PARTNER PROFILE FORM
TNF Partner:
INFORMATION OF
Name of
organization
Main
researchers
and expertise
(name,
surname,
academic
degree)
Ref.:
Date:
Refers to Call:
03/08/2007
ORGANIZATION
KALITE SISTEM LABORATORIES GROUP
Kalite Sistem Laboratories Group performs its activities by a group of professional staff
consists of food engineers-chemists, chemical engineers, microbiologists, biochemists,
veterinary surgeons, agricultural engineers, etc with M.Sc and Ph.D. degrees and technician
staff. Main researchers and their expertise are given as below.
A- Food Additives and Residue Analysis/Instrumental Analysis
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Dr. Celik Ergene (Chemical Engineer, PhD); Instrumental analysis (HPLC, GC,
spectrophotometer); Mycotoxin analysis; Fatty acids; Alcoholic beverages; Food
additives
Perihan Yolci Omeroglu (Food Engineer, MSc); Pesticide residue analysis;
Antibiotics; Instrumental analysis (GC, GC-MS, HPLC); Chemical metrology
(uncertainty, method validation); Laboratory Accreditation; Statistical analysis
Eylem Aydin (Food Engineer); Pesticide residue analysis; Antibiotics; Instrumental
analysis (HPLC, GC, GC-MS, LC-MS-MS); Honey and fish analysis
Ibrahim Kıvrak (Chemist, MSc); Volatile Oil Constituents (isolation and
characterization); Antioxidant and antimicrobials; Fatty acids; Pesticide and antibiotic
analysis; Instrumental analysis (GC-MS, LC-MS-MS, UV Visible, TLC)
Ovgu Gamze Okyay (Chemist, MSc); Drug analysis; Biochemistry; Cosmetic
analysis; Pestcicde and antibiotic analysis; Instrumental analysis (HPLC, GC-MS, LC-MSMS)
Şeyda Suzer (Chemist, Msc); Pesticide and antibiotic analysis; Instrumental analysis
( HPLC, EA-IRMS)
Taner Kaymaz (Chemist); Purifying organic solvents; Drug analysis; Instrumental
analysis (HPLC, GC); Pesticide and antibiotic analysis
Islam Cansever (Chemist); Pestcide formulation; Pesticide and antibiotic analysis;
Instrumenal analysis (HPLC, GC-MS, LC-MS-MS)
B-Food Contact Material and Metal Analysis
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Fatma Haskan (Chemist, MSc);
Heavy Metal Analysis; Food Contact Material
Analysis; Atomic Absorption Spectrophotometer; FITIR
Hikmet Tekeli (Chemist, MSc); Heavy Metal Analysis; Food Contact Material Analysis;
Atomic Absorption Spectrophotometer (AAS); FITIR
Serap Onaran (Chemical Engineer); Heavy Metal Analysis; AAS; EA-IRMS
Sultan Delilgozlu (Chemist); Heavy Metal Analysis; AAS
C-Environmental and Industrial Analysis
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Prof. Dr. Beyza Ustun (Environmental Engineer, Phd); Environmental Risk
Management
Asu Ziylan (Enviromental Engineeri, Msc); Environmental Risk Management
Burcu Ergüven (Chemist, MSc); Environmental Analysis; Cosmetics, medicine,
detergent and cleaning chemicals analysis; Plant chemistry; Atomic absorption
spectrophotometer
Tutku Zambal (Enviromental Engineeri, Msc); Waste management
D-Food and Feed Chemistry
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Tuncay Cinar (Chemist, Msc); Food and feed chemistry; Heavy metals; Atomic
Absorption Spectrophotometer; Honey and fish analysis; Laboratory management
Nuray Gür (Chemical Engineer); Food and feed chemistry
Deniz Avcı (Chemist); Honey and fish analysis
Saniye Sencebe (Agricultural Engineer); Honey and fish analysis; Plant Protection
E- Molecular Biology and Food Microbiology
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Assoc. Prof. Ender Altıok (Molecular Biolog, Phd); Molecular Biology
Gulce Durmaz (Food Engineer, MSc); Legionella analysis; Food microbiology; PCR;
Laboratory Management
Hulya Isik (Biologist, MSc); Legionella analysis; Food microbiology; PCR;
Pharmaceutical and clinic microbiology; Quality control criteria in microbiological
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laboratory
Musa Kılavuz (Food Engineer, MSc); Legionella analysis; Food microbiology; Rapid
technique in microbiological analysis
Orhan Kacar (Biologist, Msc); Legionella analysis; Food microbiology; PCR
Secil Yilmaz (Biolog); Food microbiology
F-Food Safety and Quality Management System
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Dr. Samim Saner (Chemical Engineer, Phd); Food safety specialist; National and
international food and feed legislation; Laboratory accreditation;
Laboratory
management; Food microbiology; Lead auditor (ISO 17025; ISO 9001; HACCP)
Selda Bayrakdar (Food Engineer, MSc); Legionella Risk Management; Food safety
specialist; National and international food and feed legislation; Food safety systems
(ISO 22000; IFS, BRC, HACCP); Lead auditor (ISO 17025; ISO 9001; HACCP; ISO
22000; IFS, BRC )
Huray Zor (Food Engineer); Food Safety Specialist; HACCP; BRC; IFS; Hygiene
Auditor
Halil Temel (Food Engineer); Legionella Risk Management; Food Safety Specialist;
HACCP; BRC; IFS; Hygiene Auditor
Eyüp Uçar (Food Engineer, MSc); Food Safety Specialist; HACCP; Hygiene Auditor
Cansu Gülenc (Food Engineer); Food Safety Specialist; HACCP; EUREPGAP; Hygiene
Auditor
Cansel Tırpan (Food Engineer); Food Safety Specialist; HACCP; Hygiene Auditor
Feride Gireniz (Chemist); ISO 17025; ISO 9001
Didem Ozdemir (Food Engineer); ISO 17025; ISO 9001
G- Food Technologies
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Organization
type
Perihan Yolci Omeroglu (Food Engineer, MSc); Heat transfer; Thermal propertşies
of food
Ayse Karadag (Chemical Engineer, MSc); Food irradiation; Microwave drying; Tea
production process
Yasemin Dermanlı (Chemist, MSc); Oil processing
Can Eryilmaz (Fisheries Engineer); Fisheries; Sea food technologies
Consultancy
Transfer
Research
Non-Commercial
Organization
Size
(employees)
Short
description of
organization
(main research
activities)
< 10
10-49
Education
Other
50-99
SME
x
100-199
Industry
Technology
Owned by non-SME
200-249
>250
Kalite Sistem Laboratories Group, established in 1991 by the technical support of IFU
(Industrialization Fund for Developing Countries) and S&Q Tech and Steins LaboratoriesDenmark, is an accredited entity since 1994.
It is the largest private industrial research, testing, inspection and training organization in
Turkey
The Group consists of five entities as given below.
Kalite Sistem Food Control Laboratories have the authorization and accreditation from
both the Ministry of Health and the Ministry of Agriculture and Rural Affairs for analysis of the
imported and exported foods and market inspection in the food sector.
Kalite Sistem Central Laboratories which was accredited by TSI according to ISO 17025
and affiliated to the AGES (Austrian Agency of Health and Food Safety -Österreichische
Agentur für Gesundheit und Ernaehrungssicherheit), performs analysis in food, feed,
cosmetics, medicine, detergent and cleaning chemicals. Kalite Sistem Central Laboratories
serves also nontesting activities like inspection, supervision and consultancy in food safety and
hygiene, quality assurance, consumer health and environmental health areas.
Kalite Sistem Mugla Food Analyse Laboratories is established in 2006 with franchising
system in Muğla. It’s the big domain private laboratories. Our perform analysis pesticide in
fruit and vegatable and honey; antibiotics in honey; analysing adulteration (C12/C13 Isotope
Ratio Analyzer, Sugar Profile, HMF, Proline,etc ). We share our know how also authorization
and accreditation status from both the Ministry of Health and the Ministry of Agriculture with
Mugla local area. This is a big challenge for local food and agriculture exporter.
Kalite Sistem Laboratories was accredited according to ISO 17025 from TURKAK (Turkish
Accreditation Organization). Kalite Sistem Laboratories Group performed the tests and analysis
through international reference methods verified by validation studies (AOAC, AOAC, APHA,
FAO, EEC). The reliability of the analysis results are regularly controlled and monitored by
proficiency testing studies, ring tests, inter-laboratory comparison studies and certified
reference materials. Kalite Sistem Laboratories Group is the member of European Laboratory
Confederation (Eurachem-TR) and is GLP compliant.
Kalite Sistem Training Center offers a wide range of training programs both general and
sector-specific programs especially for food-related sectors including hygiene and public health
performs training programs for food sector. It serves as the Training Center of the Royal Public
Institute of Public Health- RIPH since 1996. These are HACCP, GMP, Food Legislation, Sensory
Evaluation Techniques and Laboratory-specific programs. Kalite Sistem Training Center
organizes Quality Management Techniques and Communication Technology programs in
collaboration with Technical University of Vienna (TU-Wien) and First Aid programs approved
by American Safety and Health Institute-ASHI.
ISACert- International Supplier Auditing & Certification is a professional body that adds
confidence to the supply chain by providing and clear, consistent audit reports. ISA Turkey
office is a local group that Head office, based in Holland. ISA specializes in performing audits
against market driven standards that are developed and designed by the producers and their
customers throughout the whole supply chain. Its service ranges especially for food sector.
ISO 22000, BRC, IFS, EUREPGAP, ISO 9001 certifications. Its basic mission is providing
international recognition, food safety / quality also consumer assurance and law requirement
for their brand.
Expertise
offered
Legionella Risk Management
Legionella Analysis
Food supply and retail chain management
Chemical, microbiological analysis in food, feed and environmental samples
Uncertainty estimation in pesticide residue analysis
Food Additives
Contaminants and residues (pesticide residue analysis; antibiotic analysis; mycotoxin, heavy
metals, etc.)
Food contact material
Cosmetics, medicine, detergent analysis
Adulteration in honey
Instrumental analysis in food and feed (HPLC, GC, GC-MS, LC-MS-MS, EA-IRMS, FITIR, etc.)
Molecular Biology (PCR)
Rapid technique in microbiology (PCR, Vidas, etc)
Food technology (Heat transfer, fisheries, food irradiation, microwave drying, tea production
process, Oil processing)
Primary production (animal and agriculture)
Environmental Risk Management
Food safety issues
International Food legislation
Audit (BRC, IFS, HACCP, EUREPGAP, ISO 22000, Hygiene)
Private label product
Chemical metrology (uncertainty estimation, method validation)
Dissemination and valorization
Training
Distance learning
International project coordination (TR/06/B/F/PP/178050 Leonardo da Vinci)
Target partner
(expertise)
International
cooperation
and
partnership
(SMEs,
universities,
We would like to join to the projects on topics above as a partner.
AGES-Vien
IAEA/FAO- Vien
EFSA-Brussel
Agro-Food Technological Institute of Castilla and Leon (Itacyl),Spain
International Centre for HACCP Innovation University of Salford, UK
Precon Food Management BV, Netherlands
research
institutes)
Thessaloniki Technology Park (TTP), Greece
Hotel and Restaurant Training Centre, Latvia
Hungary Centre for Plant Protection and Soil Conservation
USDA
Lawlabs
LGC
Waters Company
EUROCHEM
EA
EUROLAB
International
projects
(last 5 years Title of project,
source of
funds,
duration)
Please,
indicate if you
were/are
coordinator,
partner or
subcontractors
Paper
and
Poster
Presentation
Leonardo da Vinci project (Coordinator, 2006-2008)
“From farm to fork food safety specialist training program” (e-learning training program)
 Agrochemicals and Food Safety, 25-26 October 2007, Agrochemicals Congress and Fairs,
Ankara/TURKEY.
 Quality Characteristics of Ready-to-cook Meatball as Affected by Gamma Irradiation, December
08-10 2007, 5th Food Engineering Conference, Istanbul/TURKEY (submitted, for poster presentation)
 Application of a Novel Microwave Technology in Improvement of Turkish Black Tea Quality, 2007,
(submitted to Journal of Food Science).
 Application of Technical Requirements of ISO/IEC 17025 into a Routine Aflatoxin Analysis
Laboratory, 21-25 May 2007, IUPAC XII th International Symposium on Mycotoxins and
Phycotoxins, Istanbul/TURKEY.
 Istanbul, Review of Mycotoxins Alerts in RASFF Belongs to 2002-2006, 21-25 May 2007,
III.National Mycotoxins Congress, Istanbul/TURKEY.
 Improvement of Turkish Black Tea Quality by Application of Novel Microwave Technology,
June 24-28 2006, IFT (Institute of Food Technologists), Orlando/USA.
 Effect of Microwave Process on Antioxidant Activity and Phenolics of Turkish Green Tea, June
24-28 2006, IFT (Institute of Food Technologists), Orlando/USA.
 Characterization of volatile components and antioxidant activity determination of Salvia
potentilluofolia Boiss&Heldr. Ex Bentham, 04-08 September 2006, XX National Chemistry
Congress, Erciyes Universitesi, Kayseri/TURKEY.
 Antioxidant activity determination of some edible fungi cultivated in Denizli, 04-08
September 2006, XX National Chemistry Congress, Erciyes Universitesi, Kayseri/TURKEY
 Application of Method Validation Procedures to Pesticide Residue Analyses, 21-23 th
September 2005, 4 th MGPR International Symposium of Pesticide in Food and the
Environment in Mediterranean Countries, Kusadasi/TURKEY
 Uncertainty Sources in Pesticide Residue Analysis, 21-23 th September 2005, 4 th MGPR
International Symposium of Pesticide in Food and the Environment in Mediterranean Countries,
Kusadasi/TURKEY
 Uncertainty Estimation of Sample Processing In Pesticide Residue Analysis, 21-23 th September
2005, 4 th MGPR International Symposium of Pesticide in Food and the Environment in
Mediterranean Countries, Kusadasi/TURKEY.
 Characterization of volatile components and antioxidant activity determination of Salvia
chyrsophylla Stapf., 30 September-04 November 2005, XIX National Chemistry Congress,
Kusadasi/TURKEY.
 Characterization of volatile components and antioxidant activity determination of Thymus
cariensis Hub-Mor&Jalas, 30 September-04 November 2005, XIX National Chemistry Congress,
Kuşadasi/TURKEY.
 Pre-enrichment of Cu(II) and Fe(II) as Morin Complex and Determination with AAS, 5-9 July
2004, XVIII. National Chemistry Congress Kafkas Univesity, Kars/TURKEY.
 Chemical content and antioxidative properties of water extract of Acinos troodi (Post) Leblebici
subsp. Vardaranus, 5-9 July 2004, XVIII. National Chemistry Congress Kafkas Univesity,
Kars/TURKEY.
 Characterization of volatile components and antioxidant activity determination of Thymus cilicicus
Boiss&Bal, 5-9 July 2004, XVIII. National Chemistry Congress Kafkas Univesity, Kars/TURKEY.
 Characterization of volatile components and antioxidant activity determination of Salvia
potentilluofolia, 5-9 July 2004, XVIII. National Chemistry Congress Kafkas Univesity, Kars/TURKEY.
 The Use of Ethylacetate in QuEChERS Method, June 12-15 2004, 5 th European Pesticide Residue
Workshop, Upsala/SWEDEN.
 Investigating Influence of Extraction Time and Different Sage Types on Sensory Characteristics of
a Novel Functional Beverage by RSM, July 12-16 2004, IFT Annual Meeting, Las Vegas/USA.
 Review of Ni(II), Co(II), Cu(II) Complexes and Synthesis of new Schiff bases
izonitrosoasetofenon, 8-11 September 2003, XVII. National Chemist Congress, Istanbul/TURKEY.
of
 Synthesis of New Schiff Bases of Izonitrosoasetofenon and Extraction Properties, 8-11 September
2003, XVII. National Chemist Congress, Istanbul/TURKEY.
 An Overview Of Pesticide Regulations And Pesticide Residue Studies In Turkey, 23-27 th April
2003, 5th International Toxicology Congress, Antalya/TURKEY.
 National and International Pesticide Regulations and Pesticide Residue Studies, 2003, Dunya Gida
2003-07.
 The Importance of Pesticide Residues, 2003, Dunya Gida 2003-01, 86-87.
 Determination Heavy Metals in Bio-collectors as Indicator Environmental Pollution”, 2002,
Intern. J. Environ. Anal. Chem.,82(5), 321-329.
 Pesticide Residue Analysis by Chromatographic Methods, 2002, Dunya Gida, 2002-11, 69-72.
 Thermal Conductivity of Macaroni Products in Physical Methods in Agriculture; Approach to
Precision and Quality-Post Conference Book, 2002, ed J. Blohovec and M. Kutilek, Kluwer
Academic/Plenum Publishers (London), 241-256.
 Determination of Pesticides by Immunological Techniques, 2002, 7 th Turkey Food Congress,
Ankara University Press, 581-587, Ankara/TURKEY.
 Determination of Thermal Conductivity of Wheat (Tr. Durum) and Finding Most Suitable Structure
Models, 2002, 7 th Turkey Food Congress, Ankara University Press, 709-716,Ankara/TURKEY.
 Thermal Properties of Turkey Meat Emulsions at Different Temperatures, 21-23 th October 2001,
6 th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods,
Karlsruhe/GERMANY
 Effect of Bulk Density on Thermal Conductivity of Some Food Ingredient, International
Conference, 2001, Physical Methods in Agriculture, J. Blahovec and M. Libra (Eds), Prague, 314-318.
 Determining of Pesticide Residue in Foods by Chromatographic Methods, 6-8 th June 2001, 2 nd
National Chromatography Congress, ,Kırıkkale/TURKEY.
 Thermal Diffusivity and Conductivity of Meat and Meat Products, Conference Proceedings, 4th
International Conference on Agro and Food Physics, 16-20 May 2000, Istanbul/TURKEY.
 Thermal Properties of Turkey Meat Emulsions at Different Temperatures, October 12- 16 2000,
Blacksea and Central Asian Symposium on Food Technology, Ankara/TURKEY.
 Thermal Conductivity Measurements of Granular and Powdered Foods, 1998, 3rd Karlsruhe
Nutrition Symposium European Research Towards safer and Safer Food, Review and Transfer, V.
Gaukel, W.E.L. Spiess (Eds), 451-460, Karlsruhe/GERMANY.
 Wind Energy and Using in Food Processing, 1997, Journal of Ege University Engineering Faculty,
15(1-2): 195-200.
International
projects
coordinated
KSL personel
 From Farm to Fork Food Safety Training Program, Leonardo Da Vinci B Pilot Type Project
(TR/178 050; Project Coordinator- 2006-2008)
by
CONTACT DETAILS
Name, Surname:
Perihan YOLCİ OMEROGLU
Ayse KARADAG
Address:
Ar Plaza B blok Degirmen Sokak No:16 Kozyatagi 34742 Kadikoy-Istanbul
Phone:
+90 216 4452727
Fax:
+90 216 4160708
e-mail:
karadaga@kalitesistem.com; yolcip@kalitesistem.com
Web site:
www.kalitesistem.com