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Nutrition Section

General Introduction

The period from food production to consumption is a very complex process. Processing of food began 2 million years ago when our ancestors discovered cooking. This was followed by fermentation, drying, curing and salt protection in prehistoric times. Technologies based on this experience form the basis of today's modern food processing methods. In recent years, the development and improvement of this basis is dealt with with the approach that considers protecting the nutritional and quality characteristics of food as the primary objective. Today's foods are healthier, nutritious, safe, delicious, diverse and more easily accessible compared to the foods in the previous periods. The process of food from production to consumption includes agricultural production, harvesting, supply of raw materials, storage, food processing, transportation, distribution, service, home preparations. This success in today's food science and technology has been achieved with the combination of many disciplines. These disciplines are biology, chemistry, nutrition, physics, microbiology, engineering, materials science, toxicology, biotechnology, genomics, computer science. With the cooperation of all these disciplines, difficult problems such as eliminating nutrient deficiencies or increasing food safety, can be solved.

In nutritional science, which is an interdisciplinary field, getting to know food, applied food processing methods and having information about the effects of these methods on food components provide the advantage to inform consumers and food industry about food consumption models and eating habits and guiding them. Therefore, food engineers who take nutrition education can be active in eliminating common prejudices and misunderstandings in food, food processing and health, can optimize food processing by identifying food components and bioactive components sensitive to these processes, enrichment of foods with vitamins and minerals and bioactive ingredients, increase the bioavailability of nutrients and bioactive components, prepare food formulations that will reduce the risk of disease positively affect health. In addition, they will graduate with the ability to prepare food and/ or food formulations for health problems such as diabetes, celiac, and hypertension.


Prof. Dr. Sibel Karakaya

Prof. Dr.Sedef Nehir El

Assist  Prof. Dr. Şebnem Şimşek

Research Assistants

Ar. Gör. Dr. Hülya İlyasoğlu Büyükkestelli

Useful Links

The International Food Information Council ificinfo.health.org/index2-4.htm

USDA: Food and Nutrition Service www.fns.usda.gov/fns

US Government Healthfinder www.healthfinder.gov

FDA Search www.fda.gov/search.html

USDA Search www.usda.gov/search/index.htm

About.com: Nutrition nutrition.about.com

Arbor Nutrition arborcom.com

USDA Dietary Guidelines www.nal.usda.gov/fnic/dga

American iabetes Association www.diabetes.org

International Food Information Council ificinfo.health.org/infofsn.htm

American Diabetes Association www.diabetes.org

NIH Osteoporosis and Related Bone Diseases National Resource Center http://www.osteo.org

The International Food Information Council Ificinfo.helath.org/index.htm

Mayo Clinic Nutrition Center www.mayohealth.org/mayo/common/htm/dietpage.htm

WIN: Weight Control Information Network www.niddk.nih.gov/health/nutrit/win.htm

National Institute of Health www.nih.gov/od/oar

Ege Üniversitesi