Mecit Halil ÖZTOP ( Research Assistant)
mecit@metu.edu.tr
B.S , Middle East Technical University, Department of Food Engineering , 1999-2003.
Minor Program, Middle East Technical University, Department of Industrial Engineering ,'Production Planning and Control', 2002-2003.
M.B.A, Bilkent University, Department of Management, 2003-2005 (Full Scholarship).
M.Sc., Middle East Technical University, Department of Food Engineering, 2003-2005.
Ph.D, UC Davis, Biological System Engineering, 2006-
M.Sc. Thesis Title in Food Engineering
Optimization of Microwave Frying of Potato Slices
P.h.D. Thesis Title in Food Engineering
Mathematical Modelling, Simulation & Optimization of Microwave & Infrared Drying Process
Areas of Interest
 | Microwave Processing of Foods |
| Total Quality Management |
| Quality Control and Planning |
| Engineering Statistics and Probability |
| Optimization Techniques (Taguchi , RSM) |
| Mathematical Modeling and Simulation |
Publications
1. Öztop Mecit, Optimization of Microwave Frying of Potato Slices, M.Sc. Thesis, Middle East Technical University, Turkey, 2005.
2. Sumnu G., Turabi E. & Oztop M., (2005) Drying of carrots in microwave and halogen lamp–microwave combination ovens , LWT - Food Science and Technology, 38,549-553.
3. Öztop M., Şumnu G. & Şahin S. , Optimization of Microwave Frying of Potato Slices by Taguchi Technique, Oral Presentation in TUBITAK MRC-Food Inst. 1st International Food and Nutrition Congress, 15-18 June 2005, İstanbul, Turkey.
4. Öztop, M., Şumnu G. & Şahin S., Mikrodalga ile Patates Dilimlerinin Kızartılması İşleminin Taguçi Tekniği ile Optimizasyonu, Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisligi Bölümü Gıda Kongresi, Poster Sunumu, 19-21 Nisan 2005, İzmir, Turkiye.
5. Öztop M., Şumnu G. & Şahin S., Optimization of Microwave Frying of Potato Slices by Taguchi Technique, Journal Food Engineering, 2006,(In Print).
Research Projects
1. Effect of Microwave Irradiation on Wheat and Corn Proteins, (Researcher)
In Collobration with Hacettepe University Department of Food Engineering.2. Effect of Microwave Frying on the Formation of Acrylamide in French Fries, M.E.T.U Research Fund Project, Researcher, BAP-2006.
Courses Assisted
Fd.E 305: Food Microbiology Laboratory (Fall 2005)
Fd.E 431: Food Quality Control (Fall 2005)
Fd.E 426: Food Product & Plant Design (Spring 2006)
Fd.E 314: Physical Properties of Food Materials (Spring 2006)