Food science combines multiple scientific disciplines to study food properties. It overlaps with agricultural and nutritional sciences. Food scientists develop products, design processes, and evaluate sensory quality
Olive oil blending with hazelnut oil analyzed using chemo-optical data. Dietary mixed micelles characterized by molecular dynamics simulations. Strawberry juice pasteurization methods compared using high pressure and ultrasound. Probiotic and prebiotic effects on brain-gut axis studied. Olive phenolics' antimicrobial activity on yeasts analyzed
Introduction to Food Science covers food components, safety, and processing technologies. Thermodynamics and mass-energy balances provide fundamental concepts. Food chemistry studies individual components and their effects on quality. Microbiology covers microorganisms in food industry and safety. Food engineering focuses on unit operations and plant design
Currently works as Research Assistant at Yıldız Technical University. Serves as Assistant Professor at Yıldız Technical University since March 2017. Previously worked at ODTÜ Food Engineering Department
Fifth edition published in 2014 by Singh and Heldman. Long recognized as bestselling food engineering textbook. Transitions from traditional textbook to integrated presentation
Bachelor's degree in Engineering or Science required. Total 21 İYTE credit hours needed. Thesis writing and defense mandatory. Thesis topic must be defined by end of second semester. Seminar course (FE 598) required by third semester