Proteomics for Food Authentication (ePub)

in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of

Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they

published the Handbook of Analysis of Active Compounds in Functional Foods. In a

coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues

Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in

2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils

for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis,

Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis

of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr Nollet's recent projects

include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation

Products of Emerging Contaminants in the Environment: Analysis, Processes,

Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food

Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food

Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of

Bioactive Compounds (CRC Press, 2016). With A. S. Franca, he coedited Spectroscopic

Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R.

Fernandez-Alba, he coedited Multiresidue Methods for the Analysis of Pesticide Residues

in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties

are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra

Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with

Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and

Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications

for Food Quality (with N. C. Basantia and Mohammed Kamruzzaman, 2018), Ambient

Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja,

2019), and Food Aroma Evolution: During Food Processing, Cooking, and Aging (with

M. Bordiga, 2019).

Semih Ötles, a native of Izmir, Turkey, obtained his BSc degree from the Department of

Food Engineering (Ege University) in 1980. During his assistantship at Ege University,

in 1985, he received an MS in food chemistry, and in 1989, after completing his thesis

research on the instrumental analysis and chemistry of vitamins in foods, he received a

PhD in food chemistry from Ege University. In 1991-92, he completed his postdoctoral

training on meat proteins including an OECD Postdoctoral Fellowship in the Research

Center Melle at Gent University, Belgium. Afterward, he joined the Department of

Food Engineering at Ege University as a scientist of Food Chemistry, being promoted

to Associate Professor in 1993 and to Professor in 2000. He was Vice Dean of the

engineering faculty (2003-2009), Head of the Department of Nutrition and Dietetics

(2008-2011), and Vice Rector in Ege University (2012-2016). Professor Ötles's research

activities have focused on instrumental methods of food analysis. Ötles began a series of

projects on separation and instrumental analysis techniques, first for the analysis of vitamins

in foods, then protein chemistry, carbohydrates, and carotenoids, and most recently

bioactive peptides. Other activities span the fields of GC, GC/MS, LC/MS/MS analysis,

soy chemistry, aromatics, medical and functional foods, and nutraceutical chemistry.

Included are multiresidue analysis of various foods, n-3 fatty acids in fish oils, and medical

and functional foods.