Head of the Department of Food Science

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Food engineering

is a multidisciplinary field of applied

physical sciences

which
combines science, microbiology, and engineering education for food and related industries
.
Food engineering includes, but is not limited to, the application of
agricultural
e
ngineering

and

chemical engineering

principles to food materials.

Food engineers

provide
the technological knowledge transfer essential to the cost
-
effectiv
e production and
commercialization of food products and services.

Food Engineering provides the students with an engineering education directed toward
the application of modern science and engineering to the process, manufacture, preservation
and distribut
ion of food products. The theoretical and practical aspects of food industry
ranging from the quality of raw materials to the final usage of products by consumers are the
main concerns of food engineering.

The department offers education at both undergradu
ate
and graduate levels (M.S. and Ph.D.).


The department established in 1983 in Agriculture Faculty and started their education
with 32 students and continued its education in Engineering Faculty in 2002 as Food
Engineering Department.

Department has the

following research facilities and laboratories: Milk Technology
Laboratory, Instrumental Analysis Laboratory, General Food Analyses Laboratory for
Students, Microbiology Laboratory, Food Operation Laboratory,
Fruit and Vegetable
Laboratory
,
Meat
and Oil
T
echnology Laboratory and Cereal Technology Laboratory.


Academic Personal of Ondokuz Mayıs University of Food Engineering Department

-
Professor



: 4

-
Assoc. Prof.



: 6

-
Assis. Prof. Dr.

: 4

-
Research Assistant

: 10


Head of the Department of Food Science


Prof. Dr. Ahmet Hilmi ÇON

Assoc. Prof. Hüseyin GEÇCE
LEP

Assis. Prof. Dr. Mustafa EVREN


Head of the Department of Food Technology

Prof. Dr. A. Kadir HURSIT

Prof. Dr. Ahmet Faik KOCA

Prof. Dr. Fehmi YAZICI

Assoc. Prof. Hasan TEMIZ

Assoc. Prof. İlkay KOCA

Assoc. Prof. Muhammed DERVISOGLU

Assoc. Prof. Sadettin

TURHAN

Assoc. Prof. Talip KAHYAOGLU

Assis. Prof. Dr. Belkıs TEKGULER

Assis. Prof. Dr. Münir ANIL

Assis. Prof. Dr. Nebahat Şule USTUN


DEPARTMENT OF

FOOD ENGINEERING


MASTER'S PROGRAM


Course Code Course Name

GMB
601

Mathematical Applications
in Food Engineering

GMB

602



Dairy Science and Technology

GMB
603

Sugary Foods Technology

GMB
604


Water in Food Industry

GMB
605

Beer Technology

GMB

606



Wine Technology

GMB
607

Drinking Milk Technology

GMB
608


Fermented Milk Products Technology

GMB

609



Foods Cold Storage

GMB
610



Catering Technology

GMB
611


Natural Antioxidants

GMB
612


Enzymes

Chemistry

GMB
613



Poultry Meat and Egg Technology

GMB

614



Biotechnological Ap
plications in Food Industry

GMB

615

Milkp
owder Technology

GMB
616

Dairy Industry Organization

GMB
617


Biochemical Changes in food

GMB 618

Rheology of Foods Processed

GMB
619



Cereal Chemistry

GMB
620


New Processing

Techniques in Food Industry

GMB
621


Quality Control of Fishery Products

GMB
622



Fresh Meat Technology

GMB
623

Meat Chemistry and Biochemistry

GMB
624


Shelf Life of Foods

GMB
625



Chemical Microbiology

GMB
626


Food
Proteins

GMB
627



Microbiological Enzymes in Food Industry

GMB
628



Food Mycology and
Myco
toxicology

GMB
629

Microbiological Quality Control of

F
ood

GMB
630

Foods Natural Pigments

GMB

631




Fruit and Vegetable Juice Processi
ng Technology

GMB
632

Soft Wheat Products Technology

GMB
633

Hard Wheat Products Technology

GMB
634

Bread Technology

GMB
635



Food Legislation

GMB
636

Butter Technology

GMB
637


Nutrient Interactions

GMB
638


Food Emulsions

GMB
639

Organic Food Production

GMB
640

Food Safety

GMB
641



Quality Management Systems

GMB
642



Nutritional Losses in Food Processing

GMB
643



Food Labelling

GMB
644



Lipid Chemistry

GMB
645


High

Pressure Technology

GMB
646




Transport Phenomena in Food Engineering

GMB
647




Oil Extraction Methods

GMB
648



Olive Oil Technology

GMB
649



Toxic Substances
in Plant Food

GMB
650



Experimental Design and Analysis of Food Engi
neering

GMB
651



Project Preparation Techniques

GMB
652



Minimum Processing Technologies in the Food Industry

GMB
653


Frozen Foods

GMB
654


Engineering Properties of Foods

GMB
655


Supercritical Fluid Processing of Food

GMB
6
56




Problem Solving Techniques in Food Industry

GMB
657




Cell Structure and Functions of Microorganisms


PH.D. PROGRAM


GMB
701


Fish Processing Technology

GMB

702



Food Engineering

Modeling and Simulation

GMB
703


Ice Cream Technology

GMB
704




Production

Fould in

Meat Technology


GMB
705


Starch

Technology

GMB

706



Alcohol

Chemistry and Technology

GMB
707


Aroma
and Spice

Materials

GMB
708


Food

Contaminants

GMB
709
Fermentation Microbiology


GMB

710



Acetic Acid

and

Lactic Acid

Fermentations

GMB
711




Breakfast

Cereals

Technology

GMB
712


Fruit and Vegetable

Drying

Technology

GMB
713


Functional Foods

GMB
714


Carbohydrate Chemistry

GMB
715


Starter in
Food

Production


GMB
716




Dairy

Microbiology

GMB
717




Dairy Chemistry

GMB
718




Protein Purification

GMB
719



Edible

Films and Coatings

GMB
720




Food

and Genetic Engineering

GMB

721



Milling

Technology

GMB
722


N
ew

I
ngredients

in Food Processing

GMB
723


Electrophoresis

Techniques

GMB
724


Cheese

T
echnology

GMB
725


New

Applications

in Meat

Technology

GMB
726


Aroma

Biotechnology

GMB
727


Fermentation

Kinetics

GMB
728


Encapsulation

Technology

for

Foods

GMB
729


Industrial Microbiology

GMB
730


Advanced Heat Transfer

GMB
731


Food

Hydrocolloi
ds

GMB
732


Modified

Fats

Technology

GMB
733


Probiotic

and Starter

Culture

Technology