Istanbul Technical University, Turkey
Ece Gokmen has done her graduation from Food Engineering Department in 2014 and started Master of Science (M.Sc.) for the same department. She had summer internship experiences in TUBITAK – Marmara Research Center in 2011 and Mondelez International in 2012. She is interested to study on microbiological properties of food products during Master of Science, especially on mycotoxins. She also possess good communication skills. She is interested in applying theoretical information to practical cases.
Laval University, Canada
After a B. Sc. In Food Science with a major in Chemistry (2009) and a M. Sc. in Biochemistry (2011) at Laval University (QC, Canada), Dr. Demers-Mathieu did a Ph.D. in Food Microbiology (2015) at Laval University under the supervision of Dr. Daniel St-Gelais in his laboratory at Food Research and Development (Agriculture & Agri-Food Canada). Her doctoral thesis work has focused on the impact of viability & technological properties, anti-inflammatory & anti-obesity effect of new probiotic strains in dairy products. She is actually looking for a postdoctoral position in Microbiology and/or Medicine Molecular from September 2015.
Selcuk University, Turkey
Hasan Ibrahim Kozan has completed his master in food engineering at the age of 25 years from Selcuk University and started PhD in the same field at Selcuk University. His doctoral thesis is based on the survival of probiotics and effect of prebiotics on them. He was the editor of the 3rd Traditional Foods Symposium Book and Symposium Secretary of that even. He has published 20 papers in various journals. He has been working as Research Assistant at the Selcuk University since 2010. He has been Director of Seljuk Academic Research and Thought Centre since 2012 and Corporate Director of Konya Chamber of Food Engineers for 2 years.