- 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.
- 2nd Food Chemistry Conference has been held in Sevilla, Spain on Sep 17-19. Dr. 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)
- We are pleased to announce the 2017 junior medal winner is Dr Tolgahan Kocadağlı, Research Assistant, Department of Food Engineering at Hacettepe University, Turkey. 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.
- 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)
- 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)
- 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).
- 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.
- 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)
- Dr. 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 the 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 the 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