Laboratories

Food Research Laboratory 1

  • Lab. Responsable : Prof. Mahmut DOĞAN, Res. Assist. Duygu ASLAN

Observation of biochemical reactions prepared in food and model food formulations or occured during storage of foods, determination of indispensable characterstics in scope of food safety to production of foods having high quality and confidential for human, determination of chemical and biochemical reactions occured due to different factors (oxygen, light, moisture..), also determination of compounds occured as a result of these reactions harmful for human and research of reduction possibilities of these compounds, determination of chemical composition of foods are occured in this labaratory. [...]

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Food Research Laboratory 2

  • Lab. Responsable : Prof. Kemal SARIOĞLU, Prof. Mahmut DOĞAN

Biochemistry, molecular biology DNA / RNA and Protein analysis can be performed in this laboratory which is equipped to complete each other. The devices found in this laboratory are; pH meter, Heated Magnetic Mixer, Analytical Scales, Refrigerated Centrifuge, Western Blot System, Electrophoresis Systems, Ultrasonic Water Bath, Plate Shaker, -80 oC Deep Freeze.DEEP FREEZEELEKTROPHESISROTARY EVAPORATORREFRIGERATED CENTRIFUGE GENERAL LABORATORY PHOTO [...]

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Food Research Laboratory 3

  • Lab. Responsable : Assoc. Prof. Mustafa ÇAM, Prof. Hasan YALÇIN

In this labaratory  the research is being conducted about  oil chemistry and technology, essential oils, extraction methods, food shelf life and microencapsulation. The main instruments found in this laboratory are; spray dryer, ransimat, UV-VIS spectrophotometer, Centrifuge, Rotary evaporator, Analytical scales, Oven, Accelerated Solvent Extractor, Ultraturrax, Heaters.ACCELERATED SOLVENT EXTRACTOROVENpH METERRANCIMATROTARY EVAPORATORSOXHELET EXRACTION SPECTROPHOTOMETERSPRAY DRYERVISCOSIMETER [...]

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Food Research Laboratory 3

  • Equipment : 1 / 1 |Lab. Responsable : Prof. Mehmet HAYTA, Asst. Prof. Mustafa FİNCAN

Production of cereals having more quality and longer shelf life, optimisation of formulations, development of new product formulation, development of shelf life and nutritional quality of present products, enrichment of  cereal products such as bread, cake, macaroni, bisquits by functonal compounts e.t.c… studies are occured. In Cereal Technology Labaratory,  Gluten washing machine,  miller, microwave oven,  grinding, sieve, cooking oven are available for determination of physicochemical and quality parameters of cereals and cereal products. There are also basic equipments [...]

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Food Research Laboratory 5

  • Lab. Responsable : Prof. Kemal SARIOĞLU

In this laboratory, research projects are carried out on the food chemistry, fruits  and vegetables and their products, phenolics, carotenoids, anthocyanins, various product development  and shelf life. The main instruments found in these laboratories are listed as following: High Pressure Liquid Chromatography, UV-VIS Spectrophotometer, pH meter, Centrifuge, Analytical scales.HPLCSANTRİFÜJSPEKTROFOTOMETREULTRASON SAĞLAYICIÇEKEROCAKDİELEKTRİK ÖLÇÜMLERİ [...]

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Food R&D Laboratory

  • Equipment : 1 / 1 |Lab. Responsable : Prof. Mahmut DOĞAN, Res. Assist. Duygu ASLAN

In R&D laboratory food research and development activities are carried out. Particularly, studies are being carried out for the mixing and characterization of granules and powder foods (soupmix, instant powder drinks, pudding etc.) used in the food industry. In addition, powder and granular materials can be classified according to their particle sizes with sieves which has different pore diameters and drying of food products such as fruits and vegetables in large volumes can be carried out with the trays dryer. In our R&Dlaboratory, there are 2 mixers, 1 trays dryer, 1 knife set, [...]

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Food Biotechnology Research Laboratory

  • Equipment : 25 / 25 |Lab. Responsable : Prof. Zülal KESMEN

Food analysis by real tme PCR tchnique, characterisation of microorganisms based PCR n fermented foods, determination of food borne pathogens and moulds by biotechnologic methods, proteom applications, RNA interference and other anticence technologies e.t.c. subjects are included. Determinaton of species in meat, discrimination of living and dead cells, verification of phenotypic characteristics of specfic food borne microorganisms by molecular techniques e.t.c., are also occured in ths labaratory. In Food Biotechnology Research Labaratory, there are PCR, DGGE, 4 drying ovens, spectrophotomete [...]

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Food Microbiology Research Laboratory

  • Equipment : 15 / 15 |Lab. Responsable : Asst. Prof. Oya SİPAHİOĞLU, Lect. Ahmet Evren YETİMAN

Studies related to planting, counting and determination of very different microorganisms were performed in this labaratory. The possibilities of inhibition of different pathogen microorganisms harmful for human were researched.  Determination of microorganism groups caused food spoilage and of microorganisms caused disease to human, inhibition methods of these pathogen microorganisms, inhibition effects of food preservation methods on these microorganisms, determination of probiotic microorganisms very important for human health, application of these benefits of probiotics on foods, deter [...]

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Food Rheology and Texture Research Laboratuary

  • Equipment : 1 / 1 |Lab. Responsable : Prof. Mahmut DOĞAN, Res. Assist. Duygu ASLAN

Determination of rheological characterisation of viscous and viscoelastic foods by devices such as rheometer or viscosimeter and modelling of flow behaviour properties of foods by using time dependent and time ndependent flow behaviours, optimisation of process and quality parameters and determination of viscoelastic properties of foods were analysed in this labaratory. In textural field, hardness, elasticity, cohesiveness, touchiness, chewingness e.t.c…. parameters of foods are analysed. RHEOMETERTEXTURE ANALYSERVIBRATIONAL VISCOMETERROTATIONAL VISCOMETER [...]

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Students Laboratory

  • Lab. Responsable : Asst. Prof. Oya SİPAHİOĞLU, Kimyager Bekir HÜROĞLU

In the student  at Food Engineering Department is  a laboratory which the theoretical information within the scope of Food Analysis and Technology course is transformed into a practical application under the supervision of course assistants. Also, this laboratory has the infrastructure and equipment that our students will be able to carry out their R & D work. These laboratories are equipped with Soxhelet extraction equipment, extractor hood, water bath, ovens, analytical scales, hectoliters and general laboratory instrument equipments.GENERAL PHOTOS FROM LABORATORY [...]

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