Food Products
  • Fried, baked and roasted foods
  • Tea, coffee and cocoa
  • Fruit juices and drinks
  • Beer, wine and yoghurt
Chemical Reactions
  • Maillard reaction
  • Sugar decomposition
  • Lipid oxidation
  • Enzymatic browning
  • In vitro digestion
Bioactive Compounds
  • Dietary antioxidants
  • Dietary fibers
  • Phenolic compounds
  • Natural pigments
  • Maillard reaction products
Food Processing Operations
  • Thermal processing
  • Minimal processing
  • Fermentation
Advanced Food Analysis
  • Liquid chromatography
  • Gas chromatography
  • Mass spectrometry
  • UV-Vis spectroscopy
  • Fluorescence spectroscopy
  • Differential scanning calorimetry
  • Computer vision based image analysis
Analytical Instruments
  • Liquid chromatography systems
  • Gas chromatography systems
  • Spectroscopy systems
  • Viscometer
  • Image analyzer
Processing Equipments
  • Baking ovens
  • Frying oil baths
  • Blanching baths
  • Mini spray dryer
  • Centrifugal separator
  • Freeze dryer
  • Plate and frame UF system

International Projects

  • BMBF-IF IntenC “FoodResNet – Turkish-German Food Research Network: Joining Competences to Ensure Food Quality and Safety” 2014-2017
  • FP7-KBBE-2012-6 “FUSIONS – Food Use for Social Innovation by Optimising Waste Prevention Strategies” 2012-2016 (Project No: 311972)
  • FP7-KBBE-2010-4 “PROMETHEUS – PROcess contaminants: Mitigation and Elimination Techniques for High food quality and their Evaluation Using Sensors & Simulation” 2011-2014 (Project No: 265558)
  • FP7-SME-2007-1 “NANOFOODS – Development of Foods Containing Nano-encapsulated Ingredient” 2008-2010 (Project No: 222006)
  • COST 928 “Investigation of the Inhibition Possibilities of Oxidative Enzymes in Foods by Maillard Reaction Products” 2006-2010 (Project No: 105O716)
  • ITALY “The Use of Mediterranean Food Bioactive Compounds to Control the Formation of Hazardous Compounds in Thermally Processed Foods” 2007-2009 (Project No: 106O852)
  • COST 927-2 “Development of Simple and Rapid Sample Preparation Methods for the Analysis of Heat-Induced Compounds Causing Adverse Health Effects in Foods, Their Survey in Foods of Turkish Origin, and Investigating the Parameters Affecting Their Formation” 2005-2009 (Project No: 104O226)

National Projects

  • TUBITAK “Evaluation of Functional Food Ingredients Produced by Germination and Fermentation of Different Grains in Terms of Bioactive and Neuroactive Compounds and Thermal Processing Contaminants” 2019-2021 (Project No: 119O105) 
  • BAP “Design of Cereal Based Dietary Fibers with High Antioxidant Capacity” 2017-2019 (Project No: FBA-2017-14246) 
  • ISBAP “UGTP – National Food Technology Platform” 2011-2014 (Project No: 110M641)
  • TARAL 1007 “Development of Functional Instant Tea and Determination of Its Effects on Health” 2011-2014 (Project No: 110G028)
  • BAP “Mitigation of Acrylamide Formation in Bread during Baking by Adding Amino Acids and Minerals” 2007-2009 (Project No: 07.01.602.010)
  • BAP “Investigation of the Effects of Different Recipe Formulations and Processing Conditions on Acrylamide Formation in Biscuits” 2004-2006 (Project No: 03.02.602.010)
  • TUBITAK “Effects of Controlled Atmosphere Storage and Irradiation Applications on Acrylamide Formation Potential of Potatoes” 2004-2006 (Project No: TOVAG 3248)
  • TUBITAK “Occurrence of Alicyclobacillus acidoterrestris in Epiphitic Flora of Apples used in Apple Juice Production” 2002-2003 (Project No: TOGTAG-2949)
  • TUBITAK “Deteriorations Caused by Lipoxygenase and Peroxidase in Frozen Pea, Green Bean and Carrot” 2000-2002 (Project No: 2633)
  • TUBITAK “Non-thermal Osmotic Distillation and Membrane Distillation Techniques for the Concentration of Tomato Juice” 2011-2013 (Advisor)
  • TUBITAK “Production and Characterization of Protein and Peptide Nanotubes that can be Used in Food Industry from Cheese Water Proteins” 2010-2011
  • TUBITAK “Mitigation of Acrylamide Formation in French Fries during Frying Using Microwave Defrosting Pretreatment” 2008-2009
  • TUBITAK “Determination of the Causes of White Spot Damage in Apricots Cultivated in Malatya Province and its Environs” 2003-2005
  • TUBITAK “Production of Potato Chips with Low Acrylamide and Fat Content by Radio Frequency Final Drying Process Applied to Partially Fried Potato Slices” 2015-2016

Industry Projects

  • “Development of Functional Pomegranate Products” 2011-2012
  • “Determination of Chemical Composition of Oils and Remaining Residues Obtained by Supercritical Carbon Dioxide Extraction” 2010-2011
  • “Determination of Bitter Compounds in Sesames from Different Geographical Origins” 2010-2011
  • “Grain Stabilization” 2011-2013
  • Wageningen University, The Netherlands
  • University of Copenhagen, Denmark
  • University of Reading, England
  • University of Naples “Federico II”, Italy
  • Technical University of Dresden, Germany
  • The University of Newcastle, Australia
  • Technical University of Berlin, Germany
  • Middle East Technical University, Ankara
  • Bilkent University, Ankara
  • University of Mersin
  • Hitit University, Çorum
  • İnönü University, Malatya
  • University of Piedmont, Italy
  • Institute of Chemical Technology, Czech Republic
  • North Carolina State University, USA
  • University of Ankara
  • University of Istanbul
Research Institutions
  • CSIC, Madrid, Spain
  • Institute of Food Research, Bratislava, Slovak Republic
  • Maize Research Institute, Belgrade, Serbia
  • RIKILT, The Netherlands
  • FERA, UK
  • TUBITAK Marmara Research Center