History of the Department
Alanya Alaaddin Keykubat University was established on April 23, 2015 with the decision published on the official newspaper. The Department of Food Engineering started teaching in 2017 September by admitting 40 students, 5 of which is international students. The education language in our department is %100 English.
The basic mission of the Department of Food Engineering is; to work primarily for the benefit of humanity and to ensure that high quality food with high added value is produced by using the abilities of design, R & D and audit skills. In addition, with their engineering skills and community health consciousness, they will be reliable and responsible engineers by observing basic safety and ethical principles.
Our vision is to provide visionable, dynamic and high-quality education and research in order to supply responsible and pioneering scientific skills universally.
Members of Food Engineering Department
Assistant Professor Tugba AKTAR
Assistant Professor Tugba AKTAR received her BSc degree from the Department of Food Engineering at Erciyes University in 2010. After graduation, she made her MSc and PhD at the Leeds University, in United Kingdom with "YLSY" sponsorship, in 2011 and 2012 respectively. She started serving as Assistant Professor in Food Engineering Department at Alanya Alaaddin Keykubat University. Dr Tugba AKTAR has published 8 articles in internationally acclaimed journals with SCI and SCI-Exp. Dr Tugba AKTAR was appointed to the Head of the Food Engineering Department in June 2017 and continues to serve in this position.
Assistant Professor Manolya Eser ONER
Assistant Professor Manolya Eser ÖNER, received her BSc degree from Food Engineering Department at Gaziantep University, graduated as ranking first in the College of Engineering Graduates in 2004. Later, she received a fellowship from Department of Chemical Engineering and Materials Science at University of California, Davis for three months and worked on designing a proper piping system for viscosity measurements of food suspensions. Between 2005 and 2010, she was a research assistant in Agricultural and Biological Engineering Department at Pennsylvania State University and received her MSc in 2007 and PhD in 2010. Between 2011 and 2013, she worked as a research food technologist at U.S. Department of Agriculture, Agricultural Research Service, Pacific Basin Agricultural Research Center in Hilo, Hawaii, focused on the projects associated with value-added food products from locally grown tropical crops under the “sustainable agriculture zero waste program” which aimed to reduce dependence on food imports and improve agriculture in Hawaii. She worked as an Assistant Professor in Food Engineering Department at Gaziantep University between the years of 2013 and 2016, focused on research project usage of undersize bulgur in Turkish style couscous production. Meanwhile, she worked on pulsed light treatment for decontamination of low moisture food products for three months in Department of Food Science and Nutrition, Illinois Institute of Technology and U.S. Food and Drug Administration as a Visiting Professor. Currently, she works as an Assistant Professor in Food Engineering Department at Alanya Alaaddin Keykubat University. She has focused on food process engineering area and has 10 articles published in international journals, 2 book chapters published in international books, 2 articles published in national journals and several papers and posters presented in international congresses.
Assistant Professor Ziba GULEY
Assistant Professor Ziba GÜLEY graduated from Ege University Faculty of Agriculture, Dairy Technology Department in 1997. After a short term experience in dairy products sector. She started her graduate studies in 1998 at Ege University, Graduate School of Natural and Applied Sciences, Dairy Technology Department and received her MSc andPhD degrees in 2001 and 2008 respectively. From 1998 to 2000, She worked as a Research Assistant at Ege University, Faculty of Agriculture, Dairy Technology Department. In 2010 she worked for Balkan Dairy Products Company in İzmir. From 2010 to 2014 she worked as a lecturer at Ege University Odemiş Vocational School. In 2011, 2012, and 2013 she has been at University College Cork, Teagasc Moorepark Food Research Center in Ireland for 1, 1.5 and 2 months respectively and worked there as a visiting researcher. In 2015, she worked as a post-doctoral researcher at Teagasc Moorepark Food Research Center in Ireland for 7.5 months with TÜBİTAK-International Post-Doctoral Research Fellowship Programme (2219) scholarship and carried out studies on metagenomic analysis of the microflora of some traditional Turkish cheeses, determination of species responsible for lactic acid production and probiotic properties of lactic acid bacteria. From 2015 to 2017, she worked as an Assistant Professor in Food Engineering Department at Avrasya University. Since 2017, Dr. Ziba GÜLEY has been working as an Assistant Professor in Food Engineering Department at Alanya Alaaddin Keykubat University.
Assistant Professor Gamze TOYDEMIR SEN
Assistant Professor Gamze TOYDEMİR ŞEN received her BSc degree from the Department of Food Engineering at Istanbul Technical University in 2006. She continued to an integrated PhD programme at Istanbul Technical University Food Engineering Department and received her PhD degree in 2013. During her PhD research, she worked at Wageningen University Plant Research and Wageningen University Food & Biobased Research research institutes as a guest researcher. Her PhD study was on the effects of sour cherry nectar processing on antioxidant profile and bioavailability. She received “The Best Thesis Award” with her PhD thesis at Istanbul Technical University in year 2013. She worked as a post-doctoral researcher at Wageningen University Food & Biobased Research and Wageningen University Host-Microbe Interactomics research institutes between the years of 2014-2015. Her post-doctoral research was on the effects of food bioactives on the AHR-Nrf2 antioxidant cell defense and detoxification metabolism. Assistant Professor Gamze TOYDEMİR ŞEN has 14 articles published in international journals, 24 papers presented in international congresses, 4 book chapters published in international books, and 6 articles published in national journals.
What is Food Engineering?
Food Engineering is an interdisciplinary engineering with dynamic development to meet the needs of the developing food industry with high speed. Graduates of food engineering programs apply modern science and engineering requirements for the production, processing, packaging and distribution of food and work with titles such as project engineer, business engineer, investment specialist, consultant or quality control specialist.
Food Engineering Department was founded in 2017 under the Faculty of Engineering which provides 100% English education. Our graduates are expected to work by using their creative and entrepreneurial capabilities both in the private sector and public institutions. In addition to these, our graduates with life-long learning abilities can develop themselves professionally by continuing their postgraduate education.
Candidates who will prefer ALKU Food Engineering should be capable of skills of mathematics, biology, physics and chemistry, economics for keeping up with the interdisciplinary nature of the field by being curious to read and research in order to follow up innovations.
We are anticipated from ALKU Food Engineering graduates;
1. Having the consciousness of professional and ethical responsibility,
2. Capable of applying basic engineering knowledge,
3. Capablities of designing, implementing and analyzing processes,
4. Getting on well with the interdisciplinary nature,
5. Capable of teamwork within different disciplines,
6. Eagerness to lifelong learning and constantly improving themselves,
7. Having knowledge of the social and universal problems of the era.
Please click for the 2018-2018 activity report.