Holiday Inn-Elk Grove, 1000 Busse Road
Elk Grove Village, IL. 60007
(Fee Shuttle from Ohare Airport)
-Complimentary Shuttle Available
Gulhan Unlu has been on the University of Idaho faculty since 2000.
She is an Associate Professor within the School of Food Science. She
is also an Adjunct Associate Professor at Washington State University.
Prior to joining the University of Idaho, Dr. Unlu conducted postdoctoral
research at the National Renewable Energy Laboratory in Golden, Colorado.
She holds an M.S. degree in Food Science and a Ph.D. degree in Food
Science with emphasis on Food Microbiology and a minor in Bacteriology,
both from the University of Wisconsin-Madison.
Dr. Unlu is currently an instructor for two senior-level food microbiology
courses and a senior-level seminar course at the University of Idaho
and Washington State University. She has presented guest lectures
in diverse courses in sciences, including Introduction to Food Science,
Food Toxicology, Exploring International Agriculture, Biotechnology
and Society, and Molecules of Death. She has taught course modules
in engineering courses, including Biomass and Biorefinery, Conversion
of Biomass to Biofuels, and Bioprocess Engineering. Dr. Unlu has also
developed and taught weeklong courses in introductory and advanced
food microbiology to serve the food industry.
Dr. Unlu's research interests are in the areas of food microbiology,
dairy microbiology, food biotechnology, microbial food safety, food
biopreservation, bioactive packaging of foods, and bioconversion of
agricultural and industrial waste into value-added products. Dr. Unlu
is an active member of the Institute of Food Technologists. She also
serves as the associate editor of the Journal of Probiotics and Antimicrobial
University of Idaho Gulhan Unlu, Ph.D.
OFFICE: Agricultural Biotechnology, Room 205
PHONE: (208) 885-7771
FAX: (509) 335-4815
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Connected with 7th International Conference for Food Safety and Quality
1. Online Registration (Only credit card) -Recommended
2. Click here for registration form
through FAX or Email
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Control of Microorganisms
May 3-4 - 8:30AM - 5:00PM
Factors that affect antimicrobial activity
Current Sanitizers and antimicrobial agents
Naturally occurring antimicrobials
Bio preservation by controlled acidification
Physical Methods of Food Preservation
Freezing and frozen storage
Preservation by heat treatments
Pasteurization, Sterilization, UHT
Calculating heat processes for foods
Microwave heat treatment
Preservation by irradiation
Other non-thermal processes
Strategies for Ensuring Safe Food
Text book will be provided.
Coffee, Tea, (No lunch provided)
training, all attendees will receive a certificate.
Consultants Food distributors