DEPARTMENT OF FOOD ENGINEERING
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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 ofagricultural engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective 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 distribution 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 undergraduate 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 Technology 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 GEÇCELEP 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 Applications in Food Industry GMB 615 Milkpowder 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 Mycotoxicology GMB 629 Microbiological Quality Control of Food GMB 630 Foods Natural Pigments GMB 631 Fruit and Vegetable Juice Processing 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 Engineering 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 656 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 New Ingredients in Food Processing GMB 723 Electrophoresis Techniques GMB 724 Cheese Technology 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 Hydrocolloids GMB 732 Modified Fats Technology GMB 733 Probiotic and Starter Culture Technology
