C.V.

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C.V.
Resume
1. Spoken languages:
Turkish: Native level
English: Fluent level
Norwegian: Basics
2. Nationality: Turkish
3. Age and marital status: 39 yrs, married
4. Contact details:
Email: [email protected]
Tel: +90 543 7389698
5. Academic Degree: Doctorate
Type: Ph.D in Food Engineering
Field: Food Chemistry
Institute: Ege University, Faculty of Science
Country: Turkey
6. Doctoral dissertation title:
Extraction of Antioxidant Compounds of Pomegranate Peels and Seeds Using Pressurized Liquid
Extractor with Water
7. Higher Education (Starting from the latest one)
Name of University
Location
Degree
Ege University
Izmir,
Turkey
Ege University
Izmir,
Turkey
Inonu University
Malatya,
Turkey
Faculty of Engineering
Philosophy of
Doctorate
degree (Ph.D)
Masters
of
Science
Degree
Bachelor
Degree
Field
Completion Date
Food
Engineering
February, 2009
Food
Engineering
January, 2005
Food
Engineering
July, 1998
8. Previous and current appointments (Started from the latest one)
Name of Institution
Location
Position
Faculty of Engineering,
Kayseri,
Associate
professor
Erciyes University
Turkey
Professor
Faculty of Engineering,
Kayseri,
Assistant Professor
Erciyes University
Turkey
From- to
November 2014 –
to date
2009 – 2014
March 2014
Nofima MAT Institute
Aas, Norway
Post
doctoral September
researcher
June 2010
Izmir, Turkey Research assistant
2002-2009
Faculty of Engineering,
Ege University
Faculty of Engineering,
Erciyes University
Kayseri,
Turkey
Research assistant
2009-
2001-2002
9. Awards
Young, Guest and Doctoral Researchers' Annual Scholarships for Investigation and Learning in Norw
ay, Research Councilof Norway, Eylül 2009
10. Publications and presentations:
A. Papers published in peer-review journals
1. Karaman S., Toker O.S., Çam M., Hayta M., Doğan M., Kayacier A., "Bioactive And
Physicochemical Properties Of Persimmon As Affected By Drying Methods", DRYING
TECHNOLOGY, vol.32, pp.258-267, 2014
2. Çam, M., İçyer, N.C., Erdoğan, F. (2014). Pomegranate Peel Phenolics: Microencapsulation,
Storage Stability and Potential Ingredient for Functional Food Development, LWT-Food
Science and Technology, 55, 117-123. (doi:110.1016/j.lwt.2013.09.011)
3. Çam, M., Erdoğan, F., Aslan, D., Dinç, M. (2013) Enrichment of Functional Properties of Ice
Cream with Pomegranate By-products, Journal of Food Science, 78, 1543-1550. (doi:
10.1111/1750-3841.12258)
4. Çam, M., İçyer, N.C. Phenolics of pomegranate peels: extraction optimization by central
composite design and alpha glucosidase inhibition potentials, Journal of Food Science and
Technology, (doi:10.1007/s13197-013-1148-y)
5. Ozturk, I., Karaman, S., Baslar, M., Çam, M., Caliskan, O., Sagdic, O., Yalcin, H. Aroma,
Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.):
Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design, Food
Analytical Methods, (doi: 10.1007/s12161-013-9679-4)
6. Karaman, S., Toker, Ö.S., Yüksel, F., Çam, M., Kayacıer, A., Doğan, M. (2014).
Physicochemical, bioactive and sensory properties ofpersimmon based ice cream: Technique
for OrderPreference by Similarity to Ideal Solution to determine optimum concentration,
Journal of Dairy Science,97, 97-110. (doi: 10.3168/jds.2013-7111)
7. Çam, M., Aaby, K. (2010). Optimization of Extraction of Apple Pomace Phenolics with
Water by Response Surface Methodology. Journal of Agricultural and Food Chemistry, 58,
9103-9111.
8. Çam, M., Hışıl, Y. (2010). Pressurised water extraction of polyphenols from pomegranate
peels. Food Chemistry, 123, 878-885.
9. Durmaz G., Çam M., Kutlu T., Hışıl Y. (2010). Some Physical and Chemical Changes during
Fruit Development of Five Common Apricot (Prunus armeniaca L.) Cultivars, Food Science
and Technology Research, 16, 71-78.
10. Çam, M., Hışıl, Y., Durmaz. G. (2009). Characterisation of pomegranate juices from ten
cultivars grown in Turkey. International Journal of Food Properties 12, 388-395.
11. Çam, M., Hışıl, Y., Durmaz. G. (2009). Classification of eight pomegranate juices based on
antioxidant capacity measured by four methods. Food Chemistry, 112, 721-726.
12. Çam, M., Hisil, Y and Kuscu, A. (2007). Organic Acid, Phenolic Content, and Antioxidant
Capacity of Fruit Flesh and Seed of Viburnum opulus. Chemistry of Natural Compounds,
43,460-461.
13. Çam, M and Hışıl, Y. (2007). Comparison of Chemical Characteristics of Fresh and
Pasteurized Juice of Gilaburu (Viburnum opulus L.). Acta Alimentaria, 36, 381-385.
14. Ersus, S., Çam, M. (2007). Determination of organic acids, total phenolic content, and
antioxidant capacity of sour orange (Citrus aurantium L.) fruit. Chemistry of Natural
Compounds 43, 607-609
B. Oral presentations in local and international meetings:
1. Çam, M, Dinç, M, Bilgin, S, Yılmaztekin, M, Ahhmed, A, Öztürk, A, Sağdıç, O. Pressurized
water extraction of polyphenols from spearmint. ISNFF 2014- Annual Conference &
Exhibition, Functional Foods, Nutraceuticals, Istanbul, Turkey, p. 95.
2. Çam M., Erdoğan F., Aslan D., Dinç M., Karaman S., Toker Ö.S., Yalçin H., "Pomegranate
Seed Oil: Shelf Life Prediction, Microencapsulation And Utilization In Ice-Cream
Production", Novel Approaches in Food Industry, AYDIN, TÜRKIYE, 26-29 Mayıs 2014,
p.76
3. Çam M., "Food In History", The First Turkish-International Circle’s Workshop on Food
Science and Technology, Turkey, 9-11 Mayıs 2013, vol.1, p.1-3
4. Çam M., Hışıl Y., Kuşçu A., Determination of Fatty Acid Profile of Pulp and Seed Fraction
of "Gilaburu (Viburnum Opulus L.) VI. National Chromatography Congress , Izmir,Turkey,
28-30 June 2006, p. 9
5. Çam M., Hışıl Y., Chromatographic Abalyses of Phenolic Acids in Foods. V. National
Chromatography Congress, Eskişehir, Turkey, June 30-July 2 2004, cilt.32
6. Çam M., Hışıl Y., Flavonoids in Foods III. Food Engineering Congress, Ankara, Turkey,
October 2-4 2003, p, 67-82
11. Teaching experience:
1. Food Biochemistry (Undergraduate)
2. Instrumental Analysis (Undergraduate)
3. Food Analysis (Undergraduate)
4. Food Chemistry Laboratory (Undergraduate)
5. Analytical Chemistry Laboratory (Undergraduate)
6. General Chemistry Laboratory (Undergraduate)
7. History of Science (Undergraduate)
8. Chromatographic Food Analysis (Graduate)
9. Spectroscopic Food Analysis (Graduate)
12. Current Research and plans:
Functional Foods
Phenolics
Enrichment
Antidiabetic activity of natural sources
13. Referee duties:
Since 2006 I have completed more reviews in 12 different global food journals
14. Supervising duties
I have 8 Master Students (3 completed), and 2 Doctoral students

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