Silliker's Erodogan Ceylan honored for food safety research

The Frozen Food Foundation, McLean, Va., in conjunction with the International Association for Food Protection (IAFP), Des Moines, Iowa, presented Erdogan Ceylan, Ph.D., of the Silliker Food Science Center in Crete, Ill., with the sixth annual Frozen Food Foundation Freezing Research Award.  The award, which recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, was presented to Ceylan during the IAFP 2015 Annual Meeting in Portland, Ore., the Frozen Food Foundation said.

Ceylan was selected for his contributions in research impacting the food safety and quality attributes of frozen foods and his impact on providing science-based solutions to frozen food makers. He developed and counseled clients on a wide range of food safety studies for frozen foods, including the examination of thermal inactivation of pathogens, water blanching of vegetables used in frozen meals, validation of microwave cooking instructions, and the microbiological stability and safety of products, the Frozen Food Foundation stated.

“The Frozen Food Foundation is pleased to recognize the achievements of Dr. Ceylan through the presentation of the Freezing Research Award,” said Kraig Naasz, president of the Frozen Food Foundation and president and CEO of the American Frozen Food Institute. “Dr. Ceylan’s contributions to the field of food safety have aided the scientific community and consumers alike by demonstrating science-based solutions through increased product quality, safety and shelf life.”