Term

Student Name Surname

Supervisor

Project Title

2021- Spring

Büşra Yaman

Prof. Dr. Fatma Yeşim Ekinci

Whey Based Elderberry (Sambucus Nigra L.) Added Probiotic Beverage

Hivdanur Ateş

Development of Probiotic Functional Carbonated Dairy Beverage

Gizem Omay

Development of Probiotic Functional Carbonated Dairy Beverage

Deniz Kayalı

Prof. Dr. Mustafa Özilgen

Effect of The Sleeping Preferences On Caloric Expense and Entropy Generation Rates

Betül Bekmez

Assoc. Prof. Dr. Özlem Güçlü Üstündağ

Characterization and Evaluation of Biopolymers as Biomaterial Design Ingredients for Food Waste Utilization

Emine Tekin

Characterization and Evaluation of Biopolymers as Biomaterial Design Ingredients for Food Waste Utilization

Gizem Özdem

Increasing Waste Management Capacity of Small Businesses Through Circular Economy- A Study On Coffee Waste Utilization

Nihan Öztürk

Assist. Prof. Dr.Özge Taştan

Novel Light-Based Decontamination Technologies for Postharvest Aflatoxin Control in Dried Fruits

2020-Fall

Fatma Beray Akyüzlü

Prof. Dr. Fatma Yeşim Ekinci

Investigation of Changes Occur in Stability and Organoleptic Properties of Pilot- Scale UHT Milk Parameters That Are Optimized in Real- Scale Production

Aleyna Turan

Investigation of Changes Occur in Stability and Organoleptic Properties of Pilot- Scale UHT Milk Parameters That Are Optimized in Real- Scale Production

Ezgi Özkoç

Edible Film Applications on Food Products And Their Stability at

Cold Storage Temperature

Pelin Gezen

Prof. Dr. Mustafa ÖZİLGEN

Thermodynamic Aspects of the Allocation of the Energy of the Nutrients to Life Processes by a Young and Healthy Pregnant Woman and an Elderly Sick Lady

Duygu Yiğit

Thermodynamic Aspects of the Allocation of the Energy of the Nutrients to Life Processes by a Young and Healthy Pregnant Woman and an Elderly Sick Lady

Gökçe Gözütek

Assoc. Prof. Dr. Özlem Güçlü

Üstündağ

Developing a Systems Framework for Design of a Sustainable Food System at Yeditepe University

Pınar Atay

Developing a Systems Framework for Design of a Sustainable Food System at Yeditepe University

Seden Doğru

Assist. Prof. Dr.Özge Taştan

Effect of Novel Thermal and Non-Thermal Processing Technologies on Cheddar Cheese Production

Şükriye Atagün

Effect of Novel Thermal and Non-Thermal Processing Technologies on Cheddar Cheese Production

2020-Spring

Nihal Bayraktar

Prof. Dr. Fatma Yeşim Ekinci

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

Didem Albayrak

Prof. Dr. Mustafa Özilgen

Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making Processes

Rümeysa Aşkın

The Comparison of Energy Utilization and Quality of Kiwi Jam by Using Different Sugar Quantity

Kübra Büyükzileli

The Comparison of Energy Utilization and Quality of Kiwi Jam by Using Different Sugar Quantity

Zeynep Emecikli

Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making Processes

Gamze Hacıeyüpoğlu

Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making Processes

Nevra Rabia Totoma

Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making

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

Özlem Akıllıoğlu

Assoc. Prof. Dr. Özlem Güçlü Üstündağ

Evaluation of Food Product’s Formulation and Nutritional Values Based on Country Differences

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

Dilan Anaç

Evaluation of Food Product’s Formulation and Nutritional Values Based on Country Differences

İdil Ertem

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

Rabia Serra Güner

Carbon Footprint Calculation of A Group Students in Food Engineering Department at Yeditepe University and The Strategies to Decrease Carbon Footprint

Burak Kaymaz

Carbon Footprint Calculation of A Group Students in Food Engineering Department at Yeditepe University and The Strategies to Decrease Carbon Footprint

Görkem Tezcan

Process Design for Biodiesel Production From Waste Cooking Oil at Yeditepe University

Berna Şengüler

Prof. Dr. Sibel Özilgen

The Relationship Between Sensory Perception and Consumer Behavior:  from Traditional Foods to Novel Foods

2019-Fall

Ece Başkurt

Prof. Dr. Fatma Yeşim Ekinci

Investigation of Thermal Process Parameters on Chicken, Tripe and Bone Marrow Soup’s Microbiological and Organoleptic Quality

Vanessa Erol

Investigation of Thermal Process Parameters on Soup's and Broth’s Microbiological, Organoleptic Quality

Ebru Görenli

Investigation of Thermal Process Parameters on Soup's and Broths’ Microbiological and Organoleptic Quality

Emir Kartal

Application and Stability of Edible Food Packaging Films at Cold Chain

Anıl Değer

Application and Stability of Edible Food Packaging Films at Cold Chain

Sadberk Yalçın

Investigation of Thermal Process Parameters on Soup’s and Broth’s Microbiological and Organoleptic Quality

Gamze Göksu

Prof. Dr. Mustafa Özilgen

The Comparison of Energy Utilization for Induction Cooker, Natural Gas Cooker, Solar Energy Cooker and Electric Cooker in Quince Jam Production

Baran Özge İlbay

The Comparison of Energy Utilization for Induction Cooker, Natural Gas Cooker, Solar Energy Cooker and Electric Cooker in Quince Jam Production

Büşra Muzikaci

Possibility of Reducing The Energy Required by Making Watermelon Rind Jam by Using Two Different Methods

Karya Çisem Selçuk

Development of Alternative Process to Reduce The Energy Used to Make Orange Peel Jam

Bahar Toğan

Possibility Of Reducing The Energy Required By Making Watermelon Rind Jam by Using Two Different Methods

Betül Uğurlu

Comparison of The Energy Utilizations for Strawberry Jam Making with Using Osmotic Dehydration and Traditional Methods

Furkan Tayyip Atılgan

Assoc. Prof. Dr. Özlem Güçlü Üstündağ

Utilization of Coffee Waste: From Idea to The Market

Gizem Kuşcu

Assessment and Characterization of Coffee Grounds as A Raw Material for Sustainable Design

Alara Özegeli

Assessment and Characterization of Coffee Grounds as A Raw Material For Sustainable Design

Özlem Özdirek

Development of Biomaterial from The Spent Coffee Grounds

Mert Özkumit

Utilization of Coffee Waste: From Idea to The Market

Bengü Şavlı

Development Of Biomaterial From The Spent Coffee Grounds

2019-Spring

Aycan Kasapoğlu

Prof. Dr. Fatma Yeşim Ekinci

Development of Black Carrot Juice Added Soy Milk Based Probiotic Functional Beverage

Ecem Toptop

Determination Biological Activity of European Cranberrybush Fruit Waste

Selin Eroğlu

Prof. Dr. Mustafa Özilgen

Energy Utilization and Carbon Dioxide Emission in Nectar Orange Juice Production

Buse Kılınç

Energy Utilization and Carbon Dioxide Emission in Improved Beer Production

Yasin Onur Polat

Energy Utilization and Carbon Dioxide Emission in Alternative Beer Production

Seda Şanlı

Energy Utilization and Carbon Dioxide Emission in Concentration Processing of Orange Juice

Dilay Ekenel

Assoc. Prof. Dr. Özlem Güçlü Üstündağ

General Evaluation of Food Fraud in Turkey

Öykü Ören

Evaluation of The Aflatoxin Hazard in Dried Figs Produced in Turkey

Tusem Yılmaz

Investigating of Pesticide Residues in Turkish Peppers for Food Safety

Pınar Yuvgun

Investigating of Pesticide Residues in A Traditional Turkish Product-Stuffed Vine Leaves

Miraç Alparslan

Assist. Prof. Dr.Sanem Argın

Effect of Using Carob Flour and Chia Flour on The Product Quality of Gluten-Free Cake Formulations

Yasemin Demirbaş

Formulation and Characterization of Gluten-Free Cakes Made of Carob and Quionoa Flour

Ezgi Kahramantürk

Consumers' Knowledge About The Content of Functional Foods and Their Attitudes and Behaviours about Reading Food Labels in Turkey

Tuğçe Nur Türkdönmez

Inhibition of Mycotoxin Formation During The Storage of Corns by Using Boron Added Pectin Solution

Ezgi Yaren Ulucan

Consumer Perception of Protein Enriched Functional Foods

Sara Cangül

Assist. Prof. Dr.Bengü Öztürk

Development of Multimodal Dataset for Turkish Foods Biochemical and Physical Changes of Mix Vegetable Food and Potato Food

Destina Çevrim

Development of Multimodal Dataset for Turkish Foods: Physical and Biochemical Changes During Preparation and Cooking of The Desserts

Gizem Gelgeç

Development of Multimodal Dataset for Turkish Foods Biochemical and Physical Changes During Preparation and Cooking of Fish and Appetizer Dishes

Buse Kökçe

Development of Multimodal Dataset for Turkish Foods: Explanation of Biochemical and Physical Changes During Preparation of Meat Products

Burcu Yücel

Development of Multimodal Dataset Given with The Explanation of Biochemical and Physical Changes Occur During Preparation of Two Selected Entree Starter Dishes for Turkish Foods

2018-Fall

Beril Eroğlu

Assoc. Prof. Dr. Özlem Güçlü Üstündağ

Sustainability Analysis of Food Systems

Helin Ezgi Oran

A Survey Of Processed Foods İn Turkey: A Health Perspective

Özlem Bulut

Assist. Prof. Dr.Sanem Argın

Formulation of Gluten Free Cake

Buse Öksüz

Formulations Of Gluten Free Bread

Şefiye Elif Taban

Assist. Prof. Dr.Bengü Öztürk

Emulsification For Milk İndustry

İpek Yaman

Diet Related Disease: Phenylketanuria

Ela Arar

Assist. Prof. Dr.Derya Kahveci

Teff Flour-Based Snack Production for Athletes

Buse Keresteci

Effect of Different Flours A Product Quality in Gluten Free Cake Formulation

2018-Spring

Sevgi Eylül Ferahcan

Prof. Dr. Mustafa Özilgen

Thermodynamic Analysis of Virus Epidemic

Merve Gücer

Conversion of Energy Tables to Exergy Tables

Elif Oğraş

Conversion of Energy Tables to Exergy Tables

Büşra Tezcan

Conversion of Energy Tables to Exergy Tables

Gülşah Alıcı

Assoc. Prof. Dr. Özlem Güçlü Üstündağ

Food Labelling from A Consumer Perspective

Rabia Yazgı Atar

Evaluation of  Food Products for Infants and Young Children Based on Recommended Sugar Consumption

Zeynep Merve Köse

Food Waste in The Turkish Food Retail Sector

Ayşenur Bilir

Assist. Prof. Dr.Sanem Argın

Consumer Preferences

İpek Kütük

Consumer Preferences

İrem Niğdelioğlu

Consumer Preferences

Gamze Şahin

Consumer Preferences

Begüm Taga

Consumer Preferences

Pelin Tombul

Consumer Preferences

Selcen Kıymaz

Assist. Prof. Dr.Derya Kahveci

Use of Enzyme to Extract Fruit Juice from Banana

Arzu Eser

Use of Enzyme to Extract Fruit Juice from Banana

2017-Spring

Işıl Gürbüz

Prof. Dr. Fatma Yeşim Ekinci

Inhibition of Biofilm Formation of Staphylacoccus Aureus ATCC 25923 by Using Essential Oil Origanum Munitoflorum

Şeyma Özyalçın

The Investigation Effect of Essential Oils on Biofilm Formation by Pseudomonas Aeruginosa

Melis Çanga

Identification of Spoilage Lactic Acid Bacteria İsolated from Various Processed Meats Based on Culture-Dependent Molecular Method

Şeyma Akuygur

Prof. Dr. Mustafa Özilgen

Energy Utilization and Carbon Dioxide Emission in Extra Virgin Olive Oil and Riviera Olive Oil Production

Cansu Aslandoğan

Energy Utilization During Production and Processing of Honey

Selin İmamoğlu

Energy Utilization And Carbon Dioxide Emission During Production Of A Dietary List

Murat Kılıç

Energy Utilization and Carbon Dioxide Emission in Extra Virgin Olive Oil and Riviera Olive Oil Production

Elif Melisa Yılmaz

Energy Utilization During Production and Processing of Honey

Pelinsu Baştar

Assist. Prof. Dr. Sanem Argın

Gluten-Free Chips and Sugar-Free Chocolate: Health Claims vs Sensory Attributes

Şeyda Bozgeyik

Concentrate Whey, Whey İsolate and Homemade Protein Drink: Health Claims vs Sensory Attributes

Mert Demir

Functional Caffeinated Products: Health Claims vs Sensory Attributes

Elif Erişli

Consumption Habits of High Content of Bitter Chocolate & The Cultural Behaviours of Tulum Cheese

Aycan Germili

Concentrate Whey, Whey Isolate and Homemade Protein Drink: Health Claims vs Sensory Attributes

Ege Gürtan

Fitella: Chocolate Spread

Yeşim Çağla Güzel

Consumption Habits of High Content of Bitter Chocolate & The Cultural Behaviours of Tulum Cheese

Mert Göksu

Fitella: Chocolate Spread

Müge Kara

Concentrate Whey, Whey İsolate And Homemade Protein Drink: Health Claims Vs Sensory Attributes

Nur Okçu

Gluten-Free Chips and Sugar-Free Chocolate: Health Claims vs Sensory Attributes

Mustafa Ali Şafak

Functional Caffeinated Products: Health Claims vs Sensory Attributes

Buse Şahin

Gluten-Free Chips and Sugar-Free Chocolate: Health Claims vs Sensory Attributes

Hazal Petek Şen

Functional Caffeinated Products: Health Claims vs Sensory Attributes

2017-Fall

Zeynep Sarpkaya

Prof. Dr. Fatma Yeşim Ekinci

Evaluation of Inhibition Effect of European Cranberrybush Juice Added Whole Milk Based Probiotic Drink on Listeria Monocytogenes ATCC 15313

Nursu Gündüz

Investigation of Probiotic Lactobacillus Plantarum and Streptococcus Thermophilus Cultures Growth and Viability in Milk Based European Cranberrybush Juice Added Drink

Gözde Abluk

Prof. Dr. Mustafa Özilgen

Chemical Exergy and Calculation of Chemical Exergy in Food Products

Gamze Boz

Chemical Exergy and Calculation of Chemical Exergy in Food Products

Seren Dilek

Assist. Prof. Dr.Sanem Argın

Peanut Butter, Light Peanut Butter, Natural Peanut Butter and Homemade Peanut Butter: Health Claims vs Sensory Attributes

Sarp Rafet Kuşçu

Peanut Butter, Light Peanut Butter, Natural Peanut Butter and Homemade Peanut Butter: Health Claims vs Sensory Attributes

Can Okumuş

Peanut Butter, Light Peanut Butter, Natural Peanut Butter and Homemade Peanut Butter: Health Claims vs Sensory Attributes

Ecem Yerlikaya

Perception of Sugar Content in Jams for Healthy Consumers and People with Insulin Resistance