and Skara, T. 2018. “Characterization of fish based model food systems for microwave heating modeling,” FoodSim 2018, Ghent, Belguim. Oral Presentation (In the proceedinfs of the 10th International Conference on Simulation and Modeling in the Food and Bio-Industry, pp. 235-239).
  • Altin, O., Erdogdu, F. and Skipness, D. 2017. “Pressure effects on microwave heating/tempering,” 31th EFFoST International Conference, Sitges, Spain. Poster presentation.
  • Altin, O., Erdogdu, F., Bedane, T. and Marra, F. 2016. “A virtual design of radio-frequency continuous system for optimal thawing,” 4th International ISEKI_Food Conference, Vienna, Austria. Oral presentation
  • Erdogdu, F. and Altin, O. 2016. Industrial Scale Microwave System Design for Pasteurized Liquid Egg Production. Özet no: 16BU0088. IV. International Food R&D Brokerage Event, İzmir. Poster presantation.
Book Chapters
  • Altin, O., Ozturk, S., Topcam, H., Karatas, O., and Erdogdu, F., “Process uniformity during electro-thermal applications and modelling approaches”, in Reference Module in Food Science, Elsevier Ltd., 2020.
  • Erdogdu, F., Altin, O., Karatas, O. and Topcam, H. “Innovative dielectric applications (microwave and radio freqeuncy) for seafood thawing,” Innovative Technologies in Seafood Processing. 1st ed., ed. by Sun, D-W., chpt.-9, CRC Press –Taylor & Francis Group, Boca Raton, FL, USA, 2019.
  • Marra, F., Bedane, T.F., Casaburi, O., Altin, O., Uyar, R. and Erdogdu, F., “Computational modeling of radio frequency thawing of frozen food products”, CFD in Food Processing, 2nd ed., ed. by Sun, D-W., chpt.-21, CRC Press –Taylor & Francis Group, Boca Raton, FL, USA, 2019.