Academic Titles
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2001 - Continues Professor
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
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1995 - 2000 Associate Professor
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
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1990 - 1995 Assistant Professor
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
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1985 - 1990 Research Assistant
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
Managerial Experience
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2018 - Continues Member of the Senate
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
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2011 - Continues Manager of Research and Application Center
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
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2001 - Continues Head of Department
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
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2001 - Continues Head of Department
Bursa Uludağ University, Ziraat Fakültesi, Gıda Mühendisliği
Courses
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Doctorate İleri Sterilizasyon Tek.
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Undergraduate Meyve Suyu Üretim Teknolojisi
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Postgraduate Endüstriyel Gıda İşleme Mühendisliği
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Undergraduate Sterilizasyon Teknikleri
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Undergraduate Gıda Müh. Temel İşlemler - I
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Undergraduate Gıda Güvenliği
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Doctorate Durultma ve Filtrasyon
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Undergraduate Reçel Marmelat Jele Teknolojisi
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Postgraduate Güvenli Gıda Üretim Sistemleri
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Doctorate İleri Sterilizasyon Teknikleri
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Undergraduate Hazır Yemek Teknolojisi
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Undergraduate Gıda Kimyası II
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Undergraduate GMD4210Bİ BİTİRME ÇALIŞMASI
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Associate Degree Gıda Endüstrisi Makinaları
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Doctorate İleri Gıda Biyokimyası
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Postgraduate Gıdalarda Uygulanan Kurutma Teknikleri
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Undergraduate Gıda Müh. Temel İşl. II
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Undergraduate Gıda Müh. Temel İşlemler I
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Undergraduate Geleneksel Gıdalar Teknolojisi
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Undergraduate Meyve Sebze İşleme Tek.
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Undergraduate Proses Uygulamaları 3
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Postgraduate Industrial Fruit Juice Production Technology
Advising Theses
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Determination of drying characteristics and some quality parameters of vacuum dried diced apples differently pretreated
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Investigation of physico-chemical and sensorial properties of functional fruit chips
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Investigation on quality properties of jam, marmalade and fruit leather produced from pumpkin (Cucurbita moschata)
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Investigation of the production possibilities of chestnut pickles
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Investigation of physico-chemicaland quality properties of drinks produced by using cider vinegar
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Effect of pretreatments on quality parameters of fruit and vegetable products
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Determination of some physicochemical and functional properties of prickly pear (Opuntia ficus Indica) fruit and investigation of its potential use opportunities in food industry
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Investigation of physicochemical properties of artichoke (Cynara cardunculus L. Var. Scolymus) drıed by different methods and mathematical modelling of drying characteristics
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Investigation of physico-chemical and quality properties of artichoke (Cynara cardunculus var. scolymus L.) jam produced by using some artichoke cultivars
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Effect of grape seed supplementation on quality properties of cakes
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The investigation of the effect of formation of obesity on the consumption of peach nectar which contains high fructose corn syrup in rats
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The effects of non-thermal processing methods on food components
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A research on producing alternative herbal tea with natural herbal extracts
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Hazard analysis of apple juice production and the critical control poi̇nts
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Optimization of soft candy (jelly) production fortified with vitamins and minerals
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The effects of using lecithin and polyglycerol polyricinoleate (PGPR) in chocolate production on product quality
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Effect of different drying processes and pretreatments on quality properties and nutrients of some edible mushroom species
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Optimization of persimmon nectar production by addition of different citrus juice concentrates
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Effects of different applications on quality of some minimally processed (fresh - cut) vegetables
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Optimization of vegetable juice production
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Artificial sweeteners and use in food industry
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Effects of different peeling methods on quality of canned peppers
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Determination of the qualities of the tomatoes produces by organic fertilization without using pesticides and those produced using inorganic (conventional) methods and some products prepared from these tomatoes
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Total quality and good manufacturing practices in food industry
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A research on production of fruit and fruit aroma added boza
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Importance of menu planning in catering
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Improving the producting conditions of Kemalpaşa desserts and researching the period of its shelf life
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Optimisation of processing technology for cherry confectionery
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Optimisation of the production pumpkin dessert
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Quality determination of apricot jams produced from fresh, frozen and dried apricots
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The effect of pretreatments on the properties of frozen and fried patetes
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Optimization of kivi juice production
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Optimization of carrot juice production
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Researches on canning of black plums grown in İnegöl, stanley variety
