İlgili resim

Prof. Dr. Sezai Ercisli


Atatürk University, Agricultural Faculty

Department of Horticulture 25240 Erzurum-Turkey



Curriculum Vitae

Sezai Ercisli was born in 1966. After graduating from Atatürk University Faculty of Agriculture, Department of Horticulture, 1989, he was appointed as a Research Assistant in the same department. He completed Master and PhD degree from Atatürk University, Faculty of Agriculture, Department of Horticulture, in 1992 and 1996, respectively. In 1996, he was appointed as an assistant professor in the same department in Atatürk University. He received Associate Professor degree and the title of Professor in 2006. Between 1996-1998, he was a guest researcher at the the University of Nebraska (USA) Faculty of Natural Sciences. After that he joined short term courses and scientific visits in universities and research institutes in different countries. he served as country representative in EU FP7, COST and bilateral cooperation projects. He chaired several international conferences and his name took place in different scientific committee lists of international meetings. Between  2013-2016, he served as the Chairman of the President's Office of Project Development and Coordination Office in Atatürk University and he was also member of  Advisory Committee  of Ataturk University Foreign Relations Office in the same period.  So far he published 300 articles in SCI indexed journals. He is serving as chief editor of Biochemical Genetics published by SPRINGER and Turkish Journal of Agriculture and Forestry published by TÜBİTAK. On August 18, 2016, he assigned as Vice Chancellor of Ataturk University. Prof.  Dr. Sezai Ercişli is married and has three children. He speaks English and German fluently.

Keynote Abstract

Wild Edible Fruits: Rich Source of Biodiversity

Wild edible fruits are highly valued fruit crops for their unique flavors, textures, and colors. In recent years, wild edible fruits have been shown to provide significant health benefits because of their high antioxidant content, vitamins and minerals, fiber, folic acid, etc. In addition to fresh consumption, wild edible fruits are widely used in beverages, ice cream, yogurt, milkshakes, jams, jellies, smoothies, and many other food products. A number of wild edible fruitsused by rural and tribal populations , used by rural and tribal populations andcontributing significantly to their livelihood and food security have escaped recognition and scientific inquiry. Their distribution, conservation, mode of harvest by locals and optimal use require and contributing region-specific assessment in order to integrate them into developmental interventions. Uses of non cultivated foods, of which wild fruits form a part, as a diet supplement, or as a coping mechanism in times of food shortage, provides an important safety net for the rural poor  especially in under developed countries. There is now greater recognition that products from the wild may support household subsistence and also that income may be generated from their sale, either in raw or processed forms. This recognition has prompted investigation of the diversity of species that are used and their relation to the socio-economic status of those who use them. Wild edible fruits are important constituents of biodiversity and their exploitation has become a valuable livelihood strategy and fall back option for rural households during periods of nutritional stress. Wild fruits contribute to diet diversity and flavour as well as providing essential micronutrients in an otherwise bland and nutritionally poor diet. In this study the biochemical and molecular diversity among wild edible fruits and cultivated ones were compared.