FACULTY OF ENGINEERINGFOOD ENGINEERING


Res. Asst. Sevil ÇIKRIKCI

Res. Asst. Sevil Çıkrıkcı

 

Middle East Technical University

Department of Food Engineering

AZ-13

06800 Ankara - TURKEY

 

E-mail: cikrikci@metu.edu.tr

Tel: +90 (312) 210 56 26

Fax: +90 (312) 210 27 67

 

Degrees


B.S. Middle East Technical University, Food Engineering, 2011

M.Sc. Middle East Technical University, Food Engineering, 2013

 

Research Interest
Oil migration in chocolate confectionery systems, hydrogel design, controlled release systems
Oral Presentations

  • August 10-12th, 2015 - London, UK
4th International Conference and Exhibition on Food    
Processing & Technology  “Investigating Oil Migration in Two Layer Chocolate Systems   with Different Hazelnut Paste and Cream Formulations Over Chocolate Layer by Using Magnetic Resonance Imaging (MRI) Technique”
  • August 23-25th, 2016 - Kuala Lumpur, Malaysia
The 3rd International Conference on Agricultural and Food Engineering

“Mathematical Modelling and Validation of Oil Migration on a Model Chocolate System Using Magnetic Resonance Imaging (MRI)”

Poster presentations

  • October 5-7th, 2016 - Edirne, Turkey

Türkiye 12. Gıda Kongresi 
“Ortam pH’sının Komposit Gıda Hidrojellerinin Şişme Davranışları Üzerine Etkisinin ve Hidrojellerin Manyetik Rezonans Görüntüleme (MRG)  Kullanılarak Elde Edilen T2 Relaksasyon Haritalarının İncelenmesi”

  • June 21-24th, 2014 - New Orleans, LO

IFT 2014 Annual Meeting & Food Expo 
“Investigating the Effect of Storage Conditions on Physiological Changes in Fuyu Persimmon Fruit by Using Magnetic Resonance Imaging (MRI) and Relaxometry Experiments”

October 24-26th, 2013 – Struga, Macedonia

  • 2nd International Symposium on Traditional Foods from Adriatic to Caucasus 

“The Impact of Hazelnut Skin Micro and Nano Fibers on Cake   Color “                                 

May 7-10th, 2013- Istanbul, Turkey
EuroFoodChem XVII
“The Utilization of Hazelnut Skin Micro and Nano Fibers in Cake”


Publications
Cikrikci, S., Demirkesen, I., & Mert, B. (2016). Production of hazelnut skin fibres and utilisation in a model bakery product. Quality Assurance and Safety of Crops & Foods, 8(2), 195-206.
Cikrikci, S., Yucekutlu, M., Mert, B., & Oztop, M.H. (2016). Physical characterization of low-calorie chocolate formulations. Journal of Food Measurement and Characterization, doi:10.1007/s11694-016-9369-1, pp:1-9.