Dr. Can Okan Altan | Preservation | Best Researcher Award

Researcher at Sinop University, Department of Seafood Processing Technology, Turkey

Dr. Can Okan Altan, a dedicated Assistant Professor at Sinop University, excels in the field of aquatic food processing and preservation. His academic trajectory—rooted in fisheries and aquatic products—has evolved into specialized research on modified atmosphere packaging, enzymatic restructuring, and innovative preservation techniques for fish like trout and Turkish salmon. With numerous national projects under his belt, Dr. Altan contributes significantly to food safety, quality assurance, and sustainable seafood technologies. His leadership roles, including Deputy Director of a scientific research center, underline his commitment to research-driven impact. From hands-on microbiological analysis to advanced spectroscopic methods, he blends traditional knowledge with modern solutions. 🐟🧪📚

Professional Profile

🎓 Education

Dr. Altan’s academic journey began at Karadeniz Technical University with a Bachelor’s in Aquatic Products (2009), followed by a Master’s (2014) and Ph.D. (2020) in Fishing and Processing Technology from Sinop University. His graduate research explored ionizing radiation for fish preservation and the application of microbial transglutaminase in rainbow trout meatballs under modified atmosphere—highlighting both innovation and industrial relevance. Guided by Prof. Dr. Hülya Turan, his theses established a strong foundation in enzymology and food packaging. His commitment to specialized research in aquatic technology stands out, reflecting a blend of biological sciences with food engineering. 🎓🧬🐠

🧪 Professional Experience

Starting as a Research Assistant in 2012, Dr. Altan’s decade-long association with Sinop University has culminated in his current role as Assistant Professor. His professional growth is marked by involvement in over a dozen national projects, ranging from the study of Black Sea whiting to smart labeling using onion-skin-derived pH indicators. His work integrates academic instruction—teaching microbiology and spectroscopy—to leading-edge research in fish product development, including sous vide and liquid smoke treatments. He now co-directs the Scientific and Technological Studies Center, driving interdisciplinary innovation and applied science. 🧑‍🏫🔬📈

🔬 Research Interests

Dr. Altan focuses on aquatic product preservation, enzymatic restructuring, packaging innovation, and food quality tracking technologies. His projects investigate microbial safety, sensory properties, shelf-life optimization, and the development of smart packaging indicators. From nanoemulsion-infused vacuum packaging to combining sous vide with liquid smoke, his interdisciplinary approach merges biochemistry, marine biology, and food technology. His ongoing research includes exploring the environmental benefits of mussel farming and pH-sensitive indicators using natural extracts. Dr. Altan’s work advances both academic knowledge and real-world applications in sustainable seafood science. 🧪🌊🧫

🏆 Awards & Honors

Dr. Altan received recognition in 2012 through the University Knowledge Competition, affirming his early academic promise. His career achievements are embedded not just in accolades but in impactful collaborations and research outputs. He has consistently taken on key roles as principal investigator, advisor, and core researcher in government- and institution-funded projects. More importantly, his administrative appointment as Deputy Director (2024–2027) reflects institutional trust and leadership recognition. His courses in fish smoking and spectroscopic techniques add to his distinguished academic influence. 🏅📖💼

📚 Publications Top Note

1. Synergistic effect of freezing and irradiation on Bonito Fish (Sarda sarda Bloch, 1793)

Authors: CO Altan, H Turan
Year: 2016
Citations: 20
Source: Journal of Food Protection, 79(12), 2136-2142
Summary: Investigates how combining freezing and gamma irradiation affects microbial load and quality traits of bonito fish. The dual treatment improved microbial safety while preserving sensory characteristics, offering a promising preservation method.

2. Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

Authors: D Kocatepe, H Turan, CO Altan, I Keskin, A Ceylan, B Köstekli, et al.
Year: 2019
Citations: 18
Source: Food Science and Technology, 39(Suppl. 1), 255–260
Summary: Evaluates the effect of natural essential oils (e.g., thyme, clove) on the shelf life, microbiology, and sensory quality of marinated anchovy. Certain oils significantly enhanced preservation without chemical additives.

3. Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince

Authors: D Kocatepe, H Turan, CO Altan, I Keskin, A Ceylan
Year: 2016
Citations: 17
Source: Food Science and Technology International, 22(4), 343–352
Summary: Explores how modified atmosphere packaging (MAP) extends the shelf life of trout mince. MAP with CO₂-rich gas mixtures delayed spoilage and retained nutritional quality during cold storage.

4. The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden rocket

Authors: CO Altan, B Köstekli, B Çorapci, MS İpar, D Kocatepe, H Turan
Year: 2022
Citations: 12
Source: International Journal of Gastronomy and Food Science, 28, 100490
Summary: Studies the development of gravlax from bonito fish using dill and rocket as curing agents. These herbs enhanced flavor, antioxidant activity, and maintained nutritional values while modifying the texture.

5. Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar)

Authors: D Kocatepe, H Turan, B Köstekli, CO Altan, B Çorapci
Year: 2023
Citations: 10
Source: Journal of the Hellenic Veterinary Medical Society, 73(4), 4817–4826
Summary: Compares proximate composition, fatty acid profiles, and minerals of farmed rainbow trout and Atlantic salmon. Both species offer high-quality proteins and omega-3 fatty acids beneficial to human health.

6. Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils

Authors: H Turan, D Kocatepe, İ Keskin, CO Altan, B Köstekli, C Candan, A Ceylan
Year: 2017
Citations: 10
Source: Journal of Food Science and Technology, 54(10), 3036–3043
Summary: Focuses on the relationship between oxidative rancidity and sensory qualities in anchovy marinades treated with essential oils. Oils delayed lipid oxidation and improved taste profile.

7. Black Sea whiting: assessment of potential health benefits/risks and differences based on mineral concentrations of meat and roes

Authors: H Turan, CO Altan, D Kocatepe
Year: 2019
Citations: 9
Source: Turkish Journal of Agriculture-Food Science and Technology, 7(12), 2075–2082
Summary: Analyzes mineral levels in meat and roe of Black Sea whiting. While the fish is nutritious, care is needed regarding trace elements like cadmium. Highlights potential dietary contributions and safety considerations.

8. The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs

Authors: CO Altan, D Kocatepe, MS İpar, B Çorapcı, B Köstekli, H Turan
Year: 2023
Citations: 6
Source: Journal of Agricultural Faculty of Gaziosmanpasa University, 40(1), 41–49
Summary: Investigates the use of MTGase in forming fish meatballs. The enzyme improved textural and sensory properties while preserving nutritional value, suggesting suitability for processed seafood production.

9. Effect of the vacuum packaging on the shelf life of Lakerda

Authors: D Kocatepe, H Turan, CO Altan, G Göknar
Year: 2014
Citations: 6
Source: International Journal of Food Science Nutrition and Dietetics, 3(9), 157–159
Summary: Evaluates the shelf life of traditional salted bonito (lakerda) under vacuum packaging. Results show extended preservation and improved organoleptic qualities compared to non-packaged counterparts.

10. Effect of different thawing methods on the quality of bonito (Sarda sarda, Bloch 1793)

Authors: H Turan, D Kocatepe, CO Altan, G Göknar
Year: 2015
Citations: 5
Source: Ukrainian Food Journal, 4(3), 460–466
Summary: Compares thawing methods (refrigerator, water, microwave) on quality parameters like drip loss, texture, and taste of bonito. Refrigerated thawing yielded the best results in maintaining fish quality.

11. A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle—A Detailed Study

Authors: CO Altan, D Kocatepe, B Çorapcı, B Köstekli, H Turan
Year: 2024
Citations: 4
Source: Food and Bioprocess Technology, 17, 3999–4024
Summary: Reviews various tenderization approaches for squid meat, comparing enzymes like papain and mechanical methods. Identifies optimal techniques for softening squid texture while preserving flavor and nutrients.

12. Quality of lakerda (dry salted bonito) made with different technics in Sinop region

Authors: H Turan, CO Altan, D Kocatepe, A Ceylan
Year: 2015
Citations: 4
Source: Ukrainian Journal of Food Science, 3, 1–6
Summary: Investigates traditional and modern methods for preparing lakerda in Sinop. Assesses their effects on taste, texture, and microbiological quality. Traditional methods showed better flavor but required hygiene improvements.

13. Soğukta saklanan tüketime hazır midyelerin (Mytilus galloprovincialis L. 1819) besin kompozisyonu ve kalite kriterlerinin incelenmesi

Authors: H Turan, D Kocatepe, CO Altan, İ Erkoyuncu
Year: 2012
Citations: 4
Source: Hatay Gıda Kongresi, p. 364
Summary: Examines nutritional values and spoilage indicators of ready-to-eat mussels stored under cold conditions. Results provide insights for producers on maintaining freshness and meeting food safety standards.

🔚 Conclusion

In conclusion, Dr. Can Okan Altan stands out as a passionate an d innovative researcher in aquatic food science. His expertise spans quality control, smart packaging, and eco-friendly preservation essential pillars for future food systems. Backed by academic rigor, research diversity, and a commitment to practical outcomes, he continues to shape the future of fish product technology in Turkey and beyond. His ability to merge scientific depth with industrial relevance makes him a valuable academic leader and a promising candidate for excellence in research recognition. 🌟🇹🇷🔍

Mr. Apostolos Parasyris, University of Strathclyde, United Kingdom

Apostolos Parasyris is a multidisciplinary researcher and engineer specializing in machine learning applications for structural health monitoring, climate impact assessment, and geotechnical engineering. He is a doctoral candidate in Machine Learning at the University of Strathclyde and currently serves as a Research Scientist and Project Manager at Risa Sicherheitsanalysen GmbH in Berlin. With extensive experience in EU research projects and hands-on technical design, he integrates AI-driven models and data science methodologies to enhance infrastructure resilience, sustainability, and safety across various sectors.

PROFILE

Orcid profile

Scopus Profile

Google Scholar Profile

Educational Details

Apostolos Parasyris holds multiple advanced degrees that span a range of engineering disciplines. He earned a Master of Engineering (M.Eng.) in Geotechnical Engineering, followed by two 2-year Master’s degrees—one in Energy (Chemical Engineering) and another in Structural Engineering (Civil Engineering). Currently, he is in the fifth year of his Doctoral studies in Machine Learning, specializing in Electronics and Electrical Engineering at the University of Strathclyde.

Professional Experience

Apostolos has a diverse and extensive professional background, with experience in both research and applied technical projects. As a Structural Designer, he has contributed to high-profile infrastructure projects, including the Kastelli Airport design, Athens Metro Line 4, “Karellas” Bridge widening, and the pedestrian “Hellinikon” Bridge. Currently, Apostolos is a Machine Learning Research Scientist and Project Manager at Risa Sicherheitsanalysen GmbH in Berlin, Germany, where he focuses on applying AI and machine learning to innovative projects such as the Horizon EU projects Preserve (AI models for cybercrime detection), Armadillo (AI-driven portable GHB detection tools for crime prevention), and RiskAdapt (asset-level risk modeling to manage climate-induced extreme events).

In addition to his professional role, Apostolos has also participated in several EU and UK research projects related to infrastructure resilience and structural inspection. Notably, these include RESIST (extreme event resilience in transportation), AEROBI (aerial robotic systems for bridge inspection), RECONASS (construction damage assessment and recovery planning), and ROBINSPECT (robotic inspection for tunnels). He has gained recognition as a researcher, achieving six citations and an h-index of nine. He is an active member of prestigious professional organizations, including the IEEE (Institute of Electrical and Electronics Engineers), GRSS (Geoscience and Remote Sensing Society), and TEE (Technical Chamber of Greece).

Research Interests

Apostolos’s research interests are broad yet cohesive, covering geophysics, geotechnical engineering, and subsurface exploration. His work in structural dynamics, structural health monitoring, and machine learning intersects with his focus on landslide prediction and climate impact analysis. Apostolos is currently involved in projects developing AI-based tools for asset risk assessment under climate-induced extreme events and tools for early detection of slope instabilities linked to landslides and debris flows.

Top Notable Publications

Article
Parasyris, A., Stankovic, L., & Stankovic, V. (2024). A machine learning-driven approach to uncover the influencing factors resulting in soil mass displacement. Geosciences (Switzerland), 14(8), 220.
(Citations: 0)

Conference Paper
Parasyris, A., Stankovic, L., & Stankovic, V. (2024). Dimensionality reduction for visualization of hydrogeophysical and meteorological recordings on a landslide zone. International Geoscience and Remote Sensing Symposium (IGARSS), pp. 1864–1868.
(Citations: 1)

Article
Parasyris, A., Stankovic, L., & Stankovic, V. (2023). Synthetic data generation for deep learning-based inversion for velocity model building. Remote Sensing, 15(11), 2901.
(Citations: 4)

Conference Paper
Parasyris, A., Stankovic, L., Pytharouli, S., & Stankovic, V. (2023). Near surface full waveform inversion via deep learning for subsurface imaging. Expanding Underground – Knowledge and Passion to Make a Positive Impact on the World: Proceedings of the ITA-AITES World Tunnel Congress (WTC 2023), pp. 2829–2836.
(Citations: 1)

Conference Paper
Parasyris, A., & Bairaktaris, D. (2023). Innovative methodology for advanced structural condition assessment of tunnels. Expanding Underground – Knowledge and Passion to Make a Positive Impact on the World: Proceedings of the ITA-AITES World Tunnel Congress (WTC 2023), pp. 2493–2500.
(Citations: 1)

Conclusion

Given his strong academic foundation, interdisciplinary research experience, and contributions to impactful projects, Mr. Apostolos Parasyris presents a compelling case for the Research for Best Scholar Award. His work aligns with the award’s objectives, showcasing innovative approaches to solving complex engineering challenges, particularly in the areas of machine learning applications, structural resilience, and natural disaster prevention. This forward-looking perspective and dedication make him a promising candidate deserving of recognition in his field.