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M. Hikmet Boyacioglu to take over as editor-in-chief of cereal technology

19/06/2020 11:38

M. Hikmet Boyacioglu to take over as editor-in-chief of cereal technology

The scientific journal cereal technology is getting a new editor-in-chief: Dr. M. Hikmet Boyacioglu will take over this role on October 1, 2020 from Prof. Dr. Klaus Lösche, who is leaving for personal reasons. Dr. M. Hikmet Boyacioglu is a former industry consultant for companies in the food and cereal industry. He also worked as R&D Executive at Doruk Group Holding, managed the Food Engineering Department at Okan University and was Professor of Food Engineering at the Istanbul Technical University, ITU in Istanbul, Turkey. Currently, Dr. Boyacioglu is working as an Applications Development Specialist at KPM Analytics, Milford, MA, USA, responsible for CHOPIN Technologies instruments in North America and he is an Adjunct Professor in Department of Grain Science and Industry at Kansas State University, Manhattan, KS, USA.

He has been professional member of Cereals & Grains Association (formerly American Association of Cereal Chemists, AACC International); International Association of Operative Millers, IAOM; Institute of Food Technologies, IFT; former National Delegate and Technical Committee Member in “AIBI – International Association of Plant Bakers AISBL”; and former contact person of Turkey at International Association of Cereal Science and Technology, ICC.”

Cereal technology is an international and scientific journal, which can be found not only in university libraries, but has also established itself within business practices. Cereal technology is published four times a year and provides direction for all grain processing sectors – from production through to processing technology. The journal is aimed at a readership that is interested both in scientific principles and in technical and technological aspects. As a result, the magazine has readers in more than 40 countries from a wide range of sectors – ranging from cereal producers and mills to large bakeries and the bakery industry. All scientific articles are also provided with a Digital Object Identifier (DOI). These DOIs enable journal articles to be pinpointed more easily and thus made available to the scientific community more quickly.

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