Curriculum Vitae 1. Name and Surname: Baran ÖNAL ULUSOY 2. Date of Birth: 1977 3. Title: Assistant Prof.Dr. 4. Education:
Degree
Field
University
Received Date
B.S.
Food engineering
Hacettepe University
1999
Master
Food engineering
Hacettepe University
2002
Ph.D.
Food engineering
Hacettepe University
2008
5. Academic Titles Assistant Prof.Dr. Date : 26.02.2009- Aksaray University
6. Job Experience Company name
Position
Working period
Çankırı Karatekin University-Food Eng. Dept.
Assistant Prof.Dr.
2012
Aksaray University-Chemistry Dept.
Assistant Prof.Dr.
2009-2012
Düzen-Norwest Çevre ve Sağlık Hizmetleri A.Ş., ANKARA
Food Lab. Manager and Deputy
June 2008-2009
Manager
Specialist on Edible Fats and Oils
2007-2009
Management of Lab. Chemical Waste and Waste Disposal Food Engineering Dept, Hacettepe University,ANKARA
Research assistant
2000-2007
Food Science and Human Nutrition Dept., Iowa State University, USA
Visiting scientist with scholarship
2004-2005
Food Science and Human Nutrition Dept. Iowa State University, USA
Reseacher
2002 (4 months)
7. Fields of Expertise
Food Chemistry, Lipid Chemistry, Vegetable oil Processing, Olive Oil processing, Oxidation kinetics of oils Validation and accreditation of Food Analysis Chromotographic Instrumental Analysis Techniques Olive Oil Adultration and Quality Control Analysis Lipid antioxidants Applications of ISO 17025 Sensory Analysis Techniques
8a. Ph.D. Thesis Önal-Ulusoy, B., 2008;“Productıon of terpenyl esters of oleic acid and their utilization for frying antioxidant’’, Mehmet MUTLU (Advisor),Earl G.Hammond (Co-advisor), The Institute for Graduate Studies in Science and Engineering, Hacettepe University, Division of Food Engineering,Ankara,Turkey. 8b. Master Thesis
Önal, B.; 2002,“Changes taking place in canola oil during deep frying and antioxidative effects of tocopherol and ascorbyl palmitate on thermal oxidation of canola oil”, Gürol ERGİN (Advisor), The Institute for Graduate Studies in Science and Engineering, Hacettepe University, Division of Food Engineering,Ankara,Turkey. 8. Publications 8.1. Papers published in SCI & SSCI & Arts and Humanities 1. Tur, E., Onal-Ulusoy, B., Akdogan, E., Mutlu, M., Surface Modification of Polyethersulphone Membranes to improve its Hydrophobic Characteristics for Waste Frying Oil Filtration: Radio Frequency Plasma Treatment, J. Applied Polymer Science, 123, 3402-3411 (2012). 2. Onal-Ulusoy, B., White P. J., Hammond E. G., “Effects of Linalyl Oleate on Soybean Oil Flavor and Quality in a Frying Application”, J. Amer Oil Chem Soc., 84, 157-163 (2007). 3. Kılıç, K., Onal-Ulusoy, B., Boyacı, İ. H., “A Novel Method for Color Determination of Edible Oils in L*A*B Format”, European Journal of Lipid Science and Technology, 109, 157-164 (2007). 4. Kılıç, K., Onal-Ulusoy, B., Yıldırım, M., Boyacı, İ. H., “Scanner Based Color Measurement in L*a*b* Format with Artificial Neural Networks (ANN)”, European Food Research and Technology, 226, 121126 (2007). 5. Onal-Ulusoy, B., Hammond, E.G., White, P.J., “Effect of Some Terpenyl Oleates on Soybean Oil Oxidation at 180 ºC”, JAOCS, 83, 1027-1032 (2006). 6. Onal-Ulusoy, B., Hammond, E.G., White, P.J., “Linalyl oleate as a Frying Autoxidation Inhibitor”, JAOCS, 82, 433-438 (2005). 7. Onal-Ulusoy, B., Karabulut, İ., Turan, S., “Performance of Some Edible Oils During Heating in a Steam Pressure Cooker”, Journal of Food Lipids, 11, 234-241 (2004). 8. Önal, B.and Ergin, G., “Antioxidative Effects Of -Tocopherol And Ascorbyl Palmitate on Thermal Oxidation of Canola Oil”, Nahrung/Food, 46, 420–426 (2002).
8.2. Oral or poster presentations presented in international meetings and published in Proceedings 1.Baran Önal-Ulusoy, E. Tur, E. Akdogan, M. Mutlu, Degumming of Crude Vegetable Oil using Plasma modified Composite Membranes, 9th Euro Fed Lipid Congress-Oils, Fats and Lipids for Healty and Sustainable World Rotterdam,18-21 September 2011, Rotterdam,Netherlands. 2.B. Önal Ulusoy, E. Tur, M. Mutlu, ‘Effect of membrane filtration on tocopherol content of oils with different total polar compounds’, International Food Congress Novel Approaches in Food Industry NAFI 2011, 26-29 MAY 2011, Çeşme, Turkey 3. E. Tur, E. Akdogan, B. Önal Ulusoy, M. Mutlu, ‘’Improving Frying Oil Quality by Using Membranes Modified with Plasma Polymerisation’’, Lipids, Fats and Oils from Knowledge to Application, ·7 th Euro Fed Lipid Congress, ·18-21 October 2009, Graz, Austria, LAMI-083 4. E. Tur, E. Akdogan, B. Önal Ulusoy, M. Mutlu, ‘’A Novel Method For Regeneration Of Used/Waste Frying Oils: Preparation Of Hydrophobic Composite Membranes With Plasma Polymerization Technique And Investigation Of It`s Application Possibilities‘’, 1st International Symposium on Plasma Processing & Biomedical Application, 27-29 August 2008, Milos Island, Greece, Talk 3-5. 5.Önal-Ulusoy, B.,Hammond E. G., White, P. J., Mutlu, M.; “Enhancing Frying Quality Of Soybean Oil With Oleate Ester Made From Coriander Extract”, 2nd International Congress on Functional Foods And Nutraceuticals, 4-6 May, 2006, Istanbul,Turkey, OP06021. 6. Önal-Ulusoy,B., Mutlu, M., ‘’Oxidative stability of Turkish Hazelnut Oil Compared with Refined Olive Oil, World Conference and Exhibition on Oilseed and Vegetable Oil Utilization’’, 14-16 August 2006, Istanbul, Turkey, PP29. 7. Önal-Ulusoy, B.,Hammond E. G., White P. J.; “Performance of Terpenyl Oleates as Oxidation Inhibitors in Frying Oil “, 97 th American Oil Chemist`s Society (AOCS) Annual Meeting, 30 April -3 May 2006, St. Louis, MISSOURI, USA, LOQ-P3. 8. Önal-Ulusoy, B., Hammond E. G., White P. J. " Oxidative and flavor stabilities of Soybean Oil with Polydimethylsiloxane”, 26 th World Congress and Exhibition of the ISF, 30 September -2 October, 2005, Prague, Czech Republic, ANOX-P51. 9.Önal-Ulusoy, B.,Hammond E. G., White P. J.; “Linalyl oleate as an antioxidant for frying oils“, 95 th American Oil Chemist`s Society (AOCS) Annual Meeting, 9-12 May 2004, Cincinnati, OHIO, USA, LOQ4-OP1.
10. Önal-Ulusoy, B., Ergin G., “Deep frying Performance of Canola Oil during Two Different Frying Intervals and in Addition of Natural Antioxidants“, 12 th Feeding the World Conference, International Food Technologist (IFT), 14-19 July 2003, Chicago,ILLINOIS, USA, PS7D-8. 11. Karabulut, I., Turan, S., Önal-Ulusoy, B, “Some Physical and Chemical Properties Of Shortenings Sold in Turkey, 12 th Feeding the World Conference, International Food Technologist (IFT), 14-19 July 2003, Chicago, ILLINOIS, USA, PS 7D-26.
8.6. Oral or poster presentations presented in national meetings and published in Proceedings 1.Önal-Ulusoy,B., Laleli, Y., Food components of Table Olives depending of Production Style, Symposium on Diet and Alternative Medical Applications on Protective Child Health ,6-8 November, 2008, Kırıkkale University, Kırıkkale, OP-SB05. 2.Önal-Ulusoy,B., Ergin,G., Oxidative stabilities of High Linolenic Acid Canola Oil, 9th Food Congress, 24-27 May, 2006, Abant, BOLU, 439-442. 3.Önal-Ulusoy, B., Hammond E. G., White P. J., "Antioxidative Effect of monoterpenyl ester of oleic acid”, 14th Biyotechnology Congress, 30 Ağustos-2 Eylül, 2005, Eskişehir, Türkiye, PP-593s. 8.7. Other publications 1. Laleli, Y., Önal-Ulusoy, B., Why High Organoleptical Characterized Olive oil and How?, 1. Aydın Zeytin ve Zeytin Yağı Şenliği Bildiri Kitapçığı, Aydın Tuna Matbaacılık Ltd. Şti., Aydın, pp.24-29, 2007.
9. Projects 1. Mehmet Mutlu, Baran Önal Ulusoy, Yasin Şen, Demet Ataman, Nurşen Ziğal, A New Decontamination and Detoxification Strategy for Food: Athmospheric Plasma Processing, COST Project, in COST Action "COST MP1101 Biomedical Applications of Atmospheric Pressure Plasma Technology”, General Coordinator: Prof. Dr. Miles Turner, Supported by Turkish Scientific and Technical Research Council, TUBITAK, Project No: 111O570, 2012. 2. Mehmet Mutlu, Mehmet Mutlu, Baran Önal Ulusoy, Yasin Şen, Demet Ataman, Nurşen Ziğal, Beyhan Günaydın, Environmental and Biomedical Applications of Microplasmas Produced by Gliding Arc Discharges (ENV-BIO-GA), KORANET Project, Collaborators: Prof. Dr. H. Stryczewska (Poland), Prof. Dr. D.W. Park (Korea), Prof. Dr. K. Ebihara (Japan), KORANET 2-20, start up: October 2012. 3. Deniz Baş, Baran Önal Ulusoy, Investigation on Interaction of Mycotoxins with the Bacterial and Fungal Cell Wall Components and Utilization of These Components as Ligands for the Mycotoxin Detection, COST Project, CM1102, 2012-2015 4.Central Reseach Laboratory for Development of sustainable Reseaches of Aksaray University, Infrastructural project, T.C. Prime Ministry, State Planning Undersecretariat, 2009-2012 (Reseacher). 5. Novel Method for Degumming of Vegetable oils: Preparation of Hydrophobic Composite Membranes using Plasma Polymerization Technique and application of Crude Oil Filtration, TÜBİTAK/TOVAG, Project number: 106O116, 2006-2010. (Reseacher). 6. A Novel method for Regenaration Used/Waste Frying Oil:Preparation of Hydrophobic Composite Membranes using Plasma Polymerization Technique and Inverstigate their Utilization Possibilities,Industrial Ministry, SANTEZ Reseaach Project, Project number: 00032.STZ. 2006-2010 (Reseacher). 7. Productıon of terpenyl esters of oleic acid and their utilization for frying antioxidant, IOWA State University Research Foundation INC., Ames, IOWA,USA, Proje no: AP1111996, 2004-2005 (Reseacher). 8. Production of linalyl oleate and its utilization for frying antioxidant’, IOWA State University Food Science and Human Nutrition Department, Ames, IOWA,USA, 2002. (Reseacher). 9. Changes taking place in canola oil during deep frying and antioxidative effects of -tocopherol and ascorbyl palmitate on thermal oxidation of canola oil, Hacettepe University, Reseach Foundation , Proje number: 0002602004, 2000-2002. (Reseacher).
12. Awards/Scholarships 1. Faculty of Engineering 7th Project Exibition Award-Faculty Third Place and Department First Place, Hacettepe University-May 2010 2. Scholarship for Ph.D., TUBITAK Raising Scientist Grup (BAYG) 2003-2008
3. Best paper award, “Linalyl oleate as a Frying Autoxidation Inhibitor” Edwin Frankel Award for Best Paper in Lipid Oxidation and Quality, April 30-3 May 2006, St. Louis, MISSOURI, USA, American Oil Chemist`s Society. 4. Scholarship for research, Iowa State University, Food Science and Human Nutrition Dept., 50011, Ames, IOWA,USA, 2004-2005. 5. Best Student of the Term 1995-1999, Hacettepe University, Food Engineering Dept. 6. İhsan Doğramacı Award of Honour, 1999, Hacettepe University. 13. Patents International Patent (American Patent and Trademark Office) P. J. White, Earl G. Hammond, and B.Onal-Ulusoy, 25.05.2010, Terpene ester compounds as autoxidation inhibitors for frying oils. U.S. Patent, Patent number:7,722,909 B1 National Patent (Turkish Patent Institute) B. Önal Ulusoy, M. Mutlu, E. Tur, Preparation of Hydrophobic Composite Membranes for Regeneration of Used and Waste Frying Oils, Ankara Patent, Patent number:10.01.2011-2011G-95
11. Memberships 1. Lipid Science and Technology Society (2011-?) 2.American Oil Chemists’ Society (2000-2009) 3.Turkish Standard Institute Mirror Commitee (2008-? ) 14. Training/ Seminar / Certificate Programmes Name
Date
Company
Duration
Flash Chromatography
2011
Tetra Teknolojik Sistemler
2 DAY
Liquid Chromatography Mass Spectroscopy (LC-MS-MS)
2008
Düzen-Norwest Çevre ve Sağlık Hizmetleri A.Ş.
3 DAYS
Gas Chromatography Mass Spectroscopy (GC-MS)
2008
Düzen-Norwest Çevre ve Sağlık Hizmetleri A.Ş.
3 DAYS
Validation and acreditation of test procedures
2007
ISO 17025
2007
Gas Chromatography Mass Spectroscopy (GC-MS)
2004
IOWA STATE UNIVERSITY /CHEMISTRY DEPARTMENT
3 DAYS
H-NMR
2004
IOWA STATE UNIVERSITY /CHEMISTRY DEPARTMENT
3 DAYS
Quality Management System
1999
FOUNDATION OF ELGİNKAN
3 DAYS
Leadership in Contemporary Management
1999
FOUNDATION OF ELGİNKAN
3 DAYS
Labor Health and Labor Safety
1999
FOUNDATION OF ELGİNKAN
4 DAYS
Düzen-Norwest Çevre ve Sağlık Hizmetleri A.Ş. Düzen-Norwest Çevre ve Sağlık Hizmetleri A.Ş.
15. Classes given to undergarduate and garduate students within 3 years
Classes for Undergarduate students 1- Instrumental Analysis 2- Instrumental Analysis Lab. 3- English for Chemists I 4- English for Chemists II 5- General Chemistry
2 DAYS 3 DAYS
Classes for Graduate students 1- Advanced Food Chemistry 2- Advanced Chromatographic Seperation Techniques and Their Applications 3- Separation Techniques 4- Food Processes I (Lipid Chemistry, Crude Oil production, Refining processes, Olive Oil production)