Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Prof.Dr. FAHRETTİN GÖĞÜŞ
HOMEPAGEDEPARTMENT OF FOOD ENGINEERING
Research Interests
M.Sc Theses Supervised
Year
Subject
Name of Student
Düzdemir C. (1997). Effect of Diffusion Resistance on the Rate of Browning in Concentrated Orange Juice, MS Thesis in Food Engineering, Gaziantep University, 96 pages, Gaziantep (Supervised by Göğüş, F. and Eren, S.).
Yaman, A. (2000). The Effect of Salt Concentration on the Stability of Pistachionut. MS Thesis in Food Engineering, Gaziantep University (Supervised by Göğüş, F. and Eren, S.).
Menetlioğlu, E. (2001). Nonenzymatic Browning Reactions in Hazelnut Paste. MS Thesis in Food Engineering, Gaziantep University, 54 pages, Gaziantep (Supervised by Göğüş, F.)
İnce, H. (2001). Drying Characteristics of Olive Pomace and the Effect of Drying on the Quality of Pomace Oil. MS Thesis in Food Engineering, Gaziantep University, 78 pages, Gaziantep (Supervised by Göğüş, F.)

Projects
Year
Subject
Establishment
2013
EcoBerries (ID222), Innovative and eco-sustainable processing and packaging for safe and high quality organic berry products with enhanced nutritional value
AVRUPA BİRLİĞİ
2006
Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe
AVRUPA BİRLİĞİ
2002 - 2005
ISEKI-FOOD INTEGRATING SAFETY AND ENVIRONMENTAL KNOWLEDGE INTO FOOD STUDIES TOWARDS EUROPEAN SUSTAINABLE DEVELOPMENT (104934-CP-3-2002-1-PT-ERASMUS-TN)
AVRUPA BİRLİĞİ
2001
Kaplama metodu ile bariyer film üretimi
2000
ZEYTINYAĞI ÜRETIMINDE YAĞ AYRILMA IŞLEMININ MODIFIKASYONU VE YAĞ KALITESININ YÜKSELTILMESI
TÜBİTAK
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