Değerli Öğrencilerimiz ve Akademisyenlerimiz, 

Biyoteknoloji Enstitüsü Seminerleri kapsamında 21 Ekim Perşembe günü 13:30-14:30 arasında İstanbul Gedik Üniversitesi Beslenme ve Diyetetik Bölümünden Dr. Öğr. Üyesi Fatih TARLAK “Use of Predictive Food Microbiology to Determine the Shelf-life of Foods” başlıklı seminer verecektir. 

Seminer hibrit olup (konuşmacımız online katılacaktır) GTÜ Kongre Merkezi Kırmızı Salon’da gerçekleştirilecektir. 

Katılımınızdan memnuniyet duyarız. 

Saygılarımızla, 

Biyoteknoloji Enstitüsü

Seminars in Biotechnology BTEC 591 & BTEC 691
“Use of Predictive Food Microbiology to 
Determine the Shelf-life of Foods”
Thursday, October 21, 2021
13:30
GTU Congress Center, Red Hall
Assistant Professor Fatih Tarlak
Department of Nutrition and Dietetics, Istanbul Gedik University, 
Istanbul, Turkey
Fatih Tarlak was born in 1987, Bursa. He received his B.Sc. degree from Department of Chemical Engineering, Gazi University in 2009. In 2010, he started his M.Sc. study at the Department of Chemical Engineering, Gebze Technical University under the supervision of Prof. Dr. Hasan Sadıkoğlu and Assoc. 
Prof. Dr. Tunahan Çakır. Between 2011 and 2013, he worked in a project entitled “Investigation of the cellular objective behind the metabolic behaviours of the cell by using bottom-up and top-down approaches of systems biology in an integrative manner: Applications to the metabolisms of microorganisms and human”. Being as a research assistant, he pursued his Ph.D. study under the supervision of Prof. Dr. Murat Özdemir at the Department of Chemical Engineering, Institute of Natural and Applied Sciences, Gebze Technical University. During his Ph.D. study, he worked in two projects entitled “Modelling of microorganisms in mushroom (Agaricus bisporus) under different growth conditions” and “Reduction of microbial load and extension of shelf-life of button mushroom with application of acidic sodium chloride”. In the last six months of his Ph.D. study, he was a visiting researcher in the Department of Food Science and Human Nutrition, the Agricultural University of  Athens, Athens, Greece under the supervision of Prof. Dr. George-John Nychas. After receiving his 
Ph.D. degree in 2018, he joined HIBRO group as a post-doctoral student.

He conducted modelling studies for the microbial interactions in fish-based food products in the Department of Food Science and Technology, the University of Cordoba, Cordoba, Spain under the supervision of Prof. Dr. Fernando Pérez-Rodríguez. Now he works as an Assistant Professor at the Department of Nutrition and Dietetics and an Associate Dean of the Faculty of Health Science, Istanbul Gedik University, Turkey.