Dr. Erdogan Ceylan Wins Freezing Research Award
The McLean, Virginia, USA-headquartered Frozen Food Foundation (FFF), in conjunction with the International Association for Food Protection (IAFP), has presented Dr. Erdogan Ceylan of the Silliker Food Science Center in suburban Chicago with the sixth annual Frozen Food Foundation Freezing Research Award.
The honor, which recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, was bestowed on him during the IAFP 2015 Annual Meeting in Portland, Oregon. He was selected for contributions in research impacting the food safety and quality attributes of frozen foods and his impact on providing science-based solutions to frozen food makers.
Dr. Ceylan has developed and counseled clients on a wide range of safety studies for frozen foods, including the examination of thermal inactivation of pathogens, water blanching of vegetables used in frozen meals, validation of microwave cooking instructions, and the microbiological stability and safety of products.
“The Frozen Food Foundation is pleased to recognize the achievements of Dr. Ceylan through the presentation of the Freezing Research Award,” said FFF President Kraig R. Naasz, who also serves as president and ceo of the American Frozen Food Institute. “Dr. Ceylan’s contributions to the field of food safety have aided the scientific community and consumers alike by demonstrating science-based solutions through increased product quality, safety and shelf life.”
Dr. Ceylan holds a M.S. and Ph.D. in Food Microbiology from Kansas State University. Currently serving as the director of research for the Silliker Food Science Center and charged with managing research studies for a wide spectrum of food companies, he also serves as the responsible official for the Silliker, Inc. select agents and toxins program under the Federal Select Agent Program for Clostridium botulinum research studies.
Dr. Ceylan specializes in thermal and non-thermal process validation studies, challenge studies and shelf life studies, and is an expert in the detection, identification and control of foodborne pathogens and spoilage organisms in raw ingredients, finished products and the food-processing environment. He is one of the leading food industry consultants on Hazard Analysis and Critical Control Points (HACCP) programs, food plant sanitation, microbiological risk assessment, prevention strategies, process controls and regulatory requirements.
The IAFP has long presented awards to members of the food industry for their work to enhance food safety. The Frozen Food Foundation Freezing Research Award, which includes a $2,000 honorarium and commemorative plaque, is the only prize presented at the IAFP Annual Meeting specifically for frozen food-related research.