Olive oil; Use of statistical process monitoring and quality control techniques for the increase and improvement of productivity and quality in systems and processes; Improvement in HACCP programs; Multivariate data analysis (chemometrics); Use of design of experiments in process improvement and media optimisation;  Kinetic modelling of biological systems;

Assistant Professor                                                                          2000-Present

Department of Food Engineering

Izmir Institute of Technology, Izmir, Turkey

Teaching and Research Assistant                                                    1998-1999

Department of Chemical Engineering

Illinois Institute of Technology, IL, USA

Teaching Assistant                                                                           1990-1993

Department of Food Engineering

Middle East Technical University, Ankara, Turkey

ERASMUS: Dr. Tokatli is the responsible personnel from the Erasmus programme of the Department of Food Engineering.

PUBLICATIONS

1.      Tari C, Gogus N, Tokatli F, 2007, ‘Optimization of biomass, pellet size and polygalactronase production by Aspergillus sojea ATCC 20235 using response surface methodology’, Enzyme and Microbial Technology, 40: 1108-1116.

2.      Altıok D., Tokatlı F., Harsa Ş., 2006, ‘Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-41)’, Journal of Chemical Technology and Biotechnology, 81: 1190-1197.

3.      Gogus N, Tari C, Oncu S, Unluturk S, Tokatli F, 2006, ‘Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures’, Biochemical Engineering Journal, 32: 171-178.

4.      Atikler U., Demir H., Tokatlı F., Tıhmınlıoğlu F., Balköse D. and Ülkü S., 2006, ‘Optimisation of the effect of colemanite as a new synergistic agent in an intumescent system’, Polymer Degradation and Stability, 91: 1563-1570.

5.      Tokatlı (Kösebalaban), F., Çinar, A. and Schlesser, J., 2005, ‘HACCP with Multivariate Process Monitoring and Fault Diagnosis Techniques: Application to a Food Pasteurisation Process’, Food Control. 16: 411- 422.

6.      Tari, C. Genckal, H. Tokatli, F., 2006, Optimisation of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21.  Process Biochemistry, 41: 659-665.

7.      Demirbüker, D., Arcan, I. Tokatli, F. and Yemenicioglu A., 2005, ‘The effects of hot rehydration in the presence of hydrogen peroxide on microbial quality, texture, colour and antioxidant activity of cold stored intermediate moisture sun-dried figs’. Journal of Food Science, 70 (3). 153 – 159.

8.      Tokatlı (Kösebalaban), F., Çinar, A. 2004. ‘Fault Detection and Diagnosis in a Food Pasteurisation Process with Hidden Markov Models’. Canadian Journal of Chemical Engineering. (82) 1252-1262

9.      Kösebalaban, F. and Çinar, A., 2001, ‘Integration of multivariate SPM and FDD by Parity Space Technique for a Food Pasteurisation Process’. Computers and Chemical Engineering. (25) 473-491.

10.  Kösebalaban, F. Özilgen, M., 1992, ‘Kinetics of Wine Spoilage by Acetic Acid Bacteria’. Journal of Chemical Technology and Biotechnology. (55) 1. 59-63.

CONFERENCES

1.       Gözde Gürdeniz, Derya Ocakoğlu, Pınar Kadiroğlu, Figen Korel, Figen Tokatlı, Banu Özen, 2006, ‘Some characteristics of Turkish extra virgin olive oils from various olive varieties grown in two different regions’, 4th Euro Fed Lipid Congress, 1-4 October, 2006, Madrid, OLIV-065, p: 479.

2.       Pınar Kadiroğlu, Derya Ocakoğlu, Gözde Gürdeniz, Banu Özen, Figen Tokatlı, Figen Korel, 2006, ‘Aroma fingerprints of Turkish extra virgin olive oils using surface acoustic wave sensing electronic nose’, 4th Euro Fed Lipid Congress, 1-4 October, 2006, Madrid, OLIV-067, p.481.

3.       Gözde Gürdeniz, Derya Ocakoğlu, Pınar Kadiroğlu, Figen Korel, Figen Tokatlı, Banu Özen, 2006, ‘Properties of Commercial Extra Virgin Olive Oils produces in Aegean Region of Turkey’ (in Turkish), National Olive and Olive Oil Symposium and Exhibition, September 15-17, Izmir, p: 577-586.

4.       Ozen Banu, Tokatli Figen, Korel Figen, 2005, “Emerging Topics in Olive Oil Research: Determination of Geographical Origin and Adulteration”, (in Turkish). Olive oil and olive-pomace oil symposium and exhibition. November 10-12, 2005, Izmir, Turkey. P. 57-67.

5.      Tokatlı Figen, Altıok Duygu, Harsa Şebnem, 2005, “Kinetic modelling of lactic acid production from whey”, (in Turkish). 14th National Conference of Biotechnology, 31 August-2 September, 2005, Eskişehir, Turkey, p. 367-370.

6.      Korel Figen, Ozen Banu, Tokatli Figen, 2005, “Geographical Identity and Quality of Olive Oil”  Agrindustrial Design: Olive Oil, Wine and Design.  27-29 April 2005. Izmir, Turkey.

7.      Balikli, Umut. Basak, Tokatli Figen, 2002, “Statistical Monitoring in Food Processes: Principal Component    Analysis and Partial Least Squares Regression” (in Turkish). National Conference of Automatic Control. September  Ankara, Turkey. P. 263-269.

8.      Kösebalaban Figen,  Çinar Ali. “Application of Statistical Process Monitoring and Fault Diagnosis Methods to a Food Pasteurisation System” (in Turkish). 4th National Conference of Chemical Engineering. September, 2000. Istanbul, Turkey. 562-567.

9.      Kösebalaban, F. and Çinar, A. “Use of Multivariate Statistical Analysis in HACCP”. International Conference on Agro and Food Physics. May, 2000. Istanbul, Turkey.

10.  Çinar, A. and Kösebalaban, F.  “Integration of Multivariate Statistical Process Monitoring and Fault Diagnosis for a Food Pasteurisation Process”. AIChE Annual Conference. November, 2000. Los Angeles, USA.

11.  Kösebalaban, F., Çinar, A. and Schlesser, J. “Statistical Process Monitoring and Fault Diagnosis in a Continuous Food Pasteurisation Process”. IAMFES Annual Meeting. 1999. Dearborn, MI, USA.

12.  Kösebalaban, F. and Çinar, A. “Fault Detection and Diagnosis in a Continuous Food Process by Statistical Monitoring and Parity Space Methods”. November, 1998. Miami, FL, USA.

HONORS

Taken a nationwide competitive examination organized by the Higher Education Council of Turkey and qualified for a university-sponsored grant to study abroad toward a Ph.D. degree in 1993.

PROJECTS

Classification of Turkish Olive Oils from Olive Varieties of Economic Importance and Determination of Adulteration in Olive Oils – a TUBITAK Project (The Scientific and Technological Research Council of Turkey),  2005 -…...

Classification of Turkish olive Oils from different Geographical regions according to their Phenolic profiles – a research project of Izmir Institute of Technology (IYTE) , 2005-…...

Kinetic Modelling of Lactic Acid Production from Whey – a research project of Izmir Institute of Technology (IYTE)  – 2003-2004.