Professional Activities and Experiences

Izmir Institute of Technology Department of Food Engineering, Izmir, Turkey  

Associate  Professor, December, 2007-present

Duties: Teaching Fundamentals of Biotechnology, Food and Industrial Microbiology, Advanced Microbiology,  Graduate research;  Scale up and optimization studies on the polygalacturonase production by Aspergillus sojae ; Optimization studies on beta galactosidase using newly isolated  lactic acid bacteria. Purification and characterization studies of polygalacturonase  and beta galactosidase.

Izmir Institute of Technology Department of Food Engineering, Izmir, Turkey

Assistant Professor, June, 2003-December, 2007

Duties: Teaching Fundamentals of Biotechnology, Food and Industrial Microbiology, Enzyme Kinetics, Graduate research regarding alkaline protease production from Bacillus, studying the effect of  morphological changes of Aspergillus sojae  and Rhizopus oryzae in the production of pectinase in submerged fermentation.

Izmir Institute of Technology Department of Food Engineering, Izmir, Turkey

Erasmus and ECTS Co-ordinator for the Biotechnology and Bioengineering  Programme, June, 2004-present

Agean Region Chamber of Industry

Co-chair of the University  Part  in the Committee of  University and Industry Relations, April, 2005-present

Duties: Bringing university and industry together in common projects, arranging meetings. Guiding students into            industrial projects.

International University Bremen Department of Biochemical Engineering, Germany

Visiting Professor within the  International Trans Disciplinary Science Programme,  June–August 2006

Duties: Cooperation on the project titled” Protein electroextraction coupled to direct sorption-a new route for primary recovery of intracellular bio product from industrial yeast”

Valley Research Inc. South Bend IN, USA

Process Development Manager, January, 2001-June, 2003

Duties: Responsible for the development and execution of selected projects including developing production and  processing technologies. Evaluating and improving existing production processes  used  to ferment, process and formulate enzyme products. Working with outside laboratories and contract manufacturers domestically and international in order to develop and implement new production and process technologies. Assisting quality assurance and technical service in the areas of  microbiology, biochemistry and bioprocessing. Set up in house microbiology and fermentation lab. Supervising lab personnel involved in the in house projects. Reporting to the management with oral and written reports

University of Illinois at Chicago, College of Dentistry, Department of Periodontics, USA

Research Microbiologist, July, 2000-January, 2001

Duties: Growth of aerobic and anaerobic oral bacteria (Streptococcus  species and Porphyromonas gingivalis). Determination of minimum inhibitory antimicrobial agent  concentration  (MIC),  minimum  bactericidal concentration (MBC). Time kill and aggregation tests. Spiral plating of cell cultures for colony count. Being in charge of anaerobic gas chamber. 

MycoPharma, Inc. Chicago ,USA

Research Associate, March–September 1999

Duties: Fermentation, extraction and purification of immunostimulant glycoproteins from Mycobacteria vaccae.   

Ege University Department of Food Engineering, Turkey

Research Assistant, 1992-1994

Duties: Teaching dairy technology laboratories; supervising  the dairy pilot plant for pasteurized and  sterilized milk, cheese and yogurt production.                     

 Professional Member of Institute of Food Technologist

 Member of Society of Industrial Microbiologist 

 Member of American Society of Microbiology

Peer Reviewer

Process Biochemistry

Enzyme and Microbial Technology

International Journal Food  Science and Technology

Electronic Journal of Biotechnology

Journal of Biotechnology

Turkish (native), English (fluent), German (fluent)

EU FP 6 projects, Food Quality and Safety Thematic Priority 5 (2005)

TUBİTAK-TIDEB (Turkish Scientific Research Council -Technology Auditing and Evaluation) 2005

TTGV (Turkish Technology and Development Foundation) 2004

Research Interests

Fermentation, Industrial Enzyme Production, Scale up and Optimization, Industrial Biotechnology, Down Stream Processing, Protein Purification, Oral and Food Microbiology , Antibiotic Detection , Starter Cultures, Dairy Technology

Awards  received

Fellowship from DAAD (German Academic Student  Exchange Organization) for practical training in the  University Giessen, Germany, Summer, 1990.

Graduated among the Food Engineering students with second highest GPA (1991).

Fellowship from High Educational Council of Turkey  to conduct Ph.D. in USA (1994 to1998).

Graduated among the Chemical Engineering Ph.D students with academic distinction(1998).

  Nominated for the bibliography to be included in Marquis Who is Who in Science and Engineering in Book 8 th Ed. (2005).

Nominated as the international professional of the year, in International Biographical Centre Cambridge, England (2005).

Fellowship from TUBİTAK (Turkish Scientific Research Council) to collaborate in joint research with International University Bremen, Germany (2006).

Fellowship from  International University of Bremen, Germany  within the International Trans Disciplinary Science Program  (2006).

Publications

1. Dogan, N., Tarı, C. (2008) Characterization of three phase partitioned exo-polygalacturonase from Aspergillus sojae with unique properties. Biochemical Engineering Journal. In press  

2. Tarı, C. Vennapusa, R.R.; Cabrera, R.B.; Lahore, M. F. (2008) Colloid deposition experiments as a diagnostic tool for biomass attachment onto bioproduct adsorbent surfaces. Journal of Chemical Technology and Biotechnology.83:183-191.

3. Unluturk, S.,Atılgan, M., Baysal, A.H., Tari, C., (2008) Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering. 85: 561-568.

4. Öncü,Ş. Tarı,C., Unluturk,S., (2007) Effect of various process parameters on  morphology, rheology and polygalacturonase production by Aspergillus sojae in a batch bioreactor. Biotechnology Progress, 23: 836-845. 

5. Tari, C., Goguş, N., Tokatlı, F., (2007)” Optimization of Biomass, Pellet Size and Polygalacturaonase prodcution by  Aspergillus sojae ATCC 20235 Using Response Surface Methodology” Enzyme and Microbial Technology, 40:1108-1116.

6. Ustok,F.I. Tari, C. Gogus,N. (2007) “Solid state production of polygalacturonase  by Aspergillus sojae ATCC  20235”. Journal of Biotechnology, 127: 322-334.

7. Gogüş,N. Tari, C., Ünlütürk, S., Öncü, Ş., Tokatlı,F. (2006) “Effect of various factors on morphology, rheology and pectinase production by Aspergillus sojae ATCC 20235 and Rhizopus oryzae ATCC 4858 using a statistical approach”.  Biochemical Engineering Journal,32: 171-178.

8. Tari,C. Genckal,H. , Tokatlı,F. (2006) Optimization of a growth  medium using  a statistical approach  for the      production of alkaline protease produced from a newly isolated  Bacillus sp L21. Process Biochemistry 41:659-665.

9. Genckal H. and Tari, C. (2006)  “Alkaline Protease Production from Bacillus.sp isolated from natural habitat”. Enzyme and Microbial Technology 39: 703-710.

10. Enayati, N., Tari, C., Parulekar, S. J.; Stark, B. C.; Webster, D.A.; (1999), “Production of  a-Amylase in Fed-Batch Cultures of vgb+ and vgb- Recombinant Eschericha coli: Some Observations,”  Biotechnology Progress 15(4), 640-645.

11. Tari, C.; Parulekar, S. J.; Stark, B. C.; Webster, D.A.; (1998),” Excretion and Synthesis of a- Amylase in vgb+ and vgb  Recombinant  E.coli., ” Bioengineering and Biotechnology  59 (6), 673-678.

Conferences

1. Dogan,N., Tari,C., Gogus, N. (2007) Kinetic and Thermodynamic Properties of Crude and Three-Phase Partitioned Polygalacturonase from Aspergillus sojae. 13^th European Congress on Biotechnology. Barcelona , Spain . Abstract in Journal of Biotechnology 131:2S, p:224:28 

2. Ustok,F.I., Tari,C., Harsa, Ş. (2007) Effect of symbiotic relationship of Lactobacillus bulgaricus 77 and Streptococcus thermophilus 95/2 on beta-galactosidase and lactic acid production. 13 th European Congress on Biotechnology. Barcelona , Spain . Abstract in Journal of Biotechnology 131:2S, p: 224:29

3. Yıldız, O., Unluturk, S., Unluturk, M., Tari, C., (2007). Electrical conductivity can be used as a rapid tool for detection of antibiotics in cow’s milk? (2007). 5^th International Congress on Food Technology, Thesssaloniki  (Greece). v:1. p:71-77.

4. Dogan,N., Tari, C., (2007) Characterization of three phased partitioned polygalacturonase produced by Aspergillus sojae ATCC 20235. 5^th International Congress on Food Technology, Thesssaloniki  (Greece). v:1. p:307-313.

5. Tari, C.,Ozkan, K., Sofuoglu, A., (2007). Effects of various media parameters on the pellet morphology, polygalacturonase and ethanol production of Rhizopus oryaze. 5^th International Congress on Food Technology, Thesssaloniki  (Greece). v:1. p:299-307.

6. Gogus,N., Tari,C., Dogan, N. (2007). Biochemical properties of Aspergillus sojae ATCC 20235 polygalacturonase. 5^th International Congress on Food Technology, Thesssaloniki  (Greece). v:1.p:271-276.

7. Ustok, F.I. Tari, C., Harsa, S.(2007). Screening of Streptococcus thermophilus ssp. Isolated from traditional Turkish yogurts for β -galactosidase and lactic acid production. 5^th International Congress on Food Technology, Thesssaloniki  (Greece). v:1. p:277-284.

8. Oncu,S., Unluturk, S., Tari, C. (2007). “The role of aeration ın pectinase fermentation of Aspergillus sojae. 5^th International Congress on Food Technology, Thesssaloniki  (Greece). v:1. p:258-265.

9. Atılgan, M., Unluturk, S., Baysal, A.H.,Tari, C., (2007). Short wave ultra violet (UVC) inactivation of Escheriae coli (ATCC 8739) in liquid egg white. 5^th International Congress on Food Technology, Thesssaloniki  (Greece). v:2. p:358-365.

10. Tari,C., Gögus,N., Oncü, S.,Unluturk,S.,Tokatli,F (2006).”Investigating the effect of various on morphology , rheology and production  of pectinase by using a statistical approach. 3 rd Central European Congress on Food , 2006 Sofia (Bulgaria).  p: 101

11. Ustok,F.I., Tari, C., Gogus,N., (2006). Solid state production of Polygalacturonase by Aspergillus sojae ATCC 20235. 3 rd Central European Congress on Food , 2006 Sofia (Bulgaria).  p: 106.

12. Öncü, Ş., Ünlütürk, S, Tari,C., Goguş,N., (2006) “ Investigation of various factors affecting the pellet  morphology, broth rheology and pectinase enzyme production in submerged fermentation of Aspergillus sojae.” 13^th World Congress of Food Science and Technology Food is Life, Nantes, France.

13. Gogus,N., Tari, C., Oncü, S., Unluturk, S., Tokatli,F., (2006). Optimization  of  moprhology and  pectinase  production using a statistical point of view.  9th Turkish National Food Congress, Bolu. Proceeding p: 233-236.

14. Ustok, F.I., Tari, C., Gogus, N., (2006). Comparison of  solid state  with submerged fermentation in the production of pectinase by  Aspergillus sojae ATCC 20235 . 9 th Turkish National Food Congress, Bolu. Proceeding p: 243-246.

15. Öncü,S. Unluturk,S. Tari,C., Gögus,N., (2006). Rheological and morphological characterization of  submerged fermentations : Bioreactor studies.9 th Turkish National Food Congress, Bolu. Proceeding p: 253-246.

16. Öncü,Ş., Unluturk,S., Gögüş,N., Tari,C. (2005). Characterization of the morphological and rheological changes in deep tank   fermentation of fungal cultures. 14. National Biotechnology Congress . Eskişehir , Proceeding p:  411-415.

17. Gögüş,N., Tari C., Öncü,Ş., Unluturk,S., Tokatlı,F. (2005). The effect of seed cultures on the morphology and pectinase production of  Aspergillus sojae  and Rhizopus oryzae : a statistical approach. 14. National Biotechnology, Congress  Eskişehir , Proceeding p:392-396.

18. Tari, C. Genckal H. Characterization of an alkaline protease produced from alkaliphilic Bacillus sp. (2005) Izmir  Food Congress , Ege University Izmir. Proceeding p: 52-59.

19. Genckal H., Tari, C. Akbalık,G.Yenidunya,A.F.,Gunes,H.,Harsa,S.(2004) “Optimization of the production of an  alkaline protease from Alkalifilik Bacillus sp.” 8^th Turkish National Food Congress, Uludag University, Bursa. (p: S07)

20. Enayati, N., Tari, C.,  Parulekar, S. J.; (1999), ”Production of  a-Amylase and ß-Lactamase  in Fed-Batch Cultures of vgb+ and vgb- Recombinant Eschericha coli “ Published and presented at the 1999 Annual  AICHE Meeting , Dallas-USA. Paper 60f

21. Tari, C., (1992). Koumis and its Nutritional Significance. National Nutrition and Dietetic Conference, Ankara , Turkey.

Posters

1. Ustok,F.I., Tari,C., Harsa,Ş. (2007) Biochemical properties of beta-galactosidase produced by novel yoghurt culture.  2nd International Cogress on Food and Nutrition. Istanbul, Turkey.

2. Yıldız,O., Unluturk,S., Tarı,C., (2007) An evaluation and comparison of different rapid tests and electrical conductivity for detection of ampicillin in cows milk. 2nd International Cogress on Food and Nutrition. Istanbul, Turkey.

3. Göğüş, N., Tarı C., Oncu S., Unluturk S., Tokatli F. (2006). Optimization of fermentation parameters using Aspergillus sojae ATCC 20235 as a new pectinase producer.  Food Micro, Food safety and food biotechnology: diversity and global impact, Book of abstract, 272, Bologna, Italy, August 29-September 2, 2006

4. Oncu S., Unluturk S.,Tarı C., Göğüş, N. (2006). Effect of agitation speed on the pellet morphology, broth rheology and pectinase enzyme production in submerged fermentation. Food Micro, Food safety and food biotechnology: diversity and global impact, Book of abstract, 279, Bologna, Italy, August 29-September 2, 2006

5. Oncu S., Unluturk S., Tarı C. and Gogus N.  (2006). Investigation of various factors affecting the pellet morphology, broth rheology and pectinase enzyme production in submerged fermentation of Aspergillus sojae. CEFood 2006, 3 rd European Congress on Food.  Book of Abstracts, p. 221, Sofia, Bulgaria, May 22-24, 2006.

6. Gogüş,N. Tari, C., Ünlütürk, S., Öncü, Ş., Tokatlı,F. “Optimization of the morphology and pectinase production by Aspergillus sojae ATCC 20235 using response surface methodology.” 13^th World Congress of Food Science and Technology Food is Life, 17-21 September 2006, Nantes, France.

7. Tari,C., Genckal,H., Tokatli,F., (2006). Growth medium optimization for the production of alkaline protease from a newly ısolated Bacillus sp.L21 3 rd Central European Congress on Food  2006 Sofia (Bulgaria).  p:156.

8. Genckal, H., Tari ,C., Tokatlı ,F (2005).Optimization of the growth medium using surface response methodology in the  production of an alkaline protease from a newly isolated strain Bacillus sp. L21 . 14. National Biotechnology Congress  Eskişehir.

9. Tari, C.; Parulekar, S. J.; Stark, B. C.; Webster, D.A.; (1996), “ Excretion and Synthesis  of a- Amylase in vgb+ and vgb  Recombinant E.coli.,” Presented at the 1996 Annual AICHE Meeting ,Chicago-USA.

Projects

Effect of the morphology of Aspergillus sojae on pectinase enzyme production and optimization of the fermentation conditions (project leader IYTE 2004-04).

Development of a rapid antibiotic detection kits (biosensor) for milk and milk products (project leader IYTE 2005 -37).

Optimization of the production of the lactase enzyme from newly isolated yogurt and cheese cultures ( co-researcher TUBİTAK AB COST-TOVAK-1040270)

Investigation of the factors influencing the morphology of Rhizopus oryzae in submerged fermentation (project leader IYTE 2006-37) .

Purification and characterization of the pectinase enzyme obtained from Aspergillus sojae

UV Disinfection of liquid egg products (co-researcher, TUBITAK-104O210- 2005).