Inactivation of pathogenic and spoilage microorganisms by using novel processing technologies such as Ozone, Electrolyzed oxidizing (EO) water, Irradiation, Pulsed UV-light, Super critical carbon dioxide.
Professor of Agricultural and Biological Engineering Dr. Ali Demirci's research in microbiological engineering including his areas of interest in food safety engineering and fermentation/bioprocessing.
Dr. Demirci's areas of interest include:
- Food Safety Engineering: inactivation of pathogenic and spoilage microorganisms by using novel non-thermal processing technologies such as electrolyzed oxidizing (EO) water, pulsed UV-light, ozone, irradiation, high hydrostatic pressure, and super critical carbon dioxide.
- Fermentation/Bioprocessing: bioconversion of agricultural raw and waste commodities into value added products; bioenergy/biofuels; strain development; novel bioreactors; downstream processing.
