Meet the FoQuS Team

We are a team of dedicated professionals focusing on food quality and safety.
Dr. Burçe Ataç Moğol

Dr. Burçe Ataç Moğol

Dr. Burçe Ataç Moğol graduated from the Hacettepe University with Bachelors, Master of Engineering and finally PhD (2014) degree in Food Engineering. She has been a member of Food Quality and Safety Research Group supervised under Prof. Dr. Vural Gökmen. Her research concerns on different topics including Maillard reaction, thermal process contaminants, reaction kinetics, antioxidants, adsorption, and computer vision based image analysis. Her PhD thesis was on monitoring and developing mitigation strategies of thermal process contaminants, which include acrylamide, HMF, 3-MCPD and furan. She also works on computer vision based image analysis and she monitored acrylamide and HMF in foods during during processing.

Dr. Tolgahan Kocadağlı

Dr. Tolgahan Kocadağlı

Dr. Tolgahan Kocadağlı graduated from Department of Food Engineering at Hacettepe University in 2008 and continued his MSc and PhD studies in the same department as a member of FoQuS. His MSc thesis was about mitigating acrylamide formation in bakery products. In his PhD, he investigated the formation of α-dicarbonyl compounds under high temperature processing conditions. He has worked as a Research Assistant at Hacettepe University from 2010 to 2017. He has recently been recruited as a Postdoctoral Research Assistant in Food and Nutritional Sciences at the University of Reading. He is currently doing research on flavour chemistry with a focus on thermal flavour generation in a one year project. His research interest is about investigating low molecular weight food components mainly in relation to their chemical reactions and interactions with a focus on food processing and formulation.

Dr. Neslihan Göncüoğlu Taş

Dr. Neslihan Göncüoğlu Taş

Dr. Neslihan Göncüoğlu Taş graduated from Food Engineering Department of Hacettepe University in 2009. Since 2009, she has been carried out her studies at the laboratory of Prof. Dr. Vural Gökmen at Hacettepe University. She obtained her MSc from the same university in 2011. She has completed her PhD thesis entitled as ‘Investigation of Chemical Reactions in Hazelnut Induced by Roasting’ in 2017. She has been working as a Research Assistant at Food Engineering Department of Hacettepe University since 2010. Her research interests are chemistry of Maillard reaction and caramelization, process induced toxicants, and chemical kinetics.

Dr. B. Aytül Hamzalıoğlu

Dr. B. Aytül Hamzalıoğlu

Dr. Aytül Hamzalıoğlu is working as a research assistant in Department of Food Engineering, Hacettepe University, Turkey. She has graduated from Food Engineering in 2009 and received her MSc in 2011. She has completed her PhD thesis entitled “Investigation of the reactivities of monomeric and polymeric components in some foods in digestion conditions in vitro” in 2017. She is currently in Editorial Board Member in Elsevier Journal, Food Research International. Her research areas are thermal processing, Maillard reaction, sugar decomposition, thermal process contaminants and in vitro digestion.

Dr. Cemile Yılmaz

Dr. Cemile Yılmaz

Cemile Yılmaz is currently a research assistant and a PhD student in the Food Engineering Department at Hacettepe University, Ankara, Turkey. She graduated from the Food Engineering Department of Ankara University in 2010. She gained her MSc degree from Hacettepe University in 2013. She is still studying on her PhD thesis entitled “Investigation of changes in amino acids during different fermentation conditions”. Her research interest areas are fermentation, biogenic amines and tryptophan derivatives.

Dr. Ecem Evrim Çelik

Dr. Ecem Evrim Çelik

Ecem Evrim Çelik is currently a research assistant in Department of Food Engineering, Hacettepe University, Ankara, Turkey. She graduated with a Food Engineering degree in 2011 from Hacettepe University and gained her MsC degree in 2013. She is running her PhD study entitled” Determination of the Interactions between Bound and Free Antioxidants Naturally Occurring in Food” under a double degree PhD program in Department of Food Engineering, Hacettepe University in collaboration with Department of Food Science, University of Copenhagen. In this context, her PhD studies are co-supervised by, Prof. Mogens Larsen Andersen and Assoc. Prof. Jose Manuel Amigo Rubio. Her research interest is to investigate the reactions of antioxidant-prooxidant constituents in foods with a mechanistic and kinetic approach. She is applying multi-way techniques in her research by using chemometric tools.

Ezgi Doğan Cömert

Ezgi Doğan Cömert

Ezgi Doğan Cömert is a research assistant in the Department of Food Engineering at Hacettepe University, Ankara, Turkey. She graduated in 2013 with food engineering degree, and gained his MSc degree in 2015. She is now doing her PhD in FOQUS Research Group. She is currently editorial board member in Food Research International. Her research areas are dietary antioxidants, dietary fibers, phenolic compounds, in vitro digestion, protein glycation.

Işıl Gürsul Aktağ

Işıl Gürsul Aktağ

Işıl Gürsul Aktağ is a research assistant in the Department of Food Engineering at Hacettepe University, Ankara, Turkey. She graduated in 2009 with food engineering degree, and gained his MSc degree in 2012. She is now doing her PhD in FOQUS Research Group. Her research areas are Maillard reaction, food allergy, protein glycation, α-dicarbonyl compounds.

Dilara Şen

Dilara Şen

Dilara Şen is a teaching assistant in the Program of Food Technology at Ankara University, Ankara, Turkey. She graduated in 2011 with food engineering degree, and gained her MSc degree in 2014 at Hacettepe University. She is now doing her PhD thesis entitled “Effects of Different Ingredients and Baking Conditions on Digestibility of Starch in Cookies” in FOQUS Research Group. Her research areas are Maillard reaction, thermal process, enzyme inhibition, in vitro digestion.

Former Members & Visitors

  • Dr. H. Gül Akıllıoğlu (University of Copenhagen)
  • Dr. Arda Serpen (RnD Manager, Döhler)
  • Dr. Özge Ç. Açar (National Food Reference Laboratory, Ministry of Food Agriculture and Livestock)
  • Dr. Arzu Altunkaya (Ministry of Food Agriculture and Livestock)
  • Dr. Süreyya Özcan (University of Cambridge)
  • MSc. Özge Dönmez (RnD Engineer, Döhler)
  • MSc. Yeşim Karademir (PhD Student, METU)
  • MSc. Ebru Deniz (PhD Student, University of Ankara)
  • MSc. Ebru Keleşoğlu (Ministry of Food Agriculture and Livestock)
  • MSc. Güliz Balık (Ministry of Food Agriculture and Livestock)
  • MSc. Aslı Yıldırım
  • Dr. Kübra Sultan Özdemir (Konya Food&Agriculture University)
  • Dr. Sladjana Zilic (Maize Research Institute, Belgrade)
  • Dr. Gökhan Durmaz (İnonü University)
  • Pelin Esma Emirbayer (Universität Erlangen)
  • Loredana Abbate (University of Naples “Federico II”)
  • Giuliana Di Costanza (University of Naples “Federico II”)
  • Monica Polio (University of Naples “Federico II”)
  • Roberta B Lumaga (University of Naples “Federico II”)
  • Dr. Edoardo Capuano (University of Naples “Federico II”)
  • Dr. Teresa Oliviero (University of Naples “Federico II”)
  • Dr. Kristina Kukurova (Slovakian Food Research Institute)
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