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

• Thesis "Production Of Concentrated Cheddar and Moulded Cheese Aroma by Using Supercritical Carbon Dioxide Extraction Method"

• Tez " Süperkritik Karbondioksit Ekstraksiyon Yöntemi İle Konsantre Çedar Ve Küflü Peynir Aroması Eldesi "

Graduated at 2023 from Hacettepe University, Food Eng. Department

• Thesis "Manufacture of Probiotic Ultrafiltrated White Cheese having Low Lactose"

• Tez "Düşük Laktozlu Probiyotik Ultrafiltre Beyaz Peynir Üretimi"

Graduated at 2023 from Hacettepe University, Food Eng. Department

• Thesis "Effect of Double Emulsion Technique And Utilization of Buttermilk Powder As Emulsifier On Ice Cream Quality"

• Tez "İkili Emülsiyon Tekniği Ve Emülgatör Olarak Yayikalti Tozu Kullaniminin Dondurma Kalitesi Üzerine Etkileri"

Altuğ ALAN (Not yet)

will Graduated ..... from Hacettepe University, Food Eng. Department