COVID-19 Pandemisi nedeniyle bu dönem online olarak gerçekleştirdiğimiz Mühendislik Projeleri Sunumlarını başarı ile tamamlayan öğrencilerimizi tebrik ederiz.
- 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
