PhD in Food Engineering and MsC in Food Science and Technology.
The main research fields are: Bio-valorisation of agricultural residues into value added products by using bioprocess applications. Single cell oil, organic acid and biomass productions from agricultural wastes by using yeast fermentation. Optimization of fermentation conditions (medium composition, physicochemical parameters and process types) for high productivity and growth of yeast strains as well as calculations of fermentation kinetics (Rates of growth, productivity, consumption, OTR, OUR etc.). Experience in Bioreactors, GC-FID/MS, HPLC and FTIR. During his PhD, he was researcher in Cukurova University in project titled “Production of single cell oil and citric acid by using yeast Yarrowia lipolytica”. He had also worked an international project titled “Lipid production from waste bread by using genetically engineered strains of Yarrowia lipolytica”. In 2018, he was research follow in project titled "Microbiological production of bioactive isomers of conjugated linolenic acid for the obtainment of food and functional ingredients” at the Universidade Católica Portuguesa, Porto. Beside research experiences, he worked as a lecturer in Mustafa Kemal University, Turkey over 6 years.
Currently, he has been working as Researcher in ALCHEMY project with Fermentation team.
Carsanba, E.; Papanikolaou, S.; Fickers, P.; Erten, H (2020). Lipids by Yarrowia lipolytica Strains Cultivated on Glucose in Batch Cultures. Microorganisms, 8, 1054.
Carsanba, E., Papanikolaou, S., Fickers, P., Erten, H (2019). Screening various Yarrowia lipolytica strains for citric acid production. Yeast. 36: 319– 327. https://doi.org/10.1002/yea.3389
Carsanba E., Papanikolaou S., Fickers P., Agirman B., Erten H. (2019) Citric Acid Production by Yarrowia lipolytica. In: Sibirny A. (eds) Non-conventional Yeasts: from Basic Research to Application. Springer, Cham. https://doi.org/10.1007/978-3-030-21110-3_4
Carsanba, E., Papanikolaou, S., Erten, H (2018). Production of oils and fats by oleaginous microorganisms with an emphasis given to the potential of the nonconventional yeast Yarrowia lipolytica, Critical Reviews in Biotechnology, 38:8, 1230-1243, DOI: 10.1080/07388551.2018.1472065
Çarşanba, E., Duerrschmid, K., Schleining, G (2018). Assessment of acoustic-mechanical measurements for crispness of wafer products, Journal of Food Engineering, 229, 93-101, https://doi.org/10.1016/j.jfoodeng.2017.11.006.
Centre for Biotechnology and Fine Chemistry (CBQF)