Food Engineering Department

Prof. Dr. Şebnem TAVMAN

Telephone:

0232 311 3016

e-mail:

sebnem.tavman@ege.edu.tr

Academic webpage

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Research Areas:

Prof. Dr. Semih ÖTLEŞ

Telephone:

0232 311 3024

e-mail:

semih.otles@ege.edu.tr

Ackademic webpage

Google scholar

Research Areas:

Food Chemistry
Food Analysis
Instrumental Analytical Techniques
Chemistry of Functional Foods
Honey and Bee Products
Relationship Between Food Products and Health
PLM (Product Lifecycle Management)

Prof. Dr. Sedef Nehir EL

Telephone:

0232 311 3005

e-mail:

sedef.el@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Nutrition and Food

Prof. Dr. Taner BAYSAL

Telephone:

0232 311 3027

e-mail:

taner.baysal@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Fruit and Vegetable Technology
Emerging and Developing Food Processing Technologies

Prof. Dr. Meltem SERDAROĞLU

Telephone:

0232 311 1314

e-mail:

meltem.serdaroglu@ege.edu.tr

Academic webpage

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Research Areas:

Prof. Dr. Figen ERTEKİN

Telephone:

0232 311 3006

e-mail:

figen.ertekin@ege.edu.tr

Academic webpage

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Research Areas:

Prof. Dr. Sibel KARAKAYA

Telephone:

0232 311 3012

e-mail:

sibel.karakaya@ege.edu.tr

Academic webpage

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Research Areas:

Prof. Dr. Yekta GÖKSUNGUR

Telephone:

0232 311 3027

e-mail:

yekta.goksungur@ege.edu.tr

Academic webpage

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Research Areas:

Food Biotechnology
Enzyme Technology
Bioprocesses
Bioprocess Optimization
Microbial Polysaccharides
Microbial Pigments
Fermentation Technology

Prof. Dr. Yeşim ELMACI

Telephone:

0232 311 1316

e-mail:

yesim.elmaci@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Food Quality
Sensory Evaluation
Flavor Analysis in Foods
Flavor Compounds
Edible Films

Prof. Dr. Filiz İÇİER

Telephone:

0232 311 3021

e-mail:

filiz.icier@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Heat Transfer, Mass Transfer
Unit Operations
Ohmic Heating
Microwave Processing, Infrared Heating
Ultrasound Applications
Induction Heating
Energy, Exergy, and Exergoeconomy
Product Lifecycle and Sustainability

Prof. Dr. Hatice KALKAN YILDIRIM

Telephone:

0232 311 3045

e-mail:

hatice.kalkan.yildirim@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Applications of Fermentation Technologies (Lactic Acid, Acetic Acid, and Alcohol Fermentation) at Artisanal and Industrial Scales
Biotransformation and Bioactive Compounds
Bioprocess Optimization
Relationship Between Fermented Foods and Health

Prof. Dr. Nurcan KOCA

Telephone:

0232 311 3029

e-mail:

nurcan.koca@ege.edu.tr

Academic webpage

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Research Areas:

Prof. Dr. İlkin YÜCEL ŞENGÜN

Telephone:

0232 311 3028

e-mail:

ilkin.sengun@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Food Microbiology
Hygiene and Sanitation
Food Quality
Food Safety
Natural Antimicrobials
Fermentation, Fermented Foods
Functional Food Production
Lactic Acid Bacteria, Acetic Acid Bacteria
Probiotics, Postbiotics
Foodborne Pathogens
Encapsulation Technology

Prof. Dr. Gülten TİRYAKİ GÜNDÜZ

Telephone:

0232 311 3003

e-mail:

gulten.tiryaki.gunduz@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Food Microbiology
Food Safety
Non-Thermal Technologies for Food Decontamination
Natural Antimicrobial Agents
Probiotics

Prof. Dr. Özgül ÖZDESTAN OCAK

Telephone:

0232 311 1315

e-mail:

ozgul.ozdestan@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Food Chemistry
Instrumental Food Analysis
Functional Foods
Edible Films and Coatings
Biogenic Amines, Heterocyclic Amines, and Acrylamide in Foods
Microencapsulation

Prof. Dr. S. Nur DİRİM

Telephone:

0232 311 3032

e-mail:

nur.dirim@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Unit Operations
Drying

Prof. Dr. Seda ERSUS

Telephone:

0232 311 2061

e-mail:

seda.ersus@ege.edu.tr

Academic webpage

Google scholar

Research Areas:

Fruit and Vegetable Processing Technology
Food Processing (Pasteurization, Sterilization, Cooling, Drying)
Biochemical Changes in Fruits and Vegetables
Food Engineering and Technical Sciences
Novel Processing Technologies (Supercritical CO₂ Extraction, Antisolvent Precipitation, Freeze Drying, Microwave, Ultrasound, Enzymatic Pretreatments)
Non-Thermal Technologies
Pulsed Electric Field Technology
Plant Proteins and Alternative Protein Sources
Protein Extraction from Plant Waste and Novel Processing Technologies
Green Extraction Methods (Supercritical CO₂ Extraction, Process Optimization)
Waste Management and Sustainability
Production of Nanocellulose and Cellulose from Waste
Production of Biodegradable and Active Packaging Films Using Extruders and Their Effects on Shelf Life of Fresh Fruits and Vegetables
Aerogels and Hydrogels
Functional Foods and Vegan/Vegetarian Products
Food Supplements
Development of Sustainable Food Systems