MCLEAN, Va.--(BUSINESS WIRE)--The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), this week presented Dr. Erdogan Ceylan of the Silliker Food Science Center with the sixth annual Frozen Food Foundation Freezing Research Award.
The award, which recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, was presented to Dr. Ceylan during the IAFP 2015 Annual Meeting in Portland, Ore. Dr. 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.
“The Frozen Food Foundation is pleased to recognize the achievements of Dr. Ceylan through the presentation of the Freezing Research Award,” said Foundation President Kraig R. Naasz, who also serves as president and CEO of the American Frozen Food Institute. “Dr. Ceylan’s contributions to the field of food safety have aided the scientific community and consumers alike by demonstrating science-based solutions through increased product quality, safety and shelf life.”
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 research studies for a wide spectrum of food companies. He also serves as the responsible official for the Silliker, Inc. select agents and toxins program under the Federal Select Agent Program for Clostridium botulinum research studies.
Dr. Ceylan 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. He is one of the leading food industry consultants on Hazard Analysis and Critical Control Points (HACCP) programs, food plant sanitation, microbiological risk assessment, prevention strategies, process controls and regulatory requirements.
Dr. Ceylan is also a contributing author in the Compendium of Methods for the Microbiological Examination of Foods (5th edition), and has been published in a number of articles in peer-reviewed journals and trade magazines.
“Since joining the Silliker organization in 2005, Dr. Ceylan has carved out a distinguished career marked by versatility and a commitment to advancing food science through collaborative research,” said Silliker Communications Manager John Williams Jr. “From graduate work conducted at Kansas State University to his current role as director of research at the Silliker Food Science Center, Dr. Ceylan has amassed a lengthy record of accomplishments, including research studies related to frozen foods.”
IAFP has long presented awards to members of the food industry for their work to enhance food safety. The Frozen Food Foundation Freezing Research Award is the only award presented at the IAFP Annual Meeting specifically for frozen food-related research.
As the recipient of the 2015 Frozen Food Foundation Freezing Research Award, Dr. Ceylan receives a $2,000 honorarium and commemorative plaque.
The Frozen Food Foundation exists to foster 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 affiliated with the American Frozen Food Institute.