Middle East Technical University Areas of Interest Department of Food Engineering

Middle East Technical University Areas of Interest
Department of Food Engineering


Faculty of Engineering Department of Food Engineering web pages: 1 Türkçe phone: 0312 2102765 fax: 0312 2101270
Department of Food Engineering : AREAS OF INTEREST
Bacterial Genetics Bacterial Genetics Bacteriocins Biochemistry Chemistry Biotechnology Technology Design Design of new equipment for processing Design New equipment for processing Process Design Processing Design of new products Design Product Product design Drying of food materials Drying Food Materials Fermentation Food Biochemistry Biochemistry Chemistry Food Food Engineering Engineering Food Food Engineering Operations Engineering Food Food Engineering Operations Food Enzymes Enzyme Food Food Microbiology Biology Food Microbiology Food Processing Food Processing Food processing by Advantium Technology Advantium Advantium Technology Food Food Processing Food Technology Processing Technology Food Quality Control Control Food Food Quality Quality Quality Control Food safety Food Safety Food Safety - risk analysis and management, traceability, methods of analysis Food Food Safety Management Risk Risk Analysis Risk Management Safety Trace Food Technology Food Technology Fruit and vegetable processing Fruit Fruit processing Processing Vegetable Vegetable processing Frying Genetic Engineering and Biotechnology Biotechnology Engineering Genetics Technology HACCP Image analysis of food materials Food Image Image Analysis Materials Industrial enzyme production Enzyme Industrial Product Production ISO 9000 ISO Lactic Starterculters Lactic Starterculters Mathematical Modelling and Process Control Control Mathematical Mathematical Modeling Mathematics Modeling Process Control Process Modelling Process Modelling and Control Microbial strain improvement by genetic engineering Engineering Genetics Improvement Microbial Microwave baking Baking Microwave Microwave Processing Microwave Processing Modified and controlled atmosphere storage of foods Atmosphere Control Storage Novel technologies; Pulse electric field, High hydrostatic pressure, Supercritical fluid extraction Extraction Fluids High hydrostatic pressure Novel Novel technologies Pulse Pulse electric field Supercritical fluid extraction Technology Nutritional labelling Packaging development Development Packaging Pathogenic microorganisms Microorganisms Pathogenic Pathogenic Microorganisms in Foods Microorganisms Microorganisms in Foods Pathogenic Pathogenic microorganisms Pervaporation Vapor Physical properties of food materials Food Materials Physical Post harvest biotechnology of foods (Fruits and vegetable) Biotechnology Food Technology Fruit Post harvest biotechnology of foods Technology Vegetable Primary Metabolite Production Metabolite Metabolite Production Product Production Probiotic microorganisms Microorganisms Product development Development Product Production of enzymes Enzyme Product Production Sensory analysis of food Food Sensors Separation and fractionation of aroma compounds Separation Shelf-life determination Shelf life Technology of Food Processing and Packaging Food Food Processing Food Technology Packaging Processing Technology Technology of Food Processing Technology of Packaging Total Quality Managment in Food Engineering Engineering Food Food Engineering Food Quality Quality Quality Engineering Toxic risk assessment models Risk Risk Assessment Toxic Toxic risk Toxic risk assessment Ultra High Pressure Processing Processing Unit Operations Operations Yeast Metabolism Metabolism Yeast

data update: 02.12.2002
(Areas of interest data of this page are not completed yet.)

www.metu.edu.tr
METU Research Coordination and Industrial Liaison Office

research@metu.edu.tr for your comments and questions for Areas of Interest
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25.05.2009 18:38
rcilo 1998-2008

En (since April 17,2007)