EDITORIAL BOARD MEMBERS
Osman Erkmen is a professor of food microbiology in the Department of Food Engineering under the University of Gaziantep (Turkey) since 2004. He received his BS degree in Biology (1985) and an MS degree in Food Microbiology (1987) from the METU (Turkey). He did his PhD in General Microbiology in 1994. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994, associate professor of Food Microbiology in 1999 and Professor in 2004. He teaches courses in Food Microbiology, General Microbiology, Food Sanitation, and Food Toxicology. He has published over 100 research articles and book chapters in the fields of Food Microbiology, Food Toxicology, Food Sanitation, and General Microbiology with more than 1500 citations. He is the editor of the book Gıda Mikrobiyolojisi (Food Microbiology) in Turkish language and is the author of four books: Food Microbiology Principles into Practice (Volume 1, 2), A Laboratory Manual in General Microbiology and Basic Methods for the Microbiological Analysis of Foods.
Osman Erkmen expanded his research on nonthermal processes and natural antimicrobials in food preservation; production of fermented foods and products; (thiamin, lycopene and citric acid); and microbial inactivation kinetics and modelling; and combined effect of nonthermal processes.