- Naz Erdem has been selected for 2023/2024 1st year PhD in Flavor Research Student bursaries by Giract European PhD in Flavor Research Awards. (2023)
- Vural Gökmen was selected as editor of Elsevier’s journal Food Chemistry (2023).
- Stanford University ranked Vural Gökmen 38.668th among the world’s most influential scientists according to 2023 data. The Stanford ranking includes many different variables taken into account in international academic performance measurements, including the number of qualified publications according to Scopus data, the impact values of the journals published, the number of citations, and the h-index. (2023)
- We are pleased to announce the 2023 UK Royal Society of Chemistry Food Group Early Career Medal winner Neslihan Taş, member of FoQuS research group. This award is based on her contribution to food chemistry, particularly in relation to research and publications on the Maillard reaction. (2023)
- Vural Gökmen was elected as full member of Turkish Academy of Sciences (TUBA). TUBA 60th General Assembly was held on Saturday, December 2, 2023 at The Ankara Hotel. With the recommendation of the academy members, Vural Gökmen , FoQuS Research Group leader was elected as a full member of TUBA. (2023)
- Burçe Ataç Mogol was selected as editor of Elsevier’s journal Food and Humanity. (2023)
- Naz Erdem, member of FoQuS Research Group has completed successfully her MSc study entitled “Investigation of Sugar Reduction in Biscuits Based on Sensory Analysis”. (2023)
- Shortly after its discovery in 2002, acrylamide formation in foods during thermal processing has been one of the hottest topics in food science. According to the records of Web of Science, Vural Gökmen is top researcher of the world in this field of research. (2023)
- Acrylamide in Food edited by Vural Gökmen and Burçe Ataç Mogol is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. (2023)
- FoQuS Research Group leader Vural Gökmen was awarded the Science Award by TUBITAK in 2022 for his outstanding work in the field of Food Science and Engineering. (2022)
- Dilara Şen, member of FoQuS Research Group has completed successfully her PhD study entitled “Chemical Changes Occurring in Nuts and Oilseed Varieties during Roasting”. (2022)
- Işıl Aktağ, member of FoQuS Research Group has completed successfully her PhD study entitled “Investigation of Formation of α-Dicarbonyl Compounds in Fruit-based Products”. (2022)
- Merve Canlı, member of FoQuS Research Group has completed successfully her MSc study entitled “Evaluation of Functional Food Ingredients Produced by Sprouting and Fermentation of Different Grains in Terms of Bioactive and Neuroactive Compounds”. (2022)
- Süleyman Yıltırak, member of FoQuS Research Group has completed successfully his MSc study entitled “Evaluation of Functional Food Ingredients Produced by Germination and Fermentation of Different Grains in Terms of Thermal Processing Contaminants”. (2022)
- Selahattin Gazi, member of FoQuS Research Group has completed successfully his MSc study entitled “Mitigation of Acrylamide Formation in Bakery Products by using Asparaginase Enzyme”. (2022)
- Ezgi Doğan Cömert, member of FoQuS Research Group has completed successfully her PhD study entitled “Investigation of Radical and Dicarbonyl Scavenging Potential of Raw and Processed Foods during Simulated Gastrointestinal Digestion”. (2021)
- Ahsen Yüksel, member of FoQuS Research Group has completed successfully her MSc study entitled “Production of Protein-based Functional Ingredient through the Modification of Protein Primary Structure with the Phenolic Compounds”. (2020)
- Şenel Ecem Berk, member of FoQuS Research Group has completed successfully her MSc study entitled “Effect of Roasting on the Formation of Maillard Reaction Products in Sesames”. (2019)
- 2nd Food Chemistry Conference has been held in Sevilla, Spain on Sep 17-19. Aytül Hamzalıoğlu, member of FoQuS Research Group has won the best early career presentation award for her presentation entitled “Multiresponse kinetic modeling of acrylamide and hydroxymethylfurfural formation during roasting of coffee as a sucrose-rich food system”. (2019)
- Vural Gökmen was selected as associate editor of Elsevier’s journal Food Chemistry (2019).
- We are pleased to announce the 2017 UK Royal Society of Chemistry Food Group Early Career Medal winner is Tolgahan Kocadağlı, member of FoQuS Research Group. This award is based on his contribution to food chemistry, particularly in relation to research and publications on the Maillard reaction, aroma and acrylamide generation. (2017)
- Ecem Evrim Çelik, member of FoQuS Research Group has completed successfully her PhD study entitled “Determination of the Interactions between Bound and Free Antioxidants naturally Occurring in Foods”. (2017)
- Cemile Yılmaz, member of FoQuS Research Group has completed successfully her PhD study entitled “Investigation of Changes in Amino Acids during Different Fermentation Conditions”. (2017)
- Patented invention by FoQuS members entitled “A Solution Extending Shelf Life of Ready-to-Eat Fresh Fruits and/or Vegetables and an Application Method Thereof” has won Gold Medal in the 2nd Istanbul International Inventions Fair (ISIF’17).
- Aytül Hamzalıoğlu, member of FoQuS Research Group has completed successfully her PhD study entitled “Investigation of the Reactivities of Monomeric and Polymeric Food Components during in vitro Digestion”. (2017)
- Neslihan Taş, member of FoQuS Research Group has completed successfully her PhD study entitled “Investigation of Chemical Reactions in Hazelnut Induced by Roasting”. (2017)
- Acrylamide in Food Analysis, Content and Potential Health Effects, 1st Edition, edited by Vural Gökmen has been released (ISBN 9780128028322) in August 2015 (Elsevier – Academic Press). (2015)
- Tolgahan Kocadağlı, member of FoQuS Research Group has completed successfully his PhD study entitled “Investigation and Kinetic Modelling of alpha-dicarbonyl compound formation in foods”. (2016)
- H. Gül Akıllıoğlu, member of FoQuS Research Group has completed successfully her PhD study entitled “Investigation of Controlled Modifications on Glycation Tendency of Proteins”. (2016)
- 3rd International Congress on Cocoa Coffee and Tea (CoCoTea) has been held in Aveiro, Portugal on June 22-24. Neslihan Göncüoğlu Taş, member of FoQuS Research Group has been awarded the best poster prize for her presentation entitled “Effect of Alkalization on Maillard Reaction Process During Cocoa Roasting”. (2015)
- Ezgi Doğan, member of FoQuS Research Group has completed successfully her MSc study entitled “Increasing the Total Antioxidant Capacity Bound to Insoluble Dietary Fiber”. (2015)
- Kübra S. Özdemir, member of FoQuS Research Group has completed successfully her PhD study entitled “Coating of Food and Bioactive Food Components: Effects on Process and Storage Stability”. (2015)
- Burçe Ataç Mogol has been recently promoted to Assistant Professor in Food Science Division of Food Engineering Department at Hacettepe University. (2015)
- H. Gül Akıllıoğlu, member of FoQuS Research Group has been selected as as the Editorial Board member of Elsevier’s journal Food Research International (2015).
- B. Aytül Hamzalıoğlu and Ezgi Doğan Cömert, members of FoQuS Research Group have been selected as the Editorial Board member of Elsevier’s journal Food Research International (2015).
- Vural Gökmen was selected as editorial board member of Elsevier’s journal Food Chemistry (2014).
- Vural Gökmen is ranked 131th in the list of 362 most successful Turkish scientists (h-index>20).
- Burçe Ataç Mogol, member of FoQuS Research Group has completed successfully her PhD study entitled “Mitigation of Thermal Process Contaminants by Alternative Technologies”. Please click here to access the thesis. (2014)
- According to Thomson Retuter’s Web of Science, Vural Gökmen is currently among the top 100 authors of the world in FOOD SCIENCE and TECHNOLOGY. (2013)
- The manuscript entitled “Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts” authored by Vural Gökmen and others has been published in Food & Function, and selected as the journal’s cover article. (2013)
- 11th International Symposium on Maillard Reaction (ISMR) has been held in Nancy where French chemist Louise Camille Maillard was born on Sep 16-20. Burçe Ataç Mogol, a member of FoQuS Research Group has been awarded the best poster prize for her presentation entitled “4-Methylimidazole formation from sugars and amino acids”. (2012)
- Vural Gökmen has been selected as associate editor of Elsevier’s journal Food Research International (2012).
- In the competition of Industry Oriented Undergraduate Projects organized for the first time by Scientist Support Department of TUBITAK, Ayşegül Dönmez and Özge Alan from the department of Food Engineering have been ranked second best undergraduate project entitled “Development of Functional Margarine Containing Encapsulated Olive Mill Waste Water Phenolic Compounds”, in the category of manufacturing process and technologies among 201 projects presented by 474 students from 54 different universities in Turkey (2012).
What's in FoQuS?
Did You Know?
Scientists distribute information about their ideas in many ways; informally communicating with colleagues, making presentations at conferences, writing books, etc., but among these different modes of communication, peer-reviewed journal articles are especially important.
Naturally fermented foods are getting attention from health experts because they may help strengthen your gut microbiome