Curriculum Vitae

Curriculum
Vitae
Full Name:
Hasan YALÇIN
Date & Place of Birth:
1969 & SAMANDAĞ
Office Contact:
352 4374937 / 32731
Academic
Department:
Title
& Food Engineering Department
Department of Food Technology
Academic Qualifications:
Assistant Professor
Academic Interests:
•Oils, Vegetable Oils
•Food Chemistry, Oil Chemistry
•Vegetable Oil Technology
Research Projects:
Teaching/Lectures:
•Lipid Chemistry, Graduate, Food Engineering
•Food Lipids, Graduate, Food Engineering
•Vegetable Oil Technology, Undergraduate, Food Engineering
•Food Additives, Undergraduate, Food Engineering
•Food Machines, Undergraduate, Food Engineering
•Human nutrition and health, Undergraduate, Food Engineering
•Vegetable Oil Technology, Associate Degree, Food Engineering
Administrative Positions:
Publications :
Papers published in international journals indexed in SCI:
•2010,
Yalçın H., Ünal M.K., The Enrıchment of Hen Eggs Wıth Omega-3 Fatty Acıd,
Journal of Medicinal Food (In press)
• 2008, Ünal M.K. and Yalçın H., Proximate composition of Turkish sesame seeds
and characterization of their oils. Grasas y Aceites, 59(1): 23-26.
• 2007, Yalçın H., Akın M., Şanda M.A., Çakır A., GC/MS analysis of laurus nobilis
essential oil composition of Northern Cyprus. Journal of Medicinal Food, 10(4):
715-719.
• 2007, Yalçın H., Ünal M.K. and Basmacıoğlu H., The fatty acid and cholesterol
composition of enriched egg yolk lipids obtained by modifying hens? diets with fish
oil and flaxseed. Grasas y Aceites, 58(4): 372-378.
• 2007, Yalçın H., Taşdemir Ş., Fuzzy expert system approach for determination of
alfa-linolenic acid content of eggs obtained from hens by dietary flaxseed. Food
Science and Technology International, 13(3):217-223.
• 1997, Nergiz C., Yalçın, H., Yıldız, H., Some analytical characters of cottonseed
varieties grown in Turkey, Grasas y Aceites, 48(6), 411-414.
Papers published in international conferences:
• Hasan Yalçın, M.Kemal Ünal, Omega-3 fatty acid composition of enriched eggs
obtained from hens with feedings fish oil and flaxseed. II. International Congress
on Food and Nutrition, 2007;108. , 2007
• Basmacıoğlu H., Ünal K., Özkan K, Çabuk, M., Akkan, S., Yalçın, H., The effects of
using fish oil and flaxseed in laying hens diets on cholesterol content and fatty acid
composition of egg yolk, IX. Europan Symposium on the Quality of Eggs and Eggs
Products, 9-12 September 2001, Kuşadası,197-203., 2001
Thesis:
•Postgraduate, 2001,” The Investigation on the composition hazelnut oils obtained
from the main hazelnut varieties which was grown in Turkey and the quantitative
and qualitative determination of hazelnut oil added to olive oil”, Ege University,
Science Institute, Food Eng., Main Branch of Science
•Graduate, 1996, “Study on the changes of gossypol content of cottonseed during
the oil extraction and refining”, Celal Bayar University, Science Institute, Food Eng.,
Main Branch of Science