Författare: Fatih Yildiz

Fatih Yildiz   Dr.YILDIZ received his B.S. degree from Atatürk University in Erzurum Turkey. He started his post-gradute studies at the University of Wisconsin, Madison. He got his M.S. and Ph.D. degrees from the University of Maryland in Food Biochemistry in the USA. He worked as a faculty member at the University of Maryland for 5 years.  He was the founding faculty member of  Depertment of Food Engineering, Department of Biotechnology and Department of Biochemisrty at the Middle East Technical University, Ankara, Turkey.  Dr. YILDIZ  worked as a professor at the University of Minnesota, Department of Food Science and Nutrition, in the USA.  He also has done research at INRA, France as a visiting professor. He supervised more then 120 graduate students in these universities. He has done research projects with FAO, UNIDO, UNICEF, OECD and NATO as project director in the past. Currently, he is the director of the Mogan International Research Center, Ankara, Turkey, and giving lectures, organizing conferences, supervising  projects throughout the World. Dr. YILDIZ has published more than 150 research and review papers, in International and National Journals, chapters in several books  as the major author, in addition to editing 4 international books. He was the co-author of the  book entitled “Minimally processed and Refrigerated Fruits and Vegetables” published in 1994, which was a new concept in the food industry. He is the editor of the first book entitled  “Phytoestrogens in Functional Foods “ published by CRC, and “Advances in Food Biochemistry”, “Development and Manufacture of Yogurt and Other Functional Dairy Products. All these books brought new dimensions to Food Science. His current research interests include “Health(phytochemicals), nutrition, and safety attributes of foods. He is the editor in  numerous Journals, member of  10 scientific and academic organizations in the USA, EU and Turkey. Dr. Yildiz is married, has two children, and three grandchildren. Robert C.Wiley   Robert Craig Wiley  is a Prof. Emeritus at the University of Maryland, College Park, Department of Nutrition and Food Science, and Plant Science & Landscape Architecture. He got his B.S and M.S. degrees from the University of Maryland,   Department of Horticulture and Food Science, his Ph.D. degree from, the Oregon State University, in Food Technology.  Dr. Wiley authored or co-authored over 120, technical papers, book chapters or books covering technology of fruit and vegetable processing, thermal processing systems, food engineering, membrane technology, enzymology, polysaccharides, post harvest physiology, food safety, quality measurement and goverment regulations. Currently, Dr.Wiley lives, with his wife, at the South of Annapolis, Maryland, USA.