Contact Info:

Email: gbingol@hotmail.com

Work Experience

• Senior Lecturer, Chemical and Materials Engineering, University of Auckland, February 2017 - December 2018
  
• Lecturer, Chemical and Materials Engineering, University of Auckland, February 2013 - February 2017
  
• PostDoc, Western Regional Research Center, Agricultural Research Service, USDA, January 2008 - April 2012
  
• Research Assistant, Food Engineering Department, Chemical-Metallurgical Engineering Faculty, Istanbul Technical University, 1999 - 2008.
• Elected as Research Assistant Representative, of Istanbul Technical University, 2007.
• Elected as Research Assistant Representative of School of Metallurgical and Chemical Engineering, 2007.
• Short-term scholar in Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture (May 2006 - September 2006)
• Short-term scholar in University of Florida (June 2005 - September 2005)
• Short-term scholar in University of Florida (July 2004 - March 2005)
• Internship in formerly Mis-Nestle Inc. (1998)
• Internship in Ulker Gida Inc. (1997)
• Internship in Iceberg Computer (1996)

Publications

Patents

• Glenn GM, Klamczynksi AP, Bingol G (2014). Starch-Based Fire Retardant, U.S. Patent No. 8,834,750.

Books

• Bingol G, Devres YO (2010). Fundamentals of Drying Technologies in Food Processing, Turkey, Istanbul Chamber of Industry, 112 pages, 2010.

Book Chapters

• Bingol G, Devres YO (2018). Processing and Computer Technology, In: Siddiq M, Uebersax MA (ed.) Handbook of Vegetables and Vegetable Processing, Second Edition, NJ, USA, Wiley-Blackwell, 451-472.
• Bingol G; Milczarek RR, Yu W, Balaban MO (2015). Computer and control applications in a vegetable processing plant, In: Hui YH, Evranuz EO, Erten H, Bingol G, Flores MEJ, Sidhu JS (eds) Handbook of Vegetable Preservation and Processing, Second Edition, CRC Press, Florida, USA. [Associate Editor]
• Bingol G (2015). Novel Thermal and Nonthermal Processing Technologies, In: Hui YH, Evranuz EO, Erten H, Bingol G, Flores MEJ, Sidhu JS (eds) Handbook of Vegetable Preservation and Processing, Second Edition, CRC Press, Florida, USA. [Associate Editor]
• Bingol G; Devres YO (2010). Processing and Computer Technology, In: Sinha NK, Hui YH. (ed.) Handbook of Vegetables and Vegetable Processing, Iowa, USA, Wiley-Blackwell, p387-403.

Software

• Bingol G. ScienceSuit, 2017, available at: http://www.sciencesuit.org

Journals

• Abdul Ghani NH, Bingol G, Li B, Yu W, Young BR (2019). Development of a novel 2-D single coffee bean model and comparison with a 3-D model under varying heating profile. Journal of Food Process Engineering, 42(4), e13063.
• Zhao H, Bingol G, James BJ (2018). Influence of non-fat particulate network on fat bloom development based on a sand-based chocolate model, Journal of Food Engineering, 225, 12-17
• Zhou L, Tey CH, Bingol G, Bi J (2016). Effect of microwave treatment on enzyme inactivation and quality change of defatted avocado puree during storage. Innovative Food Science and Emerging Technologies, 37, p61-67..
• Bingol G, Wang B, Zhang A, Pan Z, McHugh TH (2014). Comparison of water and infrared blanching methods for processing performance and final product quality of French fries, Journal of Food Engineering, 121, p135-142.
• Pan Z, Bingol G, Brandl MT, McHugh TH (2012). Review of current technologies for reduction of Salmonella populations on almonds, Review in Food and Bioprocess Technology: An International Journal, 5, (6) p2046-2057.
• Bingol G, Roberts JS, Balaban MO, Devres YO (2012). Effect of dipping temperature and dipping time on drying rate and color change of grapes, Drying Technology, 30, (6), p597-606.
• Bingol G, Zhang A, Pan Z, McHugh TH (2012). Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment, Food Chemistry, 132, (2), p686-692.
• Bingol G, Prakash B, Pan Z (2012). Dynamic vapor sorption isotherms of medium grain rice varieties, LWT: Food Science and Technology, 48, (2), p156-163.
• Glenn GM, Bingol G, Chiou B-S, Klamczynksi AP, Pan Z (2012). Sodium bentonite-based coatings containing starch for protecting structures in wildfire emergency situations, Fire Safety Journal, 51, p85-92.
• Yang J, Pan Z, Takeoka G, Mackey B, Bingol G, Brandl MT, Garcin K, McHugh TH, Wang H (2012). Shelf-life of infrared dry-roasted almonds, Food Chemistry, 138, p671-678.
• Bingol G, Yang J, Brandl MT, Pan Z, McHugh TH (2011). Infrared Pasteurization of Raw Almonds, Journal of Food Engineering, 104, p387-393.
• Prakash B, Bingol G, Pan Z (2011). Moisture diffusivity in rice components during absorption and desorption, Drying Technology: an international journal, 29(8), p939-945.
• Yang J, Bingol G, Pan Z, Brandl MT, McHugh TH, Wang H (2010). Infrared heating for dry-roasting and pasteurization of almonds, Journal of Food Engineering, 101(3), p273-280.
• Lin YL, Li SJ, Zhu Y, Bingol G, Pan Z, McHugh TH (2009). Heat and mass transfer modeling of apple slices under simultaneous infrared dry blanching and dehydration process, Drying Technology, 27(10), p1051-1059.
• Pan Z, Li X, Bingol G, McHugh TH, Atungulu GG (2009). Development of infrared radiation heating method for sustainable tomato peeling, Applied Engineering in Agriculture, 25(6), p935-941.
• Bingol G, Pan Z, Roberts JS, Devres YO, Balaban MO (2008). Mathematical modeling of microwave-assisted convective heating and drying of grapes, Int J Agric & Biol Eng., 1(2), p46-54.
• Bingol G, Pan Z. 2008. Current Practices in Almond Pasteurization and Alternative Approaches. Dunya Gida Dergisi, January 2009, 40-41 (in Turkish).
• Bingol G; Devres YO., 2007. New Technologies in Food Processing. Dunya Gida Dergisi, May 2007, 32-37 (in Turkish).

Conferences

• Tey CH, Zhou L, Bingol G (2016). Study of Enzyme Inactivation and Quality Change of Defatted Avocado Puree Treated by Thermal Treatments. In NZIFST Conference. Rotorua, NZ.
• Abdul Ghani NH, Bingol G, Yu W (2016). A single bean modelling for coffee roasting process. In Chemeca Conference. Adelaide, Australia.
• Bingol G. (2016). A Matlab-Excel like Framework for Process Engineers. In FoodTech Packtech. Auckland, New Zealand [Invited].
• Bingol G. An Expert System for Predicting the Microbial Growth and Inactivation Rates for Different Foodstuffs, 9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, 8-12 September, 2015.
• Abdul Ghani NH, Yu W, Bingol G, Young B (2015). Modelling exothermic reaction rate of coffee bean during roasting, 12th International Congress on Engineering and Food, Québec City, Canada June 14-18.
• Bingol G, Zhang A, Pan Z, McHugh TH (2011). Effect of Infrared Blanching on Oil Uptake during Deep Fat Frying of French Fries, Institute of Food Technologists, New Orleans, USA, 11 - 14 June.
• Prakash B, Bingol G, Pan Z (2011). Comparison of Moisture Predictions among Different Rice Drying Models, American Society of Agricultural and Biological Engineers Annual International Meeting, The Galt House Louisville, Kentucky, USA.
• Pan Z, Atungulu GG, Bingol G, McHugh TH, Yang J (2010). Development and commercialization of emerging infrared radiation food processing technologies, World Congress of the International Commission of Agricultural and Biosystems Engineering, Quebec Canada, 16 pages, 13 - 17 June.
• Bingol G, Pan Z, McHugh TH (2010). Modeling Sorption Isotherms of Different Fractions of Medium Grain Rice, Institute of Food Technologists, Chicago USA, July 20.
• Yang J, Pan Z, Brandl MT, McHugh TH, Bingol G, Wang H, Olson DA (2009). Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds, American Society of Agricultural and Biological Engineers International, Reno, Nevada, p2430 -2444, 21 - 24 June.
• Li X, Pan Z, Bingol G, McHugh TH, Atungulu GG (2009). Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method, American Society of Agricultural and Biological Engineers International, Reno, Nevada, Vol: 1 p654-667, 21 - 24 June.
• Bingol G, Prakash B, Pan Z, Thompson JF (2009). Moisture diffusivity measurement of major fractions of rough rice, The Rice Technical Working Group's 33rd Meeting, 22 - 25 February.
• Pan Z, Bingol G* (2009). Efficacy of Infrared Heating for Almond Pasteurization, The 8th International Conference of Food Science and Technology, California, USA, 5 - 6 August, 2009. [Invited]
• Bingol G; Pan Z, McHugh TH (2009). Effect of infrared dry-blanching on drying rate and final color quality of grapes, Institute of Food Technologists, California, USA, 6 - 9 June.
• Devres YO, Bingol G. (2008). Online Assignment Grading Program for Fundamental Engineering Course, Institute of Food Technologists, New Orleans, USA, 28 June - 1 July .
• Bingol G, Roberts JS, Devres YO (2008). Mathematical Modeling of Microwave-Assisted Drying of Grapes, Institute of Food Technologists, New Orleans, USA, 28 June - 1 July.
• Bingol G, Balaban MO, Devres YO (2008). Effect of Internal and External Stresses on Drying Rate and Color Change of Grapes, Institute of Food Technologists, New Orleans, USA, 28 June - 1 July.
• Bingol G, Seval C (2007). Effects of microwave-assisted convective drying on color degradation kinetics of green pepper, Institute of Food Technologists, Chicago, USA, 27 July - 1 August.
• Bingol G, Roberts JS, Devres YO (2007). The effects of microwave-assisted drying on drying rate and final color of grape, Institute of Food Technologists, Chicago, USA, 27 July - 1 August.
• Bingol G, Balaban MO, Devres YO (2006). Effect of Steam Temperature and Blanching Time on Total Color Change and Drying Rate of Thompson Seedless Grapes, Institute of Food Technologists, Orlando, USA, 24 - 26 June.
• Bingol G, Balaban MO, Devres YO (2005). Graphical representation of the psychrometic chart at varying atmospheric pressures, Institute of Food Technologists, New Orleans, USA, 16 - 20 July.
• Bingol G, Balaban MO, Devres YO (2005). Drying of grapes: effects of high pressure, dipping and blanching pre-treatments on drying rate, final color and quality, Institute of Food Technologists, New Orleans, USA, 16 - 20 July.
• Devres YO, Bingol G, Duran T (2003). E-Education? Let's do it now., Academic Informatics Conferences, Adana, Turkey, 3 - 5 February.
• Bingol G, Devres YO (2003). The use of java supported web browser format for interactive education in Thermodynamic and Heat Transfer Courses, Academic Informatics Conferences, Adana, Turkey, 3 - 5 February.
• Devres YO, Bingol G (2003). Psychrometric Properties of Humid Air: Calculation procedures and interactive education in java supported web browser format with real-time/online assignment grading module, 21th International Congress of Refrigeration, ICR0315 8 pages Washington DC, USA,17 August - 22 August.
• Devres YO, Bingol G (2003). IN-COR-E: The use of java supported web browser format for interactive education in vapor-compression refrigeration cycle with real-time/online assignment grading module, 21th International Congress of Refrigeration, ICR0313 8 pages, Washington DC, USA, 17 August - 22 August.
• Devres YO, Bingol G (2000). Psychrometric properties of humid air : calculation procedures and interactive education in java supported web browser format, 14th International Congress of Chemical and Process Engineering, Praha, Czech Republic, 12 pages, 27 August - 31 August.
• Bingol G, Devres YO (2000). Computer assisted calculations of psychrometric properties of humid air, 12th International Symposium on Transport Phenomena, Istanbul, Turkey, p457-464, 16 July - 20 July.

Awards and Scholarships

• 2014 - Starch-Based Fire Retardant, U.S. Patent No. 8,834,750
• 2007 - Dissertation Award by Istanbul Chamber of Industry.
• 2003 - Scholarship for "Support of Research Assistants for Short Term Research in Abroad" by Istanbul Technical University.

Education

• B.S. in Food Engineering Department, Faculty of Chemical-Metallurgical Engineering, Istanbul Technical University (1999).
  Project: Developing a Software for Calculation of Psychrometric Properties of Air
• M.Sc.in Food Engineering Department, Institute of Science and Technology Istanbul Technical University (2001).
  Thesis: The Use of Java for developing Telnet-Supported Real-Time Application for Interactive Education in Thermodynamics.
• Ph.D.in Food Engineering Department, Institute of Science and Technology Istanbul Technical University (2008).
  Thesis: The Effects of Different Pretreatments on Drying Rate and Color Kinetics of Convective and Microwave-Assisted Convective Drying of Thompson Seedless Grapes

Academic Contributions

1) Teaching

A) The University of Auckland (Feb 2013 - Dec 2018)

[2013 - 2018] Advanced Process Engineering (CHEMMAT 313):

1. Particulate Technology
• Introduction to Particle Technology
• Particle Characterisation
• Particle size reduction
• Mechanics of particle motion
• Behaviour of multiple particle systems
• Fluid flow through a packed bed of particles
• Fluidized Bed
2. Extended Fluid Mechanics
• Inviscid Flow along a Streamline
• The Continuity Equation
• The Momentum Equation
• Navier-Stokes Equation
• Turbulent Flow

[2013 - 2018] Advanced Food Process Engineering [also Course Coordinator 2015-2018]:

• Advanced Thermal Processing
• Ohmic Processing
• Infrared Processing
• Microwave Processing
• Non-thermal Plasma
• Ultrasound
• Irradiation

[2013 - 2018] Food Process Engineering [also Course Coordinator 2015-2018]:

• Psychrometry
• Drying
• Thermal Processing
• Evaporation

B) Istanbul Technical University (Nov 1999 - Dec 2007)

Teaching and research assistant for the following courses:

• Heat Transfer
• Thermodynamics
• Process Control
• Food Engineering Design
• Food Engineering Lab
• Cold/Frozen Storage Technologies

2) Programme Coordinator

• [2015 - 2018] for Master of Engineering Studies in FoMaster of Engineering Studies in Food Process Engineering

3) Reviewer

Since 2008, I have been a actively contributing reviewer for the following journals listed in alphabetical order:

• ASABE (American Society of Agricultural and Biological Engineers)
• Drying Technology
• Food Chemistry
• International Journal of Food Properties
• International Journal of Food Science and Technology
• Journal of Aquatic Food Product Technology
• Journal of Food Engineering
• Journal of Food Processing and Preservation
• Journal of Food Science