Ozan ALTIN

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EDUCATION

Bachelor of Food Engineering

Ankara University
2010-2015

Master of Science

Ankara University
2015-2017

Phd student

Ankara University
2018-

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

ILVO Technology & Food Science (July 2019 – September 2019)
Canning process with rotate autoclave

PARTICIPATED COURSES/SEMINARS

  • MSFS 2020 Mod&SimFood School – International School on Modeling and Simulation in Food and Bio Processing, , Italy, June 11-14, 2018.
  • 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).
  • IV. International Food R&D Brokerage Event

PUBLICATIONS
Papers in peer-reviewed Journals 

  • Bedane, T.F., Altin, O., Erol, B., Marra, F. and Erdogdu, F. 2018. Thawing of frozen food products in a staggerred through-field electrode radio frequency system: a case study for chicken breast meat with effects on drip loss and texture. Innovative Food Science Emerging Technologies. 59: 139-147. ScienceDirect
  • 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. ScienceDirect

Presantations in Internatinal Conferencesn

Altin, O., Erdogdu, F., Dagbjørn, S. And Skara, T. 2019. “Mathematical modelling of micorave thawing: cavity geometry effect and design for scale-up of an industrial process”. Melbourne, Australia. Oral presentation.

Altin, O. and Erdogdu, F. 2019. “Mathematical modelling of thawing in a staggered through-field electrode radio frequency system: a case study for frozen tuna for process efficiency”. 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. Posterpresentation. 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 Chapter:

Altin, O., Ozturk, S., Topcam, H., Karatas, O. and Erdogdu, F., “Process uniformity during elentro-thermal applications and modeling approaches”, in Reference Module in Food Science, Elsever Ltd., 2020.

Erdogdu, F., Altin, O., Karatas, O. and Topcam, H., “Innovative dielectric applications (microwave and radio frequency) for seafood thawing” in Innovative technologies in Seafood Processing, Ed. by Ozogul, Y. ., chpt.-9, CRC Press –Taylor & Francis Group, Boca Raton, FL, USA, 2020.

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.