alexa Editor - Osman Erkmen | University of Gaziantep | 20222
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
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Osman Erkmen

Osman Erkmen Osman Erkmen
Professor
Department of Food Microbiology
University of Gaziantep
Turkey
Biography

Osman Erkmen works in the Department of Food Engineering at the University of Gaziantep (Gaziantep-Turkey) since 1985 and he is professor of food microbiology in this department. He had been assistant professor in 1994, obtained associate professor on Food Microbiology in 1999 and has been professor since 2004. He expanded his research to the use of non-thermal processes and natural antimicrobials in food preservation; on the production of fermented foods; on the microbial production of thiamin, alcohol and citric acid from industrial wastes; and on the microbial inactivation kinetics and modelling. He received research funding from different council and organization. He has been studying the combined effect of non-thermal processes and natural antimicrobials for the destruction of microbial cells and spores, and its application in food preservation; and the microbial production of lycopene from industrial wastes. He teaches courses in Food Microbiology, General Microbiology, Food Sanitation and Food Toxicology. He has published over 100 research articles, reviews, book chapters, proceeding articles and popular articles in the area of Food Microbiology, Food Toxicology, Food Sanitation and General Microbiology with more than 1500 citations. He is the editor of one book: Gıda Mikrobiyolojisi (Food Microbiology) in Turkish language, he has written two books published in Turkey: A Laboratory Manual in General Microbiology and Basic Methods for the Microbiological Analysis of Foods and he also written two volumes of books on Food Microbiology Principles to Practice which are being printed by John Wiley and Sons Limited.

Research Interest

Food Microbiology, General Microbiology, Food Preservation, Food Spoilage, Antimicrobial activities, Modified atmosphere, Industrial Microbiology, Food Fermentation, Food hygiene, High hydrostatic and Carbon dioxide pressure.

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