Osman Erkmen

Osman Erkmen is professor of food Enginnering Department of Food Engineering under the University of Gaziantep (Turkey) since 2004. He received his BS degree in Biology (1985) and MS degree in Food Microbiology (1987) from the METU (Turkey). He did his PhD in General Microbiology in 1994. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became assistant professor in 1994, associate professor of Food Microbiology in 1999 and Professor in 2004. He teaches courses in Food Microbiology, General Microbiology, Food Sanitation, and Food Toxicology. He has published over 100 research articles and book chapters in the fields of Food Microbiology, Food Toxicology, Food Sanitation, and General Microbiology with more than 1500 citations. He is the editor of the book Gıda Mikrobiyolojisi (Food Microbiology) in Turkish language and is author of four books: Food Microbiology Principles into Practice (Volume 1,2), A Laboratory Manual in General Microbiology and Basic Methods for the Microbiological Analysis of Foods.

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Osman Erkmen’s research is focused on the preservation and fermentation of foods that new processing methods and fermented food products, both in the high hydrostatic pressure, high carbondioxide pressure, ultrasound, ultraviolet light, cheese and keffir production. Currently active research topics include the starter culture, cmicrobial products, antimicrobials and ultrasound.