Prof. Dr. Sühendan MOL TOKAYis working at Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. She was graduated from Istanbul University, Faculty of Fisheries; then received her master and PhD. degrees from Istanbul University, Institute of Graduate studies in Sciences, Seafood Processing Technology Program. The main research topics include seafood processing technologies, quality control in seafood, elimination of pathogenic microorganisms in seafood by different methods, safety of seafoods and HACCP system.

Detailed information: https://avesis.istanbul.edu.tr/suhendan/

Professor Dr. Nuray ERKAN ÖZDEN is working at İstanbul University Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. After completing his undergraduate education at Istanbul University Faculty of Fisheries, she completed his Master and Doctorate studies at the Institute of Science and Technology of Seafood Processing Technology Program.

The main research topics include, biochemistry, food chemistry (amino acid, fatty acid, mineral and vitamin composition, heavy metals, marine toxins, pesticides and pollutants), food microbiology (pathogens, spoilage and microorganisms responsible for quality, microorganism idendification and elimination), seafood processing technologies, preservation techniques in seafood products, food packaging applications (Vacuum and modified atmosphere applications, edible film applications, active and intelligent packaging), alternative processing and preservation techniques in seafood (High hydrostatic pressure applications, Use of natural and chemical extracts), quality control in seafoods, food safety (Food inspection, health risks, protection of consumers, food security, food sustainability, food sovereignty, food safety management systems)
Undergraduate Courses: Seafood Chemistry (2004-…), Seafood Microbiology (2004-…), Biochemistry (2006 -....)
Master Courses: Quality Parameters in Seafood Processing and Analysis Laboratories (2004-…), Scientific Research Techniques and Publication Ethics (2016 -....)
Doctoral Courses: Catering Technologies (2006-…) in Seafoods, Tools, Equipment and Machinery in Seafood Processing and Storage (2006-…) Alternative Processing and Preservation Techniques in Seafood Products (2006-…)
She made scientific studies on organic chlorine pesticides, organic tin compounds, biogenic amines and algae toxins in seafood at Fish and Fish Products Research Unit in the Lower Saxony State Office for Consumer Protection and Food Safety (LAVES) Germany/Cuxhaven. She has worked in many internal and external projects, and participated in national and international scientific meetings. She has more than a hundred articles and many citations in journals with high impacts, which are scanned in SCI, SSCI, AHCI indexes.
Detailed information:https://avesis.istanbul.edu.tr/nurerkan/

Gülgün F. ŞENGÖR is an Associate Professor in Department of Fishing and Seafood Processing Technology, Faculty of Aquatic Sciences at Istanbul University. She obtained her first degree, BSc, at Ege University, Faculty of Fisheries in 1987. She received MSc in 1991 and PhD in 1995 at Ege University, Graduate School of Natural and Applied Sciences, Fishing and Processing Technology. She attended to University of Alaska, Fairbanks, School of Fisheries and Ocean Sciences, Fisheries Industrial Technology Center (FITC) for short term research scholarship for 5 months in 2009. Her research interests are seafood processing technologies, quality control, computer based image analysis, nutritional value, seafood additive substances control, seafood safety, nanotechnology application methods in seafood processing technology and seafood gastronomy. She has been supervising Seafood Culinary Arts Club at Istanbul University, Student Culture Center since 2013.
Detailed information:https://avesis.istanbul.edu.tr/sengor/

Didem ÜÇOK ALAKAVUK, is an Assistant Professor Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. She obtained his first degree, BSc, in Istanbul University, Faculty of Fisheries and attended Institute of Science, İstanbul University, Seafood Processing Technology Program for his Masters and PhD studies. The main research topics include seafood processing technologies, seafood safety, sensory and microbial quality assessment of seafood, and risky-pathogenic microorganisms.
Detailed information: https://avesis.istanbul.edu.tr/ducok

Ş. Yasemin TOSUN, is an Assistant Professor in Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. She obtained his first degree, BSc, in Istanbul University, Faculty of Fisheries and attended Institute of Science, İstanbul University, Seafood Processing Technology Program for his Masters and PhD studies. The main research topics include seafood processing technologies, quality control in seafood, elimination of pathogenic microorganisms for food safety in seafoods using variety of methods.
Detailed information: https://avesis.istanbul.edu.tr/yasemin/

Şafak ULUSOY is an Assisstant Professor in Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. She obtained his first degree, BSc, in Istanbul University, Faculty of Fisheries and attended Institute of Science, İstanbul University, Seafood Processing Technology Program for his Masters and PhD studies. The main research topics include seafood processing technologies, quality control in seafood and toxic metal, pesticides, health risk assessment in terms of food safety in seafood.

Detailed information: https://avesis.istanbul.edu.tr/safak