FDE 492 Engineering Projects (2017-2022)
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Term |
Student Name Surname |
Supervisor |
Project Title |
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| 2022-Spring | Meril Erdiman | Prof. Dr. Mustafa Özilgen | Energy Savings Via Recycling of Food Packages | |
| Eda Kınay | Prof. Dr. Fatma Yeşim Ekinci | Development of Healthy Snack Bar Enriched with Moringa and Baobab Powder by Using the Quality Function Deployment (QFD) Method | ||
| Klodya Şaboy | Prof. Dr. Fatma Yeşim Ekinci | Development of Healthy Snack Bar Enriched with Moringa and Baobab Powder by Using the Quality Function Deployment (QFD) Method | ||
| Feyza Demirden |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Food Product Design Practices in Turkish Food Industry | ||
| Şeymanur Öztürk |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Food Product Design Practices in Turkish Food Industry | ||
| Sevde Savaş | Assist. Prof. Dr.Özge Taştan | Effects of Different Washing Treatments on the Removal of Pesticide Residues and Quality Characteristics of Fresh Strawberries | ||
| Raneem Tal Jabini | Assist. Prof. Dr.Özge Taştan | Effects of Different Washing Treatments on the Removal of Pesticide Residues and Quality Characteristics of Fresh Strawberries | ||
| Engin Can Baltacıoğlu | Assist. Prof. Dr. Emrah Kırtıl | Effect of 528 Hz Sound Application on the Physicochemical and Microbiological Properties of Yogurt | ||
| Serpil Can Duman | Assist. Prof. Dr. Emrah Kırtıl | Effect of 528 Hz Sound Application on the Physicochemical and Microbiological Properties of Yogurt | ||
| Çağrı Erdir | Assist. Prof. Dr. Emrah Kırtıl | Effect of 528 Hz Sound Application on the Physicochemical and Microbiological Properties of Yogurt | ||
| 2021 - Fall | Aslı Elif Ölmez |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Assesment of The Meat System In Turkey: A Case Study of An Integrated Meat Company | |
| Ece Doğru | Assist. Prof. Dr.Özge Taştan | Production of Dietary Fibers From Grape Processing By-Products Using Different Extraction Methods | ||
| Zeynep Şimşek | Assist. Prof. Dr.Özge Taştan | Development of Sugar-Reduced Fruit Balls and Quality Assessment | ||
| Melis Coşkun | Assist. Prof. Dr. Emrah Kırtıl | Improving The Physical Stability of Virgin Olive Oil Mayonnaise | ||
| Ceren Çokeker | Assist. Prof. Dr. Emrah Kırtıl |
Evaluation of The Effect of Quince Seed Extract On Physical And Sensorial Properties of Gluten-Free Cake Dough Formulations |
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2021- Spring |
Büşra Yaman |
Prof. Dr. Fatma Yeşim Ekinci
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Whey Based Elderberry (Sambucus Nigra L.) Added Probiotic Beverage |
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Hivdanur Ateş |
Development of Probiotic Functional Carbonated Dairy Beverage |
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Gizem Omay |
Development of Probiotic Functional Carbonated Dairy Beverage |
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Deniz Kayalı |
Prof. Dr. Mustafa Özilgen |
Effect of The Sleeping Preferences On Caloric Expense and Entropy Generation Rates |
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Betül Bekmez |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Characterization and Evaluation of Biopolymers as Biomaterial Design Ingredients for Food Waste Utilization |
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Emine Tekin |
Characterization and Evaluation of Biopolymers as Biomaterial Design Ingredients for Food Waste Utilization |
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Gizem Özdem |
Increasing Waste Management Capacity of Small Businesses Through Circular Economy- A Study On Coffee Waste Utilization |
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Nihan Öztürk |
Assist. Prof. Dr.Özge Taştan |
Novel Light-Based Decontamination Technologies for Postharvest Aflatoxin Control in Dried Fruits |
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2020-Fall |
Fatma Beray Akyüzlü |
Prof. Dr. Fatma Yeşim Ekinci
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Investigation of Changes Occur in Stability and Organoleptic Properties of Pilot- Scale UHT Milk Parameters That Are Optimized in Real- Scale Production |
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Aleyna Turan |
Investigation of Changes Occur in Stability and Organoleptic Properties of Pilot- Scale UHT Milk Parameters That Are Optimized in Real- Scale Production |
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Ezgi Özkoç |
Edible Film Applications on Food Products And Their Stability at Cold Storage Temperature |
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Pelin Gezen |
Prof. Dr. Mustafa ÖZİLGEN
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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 |
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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 |
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Gökçe Gözütek
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Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Developing a Systems Framework for Design of a Sustainable Food System at Yeditepe University |
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Pınar Atay |
Developing a Systems Framework for Design of a Sustainable Food System at Yeditepe University |
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Seden Doğru |
Assist. Prof. Dr.Özge Taştan |
Effect of Novel Thermal and Non-Thermal Processing Technologies on Cheddar Cheese Production |
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Şükriye Atagün |
Effect of Novel Thermal and Non-Thermal Processing Technologies on Cheddar Cheese Production |
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2020-Spring |
Nihal Bayraktar |
Prof. Dr. Fatma Yeşim Ekinci |
Effects of Phenolic Compounds on The Growth of Lactic Acid Bacteria |
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Selin Özlem Değirmen |
Effect of Phenolics on Different Probiotic Microorganisms in Novel European Cranberrybush Functional Beverage |
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Didem Albayrak |
Prof. Dr. Mustafa Özilgen |
Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making Processes |
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Rümeysa Aşkın |
The Comparison of Energy Utilization and Quality of Kiwi Jam by Using Different Sugar Quantity |
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Kübra Büyükzileli |
The Comparison of Energy Utilization and Quality of Kiwi Jam by Using Different Sugar Quantity |
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Zeynep Emecikli |
Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making Processes |
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Gamze Hacıeyüpoğlu |
Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making Processes |
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Nevra Rabia Totoma |
Optimization of Fruit/Sugar Ratio in Osmotic Quince Jam Making |
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Gökselin Topaloğlu |
The Effect of Sugar Ratio on Making Orange Jam with Using Osmotic Dehydration |
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Ali Berkin Altundal |
Pear Jam Making by Using Different Sugar Concentrations to Provide Osmotic Dehydration |
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Özlem Akıllıoğlu |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Evaluation of Food Product’s Formulation and Nutritional Values Based on Country Differences |
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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 |
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Dilan Anaç |
Evaluation of Food Product’s Formulation and Nutritional Values Based on Country Differences |
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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 |
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Rabia Serra Güner |
Carbon Footprint Calculation of A Group Students in Food Engineering Department at Yeditepe University and The Strategies to Decrease Carbon Footprint |
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Burak Kaymaz |
Carbon Footprint Calculation of A Group Students in Food Engineering Department at Yeditepe University and The Strategies to Decrease Carbon Footprint |
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Görkem Tezcan |
Process Design for Biodiesel Production From Waste Cooking Oil at Yeditepe University |
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Berna Şengüler |
Prof. Dr. Sibel Özilgen |
The Relationship Between Sensory Perception and Consumer Behavior: from Traditional Foods to Novel Foods |
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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 |
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Vanessa Erol |
Investigation of Thermal Process Parameters on Soup's and Broth’s Microbiological, Organoleptic Quality |
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Ebru Görenli |
Investigation of Thermal Process Parameters on Soup's and Broths’ Microbiological and Organoleptic Quality |
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Emir Kartal |
Application and Stability of Edible Food Packaging Films at Cold Chain |
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Anıl Değer |
Application and Stability of Edible Food Packaging Films at Cold Chain |
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Sadberk Yalçın |
Investigation of Thermal Process Parameters on Soup’s and Broth’s Microbiological and Organoleptic Quality |
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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 |
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Baran Özge İlbay |
The Comparison of Energy Utilization for Induction Cooker, Natural Gas Cooker, Solar Energy Cooker and Electric Cooker in Quince Jam Production |
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Büşra Muzikaci |
Possibility of Reducing The Energy Required by Making Watermelon Rind Jam by Using Two Different Methods |
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Karya Çisem Selçuk |
Development of Alternative Process to Reduce The Energy Used to Make Orange Peel Jam |
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Bahar Toğan |
Possibility Of Reducing The Energy Required By Making Watermelon Rind Jam by Using Two Different Methods |
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Betül Uğurlu |
Comparison of The Energy Utilizations for Strawberry Jam Making with Using Osmotic Dehydration and Traditional Methods |
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Furkan Tayyip Atılgan |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Utilization of Coffee Waste: From Idea to The Market |
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Gizem Kuşcu |
Assessment and Characterization of Coffee Grounds as A Raw Material for Sustainable Design |
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Alara Özegeli |
Assessment and Characterization of Coffee Grounds as A Raw Material For Sustainable Design |
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Özlem Özdirek |
Development of Biomaterial from The Spent Coffee Grounds |
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Mert Özkumit |
Utilization of Coffee Waste: From Idea to The Market |
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Bengü Şavlı |
Development Of Biomaterial From The Spent Coffee Grounds |
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2019-Spring |
Aycan Kasapoğlu |
Prof. Dr. Fatma Yeşim Ekinci |
Development of Black Carrot Juice Added Soy Milk Based Probiotic Functional Beverage |
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Ecem Toptop |
Determination Biological Activity of European Cranberrybush Fruit Waste |
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Selin Eroğlu |
Prof. Dr. Mustafa Özilgen |
Energy Utilization and Carbon Dioxide Emission in Nectar Orange Juice Production |
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Buse Kılınç |
Energy Utilization and Carbon Dioxide Emission in Improved Beer Production |
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Yasin Onur Polat |
Energy Utilization and Carbon Dioxide Emission in Alternative Beer Production |
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Seda Şanlı |
Energy Utilization and Carbon Dioxide Emission in Concentration Processing of Orange Juice |
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Dilay Ekenel |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
General Evaluation of Food Fraud in Turkey |
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Öykü Ören |
Evaluation of The Aflatoxin Hazard in Dried Figs Produced in Turkey |
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Tusem Yılmaz |
Investigating of Pesticide Residues in Turkish Peppers for Food Safety |
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Pınar Yuvgun |
Investigating of Pesticide Residues in A Traditional Turkish Product-Stuffed Vine Leaves |
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Miraç Alparslan |
Assist. Prof. Dr.Sanem Argın |
Effect of Using Carob Flour and Chia Flour on The Product Quality of Gluten-Free Cake Formulations |
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Yasemin Demirbaş |
Formulation and Characterization of Gluten-Free Cakes Made of Carob and Quionoa Flour |
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Ezgi Kahramantürk |
Consumers' Knowledge About The Content of Functional Foods and Their Attitudes and Behaviours about Reading Food Labels in Turkey |
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Tuğçe Nur Türkdönmez |
Inhibition of Mycotoxin Formation During The Storage of Corns by Using Boron Added Pectin Solution |
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Ezgi Yaren Ulucan |
Consumer Perception of Protein Enriched Functional Foods |
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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 |
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Destina Çevrim |
Development of Multimodal Dataset for Turkish Foods: Physical and Biochemical Changes During Preparation and Cooking of The Desserts |
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Gizem Gelgeç |
Development of Multimodal Dataset for Turkish Foods Biochemical and Physical Changes During Preparation and Cooking of Fish and Appetizer Dishes |
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Buse Kökçe |
Development of Multimodal Dataset for Turkish Foods: Explanation of Biochemical and Physical Changes During Preparation of Meat Products |
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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 |
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2018-Fall |
Beril Eroğlu |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Sustainability Analysis of Food Systems |
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Helin Ezgi Oran |
A Survey Of Processed Foods İn Turkey: A Health Perspective |
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Özlem Bulut |
Assist. Prof. Dr.Sanem Argın |
Formulation of Gluten Free Cake |
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Buse Öksüz |
Formulations Of Gluten Free Bread |
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Şefiye Elif Taban |
Assist. Prof. Dr.Bengü Öztürk |
Emulsification For Milk İndustry |
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İpek Yaman |
Diet Related Disease: Phenylketanuria |
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Ela Arar |
Assist. Prof. Dr.Derya Kahveci |
Teff Flour-Based Snack Production for Athletes |
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Buse Keresteci |
Effect of Different Flours A Product Quality in Gluten Free Cake Formulation |
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2018-Spring |
Sevgi Eylül Ferahcan |
Prof. Dr. Mustafa Özilgen |
Thermodynamic Analysis of Virus Epidemic |
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Merve Gücer |
Conversion of Energy Tables to Exergy Tables |
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Elif Oğraş |
Conversion of Energy Tables to Exergy Tables |
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Büşra Tezcan |
Conversion of Energy Tables to Exergy Tables |
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Gülşah Alıcı |
Assoc. Prof. Dr. Özlem Güçlü Üstündağ |
Food Labelling from A Consumer Perspective |
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Rabia Yazgı Atar |
Evaluation of Food Products for Infants and Young Children Based on Recommended Sugar Consumption |
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Zeynep Merve Köse |
Food Waste in The Turkish Food Retail Sector |
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Ayşenur Bilir |
Assist. Prof. Dr.Sanem Argın |
Consumer Preferences |
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İpek Kütük |
Consumer Preferences |
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İrem Niğdelioğlu |
Consumer Preferences |
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Gamze Şahin |
Consumer Preferences |
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Begüm Taga |
Consumer Preferences |
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Pelin Tombul |
Consumer Preferences |
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Selcen Kıymaz |
Assist. Prof. Dr.Derya Kahveci |
Use of Enzyme to Extract Fruit Juice from Banana |
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Arzu Eser |
Use of Enzyme to Extract Fruit Juice from Banana |
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2017-Spring |
Işıl Gürbüz |
Prof. Dr. Fatma Yeşim Ekinci |
Inhibition of Biofilm Formation of Staphylacoccus Aureus ATCC 25923 by Using Essential Oil Origanum Munitoflorum |
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Şeyma Özyalçın |
The Investigation Effect of Essential Oils on Biofilm Formation by Pseudomonas Aeruginosa |
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Melis Çanga |
Identification of Spoilage Lactic Acid Bacteria İsolated from Various Processed Meats Based on Culture-Dependent Molecular Method |
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Şeyma Akuygur |
Prof. Dr. Mustafa Özilgen |
Energy Utilization and Carbon Dioxide Emission in Extra Virgin Olive Oil and Riviera Olive Oil Production |
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Cansu Aslandoğan |
Energy Utilization During Production and Processing of Honey |
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Selin İmamoğlu |
Energy Utilization And Carbon Dioxide Emission During Production Of A Dietary List |
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Murat Kılıç |
Energy Utilization and Carbon Dioxide Emission in Extra Virgin Olive Oil and Riviera Olive Oil Production |
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Elif Melisa Yılmaz |
Energy Utilization During Production and Processing of Honey |
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Pelinsu Baştar |
Assist. Prof. Dr. Sanem Argın |
Gluten-Free Chips and Sugar-Free Chocolate: Health Claims vs Sensory Attributes |
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Şeyda Bozgeyik |
Concentrate Whey, Whey İsolate and Homemade Protein Drink: Health Claims vs Sensory Attributes |
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Mert Demir |
Functional Caffeinated Products: Health Claims vs Sensory Attributes |
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Elif Erişli |
Consumption Habits of High Content of Bitter Chocolate & The Cultural Behaviours of Tulum Cheese |
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Aycan Germili |
Concentrate Whey, Whey Isolate and Homemade Protein Drink: Health Claims vs Sensory Attributes |
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Ege Gürtan |
Fitella: Chocolate Spread |
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Yeşim Çağla Güzel |
Consumption Habits of High Content of Bitter Chocolate & The Cultural Behaviours of Tulum Cheese |
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Mert Göksu |
Fitella: Chocolate Spread |
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Müge Kara |
Concentrate Whey, Whey İsolate And Homemade Protein Drink: Health Claims Vs Sensory Attributes |
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Nur Okçu |
Gluten-Free Chips and Sugar-Free Chocolate: Health Claims vs Sensory Attributes |
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Mustafa Ali Şafak |
Functional Caffeinated Products: Health Claims vs Sensory Attributes |
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Buse Şahin |
Gluten-Free Chips and Sugar-Free Chocolate: Health Claims vs Sensory Attributes |
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Hazal Petek Şen |
Functional Caffeinated Products: Health Claims vs Sensory Attributes |
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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 |
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Nursu Gündüz |
Investigation of Probiotic Lactobacillus Plantarum and Streptococcus Thermophilus Cultures Growth and Viability in Milk Based European Cranberrybush Juice Added Drink |
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Gözde Abluk |
Prof. Dr. Mustafa Özilgen |
Chemical Exergy and Calculation of Chemical Exergy in Food Products |
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Gamze Boz |
Chemical Exergy and Calculation of Chemical Exergy in Food Products |
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Seren Dilek |
Assist. Prof. Dr.Sanem Argın |
Peanut Butter, Light Peanut Butter, Natural Peanut Butter and Homemade Peanut Butter: Health Claims vs Sensory Attributes |
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Sarp Rafet Kuşçu |
Peanut Butter, Light Peanut Butter, Natural Peanut Butter and Homemade Peanut Butter: Health Claims vs Sensory Attributes |
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Can Okumuş |
Peanut Butter, Light Peanut Butter, Natural Peanut Butter and Homemade Peanut Butter: Health Claims vs Sensory Attributes |
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Ecem Yerlikaya |
Perception of Sugar Content in Jams for Healthy Consumers and People with Insulin Resistance |
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