Dr. Duygu Ercan-Oruc

RECAPP 2020 Award Winner. B.S., Food Engineering, Ege University, Turkey; M.S., Food Engineering, Izmir Institute of Technology, Turkey; Ph.D., Agricultural and Biological Engineering, Penn State University, University Park; Post-Doctoral, Food Science and Technology, University of California, Davis; Post-Doctoral, Nutrition and Food Science, University of Maryland, College Park; Post-Doctoral, Food Science, Penn State University, University Park. Prior to joining the Fermentation Sciences at Appalachian State University as a faculty, Dr. Ercan-Oruc has worked in several multidisciplinary research projects during her appointments at Penn State University, UC Davis and University of Maryland. She also worked as a research consultant for a start-up company where she filed a patent application. Her research interests include applications of novel bioreactor designs for the production of value-added products, optimization of fermentation and downstream processes, and applications of immobilization techniques for the fields of food, pharmaceutical, and agriculture. She also focuses on non-thermal sterilization techniques including pulsed-UV and novel photodynamic processes for the enhancement of the safety of fermented foods. During her academic career, she has taught several courses related to Bioprocess Engineering, Food Biotechnology, and Food Biochemistry. Moreover, during her post-doctoral appointment at Penn State University, she has worked on the development of international food safety and processing training programs for Ukraine and for South and East Africa. She is a member of Phi Tau Sigma-The Honor Society of Food Science and Technology, Gamma Sigma Delta-Honor Society for Agriculture and Agricultural Sciences, American Society of Agricultural and Biological Engineers, and Institute of Food Technologists.

There are 1 included publications by Dr. Duygu Ercan-Oruc :

TitleDateViewsBrief Description
Optimization Of Human Lysozyme Production From Acid Whey (Poster - Abstract Only) 2020 25 Acid whey is a byproduct from the production of fermented dairy products, such as Greek yogurt and sour cream. The sharp increase in consumption of Greek-style yogurt in recent years has challenged dairy producers in terms of what to do with large vo...