Brief Biography:
EDUCATION
PhD (1985) University of California (Davis, USA)
MS (1980): Middle East Technical University, Ankara, Turkey
BS (1979): Middle East Technical University, Ankara, Turkey
All degress are in Chemical Engineering
CURRENT TEACHING (2009-2011)
Biothermodynamics (GBE 321)
Statistical Quality Control in Chemical and Biological Industries (CHBE 446)
Chemical and Biological Rection Engineering (CHBE 562, MATLAB oriented graduate modeling class)
Advanced Biotechnology (CHBE 573, MATLAB oriented graduate modeling class)
Engineering project (CHBE 492, undergraduate research project).
GBE 321 BioThermodynamics class and CHBE 446 Statistical Quality Control for Chemical and Biological Industries taught by Professor Ozilgen have been elected by the vote of the students as the 3rd best course (among 245 courses) of the Faculty of Architecture and Engineering (total number of departments participating was 10) in the Fall of 2010 and Spring of 2011, respectively.
AWARD
Recipient of the 1993 Turkish Scientific and Technical Research Institute Award. The most respected research award in Turkey (received in the group for scientists under the age of 40 in recognition of their contribution to international science and technology; nominated by the President's Office of METU after getting more than 80 % of the vote of the academic senate).
RESEARCH
1) Bioenergetics, environment friendly food, and bioprocess development.
2) Quantification & modeling of information build-up
3) Microbial/cellular kinetics
4) Statistical quality control in food & biological systems
BOOKS
1) Özilgen, M, Handbook of Food Process Modeling and Statistical Quality Control, CRC Books, Taylor and Francis, 2011, ISBN: 9781439819388
ISBN 10: 1439819386
2) Özilgen, M., Endüstrile?me Sürecinde Bilgi Birikiminin Öyküsü (Information Build-up During the Progression of Industrialization), 438 pages, in Turkish, Arkada? Yay?nevi, Ankara, 1st ed. 2009, expanded 2nd ed. (464 pages) 2011 (ISBN 978-975-509-568-4), English version will be available soon.
3) Food Process Modeling and Control, Chemical Engineering Applications (Özilgen, M), Gordon and Breach, Amsterdam, 1998 (reprinted by Taylor & Francis and CRC Press) hardcover ISBN 90-5699-142-6, Paperback ISBN 90-5699-143-4, e-book (Taylor & Francis online e-book library ISBN 0-203-30371-7)
Academic positions:
1) Professor at Yeditepe University.
a) Chairperson of Chemical Engineering Department (2006-2009): Major contribution includes starting the Chemical Engineering PhD program and, getting the department accredited by MÜDEK (Turkish equivalent of ABET). Still teaching CHBE classes.
b) Chairperson of the Food Engineering Department (2009-): Founder of the Department. Teaching FDE classes.
c) Faculty Member of Genetics and Bioengineering Program (2007-): Teaching GBE classes.
2) Visiting Professor (Massey University, New Zealand, June 1996- July 1997). Activities: Teaching classes & member of the organizing committee and proceedings co-editor of CHEMECA 97 (Australian and New Zealand Chemical Engineering Conference and Exhibition). Proceedings of CHEMECA 97 are (available in CD; editors: R.S. Jebson, R. Chong, M. Özilgen and T.W. Spriggs, New Zealand Institute of Professional Engineers New Zealand (1997)
3) Professor: Middle East Technical University (Turkey, 1985 - 1996)
4) Turkish Scientific and Technical Reseach Institute (Consultant to the Head of the Marmarara Reseach Center, 1995)
5) Visiting Professor & Lecturer: University of California, Davis, USA (September 1991 - August 1992) Activities: Teaching classes & research.
Research interests:
Bioenergetics, biothermodynamics (I am coauthoring a biothermodynamics book)
Any other information:
REFEREED ARTICLES
1. Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process. E. Sorgüven and M. Özilgen (submitted)
2. Astrocyte-neuron lactate shuttle may boost ATP supply to the neurons under hypoxic conditions- an in silico study. S. Genc, I. Aksan Kurnaz and M. Ozilgen. BMC Systems Biology (in press)
3. Exergetic efficiency of neuronal glucose metabolism. S. Genc, E. Sorguven, I. Aksan Kurnaz, M. Ozilgen (submitted)
4. General property balance equation may be used to quantify information build-up. Ö. Söylemez and M. Özilgen (submitted)
5. Energy and exergy utilization and carbon dioxide emission in vegetable oil production. M Özilgen and E. Sorgüven. Energy 36: 5954-5967 (2011)
6. Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes. A. Karakaya and M. Özilgen. Energy, 36:5101-5110 (2011)
7. Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts. S. Özilgen, S. Bucak and M. Özilgen. Journal of Food Science and Technology. DOI 10.1007/s13197-011-0371-7 (2011)
8. Thermodynamic assessment of algal biodiesel utilization, Sorguven, E. And Özilgen, M., Renewable Energy, 35, 1956-1966 (2010)
9. A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts (M. Özilgen and M. Ozdemir), CRC Critical Reviews in Food Science and Nutrition, 41:95-132 (2001)
10. The reaction engineering approach to modelling drying of thin layer of pulped Kiwifruit flesh under conditions of small Biot numbers. X.D. Chen, W, Pirini, and M.Özilgen, Chemical Engineering and Processing, 40, 311-320, (2001)
11. Construction of the quality control charts with sub-optimal size samples (M. Özilgen) Food Control 9.57-60 (1998)
12. Predicting drying behavior of spaghetti in a continuous industrial dryer with the models determined in a lab scale batch system (R. Kucuk and M. Özilgen) Journal of Food Processing and Preservation 21:245-256(1997)
13. Comparison of the quality of hazelnuts unshelled with different sizing and cracking systems (M. Ozdemir and M. Özilgen) Journal of Agricultural Engineering Research 67:219-227 (1997)
14. Quality control charts for storage of raisins and dried figs (F. Emir, H. Emir, G. Sumnu and M. Özilgen) Zeitschrift für Lebensmittel -Untersuchung und-Forschung 204:56-59(1997)
15. NMR imaging, calorimetric and mathematical modeling studies of food freezing (W.L. Kerr, R.J. Kauten, M. Özilgen, M.J. McCarthy and D.S. Reid) Journal of Food Process Engineering 19:363-384 (1996)
16. Effects of velocity and temperature of air on the drying rate constants of apple cubes (G.Üretir, M. Özilgen and S. Katnas) Journal of Food Engineering 30:339-350 (1996)
17. Survival and weight loss of baker's yeast during drying (H. Alpas, M. Özilgen, T.F. Bozoglu and S. Katnas) Enzyme and Microbial Technology 19:348-351 (1996)
18. Effects of bentonite combinations and gelatin on the rheological behavior of bentonite-apple juice dispersions (T. Dik, S. Katnas and M. Özilgen) Lebensmittel - Wissenschaft und Technologie 29:673-676 (1996)
19. Kinetic compensation relations: Tools for design in desperation (S. Özilgen and M. Özilgen) Journal of Food Engineering 29:387-397 (1996)
20. Regulation and Kinetic Modeling of Galactose Oxidase Secretion (B. Z. Ögel and M. Özilgen) Enzyme and Microbial Technology 17: 870-876 (1995)
21. Color change and weight loss of apple slices during drying (M. Özilgen, G. Güvenç, M. Makaraci and I. Tümer) Zeitschrift für Lebensmittel -Untersuchung und-Forschung 201: 40-45 (1995)
22. Quality control charts for storage of eggs (H. Kahraman-Dogan, L. Bayindirli and M. Özilgen). Journal of Food Quality 17: 495 - 501(1994)
23. Quality control charts for storage of apples. (G. Sumnu, L. Bayindirli and M. Özilgen). Lebensmittel - Wissenschaft und Technologie 27: 496 - 499 (1994)
24. Quality control charts for storage of apricots. (G. Sumnu, L. Bayindirli and M. Özilgen). Zeitschrift für Lebensmittel -Untersuchung und-Forschung 199, 201 - 205 (1994)
25. Kinetic compensation during homogeneous and heterogeneous nucleation of ice in aqueous system. (S., Özilgen, M. Özilgen and D.S. Reid) Lebensmittel - Wissenschaft und Technologie 27: 319 -323 (1994)
26. Statistical process analysis in broiler feed formulation. (M. Alti and M. Özilgen) Journal of the Science of the Food and Agriculture 66: 13 - 20 (1994)
27. Mathematical modeling of transient heat and water transport in a baking biscuit (M. Özilgen and J.R. Heil). Journal of Food Processing and Preservation 18: 133 - 148 (1994)
28. Rheological behavior of bentonite - apple juice dispersions (T. Dik and M. Özilgen) Lebensmittel - Wissenschaft und Technologie 27: 55 - 58 (1994)
29. Solubilization and rheological behavior of raisins (S. Pekyardimci and M. Özilgen). Process Biochemistry 29: 465 - 473 (1994)
30. NMR analysis and modeling of shrinkage and whey expulsion in rennet curd (M. Özilgen and R.J. Kauten). Process Biochemistry 29: 373 - 379 (1994)
31. Magnetic resonance imaging analysis of water migration and void formation in baking biscuits. (J.R. Heil, M. Özilgen, and M.J. McCarthy) in Food Dehydration, G.V., Barbosa-Canovas and M.R. Okos, Ed. AIChE Symposium Series 297: 39 - 45 (1993)
32. Mathematical analysis of freeze concentration of apple juice. (L. Bayindirli, M. Özilgen and S. Ungan) Journal of Food Engineering 19: 95 - 107 (1993)
33. Enthalpy - entropy and frequency factor - activation energy compensation relations for diffusion in starch and potato tissue. (M. Özilgen). Starch 45: 48 - 51 (1993)
34. Determination of optimum pH and temperature for pasteurization of citrus juices with response surface methodology. (N. Ülgen and M. Özilgen) Zeitschrift für Lebensmittel -Untersuchung und-Forschung 196: 45 - 48 (1993)
35. Temperature effects on permeation of modified atmosphere gas mixtures through a low density polyethylene package film (K. Tokatli and M. Özilgen). Polymer International 30: 109 - 113 (1993)
36. Analysis of a baking process with application of means and range charts to samples coming from combined populations (A. Durukan, S. Özilgen and M. Özilgen) Process Control and Quality 2: 327 - 333 (1992)
37. Salt, EDTA and pH effects on rheological behavior of mold suspensions (T. Berkman-Dik, M. Özilgen and T. F. Bozoglu) Enzyme and Microbial Technology 14: 944 - 948 (1992)
38. Parameters for predicting canning quality of dry kidney beans. (J. Heil, M.J. McCarthy and M. Özilgen) Journal of the Science of the Food and Agriculture 60: 519 - 523 (1992)
39. Magnetic resonance imaging and modeling of water up-take into dry beans (J. R. Heil, M.J. McCarthy and M. Özilgen) Lebensmittel - Wissenschaft und Technologie 25: 280 -285 (1992)
40. Injury of E. coli and degradation of riboflavin during pasteurization with microwaves in a tubular flow reactor (S. N. Aktas and M. Özilgen) Lebensmittel Wissenschaft und Technologie 25: 422 - 425 (1992)
41. Kinetic aspects of leavening with mixed cultures of Lactobacillus plantarum and Saccharomyces cerevisiae (F. Yondem, M. Özilgen and T. F. Bozoglu) Lebensmittel Wissenschaft und Technologie 25: 162 - 167 (1992)
42. Settling Kinetics of the Champagne yeast. (Ö. Arikan and M. Özilgen) Enzyme and Microbial Technology 14: 762 - 766 (1992)
43. Kinetic aspects of wine spoilage by acetic acid bacteria. (F. Kosebalaban and M. Özilgen) Journal of Chemical Technology and Biotechnology 55: 59 - 63 (1992)
44. Enthalpy - entropy and frequency factor - activation energy compensation relations for the viscosity of fruit juices (M. Özilgen and L. Bayindirli) Journal of Food Engineering 17: 143 - 151 (1992)
45. Enthalpy - entropy and frequency factor - activation energy compensation relations for death of Escherichia coli with microwaves in a tubular flow reactor. (S. Özilgen and M. Özilgen) Acta Alimentaria 21: 195 - 203 (1992)
46. Effects of substrate concentration on growth and lactic acid production kinetics by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. (S. Özen and M. Özilgen). Journal of Chemical Technology and Biotechnology 54: 57 - 61 (1992)
47. Kinetics of microbial growth, gas production and dough volume increase during leavening (H. Akdogan and M. Özilgen) Enzyme and Microbial Technology 14: 141 - 143 (1992)
48. Effect of the oven temperature variations on the drying behavior of thin biscuits (M. Turhan and M. Özilgen). Acta Alimentaria 20: 197 - 203 (1991)
49. Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging (M.J. McCarthy, E. Perez and M. Özilgen) Biotechnology Progress 7: 540 - 543 (1991)
50. Kinetic compensation relations for ascorbic acid degradation and pectinesterase inactivation during orange juice pasteurizations (N. Ülgen and M. Özilgen) Journal of the Science of Food and Agriculture 57: 93 - 100 (1991)
51. Kinetic aspects of the fermentation of cotton fibers at different pH in a fermenter inoculated with rumen microorganisms (I. Tükenmez, M. Özilgen and A. Biçer) Enzyme and Microbial Technology 13: 925 - 929 (1991)
52. Enthalpy - entropy and frequency factor- activation energy compensation relations for microbial death in fruit juices (M. Özilgen, A. Durukan and N. Ülgen) Lebensmittel - Wiessenschaft und Technologie 24: 378 - 381 (1991)
53. Kinetic model of microbial exotoxin production (K. Tokatli and M. Özilgen) Lebensmittel Wissenschaft und Technologie 24: 274 - 277 (1991)
54. Modeling permeation of modified atmosphere gas mixtures through a low density polyethylene package film. (M. Ilter, M. Özilgen and N. Orbey) Polymer International 25: 211 - 217 (1991)
55. A simple procedure for assessing the protective effect of the transparent polymer films used for packaging the foods. (N. Korman, N. Orbey and M. Özilgen) Polymer International 25: 163 - 166 (1991)
56. Kinetics of peroxidase inactivation during thermal processing of whole potatoes. (A. Sarikaya and M. Özilgen) Lebensmittel Wissenschaft und Technologie 24: 159 -163 (1991)
57. Kinetic analysis of Aspergillus oryzae cultivations on starch (A. Bayindirli, M. Özilgen and S. Ungan) Biocatalysis 5: 71 - 78 (1991)
58. A model for pasteurization with microwaves in a tubular flow reactor
(S. Özilgen and M. Özilgen) Enzyme and Microbial Technology 13: 419 - 423 (1991)
59. Kinetics of spontaneous wine production. (M. Özilgen, M. Çelik and T. F. Bozoglu), Enzyme and Microbial Technology 13: 252 - 256 (1991)
60. Weight loss behavior of refrigerated and frozen beef and ground beef. (M. A. Tütüncü, M. Özilgen and S. Ungan) Canadian Institute of Food Science and Technology Journal 23: 76 - 78 (1990)
61. Kinetic model of lipid oxidation in foods. (S. Özilgen and M. Özilgen) Journal of Food Science 55: 498 - 502 (1990)
62. Mixed culture growth kinetics of Streptococcus thermophilus and Lactobacillus bulgaricus. (T. Berkman, T.F. Bozoglu and M. Özilgen) Enzyme and Microbial Technology 12: 138 - 140 (1990)
63. Axial dispersion of liquid in mobile-bed contacting. (B. Z. Uysal and M. Özilgen) Chemical Engineering Communications 81: 157 - 166 (1989)
64. Modeling of apple juice filtrations. (L. Bayindirli, M. Özilgen and S. Ungan) Journal of Food Science 54: 1003 -1006 (1989)
65. Attachment and growth kinetics of anchorage-dependent BHK cells on microcarriers. (M. Kiremitçi, M. Özilgen and E. Piskin) Enzyme and Microbial Technology 11: 830 - 836 (1989)
66. Growth kinetics of Streptococcus thermophilus at sub-bacteriostatic penicillin G concentrations. (F. Yondem, M. Özilgen and T.F. Bozoglu) Journal of Dairy Science 72: 2444 - 2451 (1989)
67. Activity loss kinetics of freeze dried lactic acid starter cultures. (G. Alaeddinoglu, A. Güven and M. Özilgen) Enzyme and Microbial Technology 11: 765-769 (1989)
68. Modeling of sequential batch ultrafiltration of red beet extract. (A. Bayindirli, F. Yildiz and M. Özilgen) Journal of Food Science 53: 1418 - 1422 (1988)
69. Kinetics of multiproduct acidogenic and solventogenic batch fermentations. Applied Microbiology and Biotechnology (M. Özilgen) 29: 536-543 (1988)
70. Kinetics of riboflavin production by brewer's yeast. (I.M. Tamer, M. Özilgen and S. Ungan) Enzyme and Microbial Technology 10: 754-756 (1988)
71. Microbial growth kinetics of fed-batch fermentations (F. Özadali and M. Özilgen) Applied Microbiology and Biotechnology 29: 203-207 (1988)
72. Kinetics of batch fermentations with Kluyveromyces fragilis (M. Özilgen, D.F. Ollis and D. Ogrydziak) Enzyme and Microbial Technology 10: 165 -172 (1988)
73. Kinetics of amino acid production by over-producer mutant microorganisms. Enzyme and Microbial Technology (M. Özilgen) 10: 110 -114 (1988)
74. Drying behavior of honey - starch mixtures. (E. Yener, S. Ungan and M. Özilgen). J. Food Sci. 52: 1054 - 1058 (1987)
75. Survival kinetics of lactic acid starter cultures during and after freeze drying. (T.F. Bozoglu, M. Özilgen and U. Bakir) Enzyme and Microbial Technology, 9: 531-537 (1987)
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