Curriculum Vita Zayde Alçiçek, Ph.D.

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1 EDUCATION Curriculum Vita Zayde Alçiçek, Ph.D. Address 1: The University of Auckland, Department of Chemical and Material Engineering, 1142, Auckland, New Zealand Address 2: Fırat University Aquaculture Faculty, Department of Fisheries Techniques and Fish Processing Technology, 23119, Elazığ, Turkey Tel (work): ext:4576 Tel (mobile): (Turkey) (New Zealand) Fax : zaydealcicek@gmail.com 08/ /2012 Visiting Research Fellow, The University of Auckland, Chemical and Material Engineering Faculty, Food Process Engineering Department, Auckland, New Zealand. Host: Prof. Dr. Murat Balaban 04/ /2011 Ph.D. Research Fellow, Fırat University Aquaculture Faculty, Department of Fisheries Techniques and Fish Processing Technology, Elazığ, Turkey. 02/ /2010Research Fellow,Ph.D. Student, Ankara University, Faculty of Agriculture, Department of Fisheries and Aquaculture, Ankara, Turkey. BIYEP (Founded by DPT) Advisor: Prof. Dr. Hasan Huseyin Atar Research Subject: The comparative investigation of hot smoking and liquid smoking techniques of fillets of rainbow trout (Oncorhynchus mykiss) during vacuum packed and chilled storage with different salting techniques 09/ /2006 Bachelor of Science, Fırat University, Faculty of Fisheries and Aquaculture, Elazığ, Turkey, GPA 76,03/100 (the highest among the graduates). PROFILE Language skills: 76.25/100 UDS (Inter-university Board of Foreign Language Examination - Oct Natural Sciences-English) 73/100 KPDS (Foreign Language Proficiency Examination for State Employees- Dec English)

2 Research Areas: Computer based food quality analysis, seafood processing technology, and liquid smoked seafood Career objectives: To improve lives through leadership in seafood science and technology. Balanced combination of excellence in research and academic endeavours. Knowledge of current developments in seafood science and technology, seafood chemistry, seafood processing, electronic sensory science, machine vision technology and new products involving liquid smoked seafood. Effects of seafood consumption on human health. PUBLICATIONS International Refereed Journal Articles 1- Alçiçek, Z. and Balaban, M.Ö Machine vision evaluation of green shelled mussels. Part I: Color changes during brining and liquid smoke application to mussel meat. (Under revision). 2- Alçiçek, Z. and Balaban, M.Ö Machine vision evaluation of green shelled mussels. Part II: View area and weight relationships during brining and liquid smoke application to mussel meat, Running head: Mussel meat view area and weight. (Under revision). 3- Alçiçek, Z. and Balaban, M.Ö Machine vision evaluation of green shelled mussels: Part III: Estimation of mussel volume using cubic splines. (Under revision). 4- Alçiçek, Z. and Balaban, M.Ö Machine vision evaluation of green shelled fresh mussels: Part IV: Evaluation of meat-to-shell ratio of half shelled mussels. (Under process). 5- Balaban M.Ö. and Alçiçek Z Use of polarised light in image analysis: Application to the analysis of fish eye color during storage. (Under revision). 6- Alçiçek, Z. and Balaban, M.Ö Development and Application of "The Two Image" Method for Accurate Object Recognition and Color Analysis. Journal of Food Engineering 111(1): Alçiçek, Z The Effects of Thyme (Thymus vulgaris L.) oil concentration on Liquid Smoked Vacuum Packed Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Fillets during Chilled Storage. Food Chemistry, 128 (3): Alçiçek, Z Determination Shelf Life and PAHs content of Smoked Anchovy (Engraulis encrasicolus, Linneaus, 1758) Nugget with Different Level Liquid Smoke Flavors during Chilled Storage. Journal of Animal and Veterinary Advances. 10 (20): Alçiçek, Z. Zencir, Ö. Çelik Çakıroğulları, G. and Atar, H.H The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbons (PAHs) Content and Chemical Changes. Journal of Aquatic Food Product Technology, 19:

3 10- Alçiçek, Z. and Atar, H.H The effects of salting on chemical quality of vacuum packed liquid smoked and traditional smoked rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Journal of Animal and Veterinary Advances, 9 (22): Atar, H.H. and Alçiçek, Z Seafood consumption and health. TAF Preventive Medical Bulletin, 8 (2): (indexed: ScopeMed) 12- Atar H.H and Alçiçek Z Sustainable Seafood Industry. Research Journal of Biological Sciences, 2 (2): (indexed: Scopus) National Refereed Journal Articles 1- Atar, H. and Alçiçek, Z İklim Değişikliğinin Su Kaynaklarına ve Su Canlılarına Etkisi. Ziraat Mühendisliği Dergisi. 351: Alçiçek, Z. and Keskin, E Yunuslar. Ziraat Mühendisliği Dergisi.350: Keskin, E. and Alçiçek, Z Denizlerdeki Tehlike: Biyo- İstila. Ziraat Mühendisliği Dergisi. 350: Alçiçek, Z. Bekcan, S. and Atar, H Farklı tuz oranları ile sıvı tütsülenmiş alabalıkların duyusal özellikleri ve et veriminin incelenmesi. Ziraat Mühendisliği Dergisi. 352: Alçiçek, Z. and Bekcan, S Farklı sıvı tütsülerin buzdolabı koşullarında depolanan vakum paketlenmiş gökkuşağı alabalığı (Oncorhynchus mykiss, Walbaum, 1792) filetoları üzerine duyusal kalite açısından etkileri. Ziraat Mühendisliği Dergisi. 353: Alçiçek, Z. and Bekcan, S Kekik bitkisi (Thymus vulgaris) ile tütsülenmiş alabalık (Oncorhynchus mykiss)'ta duyusal parametre değişimleri. Ziraat Dünyası Dergisi. 512: Yavuzcan, H. Atar, H.H. and Alçiçek, Z Ankara Üniversitesi Ziraat Fakültesi Öğrencilerinin Su Ürünleri Tüketim Alışkanlıklarının Değerlendirilmesi. Ziraat Mühendisliği Dergisi. 354: Alçiçek, Z. and Atar, H.H Sıvı Tütsülenerek Marine Edilmiş Hamsi (Engraulis encrasicolus L., 1758) nin Organoleptik Karakteristiği ve PAH İçeriğinin Belirlenmesi. Ziraat Mühendisliği Dergisi. 355: PRESENTATIONS and ABSTRACTS International Symposia and Conferences 1- Atar, H.H. and Alçiçek, Z A New Trend of Fish/Shellfish Packaging: Biopackaging, First International Congress of Seafood Technology, p , May, Çeşme, İzmir, Turkey. 2- Atar, H.H. and Alçiçek, Z Seafood Sector in Turkey. 3.TAFT Conference, p. 90, September, Copenhagen, Denmark.

4 3- Balaban, M.Ö. Alçiçek, Z. and Pamukçu, E Quantification of nonhomogeneous colors: comparison of machine vision and sensory panel results. 9 th Pangborn Sensory Science Symposium, 4-8 September, Toronto, Canada. 4- Alçiçek, Z. and Balaban, M.Ö Color evaluation of the gills and eyes of fish: machine vision and image analysis methods. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, June, Las Vegas, US. 5- Alçiçek, Z. and Balaban, M.Ö Prediction of the weight of mussel and pipi meat using machine vision. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, June, Las Vegas, US. 6- Alçiçek, Z. and Balaban, M.Ö Does polarized / non-polarized illumination, and wet / dry skin change the surface color of fish? Institute of Food Technologists (IFT) Annual Meeting & Food Expo, June, Las Vegas, US. 7- Alçiçek, Z. and Balaban, M.Ö Quantification of the colors in salmon fillets during the liquid smoking process. New Zealand Institute of Food Science & Technology Annual Conference June, Hamilton, New Zealand. 8- Alçiçek, Z. and Balaban, M.Ö Accurate segmentation of the semi-transparent or complex images by the two-image method. New Zealand Institute of Food Science & Technology Annual Conference June, Hamilton, New Zealand. 9- Alçiçek, Z. Balaban, M.Ö. and Pamukçu, E Effect of the degree of nonhomogeneity of color on the sensory panel color quantification error. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, June, Las Vegas, US. 10- Alçiçek, Z. and Atar, HH The effects of different salting ratio of vacuum packed liquid smoked and traditional smoked rainbow trout (Oncorhyncus mykiss Walbaum, 1792) fillets on microbiological quality and PAHs content during chilled storage. New Zealand Institute of Food Science & Technology Annual Conference June, Hamilton, New Zealand. 11- Balaban, M.Ö. and Alçiçek, Z Evaluation of color and other visual attributes of foods with machine vision. New Zealand Institute of Food Science & Technology Annual Conference June, Hamilton, New Zealand. National Symposia and Conferences 1- Alçiçek, Z. Yaz, Y. and Karakaya, G Yersinia ruckeri ile Enfekte Edilen Aynalı Sazan (Cyprinus carpio) nın Bazı Kan Parametrelerinin İncelenmesi. Muğla Üniversitesi 3. Su Ürünleri Öğrenci Sempozyumu, s. 10, May, Muğla, Turkey. 2- Zencir, Ö. Alçiçek, Z.and Uysal, U.E Deniz ve iç su ekosistemlerinde balık faunasını etkileyen faktörler. 9. Ulusal Ekoloji ve Çevre Kongresi, s. 292, 7-10 October Nevşehir, Turkey. 3- Atar, H.H. Alçiçek, Z. and Zencir, Ö Hedef dışı avcılık ve sucul ekosistem üzerine etkileri. 9. Ulusal Ekoloji ve Çevre Kongresi, s. 225, 7-10 October, Nevşehir, Turkey. 4- Alçiçek, Z. and Atar, H.H Sürdürülebilir Su Ürünleri. Ulusal Su Günleri, s. 112, 29 Eylül-1 October, Elazığ, Turkey.

5 5- Atar, H.H. and Alçiçek, Z Su Ürünleri Paketlemede Yeni Bir Trend: Biyo- Paket. 15. Ulusal Su Ürünleri Sempozyumu, 1-4 Jun, Rize, Turkey. 6- Alçiçek, Z. and Atar, H.H Su Ürünleri Sektöründe Sıvı Tütsüleme. 15. Ulusal Su Ürünleri Sempozyumu, 1-4 Jun, Rize, Turkey. 7- Köse, S. Gökoğlu, N. Mol Tokay, S. Baygar, T. Özer, N.P. Arık Çolakoğlu, F. Meriç, İ. and Alçiçek, Z Türkiye'deki su ürünleri işleme sektörünün durumu sorunları ve çözüm önerileri. Türkiye Ziraat Mühendisliği VII. Teknik Kongresi, s , January, Ankara, Turkey. 8- Alçiçek, Z. Balaban, M.Ö. Pamukçu, E. and Bağcı, E Alabalık Renkleri: Duyusal Paneller ile Bilgisayarlı Resim Analizinin Karşılaştırılması. 16. Su Ürünleri Sempozyumu October, Antalya, Turkey. 9- İnanlı, A.G. Karaton, N. Alçiçek, Z. Sertkaya, M. and Sertkaya, V Kerevit ve karides etleriyle hazırlanan suşilerin kimyasal bileşimi ve duyusal değerlendirilmesi. 16. Su Ürünleri Sempozyumu October, Antalya, Turkey. 10- Alçiçek Z. Balaban M.Ö. ve Atar HH. Hiperspektral Görüntüleme Teknolojisi ve Su Ürünlerinde Kullanımı. Fisheries and Aquatic Sciences (FABA) Kasım, Eskişehir, (2012). (Accepted) 11- Alçiçek Z. and Balaban M.Ö. Bilgisayarlı Resim Analizinde İki Resim Tekniğinin Su Ürünlerine Uygulanması.Fisheries and Aquatic Sciences (FABA) Kasım, Eskişehir, (2012). (Accepted) PAPERS IN PREPARATION Alcicek Z. Balaban MO and Kong K Treatment of salmon and white fish with liquid smoke and brine: measurement of color with MV, microbial and TBARS changes during storage. Alcicek Z and Balaban MO The effects of different brining processes on colour of liquid smoked salmon. Kafadar, S., Kafadar, H. and Alçiçek, Z. The effects of seafood consumption on human bone mineral density (BMD), cholesterol levels, fatty liver and carotid artery intima-media thickness AFFILIATIONS IFT (Institute of Food Technologists)- Member Turkish Agricultural Engineering Society TEMA (The Turkish foundation for combating soil erosion, for reforestation and the protection of natural habitats) DOÇEV (Nature and environment foundation)

6 HONORS and AWARDS Awarded a grant by The Scientific and Technological Research Council of Turkey (TUBITAK): 2219 International post-doctoral research fellowship programme. Visiting Research Fellow at the University of Auckland, New Zealand (August July 2012). Encouragement of scientific publications, for 1 paper Encouragement of scientific publications, for 1 paper REVIEWER FOR INTERNATIONAL JOURNALS 1- Food Chemistry (4 times-2011, 2 times-2012) 2- Journal of Aquatic Food Product Technology (4 times-2011) 3- Journal of Food Science and Technology (1 times-2011) 4- International Journal of Nutrition and Metabolism (1 times-2011) 5- African Journal of Microbiology Research (1 times-2011) 6- Journal of Medicinal Plants Research (1 times-2011) 7- Journal of Petroleum Technology and Alternative Fuel (1 times-2012) 8- African Journal of Food Science (1 times-2012) 9- Journal of Agricultural Science and Technology (1 times-2012) 10- Aquaculture (1 times- 2012) 11- Agricultural Sci. Research Journal (1 times-2012) 12- Latin American App. Research (1 times-2012) 13- Food and Bioprocess Technology (1 times-2012) EDITORIAL BOARD MEMBERSHIPS 1- International Journal of Nutrition and Metabolism (2012) 2- Journal of Aquatic Food Product Technology (2012- Receiving Editor), indexed in Science Citation Index 3- Food Science Research PROJECTS 1- Supported by Ankara University BAP 'Farklı oranlarda tuzlanarak sıcak tütsüleme ve sıvı tütsüleme teknikleri uygulanmış alabalık (Oncorhynchus mykiss) filetolarının

7 CITES SEMINARS vakum paketli ve buzdolabı koşullarında depolanmalarının karşılaştırmalı olarak incelenmesi Researcher, Cited 8 times in the Web of Science. Cited 4 times in National Journals 1- Zayde Alcicek, PhD. Evaluation of Seafood Quality Attributes First Food Group Meeting, The University of Auckland, Department of Chemical and Material Engineering, Zayde Alcicek, PhD. 'Farklı oranlarda tuzlanarak sıcak tütsüleme ve sıvı tütsüleme teknikleri uygulanmış alabalık (Oncorhynchus mykiss) filetolarının vakum paketli ve buzdolabı koşullarında depolanmalarının karşılaştırmalı olarak incelenmesi. Firat University Faculty of Aquaculture, SKILLS Certificates: Certificate of Food Microbiology, November, 2009, Ankara Provincial Control Laboratory, Ministry of Agriculture and Rural Affairs, Yenimahalle-Ankara, Turkey. Certificate of Laboratory Attendance, February, 2012, The University of Auckland, Auckland, New Zealand. Skills: Computer based food quality determination with Machine Vision system Use of LensEye Computer Program Use of Corel Photo Paint Program Use of Adobe CS 5