Elif Betül AKIN (BAYRAM) (Ph.D.) (2000-2006)

Graduated at 2006 from Hacettepe University, Food Eng. Department

• Thesis "Determination of technological properties of Malatya apricots registered as an appellation of origin and investigation as to safety standards"

• Tez "Coğrafi İşaret Olarak Tescil Edilmiş Malatya Kayısısının Teknolojik Özelliklerinin Saptanması ve Gıda Güvenliği  Açısından Araştırılması”

Refaat WISHAH  (Ph.D.) (2007-...∞)

Rest in peace....

Tugba BULAT (Ph.D.)

Graduated at 2017 from Hacettepe University, Food Eng. Department

• Thesis "The effect of oxidation-reduction potential on ripening of ultrafiltered white cheese"

• Tez "Oksidasyon-Redüksiyon Potansiyelinin Ultrafiltre Beyaz Peynirin Olgunlaşma Süreci Üzerine Etkisi”

Nazife Nur YAZGAN (Ph.D.)

Graduated at 2017 from Hacettepe University, Food Eng. Department

• Thesis "Development of biosensor for the detection of antibiotic"

• Tez "Antibiyotik Tayinine Yönelik Biyosensör Geliştirilmesi"

Fuat GÖKBEL (Ph.D.)

Graduated at 2023 from Hacettepe University, Food Eng. Department

• Thesis "Utilization of Reverse Osmosis Technology in White Brined Cheese Production"

• Tez "Ters Osmoz Teknolojisinin Beyaz Peynir Üretiminde Kullanımı"

  M.Sc. Students

Refaat WISHAH (M.Sc.)

Graduated at 2007 from Hacettepe University, Food Eng. Department

• Thesis "Utilization of some adjunct bacteria strains in cheese production in addition to starter culture and their effects on the cheese properties"

• Tez "Peynir Üretiminde Starter Kültürlere Ek Olarak Bazı Bakteri Suşlarının Kullanımı ve Bunun Peynir Özelliklerine Etkisi"

Tugba BULAT (M.Sc.)

Graduated at 2011 from Hacettepe University, Food Eng. Department

• Thesis "Utilization of probiotic Enterococcus faecium as adjunct cultures in white cheese production and its effects on oxidation-reduction potential and cheese quality"

• Tez "Beyaz peynir üretiminde probiyotik Enterococcus faecium'un ek kültür olarak kullanımı ve bunun oksidasyon-redüksiyon potansiyeli ve peynir kalitesi üzerine etkisi"

Nazife Nur YAZGAN (M.Sc.)

Graduated at 2011 from Hacettepe University, Food Eng. Department

• Thesis "Determination of protease activity with surface enhanced Raman spectroscopy (SERS)"

• Tez "Yüzey Güçlendirilmiş Raman Spektroskopisi (SERS) aktif nanopartiküller ile proteaz aktivitesi tayini"

Ebru Kaya YAŞAR (M.Sc.)

Graduated at 2011 from Hacettepe University, Food Eng. Department

• Thesis "Utilization of rennet paste in the production of Turkish white cheese and its effects on cheese quality"

• Tez "Beyaz peynir üretiminde rennet macunu kullanımı ve bunun peynir kalitesi üzerine etkisi"

Malek MOLLAZADEH (M.Sc.)

Graduated at 2016 from Hacettepe University, Food Eng. Department

• Thesis "Utilization of protein-glutaminase in the manufacture of reduced fat miniature ultrafiltrated white cheese and its effects on cheese quality"

• Tez "Yağı Azaltılmış Minyatür Ultrafiltre Beyaz Peynir  Üretiminde Protein-Glutaminaz Kullanımı ve Bunun Peynir Kalitesi Üzerine Etkisi"

Sattar EGHBALİAN (M.Sc.)

Graduated at 2017 from Hacettepe University, Food Eng. Department

• Thesis "Utilization of commercial adjunct culture in the manufacture of ultrafiltrated white cheese and its effects on the cheese properties"

• Tez "Ultrafiltre beyaz peynir üretiminde ticari ek kültür kullanimi ve bunun peynir özelliklerine etkisi"

Reihaneh GHAVAM (M.Sc.)

Graduated at 2017 from Hacettepe University, Food Eng. Department

• Thesis "Utilization of camel chymosin in the production of reduced fat ultrafiltrated white cheese and its effect on cheese quality"

• Tez "Yağı azaltılmış ultrafiltre beyaz peynir üretiminde deve kimozini kullanimi ve bunun peynir kalitesi üzerine etkisi"

Baran ÖZKALP (M.Sc.)

Graduated at 2018 from Hacettepe University, Food Eng. Department

• Thesis "Investigation of lead and cadmium binding properties of lactic acid bacteria and yoghurt in in vitro conditions"

• Tez "İn Vitro şartlarda laktik asit bakterilerinin ve yoğurdun kurşun ve kadmiyum bağlama özelliğinin incelenmesi"

Dilek KELGÖKMEN (M.Sc.)

Graduated at 2022 from Hacettepe University, Food Eng. Department

• Thesis "Investigation of The Effecs of Heat Treatment and Homogenization on Protein Structure in UHT Milk"

• Tez "Isıl İşlem ve Homojenizasyonun UHT Sütlerde Protein Yapısı Üzerine Etkilerinin İncelenmesi"

Esra ÜNVER (M.Sc.)

Graduated at 2022 from Hacettepe University, Food Eng. Department

• Thesis "Production of Concentrated Cheese Aroma From Enzyme Modified Cheese By Using Supercritical Carbon Dioxide Extraction Method"

• Tez "Süperkritik Karbondioksit Ekstraksiyon Yöntemi ile Enzim Modifiye Peynirden Konsantre Peynir Aromasi Eldesi"

Graduated at 2023 from Hacettepe University, Food Eng. Department

Graduated at 2023 from Hacettepe University, Food Eng. Department

Graduated at 2023 from Hacettepe University, Food Eng. Department