FFC's 28th International Conference and Expo -16th Int. Symposium of ASFFBC

Traditional and Designed Functional Foods: Marketing, Health Promotion and Disease Management
 

April 16-18, 2020, Okan University, Istanbul, Turkey


                Main Conference Organizers:


 

Dr. Danik Martirosyan, PhD, President, Functional Food Center/Functional Food Institute, Dallas, TX, USA.

Session Organizer: Current Research and Development of New Functional Food Products.

Presentation Topic: Evaluating scientific evidence: Functional, medical and healthy foods

Gabriela Riscuta MD

Dr. Ilkay Gok, PhD, Assistant Professor, Head of Gastronomy Department, Head of Eurasia Cooks Association, Istanbul Okan University, Istanbul, Turkey

Session Organizer: Traditional Functional Foods and Beverages

Presentation Topic: Consumer preferences, marketing size, regulations and labeling of functional foods in Turkey

Organizing Committee Members 

Tugba Ozdal, PhD, Assitant Professor, Food Engineering Departement, Istanbul Okan University, Istanbul, Turkey

Fikret Soner, Lecturer, Department of Gastronomy, Istanbul Okan University, Istanbul, Turkey

Sevinc Yildirim, Research Assitant, Department of Gastronomy, Istanbul Okan University, Istanbul, Turkey

Galip Tunca Arkan, Research Assitant, Department of Gastronomy, Istanbul Okan University, Istanbul, Turkey

Elif Tapan, lecturer, Department of Gastronomy, Istanbul Okan University, Istanbul, Turkey

Ahmet Karaman, Lecturer, Department of Gastronomy, Istanbul Okan University, Istanbul, Turkey

Mehmet D. Oner, PhD,Professor, Department of Gastronomy, Alanya HEP University, Alanya, Turkey

Manolya Oner, PhD, Assitant Professor, Food Engineering Department, Alanya Alaaddin Keykubat University, Alanya, Turkey

Okan Degerbilir, Food Engineer, Owner, Diyet Food, Istanbul, Turkey

Sabriye Kocabalkan, Social Media Profecional, Istanbul Gastronomy, Istanbul, Turkey

Scientific Committee Members

Ilkay Gok, PhD, Assistant Professor, Head of Gastronomy Department, Head of Eurasia Cooks Association, Istanbul Okan University, Istanbul, Turkey

Tugba Ozdal, PhD, Assitant Professor, Food Engineering Departement, Istanbul Okan University, Istanbul, Turkey

Beraat Ozcelik, PhD, Professor,  Food Engineering Department, Istanbul Technical University, Istanbul, Turkey

Sukru Karatas, PhD, Professor, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey

Kamil Bostan, PhD, Professor, Department of Gastronomy, Istanbul Ayd?n University, Istanbul, Turkey

Mehmet D. Oner, PhD, Professor, Department of Gastronomy, Alanya HEP University, Alanya, Turkey

Esra Capanoglu, PhD, Associate Professor, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey

Osman Erkmen, PhD, Professor, Food Engineering Departement, University of Gaziantep, Gaziantep, Turkey

Manolya Oner, PhD, Food Engineering Departement, Alanya Alaaddin Keykubat University, Alanya, Turkey

Deniz Cekmecelioglu, PhD, Assistant Professor, Food Engineering Departement, Midlle East Technical University, Ankara, Turkey

Perihan Yolcu Omeroglu, PhD, Associate Professor, Food Engineering Departement, Uludag University, Bursa, Turkey

Senem Kamiloglu Bestepe, PhD, Assitant professor, Director, Mevsim Food Ar ge, Turkey

Soojin Jun, PhD, Professor, Human Nutrition, Food and Animal Sciences, University of Hawai, Hawai, Turkey

Alev Bay?nd?rl?, PhD, Professor, Food Engineering Departement, Midlle East Technical University, Ankara, Turkey

Cigdem Aykac, PhD, Associate professor, Food Engineering Departement, University of Gaziantep, Gaziantep, Turkey