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Congratulate our students who have successfully completed the Engineering Projects Presentations that we held online this semester due to the COVID-19 Pandemic.

  • İdil Ertem-Beyza Aksoy: Development of a Food Waste Management System for Quantifying and Reporting Food Waste at Yeditepe University Using the Food Loss and Waste Accounting and Reporting (Flw) Standard
  • Görkem Tezcan: Process Design for Biodiesel Production from Waste Cooking Oil at Yeditepe University
  • Nihal Bayraktar: Effects of Phenolic Compounds on The Growth of Lactic Acid Bacteria
  • Selin Özlem Değirmen: Effect of Phenolics On Different Probiotic Microorganisms in Novel European Cranberrybush Functional Beverage
  • Rümeysa Aşkın- Kübra Büyükzileli: The Comparison of Energy Utilization and Quality of Kiwi Jam By Using Different Sugar Quantity
  • Gamze Hacıeyüpoğlu-Nevra Rabia Totoma: Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making Processes
  • Rabia Serra Güner- Burak Kaymaz: Carbon Footprint Calculation of a Group Students in Food Engineering Department at Yeditepe University and The Strategies to Decrease Carbon Footprint
  • Özlem Akıllıoğlu-Dilan Anaç: Evaluation of Food Product’s Formulation and Nutritional Values Based on Country Differences
  • Gökselin Topaloğlu: The Effect of Sugar Ratio on Making Orange Jam with Using Osmotic Dehydration
  • Ali Berkin Altundal: Pear Jam Making by Using Different Sugar Concentrations to Provide Osmotic Dehydration
  • Didem Albayrak-Zeynep Emecikli: Optimization of Strawberry/Sugar Ratio in Osmotic Jam Making Processes
  • Berna Şengüler: The Relationship Between Sensory Perception and Consumer Behavior:  From Traditional Foods to Novel Foods