Prof. Dr. Vural Gökmen, Hacettepe University, Turkey
Talk Title: Computer Vision: A Useful Tool to Monitor Food Quality and Safety Online
Vural Gökmen, BSc, MSc, PhD is professor in the Food Engineering Department at Hacettepe University, Ankara, Turkey. His responsibilities include to teach at undergraduate and graduate levels, to supervise MSc and PhD theses, to conduct research projects, and to give consultancy on knowledge and technology transfer in the field of food science and engineering.
Prof. Gökmen graduated in 1990 with food engineering degree and gained his PhD degree in 1998. In 2004, he has been awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he gained science incentive award by The Scientific and Technological Council of Turkey. He has founded Food Quality & Safety Research Group in 2004, Food Research Center in 2010 at Hacettepe University, and The National Food Technology Platform of Turkey in 2011.
In his career, Prof. Gökmen has carried out national and international research projects related to different aspects of food science. He has lectured nationally and internationally. He has continuous collaborations with the research groups in Italy, Spain, Germany, France, The Netherlands, USA, UK, Czech Republic, Slovakia, Serbia, Belgium, and Denmark.
As one of the leading experts on food science, Prof. Gökmen has contributed greatly to the understanding of process-derived effects on the quality and safety of foodstuffs. Also, he has developed chromatography, mass spectrometry, and computer vision based advanced analytical techniques to monitor food quality and safety. To his credit, Prof. Gökmen has published over 230 articles, which includes over 220 peer reviewed manuscripts based on original research, 18 book chapters, and edited a book. As of Sep 2019, his publications have been cited more than 6000 times according to Web of Science, and 6400 times according to Scopus.
Prof. Gökmen is currently associate editor in Food Research International, food chemistry section editor in Polish Journal of Food and Nutrition Sciences, and editorial board member in the journals Food Chemistry and Journal of Food Composition and Analysis.
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