Ebru Karacan

I am a food engineer who has completed her studies and researches in the field of vegetable oil processing and engineering; geographical indication of extra virgin olive oil, classical and novel methods used in the classification of extra virgin olive oils, and adulteration in olive oil.

Food Engineer M.Sc.

• Date of Birth: 07/06/96
• Driving License: Class B
• Marital Status: Single

• HACCP ISO 22000:2018 FOOD SAFETY MANAGEMENT SYSTEM
• IFS FOOD STANDARD VERSION 7
• BRCGS FOOD (BRAND REPUTATION THROUGH COMPLIANCE GLOBAL STANDARD OF FOOD)

• TUBITAK 1002 RAPID SUPPORT PROGRAM Project Title: 120O872 Use of Sterol Composition, Fatty Acid Composition, Triglyceride Profile, Ultraviolet-Visible Region Spectrum and Differential Scanning Calorimetry Thermograms with Chemometric Approach in Identifying the Differences of Geographically Indicated Extra Virgin Olive Oils. Project Coordinator: Dr. Onur Özdikicierler. Fellowship: Ebru Karacan

• TR Ege University Scientific Research Projects Coordination Unit (BAP) project titled "Comparative investigation of the use of DeltaECN42 sterol composition and FTIR data in the detection of extra virgin olive oil adulteration" project numbered FGA-2021-22473. Project Coordinator: Dr. Onur Özdikicierler. Thesis student: Ebru Karacan

Özdikicierler, O., Karacan, E. (2022). Olive Technology, Olive as a Product of Civilization, 6. Chapter, (Ed.) Derman Küçükaltan, Özgür Sarıbaş, Berker Kocatürk, Nobel Scientific Works, ISBN 978-625-433-636- 2

• Karacan, E., Özdikicierler, O., & Yemişçioğlu, F. (2023). Comparative Investigation of the Use of Sterol Composition, ECN42 Difference and FTIR Spectroscopy in the Determination of Virgin Olive Oil Adulteration. Food, 48(3), 510-525.
• Karacan, E., Yaylacı, A., & Yemişçioğlu, F. (2021). A Review on the Use of New Technologies in the Vegetable Oil Industry Supply Chain and the Importance of RSPO Certification on Palm Oil Supply. Journal of Beykoz Academy, 9(2), 119-135.
• Çatar, D., Ongan, D., Karacan, E., Yemişçioğlu, F. (2021). Comparison of Frying Performance of Palm Olein and Sunflower Oil During the "Lokma" Frying Process. Izmir Katip Çelebi University Journal of Health Sciences Faculty, 6(2), 47-55.
• Karacan, E., Bulunuz, F., İçier, S., Kaplan Türköz, B. (2020). Single Cell Protein Production from Yeast Using Different Media, TGK13 P141, Turkey 13. Food Congress Abstracts; 21-23 October 2020, Çanakkale, 297.
• Karacan, E., Yemişçioğlu, F., Sargın, S., Özdikicierler, O., Erdinç, K. (2021). Mitigation of 3-MCPDE and GE via Enzymatic Interesterification, 2. International / 12. National Food Engineering Congress, 66 - Food Chemistry and Technology - Poster Presentation.

• Beer brewing, craft beers
• Trekking
• Cycling
• Perfumes