Regular readers of this blog might have noticed one or two recent posts about the upcoming Global Milling with GRAPAS Conference on Thursday June 11 at Victam International in Köln, Germany.
Well, here's another - and you may be glad you read it.
Professor M Hikmet Boyacioglu is currently Head of the Food Engineering Department, Okan University, Istanbul, Turkey. Professor Boyacioglu received his BSc in Food Engineering and MSc in Cereal Processing Engineering from Ege University, Izmir, Turkey.
His PhD degree is in Cereal Science (minor in Food & Nutrition) from North Dakota State University, Fargo, ND, USA. His entire work experience, covering more than 33 years, has involved conducting scientific research in the area of food technology, specializing in cereal science, teaching undergraduate and graduate courses, and consultancy work - both domestic and international.
He has been a professional member of the Institute of Food Technologies (IFT) and of the American Association of Cereal Chemists (AACC International). He has also been a member of the Education Committee of the International Association of Operative Millers, IAOM, MEA District.
Professor Boyacioglu has published more than 100 articles in the field of cereal science. He is currently Associate Editor of Cereal Chemistry, an international journal published by AACC International, and also International Editor of our very own Milling and Grain magazine.
Professor Boyacioglu will be speaking on ‘Preventing bread waste - A national success story from Turkey’.
Read more and register HERE.
Well, here's another - and you may be glad you read it.
Professor M Hikmet Boyacioglu is currently Head of the Food Engineering Department, Okan University, Istanbul, Turkey. Professor Boyacioglu received his BSc in Food Engineering and MSc in Cereal Processing Engineering from Ege University, Izmir, Turkey.
His PhD degree is in Cereal Science (minor in Food & Nutrition) from North Dakota State University, Fargo, ND, USA. His entire work experience, covering more than 33 years, has involved conducting scientific research in the area of food technology, specializing in cereal science, teaching undergraduate and graduate courses, and consultancy work - both domestic and international.
He has been a professional member of the Institute of Food Technologies (IFT) and of the American Association of Cereal Chemists (AACC International). He has also been a member of the Education Committee of the International Association of Operative Millers, IAOM, MEA District.
Professor Boyacioglu has published more than 100 articles in the field of cereal science. He is currently Associate Editor of Cereal Chemistry, an international journal published by AACC International, and also International Editor of our very own Milling and Grain magazine.
Professor Boyacioglu will be speaking on ‘Preventing bread waste - A national success story from Turkey’.
Read more and register HERE.
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