Projects

ONGOING PROJECTS:

 

Assist.Prof.Dr. Zeki Durak, Production of On-Site Commercial Starter Culture which has High Technological Features for Traditional Sourdough Bread Production. TUBITAK 1505 Project, Project Number: 5150003, 2015.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Director), Determination of bioactive and rheological properties of natural polymers obtained from different fruit wastes. BAP Project, 2015.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Director), Determination of rheological and interfacial properties of natural polymers used in food technology. BAP Project, 2015.

Assist.Prof.Dr. Fatih Törnük (Director), Determination of the production and stability of nano-carriers originating from colloidal ovalbumin. BAP Project, 2015.

Assist.Prof.Dr. Fatih Törnük (Director), Optimization and characterization of biodegrable nanocomposite films reinforced with nanoclay produced by gums obtained from the caraway grown in Turkey. BAP Project, 2015.

 

 

COMPLETED PROJECTS:

 

Prof.Dr. Muhammet Ar─▒c─▒ (Director), Use of taro (Colocasia esculenta L. schott) flour as a functional ingredient in bakery products. TUBITAK Project, Project Number: 114O391, 2014-2016.

Assist.Prof.Dr. Fatih Törnük (Director), Strengthening of bread flour with Pelemir (Cephalaria syriaca L.): Evaluation of cephalaria seed in terms of characterization, elimination of bitterness and improvement of baking quality. TUBITAK Project, 2014-2016.

Prof.Dr. Muhammet Ar─▒c─▒ (Director), Pilot scale natural paint production from tulip petals. TUBITAK 1505 Project, Project Number: 5130023, 2013-2015.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Director), Industrial scale production of gums on optimum conditions from commercially grown sage seeds of different species in Turkey and the physicochemical, compositional, conformational, microstructural, technological and rheological properties of these gums. TUBITAK- TOVAG Research Project, Project Number: 112O533, 2013-2015.

Prof.Dr. Osman Sa─čd─▒ç (Researcher), Investigation of usage possibilities of some rose varieties growing in our country for landscape and industrial purposes (Medicine, Cosmetics and Food Sector). Ministry of Science, Industry and Technology, SAN-TEZ project, 2012-2014.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Director), Effect of lactic acid bacteria producing exopolysaccharide (EPS) on the textural, rheological and microstructural properties of some foods. TUBITAK- TOVAG Research Project, Project Number: 112O169, 2012-2014.

Prof.Dr. Osman Sa─čd─▒ç (Director), The probiotic properties of lactic acid bacteria isolated from traditional fermented gilaburu (Viburnum opulus L.) fruit juice and their use in industrial production. TUBITAK Project, Project Number: 110O214, 2010-2013.

Prof.Dr. Muhammet Ar─▒c─▒ (Director), Determination of technological properties and isolation of yeasts from sourdough which can be used as starter culture, and their use in bread production. Ministry of Food, Agriculture and Livestock, General Directorate of Agricultural Researches Project, 2013-2015.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Director), Determination of functional and rheological properties of modified pectin recovered from food wastes, General Directorate of Agricultural Researches Project, 2014-2016.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Researcher), The use of mircoalgae exopolysaccharides in milk sweet industry and determination of their bioactive, rheological and technological properties. General Directorate of Agricultural Researches Project, 2015.

Prof.Dr. Osman Sa─čd─▒ç (Director), Production of natural food coloring and active biocompound using tulip flowers emerged as waste in tulip bulb production. Ministry of Food, Agriculture and Livestock, General Directorate of Agricultural Researches Project, Project Number: TAGEM/ 10/ AR-GE/03, 2010-2012.

Prof.Dr. Osman Sa─čd─▒ç (Director), Development of new methods for detection of gelatin which has added in the foods normally or adulteration purposes. TAGEM Project, 2013-2015.

Prof.Dr. Osman Sa─čd─▒ç (Director), Investigation of the effect of different fat varieties on the rheology of veneered chocolate and improvement of veneer chocolate quality. Ministry of Science, Industry and Technology, Santez Project, Project Number: 0833.STZ.2014, 2014-2016.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Director), Texture profiles (TPA) and microstructural properties of cheese produced using the effects of lactic acid bacteria producing exopolysaccharide (EPS). BAP Project, 2012-2014.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Director), Determination of the effects of lactic acid bacteria producing exopolysaccharide (EPS) on texture profiles (TPA) of fermented sausages. BAP Project, 2012-2014.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Researcher), The use of surface response method and fuzzy logic systems and the development of descriptive mathematical simulation functions on optimization and modeling of some physical properties of complex food systems. BAP Project, 2012-2014.

Assoc.Prof.Dr. Mustafa Tahsin Y─▒lmaz (Researcher), The use of surface response method in the optimization and modleing of recuperative phase, dynamic vibratory shear and creep recovery properties of nonlinear behavior food systems and the development of descriptive mathematical simulation functions. BAP Project, 2012-2014.

Prof.Dr. Muhammet Ar─▒c─▒ (Director), Morphological and molecular characterization of molds isolated from traditional moldy cheeses, moldy cheese production with these isolates. Project No: NKUBAP00.24.DR.10.07, 2012-2016.

Prof.Dr. Muhammet Ar─▒c─▒ (Director), Determination of the technological properties of yeast isolated from sourdough and the quality criteria of breads produced by these yeast. BAP Project: 2012-07-05-KAP07, 2012-2015.

Prof.Dr. Muhammet Ar─▒c─▒ (Director), Isolation of yeast from sourdough and identification with molecular biological methods. BAP Project: 2012-07-05-KAP06, 2012-2015.

Prof.Dr. Osman Sa─čd─▒ç (Director), Investigation of physicochemical and microbiological properties of some traditionally produced sauce and production of probiotic cemen and tomato sauce. BAP Project: 2012-07-05-KAP04, 2012-2015.

Prof.Dr. Osman Sa─čd─▒ç (Director), Effect of thyme and garlic aromatic waters on physicochemical properties, microbial safety and texture of traditional cheese produced from raw milk. BAP Project: 2012-07-05-KAP03, 2012-2015.

Assist.Prof.Dr. Zeki DURAK (Director), Decontamination of lettuce and bunch tomatoes with ethylpyruvate in vapor phase. BAP Project: 2012-07-05-KAP08, 2012-2015.

Assist.Prof.Dr. Zeki DURAK (Director), Development of new generation antimicrobial packaging materials for shelf life extension of foods. BAP Project: 2013-07-05-KAP01, 2013-2015.