Co-Chair: Uğur Toprak
TMMOB Chamber of Food Engineers, Türkiye

Co-Chair: Mükerrem Kaya
Department of Food Engineering, Atatürk University, Türkiye

Emerging Risk and Trends in Food Safety
Milen Georgiev
Angelo Maggiore
European Food Safety Authority (EFSA), Italy

Co-Chair: Ali Gücükoğlu
Veterinary Food Hygienists Association, Türkiye

Co-Chair: Meral Kılıç Akyılmaz
Department of Food Engineering, Istanbul Technical University, Türkiye

Biopreservation Strategy Using a Combination of Nisin and UV-C Applications for the Control of Listeria monocytogenes and Salmonella enterica in Chicken Breast
Sevda Bakır¹, Ayşe Handan Baysal¹, Sibel Kaya Bayram², Gökhan Harputlu^3
1Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Türkiye
²R&D Center, Abalıoğlu Lezita Gıda Sanayi A.Ş., Türkiye
³Department of Food Engineering, Manisa Celal Bayar University, Türkiye

A Novel Nanoparticle-Based Automated Immunoanalysis Method for Gluten Quantification in Food and Beverage Matrices

Merce Boix-Romoneda , Teresa Perez, Andreu Tobeña Montanuy, 
Biosystems S.A., Spain

15:15- 15:30

PARALLEL SESSION - 5A
Science-Based Risk Assessment in Food Safety

PARALLEL SESSION - 5B
Presentations of Young Researchers and Poster Award Winners 

Preliminary Evaluation of the Protective Effects of β-Carotene Extract Against Methylglyoxal- and Glyoxal-Induced Cytotoxicity in Caco-2 Cells
Büşra Yusufoğlu
Department of Chemistry, Istanbul Technical University, Türkiye

16:20 – 16:30

Detection and Whole-Genome Analysis of Tigecycline Resistant Escherichia coli in Poultry and Meat Samples in Türkiye
Cemil Kürekci^a, Xiaoyu Lu ^b,c,Seyda Sahin^d , Büşra Gülay Celil^e¸ Yeşim Soyer^f, Filiz Yeniköylü^f, Zhiqiang Wang^b, Ruichao Li^baDepartment of Food Hygiene and Technology, Hatay Mustafa Kemal University, Türkiye
^bJiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, College of Veterinary Medicine, Yangzhou University, PR China
^cCollege of Pharmacy and Chemistry and Chemical Engineering, Taizhou University, PR China
^dDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Sivas Cumhuriyet University, Türkiye
^eGraduate School of Health Sciences, Hatay Mustafa Kemal University, Türkiye
^fDepartment of Food Engineering, Middle East Technical University, Türkiye

16:30 – 16:40

Impact of Probiotic Culture Combinations on The Survival and Population Dynamics of Clostridioides difficile in White Cheese During Manufacture and Ripening
Gizem Taylan Yalçın, Melike Nur Tosun Demir, Nükhet Nilüfer Demirel Zorba
Department of Food Engineering, Canakkale Onsekiz Mart University, Türkiye

16:40 – 16:50

Control of Clostridioides difficile in Lettuce Through Antimicrobial Washing: Microbial and Physicochemical Changes During Active Modified Atmosphere Packaging
Melike Nur Tosun Demir, Gizem Taylan Yalçın, Cengiz Caner, Nükhet Nilüfer Demirel Zorba
Department of Food Engineering, Canakkale Onsekiz Mart University,  Türkiye

16:50 – 16:55

Integrated Sensor, Model, and Vision-Based Cooking Assistance for Risk Reduction in Domestic Food Preparation
Sezin Nisa İdral, Yücel Can Aksu
Beko, Cooking Appliances R&D, Türkiye

Quantitative Analysis of Cannabinoids In Hemp Seed And Hemp Seed Oil By Liquid Chromatography-Tandem Mass Spectrometry (LC/MSMS)
Özge Çetinkaya Acar, Ayşe Merve Cumhur, Gülsüm Yıldırım, Engin Acar
National Food Reference Laboratory, Ministry of Agriculture and Forestry, Turkiye

17:00 – 17:05

Unveiling the pyrrolizidine alkaloid residues in honey and bee pollen samples by employing novel online-SPE configured LC-MS analysis
İsmail Emir Akyildiz, Sezer Acar, Sinem Raday, Özge Erdem, Emel Damarlı
Altıparmak Food Co., Balparmak R&D Center, Türkiye

Halil Şen
General Directorate of Public Health, Ministry of Health, Türkiye

Ebru Akdağ
Federation of Food & Drink Industry Associations, Türkiye

P-01

Influence of Domestic Cooking on Toxic and Essential Elements in Black Sea Bluefish (Pomatomus saltatrix): A Risk–Benefit Approach

Katya Peycheva, Veselina Panayotova, Tatyana Hristova, Diana Dobreva, Albena Merdzhanova

Department of Chemistry, Medical University, Bulgaria

P-02

Utilization of Desugarized Beet Molasses for the Development of Sustainable Culture Media Supporting Yeast Cultivation and Enumeration in Low Water Activity Foods

Olja Todorić, Dragana Tomanić, Renata Kovac, Jovana Kos, Dragana Plavšić, Ana Varga, Ljubiša Šarić
Institute of Food Technology, University of Novi Sad, Serbia

P-03

Gas Supply Method as a Critical Factor in Modified Atmosphere Packaging: Implications for the Shelf Life and Microbiological Quality of Heat-Treated Chicken Products

Kerem Can Coskun, Güllü Aykara, Busra Kabak
Abalioglu Lezita Gida Sanayi A.S., Türkiye

P-04

Knowledge, Attitude and Behaviours of Food Safety Amongst Cooks Working in The Kitchens of A Public Institution’ Social Facilities in Ankara

Çağatay Çelik¹, Meltem Çöl²

¹Department of Food Hygiene and Technology, Veterinary Faculty, Ankara University Graduate School of Health Sciences, Ankara, Türkiye

²Department of Public Health, Medicine Faculty, Ankara University Graduate School of Health Sciences, Ankara, Türkiye

P-05

Unveiling the pyrrolizidine alkaloid residues in honey and bee pollen samples by employing novel online-SPE configured LC-MS analysis

İsmail Emir Akyildiz, Sezer Acar, Sinem Raday, Özge Erdem, Emel Damarlı

Altıparmak Food Co., Balparmak R&D Center, Türkiye

P-06

The OCTN1 Paradox: The Machinery Behind Ergothioneine Bioavailability

Erza Aulia, Gülay Özkan

Department of Food Engineering, Istanbul Technical University, Turkiye

P-07

Impact of Raw Material Variability on Moisture Sorption Behaviour, Quality and Safety of Freeze-Dried Fruit Ingredients

Gizem Şevval Tomar, Nur Simay Boran

Züber - Alterna Gıda Sanayi Pazarlama ve Ticaret A.Ş., Türkiye

P-08

Quantitative Analysis of Cannabinoids In Hemp Seed And Hemp Seed Oil By Liquid Chromatography-Tandem Mass Spectrometry (LC/MSMS)

Özge Çetinkaya Acar, Ayşe Merve Cumhur, Gülsüm Yıldırım, Engin Acar

National Food Reference Laboratory, Ministry of Agriculture and Forestry, Turkiye

P-09

Detection and Classification of Foreign Materials in Vacuum-Packaged Kashar Cheese Production Lines Using Artificial Intelligence-Assisted Imaging Technology

Celil Ünal
Lactalis Türkiye R&D Center, Türkiye

P-10

Production of Galactooligosaccharides (GOS) from Milk Lactose and Evaluation of Shelf-Life Stability in UHT Milk

Ece Nur Sağır, Alpaslan Özdemir

Ak Gıda Sanayi ve Ticaret A.Ş., R&D Center, Türkiye

P-11

Next Generation β-fructofuranosidase Analysis to Identify Inverted Sugar Syrups Usage in Honey Adulteration: Detection of Foreign Invertases Through Targeted Proteomic Acquisition

Sinem Raday, İsmail Emir Akyıldız, Sezer Acar, Özge Erdem, Zeynep Tekin Semerci, Emel Damarlı

Altıparmak Food Co., Balparmak R&D Center, Türkiye

P-12

Hurdle Technology Integration in Non-Heat-Treated Clean-Label Functional Snack Design: An R&D and Risk Analysis Approach

Nur Simay Boran, Gizem Şevval Tomar

Züber Alterna Gıda Sanayi Pazarlama ve Ticaret A.Ş., Türkiye

P-13

Development of Cheese-Based Snack Products by Freeze-Drying Technology and Extension of Shelf Life

Gülsüm Aybike Aksu, Alper Daşkaya, Gamze Elmas Çetin

Yörükoğlu Süt ve Ürünleri San. Tic. A.Ş., Türkiye

P-14

Preliminary Screening of Syrup Adulteration in Grape Molasses by 1H-NMR and Machine Learning

Gözde Ören Yardımcı, Nurten Türkarslan

Ministry of Agriculture and Forestry, National Food Reference Laboratory, Türkiye

P-15

Monitoring of Multi-class Veterinary Drug Residues in Honey Utilizing ‘Direct-Connect 2D RP-WCX’ Multidimensional Separation and UPLC-ESI-MS/MS Detection

Zeynep Tekin Semerci, İsmail Emir Akyildiz, Sezer Acar, Sinem Raday, Özge Erdem, Emel Damarlı

Altıparmak Food Co., Balparmak R&D Center, Türkiye

P-16

Risk Assessment of Mineral Oil Hydrocarbons in Dairy Product

Aran Aydin

Sütaş Dairy Inc., Türkiye  

P-17

Electrooxidation Treatment Of Wastewater From The Soft Drink Industry

Fundagül Ergüven¹, Pınar Paçal^2
1Uludağ Beverages, Türkiye
²Bursa Technical University, Türkiye

P-18

Production of Value-Added Bioactive Fibers from Beverage Industry Diatomite Filtration Wastes via Microbial Fermentation: A Circular Biorefinery Approach

Latife Sakalli̇ Aktürk¹, Suzan Musa^2
1Bursa Technical University, Bioengineering Department, Türkiye
²Uludağ Beverage R&D Center, Türkiye

P-19

Evaluation of Phenolic Content, Antimicrobial Activity, and Sensory Acceptance Tests of Functional Lozenges Enriched with Honey, Propolis, and Botanical Ingredients

Cansu Torol Hıdıroğlu, Gizem Mergen Duymaz, Tuğçe Daştan, Sinem Raday, Özge Erdem, Emel Damarlı

Altıparmak Food Co., Balparmak R&D Center, Türkiye

P-20

Product Design of Acidified Brine-Free Pickled Gherkins

Ezgi Dündar Özgider, Erol Muşmul, Gaye Katlıoğlu

Tat Gıda Sanayi A.Ş, R&D Center, Türkiye

P-21

Good Practice Examples in Food Safety by Sector

Sena Nur Arıcıoğlu, Timurtaş Yıldırım

Dimes Gıda Tic. San. A.Ş., Türkiye

P-22

Behind the Label of Donkey Milk: PCR for Authenticity and Food Safety

Renata Kovač, Dragana Tomanić, Nataša Ćurčić, Dragana Ubiparip, Olja Todorić, Ljubiša Šarić

Institute of Food Technology in Novi Sad, University of Novi Sad, Serbia

P-23

Evaluation of Bactofugation for the Removal of Clostridioides difficile Spores from Milk

Gizem Taylan Yalçın¹, Melike Nur Tosun Demir¹, Nükhet Nilüfer Demirel Zorba^2
1Independent Researcher, Türkiye
²Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University Türkiye

P-24

Textural Properties of Chicken Pâté with Partial Substitution of Chicken Meat by Crayfish Meat During Refrigerated Storage

Miloš Županjac¹, Tatjana Peulić¹, Jasmina Lazarević¹, Predrag Ikonić¹, Milica Vidosavljević¹, Aleksandar Bajić², Ivana Čabarkapa¹

¹ Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia

² Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia

P-25

Is the Use of AI in Broiler Meat Inspection to be Established? - Are We Ready

Karsten Giffey¹, Afrim Hamidi^2
1Euroepaen College of Veterinary Public Health, Germany
²Department of Veterinary Medicine, University of Pristina, Kosovo

P-26

Domestic Balkan Donkey Milk as a Bioactive Dairy Matrix with In Vitro Inhibitory Activity Against Multidrug-resistant Enterobacterales

Dragana Tomanić^1, Anika Trudić^2,3, Olja Todorić¹, Dragana Plavšić¹, Miloš Pelić¹,

Renata Kovač¹, Ivana Čabarkapa¹, Danka Dragojlović¹, Ljubiša Šarić¹

¹ Institute of Food Technology, University of Novi Sad, Serbia

² Faculty of Medicine, University of Novi Sad, Serbia

³ Institute for Pulmonary Diseases of Vojvodina, Novi Sad, Serbia

P-27

From Risk Prevention to Resource Efficiency: The Emerging Role of Membrane Technologies in Dairy Food Safety

Nilgün Günal

Sütaş Dairy Product Inc., R&D and Technology Department, Türkiye

P-28

Determination of Trace Amounts of PFAS in Risky Food Matrices by LC-MS/MS: Method Validation and Assessment of Regulatory Compliance

Ceyhun Kasapoğlu¹, Umutcan Acar¹, Ekin Dinçel Kasapoğlu^2
1Nanolab Laboratory Services, Türkiye
²İstanbul Aydın University, Türkiye

P-29

Fermentation Ability of Antibiotic-Resistant Lactic Acid Bacteria in The Presence of Different Antimicrobial Substance Concentrations

Fatma Elzhraa, Gabriella Kiskó, Ágnes Belák

Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary

P-30

Physics-Informed Machine Learning in Food Systems: Interpretable Modeling of Bioactive Stability

Erza Aulia
Department of Food Engineering, Istanbul Technical University, Turkiye

P-31

Evaluation of the Effects of Bacteriophage and Bacteriocin Applications on Listeria monocytogenes in Chicken Products

Fatma Serin Yalabık, Berfin Eda Elcik, Yıldız Aktas, Busra Kabak

Abalioglu Lezita Gıda San. A.S., Turkiye

P-32

Biogas Plants as an Integral Component of Food Safety Management: An Integrated Approach from Environmental Hygiene to Safe Food Production

Melek Erkal, Ziya Ozan Derinsu

Sütaş Süt Ürünleri A.Ş., Türkiye

P-33

Sustainable Healthy Nutrition: Health Star Rating Profile of Dairy Products

Gamze Güzey

Sütaş Süt Ürünleri A.Ş., Türkiye

P-34

Antioxidant Applications In Mayonnaise Production: Evaluation Of Oxidative Stability And Sensory Quality During Shelf Life
Damla Tabak, Beyza Mutlu, Berat Uslu, Elif Öznur Belbez
Tat Gıda San.A.Ş., Türkiye

P-35

Integrated Sensor, Model, and Vision-Based Cooking Assistance for Risk Reduction in Domestic Food Preparation

Sezin Nisa İdral, Yücel Can Aksu

Beko, Cooking Appliances R&D, Türkiye

P-36

The Role of Sociocultural Factors and Psychological Safety in Embedding Food Safety Culture

Özlem Kaner

Sütaş Dairy Inc., Türkiye 

P-37

Investigation of the Effect of Processing Time on Color Stability in UHT Milk Desserts: Evaluation of ΔE Values

Mehmet Can Ağca

Sütaş Dairy Inc., Türkiye 

P-38

Pesticides and Their Place in Food Safety

Nur Altuğ, Tuğçe Şahin, Cömert, Efe Sağun

Döhler Izmir Gıda San. A.Ş., Türkiye

P-39

AI-Driven Product Genealogy and Integrated Digital Traceability for Food Safety Management in Food Supply Chains

Şuheda Yeşil

Green Record, Türkiye