EDUCATION:

Ph.D. University of  Massachusetts, Amherst, MA.  Food Engineering (1985). Dissertation: A Study of Interactions of Some Selected Gums and Effects of Food Additives on These Interactions.

M.S. Middle East Technical University, Ankara, Turkey. Chemical Engineering (1981). Thesis: Immobilization of Invertase and the Kinetic Modelling of Sucrose Inversion Reaction in a Fluidized Bed Reactor.

B.S. Middle East Technical University, Ankara, Turkey. Chemical Engineering (1978).
 

PROFESSIONAL EXPERIENCE:

Associate Professor:  Ohio State University , Ohio (2004-present)

Assistant Professor:   Ohio State University , Ohio (1998-2004)

Research Associate:   Rutgers University , New Jersey (1990-1998)     

Visiting Professor:      University of Massachusetts , Amherst (1989-1990)

Associate Professor:   Middle East Technical University , Ankara , Turkey (1985-1988)

Assistant Professor :   Middle East Technical University , Ankara , Turkey (1988-1989).

RESEARCH INTEREST:

• Thermal analysis of microorganism inactivation by various physical and chemical stresses
• High pressure processing of proteins and starch based foods
• Thermodynamic characterization of cereal flours and their biopolymer components, developing empirical correlations or theoretical models which simulate experimental data with the ultimate purpose of producing accurate predictions of physical properties of food materials,
• Impact of extrusion processing on the physical properties of extruded cereals, post-processing storage stability of extruded materials, development of correlations between the physical and sensory properties of extruded materials,
• Rheology of solids and liquids, application of hydrocolloids in food products,
• Mass transfer in solid food materials.

AWARDS

OECD scholarship for Ph.D study.

MEMBERSHIP

Institute of Food Technologists (IFT)
Sigma Xi
American Association of Cereal Chemists(AACC)
 

PUBLICATIONS:

Barrett, AH, Marando, G., Leung, H. and Kaletunç, G 2004. Effect of different enzymes on the textural stability of shelf-stable bread. Cereal Chem., in press.

Bozoglu, F, Alpas, H., and Kaletunç, G. 2004 Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage . FEMS. 40: 243-247.

Kaletunç, G., Lee, J., Alpas, H., and Bozoglu, F. 2004. Evaluation of Structural Changes Induced by High Hydrostatic Pressure in Leuconostoc mesenteroides Appl. Environ. Microbiol., 70:1116-1122.

Cremer, D. and Kaletunc, G. 2003. Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates. Carbohydrate Polymers, 52: 53 –65

Alpas H., Lee J., Bozoglu F., and Kaletunç G. 2003. Evaluation by differential scanning calorimetry of high hydrostatic pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 strains International Journal of Food Microbiology

Barrett, A., Cardello, A., Maguire, P., Richardson , M., Kaletunc, G., and Lesher, L. 2002. Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long-Term Textural Stability of Shelf-Stable Bread. Cereal Chemistry. 79:806-811.

Lee, J., and Kaletunc, G. 2002. Evaluation by differential scanning calorimetry of the heat inactivation of Escherichia coli and Lactobacillus plantaru m. Appl. Environ. Microbiol. 68:5379-5386.

Lee, J., and Kaletunc, G. 2002. Calorimetric determination of inactivation parameters of microorganisms. J. Appl. Microbiol. 93: 178-189.

Huang, L Larry, V. and Kaletunc, G. 2002. Utilization of rheological properties in product and process development. in Characterization of Cereals and Flours: Properties, Analysis, and Applications, eds. G. Kaletunç and K.J. Breslauer, Marcel-Dekker , New York .

Kaletunc, G.and Breslauer, K. 2002. Calorimetry of pre- and post-extruded cereal flours. In Characterization of Cereals and Flours: Properties, Analysis, and Applications, eds. G. Kaletunç and K.J. Breslauer, Marcel-Dekker , New York .

Kaletunc, G. 2002. Construction of state diagrams for cereal processing. in Characterization of Cereals and Flours: Properties, Analysis, and Applications, eds. G. Kaletunç and K.J. Breslauer, Marcel- Dekker , New York .

Kaletunc, G. 2001. Thermal ana lysis of bacteria using differential scanning calorimetry. In Novel Process and Control Technologies in the Food Industry e d. Bozoglu, F., Deak, T. and Ray, B. pp.227-235. Amsterdam : IOS press.

Barrett, A.H. and Kaletunç, G. 1998. Quantitative description of fracturability changes in puffed corn extrudates affected by sorption of low levels of moisture. Cereal Chemistry , 75(5), 695-98.

Kaletunç, G. and Breslauer, K.J. 1996. Construction of a wheat flour state diagram and its application to extrusion processing, J. Thermal Analysis , 47(5), 1267-88.

Barrett, A.H., Kaletunç, G., Rosenberg, S. and Breslauer, K.J. 1995. Effect of sucrose and moisture on the mechanical, thermal, and structural properties of corn extrudates. Carbohydrate Polymers , 26(4), 261-269.

Kaletunç, G.and Breslauer, K.J. 1993. Glass transitions of extrudates: relationship with processing-induced fragmentation and end product attributes. Cereal Chem., 70(5), 548-552.

Kaletunç, G. and Turhan, M. 1992. Modelling of salt diffusion in white cheese during long-term brining. J. of Food Sci. 57, 1082.

Kaletunç, G., Normand, M.D., Nussinovitch, A. and Peleg, M. 1991. Determination of gels elasticity by successive compression decompression cycles. Food Hydrocolloids, 5(3),237.

Kaletunç, G.,Normand. M.D., Johnson, E.A. and Peleg, M. 1991. "Degree of elasticity" determination in solid foods. J of Food Sci., 56(4), 950.

Nussinovitch, A., Lee, S.J.,Kaletunç, G. and Peleg, M. 1991. A model for calculating the compressive deformability of double layered curdlan gels. Biotechnol. Prog., 7, 272.

Kaletunç, G., Normand, M.D., Nussinovitch, A. and Peleg, M. 1991. Elasticity of marshmallows. J. Texture Studies, 23, 47.

Kaletunç, G., Nussinovitch, A. and Peleg, M. 1990. Alginate texturization of highly acid fruit pulps and juices. J. of Food Sci. 55, 1759.

Nussinovitch, A., Kaletunç, G., Normand, M.D., Peleg,M. 1990. Asymptotic modulus vs percent recoverable work in gellan, carrageenan and agar gels. J. Texture Studies,21,427.

Karasoy, Z.A. and Gencer, G. 1989. Influence of temperature, rest time and flour content on rheology of dough. In:Engineering and Food, Vol.1. Spiess, W.E.L. and Schubert, H.(Eds.), Elsevier Applied Science, pp. 98.

Gencer, G. 1989. Effect of selected additives on the flow parameters of 1:1 mixtures of carrageenan-guar and CMC-locust bean gum. J. Texture Studies. 20, 473.

Gencer, G. 1987. The interactions of selected food gums in the presence of food ingredients. In: 1st International Symposium on Food Industry, "Food Additives", Proceedings, 431.

Kaletunç-Gencer, G. and Peleg, M. 1986. Rheological characteristics of selected food gum mixtures in solution. J. Texture Studies 17, 61.

Kaletunç-Gencer, G., Barbosa-Canovas, G.V., Normand, M.D., Rosenau, J.R. and Peleg, M. 1986. Determination of the flow parameters of fluid foods using a digitizer and a personal computer. In: Food Engineering and Process Applications, Vol. 1. LeMaguer, M. and  Jelen, P. Eds., Elsevier Applied Science, pp. 15.

Dogu, T., Kaletunç, G. and Çaglar, A. 1985. Dynamic analysis of a fluidized bed reactor for sucrose inversion catalyzed by immobilized invertase. The Canadian J. of Chemical Engineering 63, 67.

Kaletunç-Gencer, G. and Peleg, M. 1984. Digitizer aided determination of yield stress in semi-liquid foods. J. of Food Sci. 49, 1620.

Kaletunç, G., Dogu, T., and Çaglar, A. 1983.  Immobilization of invertase and the kinetic modelling of sucrose inversion reaction in a fluidized bed reactor, 33rd Canadian Chemical Engineering Conference Proceedings, Vol.2, 436.

PRESENTATIONS:

Kaletunç, G.,Breslauer, K.J., Elliott,J.J. and Porjca, R. 1991. Differential scanning calorimetry of food biopolymers. Eastern Analytical Symposium, November 11-15, Somerset, New Jersey.

Kaletunç, G. and Breslauer, K.J. 1992. Heat denaturation studies of zein by optical and calorimetric methods. IFT Annual Meeting , June 20-24, New Orleans, Lousiana, abs. 289.

Kaletunç, G. and Breslauer, K.J. 1992. Prediction of heat capacity of wheat flour as a function of temperature and moisture content: A quantitative empirical correlation. CAFT Basic Research Conference, Oct. 27-29, East Brunswick, New Jersey.

Barrett, A.H., Kaletunç, G., Rosenberg, S. and Breslauer, K.J. 1993. Effect of sucrose and moisture on the mechanical, thermal, and structural properties of corn extrudates. IFT Annual Meeting , July 10-14, Chicago, Illinois, abs. 623.

Kaletunç, G., Huang, F., and Breslauer, K.J. 1994. Characterization of conformational changes in gliadins as a function of pH. IFT Annual Meeting , June 25-29, Atlanta, Georgia.

Kaletunç, G. 1995. Glass transition and its application to storage stability. Thomas J. Lipton Company, invited speaker, March 28, New Jersey.

Kaletunç, G. and Breslauer, K.J. 1996. Predicting the heat capacity (Cp) of cereal flours as a function of temperature, moisture, and protein content: A quantitative empirical correlation. IFT Annual Meeting , June 22-26, New Orleans, Lousiana, abs. 33-11.

Kaletunç, G. and Breslauer, K.J. 1996. Use of glass transition (Tg) as a tool to evaluate the effect of processing-induced fragmentation on the storage stability of wheat flour extrudates. IFT Annual Meeting , June 22-26, New Orleans, Lousiana, abs. 86-10.

Kaletunç, G. and Breslauer, K.J. 1997. Influence of storage conditions (temperature, relative humidity) on the moisture sorption characteristics of wheat flour extrudates. IFT Annual Meeting , June 14-18, Orlando, Florida, abs. 18-3.