M.Sc Theses Supervised |
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Year |
Subject |
Name of Student |
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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 |
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Year |
Subject |
Establishment |
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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 |