Figen KOREL, Assoc. Prof.

 

        Telephone: +90 (232)-750 62 28, Food Engineering Dept.

         Fax: 750 61 96

         email: figenkorel[at]iyte.edu.tr

        B.S., Department of Food Engineering, Ege University, İzmir, Turkey (1992)

        M.S., Food Science, Clemson University, Clemson, South Carolina, USA (1996)

        Ph.D., Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA (2000)

 

     RESEARCH INTERESTS
  • Food Quality and Safety, Sensory Evaluation of Foods, Food Microbiology, HACCP

    

    PROFESSIONAL EXPERIENCE

Associate Professor, İzmir Institute of Technology                                         2009 - .......

Food Engineering Department, İzmir  

 

Visiting Faculty, Valencia Polytechnic University,                                             6/2011 - 7/2011

Food Technology Department, Valencia, Spain

  

Assistant Professor, İzmir Institute of Technology                                         2004 - 2009

Food Engineering Department, İzmir

 

Visiting Faculty, University of Florida                                                               6/2006 - 7/2006

Food Science and Human Nutrition Dept., Gainesville, Florida, USA

 

Visiting Faculty, University of Florida                                                               1/2003 - 2/2003

Food Science and Human Nutrition Dept., Gainesville, Florida, USA

 

Assistant Professor, Celal Bayar University                                                    2001 - 2004

Food Engineering Department, Manisa

 

     

   PUBLICATIONS

  1. Alasalvar, C., Pelvan, E., Bahar, B., Korel, F., Ölmez, H., 2012, Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose, and chemometrics, International Journal of Food Science and Technology, 47, 122-131.

  2. Ercan, D., Korel, F., Karagül Yüceer, Y., Kınık, Ö., 2011, Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese, Journal of Dairy Science, 94, 4300-4312.

  3. Uysal Ünalan, İ., Arseri̇m Uçar, K.D., Arcan, İ., Korel, F., Yemenicioğlu, A., 2011, Antimicrobial potential of polylysine in edible films, Food Science and Technology Research, 17, 375-380.

  4. Uysal Ünalan, İ., Korel, F., Yemenicioğlu, A., 2011, Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA, International Journal of Food Science and Technology, 46, 1289-1295.

  5. Kadiroğlu, P., Korel, F., Tokatlı, F., 2011, Classification of Turkish extra virgin olive oils by a SAW detector electronic nose, Journal of American Oil Chemists’ Society, 88, 639-645.

  6. Yener, F.Y.G., Korel, F., Yemenicioğlu, A., 2009, Antimicrobial activity of lactoperoxidase system incorporated into cross-linked alginate films, Journal of Food Science, 74, M73-M79.

  7. Ocakoglu, D., Tokatli, F., Ozen, B., Korel, F., 2009, Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years, Food Chemistry, 113, 401-410.        

  8. Luzuriaga, D.A., Korel, F., Balaban, M.Ö., 2007, Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel, Journal of Aquatic Food Product Technology, 16, 57-75.

  9. Tan, G., Korel, F., 2007, Quality of flavored yogurt containing added coffee and sugar, Journal of Food Quality, 30, 342-356.

  10. Korel, F., Balaban, M.O., 2006, Composition, color and mechanical characteristics of pretreated candied chestnuts, International Journal of Food Properties, 9, 559-572.

  11. Mecitoğlu, Ç., Yemenicioğlu, A., Arslanoğlu, A., Elmacı, Z.S., Korel, F., Çetin, A.E., 2006, Impregnation of partially purified hen egg white lysozyme to zein films for antimicrobial food packaging, Food Research International, 39, 12-21.

  12. Momol, M.T., Balaban, M.O., Korel, F., Odabaşı, A., Momol, E.A., Folkes, G., Jones, J.B., 2004, Discrimination of plant pathogenic bacteria using an electronic nose. Plant Health Progress, Nisan 5. http://www.plantmanagementnetwork.org/pub/php/brief/2004/nose/

  13. Korel, F., Balaban, M.Ö., 2002, Microbial and sensory assessment of milk with an electronic nose, Journal of Food Science, 67, 758-764.

  14. Korel, F., Bağdatlıoğlu, N., Balaban, M.Ö., Hışıl, Y., 2002, Ground red peppers: Capsaicinoids contents, Scoville scores, and discrimination by an electronic nose, Journal of Agricultural and Food Chemistry, 50, 3257-3261.

  15. Korel, F., Luzuriaga, D.A., Balaban, M.Ö., 2001, Objective quality assessment of raw Tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision, Journal of Food Science, 66, 1018-1024.

  16. Korel, F., Luzuriaga, D.A., Balaban, M.Ö., 2001, Quality evaluation of raw and cooked Catfish (Ictalurus punctatus) using electronic nose and machine vision, Journal of Aquatic Food Product Technology, 10, 3-18.

  17. Korel, F., Acton, J.C., 2002, Composition of fermented sausages in the USA retail market, Fleischwirtschaft International, 4, 35-38.

  18. Balaban, M.O., Korel, F., Odabaşı, A.Z., Folkes, G., 2000, Transportability of data between electronic noses: Mathematical methods, Sensors and Actuators B, 71, 203-211.

 

   BOOK CHAPTERS

Korel, F., Balaban, M.Ö., 2011, Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue, In: Handbook of Seafood Quality, Safety and Health Applications, eds. C. Alasalvar, F. Shahidi, K. Miyashita, U. Wanasundara, 68-81, Wiley-Blackwell, West Sussex, UK.

Korel, F., Balaban, M.Ö., 2009, Electronic Nose Technology in Food Analysis, In: Handbook of Food Analysis Instruments, ed. S. Ötleş, 365-378, CRC Press Taylor & Francis Group, Boca Raton, FL.

Korel, F., Balaban, M.Ö., 2009, Chemical Composition and Health Aspects of Chestnuts (Castanea spp.), In: Tree Nuts: Compositional Characteristics, Phytochemicals and Health Effects, ed. C. Alaşalvar and F. Shahidi, 171-184, CRC Press Taylor & Francis Group, Boca Raton, FL.

     

 

   CONFERENCES

  1. Kadiroğlu, P., Korel, F., 2011, Quantitative detection of Staphylococcus aureus using real time-polymerase chain reaction method, 7. Food Engineering Congress, Ankara, November 24-26, 196. (in Turkish)

  2. Orşahin, H., Korel, F., 2011, Microbial quality of traditional “Armola” cheese, Food Engineering Congress, Ankara, November 24-26, 203. (in Turkish)

  3. Kadiroğlu, P., Korel, F., 2011, Classification of Turkish extra virgin olive oils based on their volatile profiles using SPME-GC-MS in combination with chemometrics during storage, 5th International Symposium on Recent Advances in Food Analysis, Prague, Czech Republic, 192, November 1-4.

  4. Kahraman, C., Korel F., Kınık, Ö., 2011, Optimization of kefir production using response surface methodology and evaluation of the product quality during storage, 4th International Congress on Food and Nutrition together with 3rd Safe Consortium International Congress on Food Safety, İstanbul, October 12-14, 43.

  5. Ünalan, İ.U., Korel, F., Yemenicioğlu, A., 2011, Antimicrobial activity of zein/cellulose acetate bilayer films incorporating partially purified lysozyme, 4th International Congress on Food and Nutrition together with 3rd Safe Consortium International Congress on Food Safety, İstanbul, October 12-14, 90.

  6. Büyüktaş, D., Korel, F., 2011. Aroma of dry fermented sausages influenced by yeast species, 4th International Congress on Food and Nutrition together with 3rd Safe Consortium International Congress on Food Safety, İstanbul, October 12-14, 190.

  7. Ünalan, İ.U., Korel, F., Yemenicioğlu, A., 2011, Application of active zein film containing partially purified lysozyme and Na2EDTA to improve the storability of cold-stored ground beef patties, IV. International Conference on Environmental, Industial, and Applied Microbiology BioMicroWorld2011, Torremolinos, Spain, September 14-16, 188. 

  8. Ünalan, İ.U., Orşahin, H., Korel, F., 2011, Efficacy of some antimicrobials on the microbial quality of “Armola” cheese stored at 4°C, IV. International Conference on Environmental, Industial, and Applied Microbiology BioMicroWorld2011, Torremolinos, Spain, September 14-16, 229.

  9. Alasalvar, C., Pelvan, E., Bahar, M., Ölmez, H., Korel, F., 2011, Flavor of natural and roasted Turkish hazelnut varieties by descriptive sensory analysis, electronic nose, and chemometrics, IFT Annual Meeting, New Orleans, LA, June 11-14, 208.

  10. Ünalan, İ.U., Dalgaard, P., Korel, F., 2011. Effect of pomegranate (Punica granutum) and rosemary (Rosmarinus officinalis L.) extracts on shelf-life for chilled greenland halibut (Reinhardtius hippoglossoides) fillets in modified atmosphere packaging at 2°C, International Food Congress Novel Approaches in Food Industry, Çeşme, İzmir, May 26-29, 189-196.

  11. Korel, F., Kadiroğlu, P., Pardo, M., 2011, Joining e-nose and vision characteristics for the fine quantification of olive oil adulteration, International Symposium on Olfaction and Electronic Nose (ISOEN), New York, NY, May 2-5.

  12. Şamlı, M., Bayraktar, O., Korel, F., 2011. Comparison of thermal stability of olive oil with other commercial oils, National Olive Congress, Akhisar, Manisa, February 22-25, 137-143. (in Turkish)

  13. Kahraman, C., Korel, F., 2010, Usage of protective cultures to improve food safety of milk and milk products, 2. Gıda Güvenliği Kongresi, İstanbul, December 9-10, 52-53. (in Turkish)

  14. Korel, F., Arserim Ucar, D.K., Aytul, K.K., 2010, Efficacy of silk fibroin-carrageenan films incorporated with grape seed extract on raw chicken breast meat quality, XIII. European Poultry Conference, Tours, France, August 23-27, 281.

  15. Korel, F., 2009. Antimicrobial activity of alginate and zein films and their use in food products, International Food Microbiology Conference, Chipping Campden, United Kingdom, September 23-24.

  16. Uysal Ünalan, İ., Korel, F., Yemenicioğlu, A., 2009, Active edible films and coatings enhancing quality and shelf-life of seafood products: A short review of major studies, 3rd Joint Trans-Atlantic Fisheries Technology Conference, Copenhagen, Denmark, September 15-18.

  17. Yemenicioğlu, A., Korel, F., Yener, F.Y.G., Arcan, İ., Uysal, İ., 2009, Use of lysozyme-EDTA system for active packaging of cold stored beef burgers, The 55th International Congress of Meat Science and Technology, Copenhagen, Denmark, August 16-21, 1316-1321.

  18. Arserim Uçar, D.K., Korel F., Bayraktar, O., 2009, Preparation and characterization of silk fibroin-carrageenan blend films incorporating grape seed extract, 3rd International Congress on Food and Nutrition, Antalya, April 22-25, 174.

  19. Uysal, I., Korel, F., Yemenicioglu, A. 2008, The use of partially purified lysozyme for antimicrobial packaging to enhance microbial safety of turkey burgers, The 21st International ICFMH Symposium, 100, September 1-4, Aberdeen, Scotland.

  20. Arserim-Uçar, D.K., Korel F., Bayraktar, O., 2008, Antimicrobial activities of silk fibroin-carrageenan films incorporating grape seed extract, The 21st International ICFMH Symposium, 462, September 1-4, Aberdeen, Scotland.

  21. Aytul, K.K., Korel, F., Arserim-Uçar, D.K., Uysal I., Bayraktar, O., 2008, Efficacy of olive leaf extract for enhancing quality of beef cubes, 54th International Congress of Meat Science and Technology, 51, August 10-15, Cape Town, South Africa.

  22. Uysal, İ., Korel, F., Yemenicioglu, A., 2007, Test of antimicrobial activity of zein films incorporated with partially purified lysozyme on Bacillus amyloliquefacies, 2nd International Congress on Food and Nutrition, Istanbul, Turkey, October 24-26.

  23. Kadiroglu, P., Korel, F., Tokatlı, F., 2007, Discrimination of extra virgin olive oils using surface acoustic wave sensing electronic nose, 2nd International Congress on Food and Nutrition, Istanbul, Turkey, October 24-26.

  24. Arserim, K.D., Uysal, İ., Korel, F., 2007, Edible films and coatings incorporated with essential oils and plant extracts, 2nd International Congress on Food and Nutrition, Istanbul, Turkey, October 24-26.

  25. Korel, F., Kadiroğlu, P., Tokatlı, F., 2007, Detection of adulteration of extra virgin olive oil with edible oils by electronic nose,” 5th Euro Fed Lipid Congress, Gothenburg, Sweden, September 16-19, 119.

  26. Ocakoğlu, D., Gürdeniz, G., Özen, B., Korel, F., Tokatlı, F., 2007, Discrimination of olive oils based on combined information of MIR spectra ans chromatographic profiles,” 5th Euro Fed Lipid Congress, Gothenburg, Sweden, September 16-19,.48.

  27. Yener, F.Y.G., Korel, F., Yemenicioglu, A., 2007, Incorporation of lactoperoxidase system into alginate films to inhibit E. coli and L. innocuaIFT Annual Meeting, Chicago, IL, July 28-August 1, 293.

  28. Uysal, İ., Korel, F., Yemenicioğlu, A., Yener, F.Y.G., 2007, Application of protein-based edible films to various foods,” 5th International Congress on Food Technology (Consumer protection through food process improvement and innovation in the real world), Thessaloniki, Greece, March 9-11, 563-569.

  29. Kadiroğlu, P., Ocakoğlu, D., Gürdeniz, G., Özen, F.B., Tokatlı, F., Korel, F., 2006, Aroma fingerprints of Turkish extra virgin olive oils using surface acoustic wave sensing electronic nose, 4th Euro Fed Lipid Congress, Madrid, Spain, October 1-4, 481.

  30. Gürdeniz, G., Ocakoğlu, D., Kadiroğlu, P., Korel, F., Tokatlı, F., Özen, F.B., 2006, Some characteristics of Turkish extra virgin olive oils from various olive varieties grown in two different regions, 4th Euro Fed Lipid Congress, Madrid, Spain, October 1-4, 479.

  31. Gürdeniz, G., Ocakoğlu, D., Kadiroğlu, P., Korel, F., Tokatlı, F., Özen, F.B., 2006, Properties of commercial extra virgin olive oils produced in Aegean region of Turkey, National Olive and Olive Oil Symposium and Exhibition, September 15-17, İzmir, Turkey, 577-586 (in Turkish).

  32. Çelik, E.S., Erkuş, O., Yavuzdurmaz, H., Korel, F., Harsa, Ş., 2006, Scanning and screening of aroma and exopolysaccarides formation ability of traditional Turkish yoghurt starter cultures, The 20th International ICFMH Symposium, Bologna, Italy, August 29-September 2, 304.

  33. Korel, F., 2006. Chestnuts: Compositional characteristics and health aspects, IFT Annual Meeting, Orlando, FL, June 24-28.

  34. Özen, F.B., Tokatlı, F., Korel, F., 2005, Emerging topics in olive oil research: Determination of geographical origin and adulteration, Olive Oil and Olive-pomace Oil Symposium and Exhibition, İzmir, Turkey, November 10-12, 57-67.

  35. Korel, F., 2005, Lactic acid bacteria as biopreservatives, 1st International Food and Nutrition Congress, İstanbul, Turkey, June 15-18, 110.

  36. Korel, F., Özen, F.B., Tokatlı, F., 2005, Geographical identification and quality of olive oil, Proceedings of Agrindustrial Design, 1st Product and Service Design Symposium and Exhibition on Agricultural Industries, Olive Oil, Wine and Design, İzmir, Turkey, April 27-29, 160-167.

  37. Korel, F., Yemenicioğlu, A. 2005, Antimicrobial packaging applications in food industry, Food Congress, İzmir, Turkey, April 19-21, 293-296. (in Turkish)

  38. Korel, F., Acton, J. C., 2004, Cooking Method and Reducing Sugar Effect on Color Properties of Chicken Patties, XXII. World’s Poultry Congress, İstanbul, Turkey, June 8-13, 869.

  39. Balıkçı, U., Korel, F., Ömeroğlu, S., 2004, ‘Höşmerim’ a traditional Turkish dessert,” Proceedings of International Dairy Conference, Isparta, Turkey, May 24-26, 327-329.

  40. Korel, F., Sekin, Y., 2003, HACCP system in wine production, 3rd Food Engineering Congress, Ankara, Turkey, May 24-28, 469-477. (in Turkish)

  41. Tan, G., Korel, F. 2003, Organoleptic properties of coffee-flavored yogurt, SEYES, İzmir, Turkey, May 22-23, 213-216. (in Turkish)

  42. Korel, F., Ömeroğlu, S., Tan, G., 2002, Microbiological quality of ice cream sold in retail markets of Manisa, 7th Turkish Food Congress, Ankara, Turkey, May 22-24, 415-421. (in Turkish)

  43. Korel, F., Seydim A.C., 2002, Uses of electronic tongue in food quality control, 7th Turkish Food Congress, Ankara, Turkey, May 22-24, 577-580. (in Turkish)

  44. Korel, F., Odabaşı, A. Z., Miles, R. D., Comer, C. W., Balaban, M. Ö., 2001, Egg quality evaluation during storage using machine colour vision and an electronic nose, IX European Symposium on the Quality of Eggs and Egg Products, Kuşadası, Turkey, September 9-12, 421-426.

  45. Yücetürk, A.C., Korel, F., Balaban, M.Ö., 2001, Application of Neural Networks in Determining the Storage Time of Milk Samples Obtained by an Electronic Nose, The Tenth Turkish Symposium on Artificial Intelligence and Neural Networks, Gazimağusa, KKTC, June 21-22, 6-11.

  46. Metin, S., Korel, F., Balaban, M.O., 2000, Quality evaluation of fresh mullet fillets stored under modified atmosphere at different temperatures, IFT Annual Meeting, Dallas, TX, June 10-14, 91.

  47. Korel, F., Luzuriaga D.A., Balaban, M.O., 1999. Microbial, sensory and electronic nose evaluation of pasteurized whole milk, In: Electronic Noses and Sensor Array Based Systems Design and Applications, ed. W. J. Hurst, 154-161, Technomic Publishing Co., Inc., Lancaster, 1999. (Proceedings of the 5th International Symposium on Olfaction and the Electronic Nose)

  48. Luzuriaga, D. A., Korel, F., Balaban, M.O., 1999, Detection of chemicals used in shrimp processing by electronic nose technology, IFT Annual Meeting, Chicago, IL, July 24-28, 229-230.

  49. Candoğan, K., Dawson, P.L., Korel, F., Acton, J. C. 1998, Factors in the development of flavor in fermented sausages, 95th Annual Southern Association of Agricultural Scientists Meeting, Little Rock, Arkansas, January 31-February 4.

  50. Korel, F., Han, I.Y., Grimes, L.W., Prince, L.D., Dawson, P.L., Acton, J.C., 1996, Comparison of carbohydrate substrates and starter cultures on properties of fermented turkey sausages, IFT Annual Meeting, New Orleans, LA, June 22-26, 60.

  51. Korel, F., Dawson, P.L., Han, I.Y., Acton, J.C., 1995, Headspace volatiles of various fermented sausage products, 41st Annual Int. Congress of Meat Science and Technology, San Antonio, August 20-25, Vol. II, 511-512.

      

PROJECTS

Determination of prevalance of Stapylococcus aureus in ready-to-eat foods by molecular methods, 2010 IYTE 05, 2012. (project director) (completed).

Development of functional edible films incorporating grape seed extract and application of these films to various foods, TÜBİTAK-TOVAG 108 O 591, 2008- (project director) (completed).

Development of composite or blend active edible food packaging materials for controlled release of bioactive substances, TÜBİTAK-MAG 108 M 353, 2008- (researcher) (completed).

Determination of quality characteristics of traditional ‘sepet’ cheeses, 2008 İYTE 17, 2010 (project director) (completed).

Development of edible films having antimicrobial characteristics by using lactic acid bacteria, lysozyme and lactoperoxidase, applications to plastic packaging materials and to various foods, TÜBİTAK-MAG 104 M 386, 2008 (project director) (completed).

Classification of Turkish olive oils from olive varieties of economic importance and determination of adulteration in olive oils, TÜBİTAK-TOVAG 104 O 333, 2008 (researcher) (completed).

UV Disinfection of liquid egg products, TÜBİTAK-TOVAG 104 O 210, 2007 (researcher) (completed).

Application of antimicrobial edible films to foods, 2006 İYTE 36, 2007 (project director) (completed).

Development of antimicrobial edible films and application of these films to plastic packaging materials, 2005-İYTE 40, 2007 (project director) (completed).

Production of coffee-flavored yogurt, CBÜ 2001/23, 2004 (project director) (completed).

 

       COURSES    

  • Undergraduate level courses taught at Celal Bayar University:

1.             Food Quality Control

                Food Additives and Toxicology

  • Graduate level courses taught at Celal Bayar University: 

2.          GMÜ 524 Color Analysis of Foods

             GMÜ 526 Statistical Quality Control

             GMÜ 527 Food Safety

             GMÜ 529 Sensory Analysis Techniques

  •  Undergraduate level courses taught at Izmir Institute of Technology

CHE 213 Microbiology

  • Graduate level courses taught at Izmir Institute of Technology:

                FE 502 Advanced Food Quality

                FE 504 Advanced Food Plant Sanitation

FE            FE 509 Meat and Poultry Processing

                FE 516 Sensory Evaluation of Foods

                FE 807 Special Studies

                FE 907 Special Studies