RESEARCH PROJECTS

1.     Optimization of Microwave Baked Bread Formulation, National Project, TÜBİTAK-TARP 2118, Coordinator, 2000.

2.     Optimization of Microwave Baked Bread Formulation,  M.E.T.U Research Fund Project, AFP 98-03-14-02, Coordinator, 2000.

3.     Effects of Microwave Cooking on Quality of Fish, O.D.T.Ü. M.E.T.U Research Fund Project, AFP-98-03-14-01, Researcher, 2000.

4.     Development of Non-enzymatic Browning in Microwave Baked Breads, M.E.T.U Research Fund Project, AFP 2000-03-14-05, Coordinator, 2002.

5.     Retardation of Staling of Microwave Baked Cake, M.E.T.U Research Fund Project, AFP 2001-03-14-04, Coordinator, 2001-2002.

6.     Functionality of different batters in deep-fat fried chicken nuggets, METU Research Fund Project, AFP 2002-03-14-02, Researcher, 2002-2003.

7.     Modelling of physical properties of different cake formulations during baking with halogen lamp-microwave combination”, M.E.T.U Research Fund Project, BAP 08-11-DPT2002K120510-GT-3, Coordinator, 2003-2006.

8.     Modelling of thawing of frozen foods by microwave, halogen lamp and ohmic heating, M.E.T.U Research Fund Project, DPT2002K120510-GT-2, Coordinator, 2003-2006.

9.     Effects of enzymes on quality of breads baked in Advantium oven”, M.E.T.U Research Fund Project, BAP-2003-07-02-00-69, Coordinator, 2004.

10. Variation of physical properties of different bread formulations during baking in microwave and halogen lamp-microwave combination oven”, M.E.T.U Research Fund Project, BAP-2004-03-14-01, Coordinator, 2005.

11. Optimization of multiphase trasport and deformation in novel baking process, TUBITAK-NSF Joint Project, TOGTAG-NSF-2004/3, Coordinator, 2004-2006.

12.  Design of gluten-free cake fırmulations for halogen lamp-microwave combination oven, 2005-2006,  M.E.T.U Research Fund Project, , Coordinator BAP-2005-03-14-04, 5,000,000,000 TL.

13.  Investigation of alternative baking methods, 2005, OSTİM Endüstriyel Yatırımlar ve İşletme and Arçelik, Coordinator

14. Extraction of essential oils from spices using novel technologies and
physical, antioxidant and antimicrobial properties of these oils, TUBITAK,
Researcher, 2005-2007.

15. Investigation of staling of breads baked in IR-microwave combination oven, Coordinator, BAP-2006-03-14-03, 2007

16. Investigation of acrylamide formation in microwave fried potatoes, METU, Research Fund Project, BAP-2006-03-14-04, Researcher, 2005-2006.

17.  Formation of acrylamide in breads baked in in IR-microwave combination oven, Coordinator, BAP-2007-03-14-01, 2007

18.  Optimization of gluten free cake formulations for infrared-microwave combination oven. TUBITAK, TOVAG 106O702, Coordinator, 2009.