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 * Detailed Information
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Istanbul Technical University
1st International Multidisciplinary Acorn as Food Workshop

December 17 - 18, 2024

Süleyman Demirel Cultural Center Senate Hall, ITU Ayazaga Campus, Istanbul,
Türkiye

About the Workshop


DETAILED INFORMATION


ABOUT THE WORKSHOP.

PRESENTATIONS OF THE WORKSHOP

Presentations of the workshop.

Presentations

PROCEEDINGS OF THE WORKSHOP

In publication process by the İTÜ Press.

Abstracts

INVITED SPEAKERS

The following scholars have confirmed their participation as workshop speakers.

Speakers

WORKSHOP PROGRAMME

The program schedule of the organization.

Timeline

ORGANIZING COMMITTEE

The program committee consists of the following experts in the field.

Committees

SCIENTIFIC COMMITTEE

The program organized by committee of scientists.

Scientific Committees


PROGRAMME


1ST INTERNATIONAL MULTIDISCIPLINARY ACORN AS FOOD WORKSHOP*

Organized by the MEDACORNET team at Istanbul Technical University
Department of Food Engineering
Faculty of Chemical and Metallurgical Engineering
PROGRAMME Time Zone (GMT+3)


DAY ONE: 17 DECEMBER 2024


09.00-09.30 WELCOME RECEPTION
09.30-10.00 OPENING REMARKS
Prof. Lütfiye Durak Ata - Vice Chancellor, Research and Planning
Prof. Funda Karbancıoğlu Güler - Vice Dean, Faculty of Chemical and
Metallurgical Engineering
Prof. Esra Çapanoğlu Güven - Department Head, Food Engineering
Dr. Canan Urhan - Principle Investigator of the Medacornet Project at
İTÜ/Workshop Chair
10.00-10.30 Pedro Babo (Landratech, Instituto Politécnico de Bragança)-
MEDACORNET: Rescuing Acorns as a Mediterranean Traditional Superfood
For each session, 20 minute speaking time is allocated for each presenter,
followed by a 10 minute Q&A.
10.30-12.00 SESSION I - NUTRITIONAL VALUE OF ACORN AS FOOD I (Session Chair:
Prof. Esra Çapanoğlu Güven - İTÜ Food Engineering/İTÜ MEDACORNET Team)
10.30-11.00 Naouel Klibi (UNIVERSITY OF TUNIS EL MANAR) – Oak Acorns in Tunisia:
Evaluation and Current Status
11.00-11:30 Antonella Pasqualone & Carmine Summo (UNIVERSITA DEGLI STUDI DI BARI
ALDO MORO) - Exploring acorn flour as nutritional ingredient: Compositional and
Antioxidant Characterization of three oak species grown in Apulia
11:30-12.00 Cristiano Mateus (INSTITUTO POLITECNICO DE BRAGANÇA) - From Trees to
Flour: Unlocking the Hidden Wonders of Acorns

12.00-13.30 LUNCH


13.30-15.30 SESSION II - THE INSTITUTIONAL AND ORGANISATIONAL TERRAIN (Session
Chair: Prof. Şebnem Burnaz - İTÜ Management Engineering/İTÜ MEDACORNET Team)
13.30-14.00 Hüseyin Türksoy & Tarık Durmuş (General Directorate of Forestry in
Türkiye) -General Directorate of Forestry Studies Related to Acorns
14.00-14.30 Ana Oliveira & Ines Ferreira (Arcadia International) - Navigating
the Food Regulatory Landscape of Acorns in the European Union
14.30-15.00 Jose Ferrao (Pepe Aromas) - ACORN: The food of the future
15.00-15.30 Peter Pechacek (FAO of the UN) - Food Products Among the Non-Wood
Forest Products

15.30-16.00 COFFEE BREAK


16:00-17:00 ROUNDTABLE AND CONCLUSIONS



*    Supported by TUBITAK (The Scientific and Technological Research Council of
Türkiye) as part of the TUBİTAKPRIMA project MEDACORNET: Rescuing Acorns as a
Traditional Mediterranean Superfood

DAY TWO: 18 DECEMBER 2024


10:30-11:30 SESSION I - NUTRITIONAL VALUE OF ACORN AS FOOD II (Prof. Beraat
Özçelik- İTÜ Food Engineering)
10.30-11.00 Haluk Ergezer & Tolga Akcan (Pamukkale University & Dokuz Eylül
University) - Use of Acorns in Food Industry
11.00-11.30 Yaren Sarıduman (Ar-Tu Kimya) - Acorn Coffee: A Unique Caffeine-Free
Beverage with Promising Qualities

11.30-12.00 SURVEY ADMINISTRATION


12.00-13.30 LUNCH


13.30-15.00 SESSION II - ACORN VALUE CHAIN AND STAKEHOLDERS (Session Chair:
Assoc. Prof. Şeyda Serdar Asan - İTÜ Industrial Engineering/İTÜ MEDACORNET Team)
13.30-14.00 Liliana Duarte (Cor De Tangerina) - Finding meanings: the capacity
to aproach acorns, chefs and communities
14.00-14.30 Claudia Socol (CENCIRA) - From Forest to Table: The Cultural,
Nutritional and Ecological Role of Acorns in Romania
14.30-15.00 Canan Urhan (Istanbul Technical University)- Promises and Challenges
of Acorn as Food Value Chain in Türkiye

15.00-15.30 COFFEE BREAK


15.30-16.00 ACORN FOOD TASTING


16.00-17.00 FINAL DISCUSSIONS, OUTPUTS AND OUTCOME


POSTER PRESENTATION (DISPLAYED BOTH DAYS IN THE WORKSHOP ROOM)
Jasmina Lukinac & Marko Jukić (J.J. Strossmayer University of Osijek ) -
Optimisation of the Computer Image Analysis Method for Evaluating the Quality of
Bread with Added Acorn Flour






INVITED SPEAKERS


THE FOLLOWING SCHOLARS HAVE CONFIRMED THEIR PARTICIPATION AS WORKSHOP SPEAKERS.

DR. PEDRO BABO

Landratech, Instituto Politécnico de Bragança


BIOGRAPHY

Pedro Babo, 39, is the co-founder and Chief Scientific Officer of LANDRATECH,
LDA. He holds a degree in Microbial Biology and Genetics (2007) and a Master's
in Molecular Biology and Genetics (2008) from the University of Lisbon. He
earned his PhD in Tissue Engineering and Stem Cells in 2016 from the University
of Minho, in collaboration with Radboud University. With 28 scientific
publications (8 as the lead author), an h-index of 16, 779 citations, and a
patent, he has made significant contributions to research in regenerative
therapies and biomaterials for maxillofacial diseases. Since 2018, he has led
initiatives in the field of circular bioeconomy, with projects such as "Armazém
da Bolota," a finalist in programs like EIT-Food and MassChallenge. He
coordinates projects such as LandFood and MEDACORNET, with global funding and
partnerships, including Nestlé, ETH Zurich, and universities across Europe and
Africa. Currently, he is focused on developing innovative solutions for acorn
valorization, promoting its integration into sustainable agri-food value chains
and positioning LANDRATECH as a reference in sustainable innovation within the
agri-food sector.

ASSOC. PROF. NAOUEL KLIBI

University Tunis El Manar


BIOGRAPHY

Specialist in Microbiology. Associate Professor at the University of Sciences,
University Tunis El Manar and Coordinator of the Research Group “Antibiotic
Resistance Team” of Laboratory of Microorganisms and Bioactive Molecules, UTM.
Her main research interest is the characterization of antibiotic resistance
mechanisms in bacteria of different origins as humans, animals, food, water and
the environment, as well as the performance of studies of molecular epidemiology
to characterize the genetic lineages of antibiotic-resistant bacteria. Director
of several doctoral and masters’ theses. Also responsible for different
international and national research projects. She has published 80 articles in
international journals.

ASSOC. PROF. ANTONELLA PASQUALONE

University of Bari


BIOGRAPHY

Antonella Pasqualone
(https://www.scopus.com/authid/detail.uri?authorId=6701732284 h index=45) is
Associate Professor of Food Science and Technology at the University of Bari,
Italy. She mostly does research in Cereal Science and Technology and is
scientific responsible of many national and international projects. Her current
main research interests are: improvement of the nutritional and functional
quality of cereal-based foods, also gluten-free, by incorporating sustainable
crops such as pulses or upcycled ingredients from food waste; studies on the
rediscovery of neglected but traditional cereal-based ethnic foods and
beverages, such as specific flatbreads and non-alcoholic fermented drinks, to
preserve their memory while achieving qualitative improvement and
standardization.

ASSOC. PROF. CARMINE SUMMO

University of Bari


BIOGRAPHY

Carmine Summo (https://www.scopus.com/authid/detail.uri?authorId=6603178797) is
Associate Professor of Food Science and Technology at the University of Bari. He
is authored of more than 200 scientific papers published in indexed journal with
an h index=37. Actually, he is the Coordinator of the bachelor’s and master’s
degree in food science and technology at the University of Bari Aldo Moro.
Scientific coordinator of several research projects in the field of the food
science and Technology, his current research activities are related to the i)
development of innovative vegetable based foods by incorporating of vegetable
protein from sustainable processing; ii) improvement of the nutritional and
functional quality of cereal-based foods, incorporating sustainable crops such
as pulses and acorn; iii) improvement of the nutritional quality of the meat
based products.

CRISTIANO MATEUS

CIMO, LA SusTEC, Instituto Politécnico de Bragança


BIOGRAPHY

Cristiano Mateus completed an MSc in Biotechnological Engineering (02/12/2022)
and a BSc in Biology and Biotechnology (03/12/2020) by Escola Superior Agrária -
Polytechnic Institute of Bragança (IPB). He is a 1st-year PhD student in
Technology and Natural-Based Products at the Escola Superior de Tecnologia e
Gestão - IPB. Since 10/03/2023, he has been a research fellow at the Mountain
Research Center (CIMO) for the MEDACORNET project. Based at the Polytechnic
Institute of Bragança, CIMO is a multidisciplinary research unit addressing
Mediterranean mountain issues, and it's part of the national research network
coordinated by the Portuguese Science and Technology Foundation (FCT).

HÜSEYIN TÜRKSOY

General Directorate of Forestry, Dept. of Ecosystem Services


BIOGRAPHY

Hüseyin Türksoy works as a Forest Engineer in the Department of Ecosystem
Services of the General Directorate of Forestry. After graduating from Istanbul
University Faculty of Forestry in 2009, he completed his Master's degree at the
same university and currently continues his doctoral studies. Hüseyin TÜRKSOY,
whose area of expertise is non-wood forest products, develops projects on the
sustainable management of forest ecosystems and the protection of natural
resources, and makes academic and professional contributions in this field.

TARIK DURMUŞ

General Directorate of Forestry, Dept. of Ecosystem Services


BIOGRAPHY

Forest Engineer at the General Directorate of Forestry, Department of Ecosystem
Services, Türkiye. Tarık focuses on the sustainable use of forest resources and
the development of non-wood forest products (NWFPs). He has contributed to
initiatives like the Acorn Action Plan (2022–2026), promoting acorns for their
ecological and economic value in industries such as leather tanning, biofuels,
and gluten-free food production. His work aligns with enhancing forest-based
livelihoods and biodiversity conservation.

ANA OLIVEIRA

Arcadia International


BIOGRAPHY

Ana Oliveira is a veterinary doctor and consultant at Arcadia International.
Currently, at Arcadia International, Ana works both for public and private
clients. Currently, she is part of the team working on a PRR-funded project
called ‘OakFood - Integrated valorisation of acorns as a Portuguese raw material
for differentiating food products’. Additionally, she provides consultancy on
Food and Veterinary Policies and Legislation at EU and national level.

INÊS FERREIRA

Arcadia International


BIOGRAPHY

Inês Ferreira is a food engineer and consultant at Arcadia International.
Currently, at Arcadia International, Inês works both for public and private
clients. As such, she is currently part of the team working on a PRR-funded
project called ‘OakFood - Integrated valorisation of acorns as a Portuguese raw
material for differentiating food products’. For private clients, the core of
her daily work is to advise private operators on how best to comply with EU and
national legislation.

JOSE FERRAO

Pepe Aromas


BIOGRAPHY

José Ricardo Pastor Sousa Ferrão is a Portuguese entrepreneur and agricultural
innovator with expertise in sustainable farming and business management. He
holds a Sociology degree from the University of Évora and is a certified young
farmer by the Portuguese Ministry of Agriculture. As the CEO of Pepe Aromas
since 2018, José has spearheaded innovative agricultural projects, including
water harvesting techniques to combat drought and the valorization of acorns for
food production. He also leads Exploração Agrícola Pastor Ferrão and serves as
Co-Director of Pepe Duque Ferrão Lda., a cork industry business. His work has
earned multiple awards, such as the "Mais Iniciativa & Inovação" award (2022)
and the "CIRCULAR 4 GOOD" scientific program award (2020). With a career focused
on sustainability and innovation, José continues to drive impactful initiatives
in Portuguese agriculture.

ASSOC. PROF. PETER PECHACEK

University of Freiburg / FAO


BIOGRAPHY

Dr Peter Pechacek is a forest scientist, and associated professor for
Conservation Biology at the University of Freiburg. Over the course of his
professional career, Peter managed and directed programmes and projects related
to application of scientific knowledge in sustainable management of forests and
biodiversity. After working in Germany, USA, UAE, China, and Timor-Leste, he
joined the FAO Subregional Office in Ankara as a Forestry Officer. Peter is
currently based in the FAO Liaison Office in Geneva and works under the FAO
Regional Office for Europe and Central Asia with seat in Budapest.

DR. HALUK ERGEZER

Pamukkale University


BIOGRAPHY

Dr. Haluk Ergezer is a food engineer. After completing his undergraduate and
graduate education at Pamukkale University, he completed his doctorate education
at Ege University Institute of Science and Technology in 2013. His areas of
expertise include Meat Science and Technology, Hygiene and Sanitation practices
and Healthy Nutrition. In recent years, he has published many studies on the use
of acorns in meat and its products. He also has many publications in
international journals, presentations at conferences, and ongoing projects.

DR. TOLGA AKCAN

Dokuz Eylül University


BIOGRAPHY

Dr. Tolga Akcan is a food engineer. After completing his bachelor's degree at
Atatürk University and master's degree at Ege University, he completed his
doctorate education at Pamukkale University Institute of Science and Technology
in 2017. His areas of expertise include Meat Science and Technology, Natural
Antioxidants, and Healthy Nutrition. After investigating the use of acorns in
meat products in Spain during his doctoral study, he has published many studies
investigating the use of acorn products in various food products. He also has
many publications in international journals, presentations at conferences, and
ongoing projects.

YAREN SARIDUMAN

Ar-Tu Kimya


BIOGRAPHY

Yaren Sarıduman is a Food Engineer with both Bachelor’s and Master’s degrees
from the Department of Food Engineering at Ege University, Türkiye. For the past
three years, she has been working at Ar-Tu Kimya San. ve Tic. A.Ş., where she is
actively involved in quality management and R&D activities. During her Master’s
studies, she collaborated with Ar-Tu Kimya on acorn-based food research, and the
outcomes of these projects are currently being further developed within the
company for industrial-scale applications.

LILIANA DUARTE

Cor De Tangerina


BIOGRAPHY

Liliana Duarte was born and works in Guimarães, north of Portugal. She is one of
the managers of the Cor de Tangerina project, where she works as Chef and Social
Educator. She graduated in Social Education from the Escola Superior de Educação
do Porto and then she began working and living in Mexico, where she worked as a
Social Educator in an orphanage in Mexico City. There she had the opportunity to
practice the art of cooking. She was the creator of the Cor de Tangerina (her
restaurant) Educational Service in 2011 and co-founder of Mercadinho (Biological
Market of Guimarães). At Cor de Tangerina, she coordinates the preparation of
the gastronomic menu that reflects the principles of Fair Trade, Slow Food and
Agriculture Biological. Her culinary learning takes place over 12 years of work
and various training, namely in organic bread and natural fermentation doughs.
In recent years, she has developed training courses for juniors and seniors to
promote culinary skills in schools, museums and social and/or environmental
institutions. In various partnerships, he has developed food interventions with
an artistic background, such as Mimosa freak dinner (2014) and Na saga da acorn
(2016). In 2018, she joined the Portuguese Slow Food delegation at the Terra
Madre International Festival, leading the culinary team in Turin (Italy). She
edited an ethnobotanical research book two years ago, called Paladário, about
the plant food heritage in the Minho region. She was the only and first woman at
the First International Gastronomic Symposium of Alto Minho. Her work and
research currently focuses on food and community education. In practical and/or
theoretical workshops, she seeks to reflect the moments of encounter between
tastes and their emotional connection with people and territories. She believes
that eating is a revolutionary gesture, which heals and transforms.

ASSOC. PROF. CLAUDIA SOCOL

CENCIRA Agrofood Research and Innovation Centre


BIOGRAPHY

Claudia Socol has a relevant background in agrifood, with a strong background
and dedicated to advancing research and innovation. Claudia's work bridges the
gap between academia and private sector, fostering collaboration and knowledge
exchange to drive growth and success in both fields. She has also been engaged
in various European and international collaborations such as Green Initiative
Cluster - a collaborative effort under the EU GREEN funded project that focuses
on sustainable education and research, and other green activities and practices,
fostering interdisciplinary research and practical actions to promote
environmental stewardship. She is Review Editor for Nutrition and Sustainable
Diets and Sustainable Food Processing in Frontiers in Sustainable Food Systems
and Frontiers in Nutrition journals.

DR. CANAN URHAN

Istanbul Technical University


BIOGRAPHY

Dr. Canan Urhan is a Management and Organisation Studies scholar. She has worked
as faculty member in the Business Administration departments of several Turkish
universities including Bahçeşehir and Beykent University for over 10 years. She
was a Visiting Researcher at Goldsmiths, Political Economy Research Center in
2019-20 as a TUBİTAK fellow and at UCL Institute of Advanced Studies in the
2023-24 academic year. She is invited as a Visiting Scholar to UCBerkeley
Sociology Department and Haas Business School during the 2025 Spring semester.
As of June 2023, she has been acting as the Principle Investigator of the
MEDACORNET project supported by the TÜBİTAK PRIMA programme at Istanbul
Technical University, Faculty of Chemical and Metallurgical Engineering,
Department of Food Engineering. As well as being involved in all research
activities related to the social sciences, marketing and management aspects of
the project, she is responsible for the coordination of an interdisciplinary
research team at İTÜ within the scope of the project consortium.

DR. JASMINA LUKINAC

J.J. Strossmayer University of Osijek


BIOGRAPHY

Dr. Jasmina Lukinac is a Full Professor at the Faculty of Food Technology, J.J.
Strossmayer University of Osijek, Croatia. Specializing in food process
engineering, her research focuses on non-destructive testing techniques, image
analysis, and mathematical modeling applied to food technology. She is actively
involved in projects on innovative food products, including gluten-free
formulations and sustainable resource recovery. An experienced researcher and
educator, Dr. Lukinac has published extensively in international journals and is
a member of several scientific committees and editorial boards. Her
contributions aim to bridge technological advancements with practical
applications in the food industry.

DR. MARKO JUKIĆ

J.J. Strossmayer University of Osijek


BIOGRAPHY

Dr. Marko Jukić is a Full Professor at the Faculty of Food Technology, J.J.
Strossmayer University of Osijek, Croatia. His research focuses on food
technology, cereal processing, and functional food development, with a
particular interest in bakery and pasta products. He has extensive experience in
food safety, by-product valorization, and rheology of cereal-based products. As
a member of international scientific committees and editorial boards, Dr. Jukić
contributes to advancing food science through interdisciplinary projects and
publications. His work emphasizes innovative, sustainable food solutions,
combining academic rigor with practical industry applications.




COMMITTEES


THE PROGRAM COMMITTEE CONSISTS OF THE FOLLOWING EXPERTS IN THE FIELD.


ORGANIZING COMMITTEE

WORKSHOP CHAIR

 

DR. CANAN URHAN

Istanbul Technical University


BIOGRAPHY

Dr. Canan Urhan is a Management and Organisation Studies scholar. She has worked
as faculty member in the Business Administration departments of several Turkish
universities including Bahçeşehir and Beykent University for over 10 years. She
was a Visiting Researcher at Goldsmiths, Political Economy Research Center in
2019-20 as a TUBİTAK fellow and at UCL Institute of Advanced Studies in the
2023-24 academic year. She is invited as a Visiting Scholar to UCBerkeley
Sociology Department and Haas Business School during the 2025 Spring semester.
As of June 2023, she has been acting as the Principle Investigator of the
MEDACORNET project supported by the TÜBİTAK PRIMA programme at Istanbul
Technical University, Faculty of Chemical and Metallurgical Engineering,
Department of Food Engineering. As well as being involved in all research
activities related to the social sciences, marketing and management aspects of
the project, she is responsible for the coordination of an interdisciplinary
research team at İTÜ within the scope of the project consortium.

CO-CHAIRS

 * Prof. Esra Çapanoğlu Güven
   Day 1 Session I: NUTRITIONAL VALUE OF ACORN AS FOOD I
 * Prof. Şebnem Burnaz
   Day 1 Session II: THE INSTITUTIONAL AND ORGANISATIONAL TERRAIN
 * Prof. Beraat Özçelik
   Day 2 Session I: NUTRITIONAL VALUE OF ACORN AS FOOD II
 * Assoc. Prof. Şeyda Serdar Asan
   Day 2 Session II: ACORN VALUE CHAIN AND STAKEHOLDERS

 

PROF. ESRA ÇAPANOĞLU GÜVEN

Istanbul Technical University


BIOGRAPHY

As the current head of İTÜ Food Engineering Department, she has been involved in
many international research projects. She is a member of the Turkish Academy of
Sciences and has been awarded the “Most Cited Researcher” in the category of
Agricultural Sciences in Clarivate 2022. She continued her research at the
Institute of Food Science and Human Nutrition at Leibniz University with the
Alexander von Humboldt Foundation Georg Forster Research Fellowship during
2023-24 academic year. She is working on a systematic review of the prevalence
of diet-related and non-communicable diseases (NCDs) in Mediterranean countries
where the adoption of an acorn-based diet may play a role in disease management,
including a gender perspective, and determining the relationship between
descriptive characteristics of food products and consumer tests in the
MEDACORNET project as well as the analysis of acorns and production of food
prototypes.

PROF. ŞEBNEM BURNAZ

Istanbul Technical University


BIOGRAPHY

Currently a faculty member at İTÜ Department of Management Engineering. She has
worked as a PI and researcher in many European Union funded and international
research projects. She is a member of İTÜ Foundation Board of Trustees and
served as the Director of İTÜ GİNOVA (Entrepreneurship and Innovation
Application and Research Center) between 2014-2022. She has published
extensively in international and national academic and non-academic publications
and has acted as a referee in numerous scientific publications. She is a member
of Academy of Marketing Science (AMS), Marketing and Marketing Research
Association (PPAD) and Turkish Researchers Association (TÜAD). She is a vital
part of the MEDACORNET team, responsible for designing market research,
developing communication strategies and business models in acorn marketing.

PROF. DR. BERAAT ÖZÇELIK

Istanbul Technical University


BIOGRAPHY

After graduating from Ege University, Department of Food Engineering in 1990,
Beraat Özçelik completed his master's and PhD at Department of Food Engineering
at Istanbul Technical University. She completed her postdoctoral studies at Ohio
State University, Department of Food Science and Technology, USA and has many
national and international publications. Her main areas of expertise include the
production of functional foods and nutraceuticals and the health effects,
nano-encapsulation and bioavailability of food components. Prof. Dr. Beraat
Özçelik has been involved in many EU projects as Türkiye coordinator or
researcher and has also carried out TUBITAK and other national projects. In
addition to being a member of the Turkish Food Codex Committees and scientific
committees of some private foundations, she has been a member of the publication
committees of numerous scientific journals and has been on the organizing boards
of international congresses.

ASSOC. PROF. ŞEYDA SERDAR ASAN

Istanbul Technical University


BIOGRAPHY

As a faculty member of İTÜ Department of Industrial Engineering, she has
numerous national and international publications on product and service value
chains, fuzzy sets, decision making systems, quality management and engineering
education. Within the scope of MEDACORNET project, she takes part in conducting
research on and mapping the acorn value chain.

 * Website Support
 * Dr. Evren Demircan

 


SCIENTIFIC COMMITTEE

 * Prof. Beraat Özçelik
 * Assoc. Prof. Haluk Ergezer
 * Prof. Jasmina Lukinac
 * Prof. Marko Jukic
 * Dr. Pedro Babo
 * Prof. Sedef Akgüngör

 

PROF. DR. BERAAT ÖZÇELIK

Istanbul Technical University


BIOGRAPHY

After graduating from Ege University, Department of Food Engineering in 1990,
Beraat Özçelik completed his master's and PhD at Department of Food Engineering
at Istanbul Technical University. She completed her postdoctoral studies at Ohio
State University, Department of Food Science and Technology, USA and has many
national and international publications. Her main areas of expertise include the
production of functional foods and nutraceuticals and the health effects,
nano-encapsulation and bioavailability of food components. Prof. Dr. Beraat
Özçelik has been involved in many EU projects as Türkiye coordinator or
researcher and has also carried out TUBITAK and other national projects. In
addition to being a member of the Turkish Food Codex Committees and scientific
committees of some private foundations, she has been a member of the publication
committees of numerous scientific journals and has been on the organizing boards
of international congresses.

DR. HALUK ERGEZER

Pamukkale University


BIOGRAPHY

Dr. Haluk Ergezer is a food engineer. After completing his undergraduate and
graduate education at Pamukkale University, he completed his doctorate education
at Ege University Institute of Science and Technology in 2013. His areas of
expertise include Meat Science and Technology, Hygiene and Sanitation practices
and Healthy Nutrition. In recent years, he has published many studies on the use
of acorns in meat and its products. He also has many publications in
international journals, presentations at conferences, and ongoing projects.

DR. JASMINA LUKINAC

University of Osijek


BIOGRAPHY

Dr. Jasmina Lukinac is a Full Professor at the Faculty of Food Technology, J.J.
Strossmayer University of Osijek, Croatia. Specializing in food process
engineering, her research focuses on non-destructive testing techniques, image
analysis, and mathematical modeling applied to food technology. She is actively
involved in projects on innovative food products, including gluten-free
formulations and sustainable resource recovery. An experienced researcher and
educator, Dr. Lukinac has published extensively in international journals and is
a member of several scientific committees and editorial boards. Her
contributions aim to bridge technological advancements with practical
applications in the food industry.

DR. MARKO JUKIĆ

University of Osijek


BIOGRAPHY

Dr. Marko Jukić is a Full Professor at the Faculty of Food Technology, J.J.
Strossmayer University of Osijek, Croatia. His research focuses on food
technology, cereal processing, and functional food development, with a
particular interest in bakery and pasta products. He has extensive experience in
food safety, by-product valorization, and rheology of cereal-based products. As
a member of international scientific committees and editorial boards, Dr. Jukić
contributes to advancing food science through interdisciplinary projects and
publications. His work emphasizes innovative, sustainable food solutions,
combining academic rigor with practical industry applications.

DR. PEDRO BABO

Landratech, Instituto Politécnico de Bragança


BIOGRAPHY

Pedro Babo, 39, is the co-founder and Chief Scientific Officer of LANDRATECH,
LDA. He holds a degree in Microbial Biology and Genetics (2007) and a Master's
in Molecular Biology and Genetics (2008) from the University of Lisbon. He
earned his PhD in Tissue Engineering and Stem Cells in 2016 from the University
of Minho, in collaboration with Radboud University. With 28 scientific
publications (8 as the lead author), an h-index of 16, 779 citations, and a
patent, he has made significant contributions to research in regenerative
therapies and biomaterials for maxillofacial diseases. Since 2018, he has led
initiatives in the field of circular bioeconomy, with projects such as "Armazém
da Bolota," a finalist in programs like EIT-Food and MassChallenge. He
coordinates projects such as LandFood and MEDACORNET, with global funding and
partnerships, including Nestlé, ETH Zurich, and universities across Europe and
Africa. Currently, he is focused on developing innovative solutions for acorn
valorization, promoting its integration into sustainable agri-food value chains
and positioning LANDRATECH as a reference in sustainable innovation within the
agri-food sector.

PROF. SEDEF AKGÜNGÖR

Dokuz Eylul University


BIOGRAPHY

Prof. Akgüngör graduated from Ege University Faculty of Agriculture in 1984. She
obtained her MS degree in Agricultural Economics at Ege University (1986), MA
degree in Economics at Michigan State University (1991), and a Ph.D. degree in
Agricultural Economics at Michigan State University (1992). Between 1993 and
2005, she worked at Michigan State University (visiting scholar), Ege
University, and Işık University as a Faculty member and in various
administrative positions. Prof. Akgüngör is currently a faculty member at Dokuz
Eylul University since 2005. Prof. Akgüngör was the Vice Dean of Dokuz Eylul
University Faculty of Business (2012-2014), Department Chair of the Department
of Economics (2005-2011), and a board member of Dokuz Eylul University
International Biomedicine and Genome Institute (2014-2016). She was a Fulbright
Scholar in Residence and taught at the University of Arkansas Clinton School of
Public Service and Philander Smith College at Little Rock (2014-2015). As a
Fulbright Scholar, she gave invited lectures at Clinton School, the University
of Arkansas (Fayetteville), Philander Smith College, the University at Albany
Global Institute for Health and Human Rights, and the University at Albany
Rockefeller School of Public Affairs and Policy. She has 20 years of experience
in leading and participating in EU projects including the European Science
Foundation Eurocores program, European Science Foundation Collaborative Research
Project program, COST and EU Framework 7 program (FP7) as well as bilateral
joint research projects with various European Institutions, including University
of Hohenheim and Ghent University. For her research activities, she was awarded
by Ege University Science and Technology Center and was selected by TUBITAK
among success stories for research projects. She also has experience in program
evaluation and worked as a consultant for various evaluation projects.


LOCATION


WORKSHOP WILL BE HELD AT ISTANBUL TECHNICAL UNIVERSITY'S AYAZAĞA CAMPUS IN SDKM.

Within the scope of “MEDACORNET: Rescuing Acorns as a Traditional Mediterranean
Superfood” project supported by TÜBİTAK PRIMA program, “ACORN2024 - 1st
International Multidisciplinary Acorn as Food Workshop” will be held on 17-18
December 2024 at Süleyman Demirel Cultural Center Senate Hall, located in
Istanbul Technical University Ayazağa Campus, Maslak, Sarıyer.

Location Details


CONTACT


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PHONE



+90 212 285 6040

E-MAIL



acornfoodworkshop@itu.edu.tr

LOCATION



ITU Ayazaga Campus, Süleyman Demirel Cultural Center, Senate Hall, Maslak
Sariyer İstanbul, Türkiye

Acorn Food Workshop 2024


LOCATION




PRESENTATION

Presentations of the workshop.


ABSTRACTS

In publication process by the İTÜ Press.