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 

• ORCID Profile
• Scopus Profile
• Google Scholar

🎓 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. 🌟🇹🇷🔍