Frozen Food Foundation Awards Freezing Research
The winner of the 2015 Frozen Food Foundation Freezing Research Award is Dr. Erdogan Ceylan, who is recognized for contributions in research.
The Frozen Food Foundation, in collaboration with the International Association for Food Protection (IAFP), acknowledged Dr. Erdogan Ceylan of the Silliker Food Science Center with the sixth annual Frozen Food Foundation Freezing Research Award this year.
This award recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, according to the Foundation’s criteria.
Ceylan was selected “for his contributions in research impacting the food safety and quality attributes of frozen foods and his impact on providing science-based solutions to frozen food makers.”
Dr. Ceylan has developed and counseled clients on a wide range of food safety studies for frozen foods, including the examination of thermal inactivation of pathogens, water blanching of vegetables used in frozen meals, validation of microwave cooking instructions, and the microbiological stability and safety of products.
Dr. Ceylan holds a M.S. and Ph.D. in Food Microbiology from Kansas State University. He is currently the director of research for the Silliker Food Science Center, where he is responsible for managing the research studies for a wide spectrum of food companies. He specializes in thermal and non-thermal process validation studies; challenge studies; shelf life studies; and the detection, identification and control of foodborne pathogens and spoilage organisms in raw ingredients, finished products and the food-processing environment.
Frozen Food Research Recognition
Affiliated with the American Frozen Food Institute, the Frozen Food Foundation fosters scientific research, public awareness and industry education regarding the nutritional, safety and societal attributes of frozen foods for the benefit of the common good.
“The Frozen Food Foundation is proud to be a leader within the food industry by rewarding scientists whose research will ultimately lead to greater consumer confidence and safety. This award is intended to recognize current noteworthy achievements in freezing research, and to encourage further enhancements to food safety and quality through new freezing technologies. The Freezing Research Award is just one of the ways the Frozen Food Foundation continues to foster scientific research, public awareness and education regarding the nutritional, safety and societal attributes of frozen foods,” Adrienne M. Seiling, the Foundation’s executive director, told us.
Among nomination criteria for this acknowledgment are length of service and positions held in the conduct of research, activities highlighting the nominee’s dedication and length of service to the advancement of frozen food, specific achievement(s) or accomplishment(s) in advancement of frozen food; a description of the originality/creativity and quality of the contribution, as well as a description of the significance/importance of the contribution.