Hacettepe University

General

Name: 
Hacettepe University
Acronym (Short name): 
HCTU
Organisation type: 
Founder members
General contact
Location: 
Hacettepe University Department of Food Engineering
06800 Ankara
 TR (Turkey)
E-mail: 
koksel [at] hacettepe [dot] edu [dot] tr
Phone: 
+90-3122977107
Fax: 
+90-3122992123
Affiliates
Primary contact person: 
Other contact persons: 
Other affiliates: 
Details
Entry year: 
2011
Description: 

Description of Hacettepe University

The main aim of the Department of Food Engineering, Hacettepe University is to educate food engineers who have knowledge and skills about food processing, development of food products, quality control, food preservation and marketing. Department of Food Engineering, which was founded in 1977, graduated first engineers in 1980 and has continued the research activities on Food Science and Food Technology.  

Graduate School of Science and Engineering manages M.Sc., Ph.D. and science specialist programs in the department of Food Engineering. Graduated students take roles in production, processing, preservation, quality control and marketing of foodstuffs in all branches of the food industry and in various public institutions.

Description of Biasis Ltd

Biasis Ltd was founded in 2005 at Hacettepe University Technopolis. Biasis Ltd is a R&D company which use national founding sources and develop/produce commercial products for national and international market. Research studies in Biasis are mainly focused on rapid food analysis which are based on spectroscopic methods (LIBS, Raman, NIR and Fluorescence spectroscopy). Company has developed rapid spectroscopic solutions for measurements of wheat, milk, meat and egg samples. Biasis develop their own spectroscopic instruments for food analysis. Furthermore company produces own enzyme kits for biochemical analysis. Biasis provides also several services; R&D consultancy, analysis services and 3D modeling services.

Fields of interests

Chemical contaminants
Chemical contaminants: 
  • Facts, information, communication
  • Legislation, standardisation and international organisations (CEN, ISO, Codex Alimentarius)
  • Training and education
Food additives and processing toxicants
Food additives and processing toxicants: 
  • Facts, information, communication
  • Analysis and analytical tools
  • Legislation, standardisation and international organisations (CEN, ISO, Codex Alimentarius)
  • Training and education
  • Research projects
  • Network, clusters, consortia
Food allergens
Food allergens: 
  • Facts, information, communication
  • Analysis and analytical tools
  • Method validation and ring trials
  • Legislation, standardisation and international organisations (CEN, ISO, Codex Alimentarius)
  • Training and education
  • Research projects
  • Network, clusters, consortia
Food authenticity
Food authenticity: 
  • Facts, information, communication
  • Analysis and analytical tools
  • Method validation and ring trials
  • Legislation, standardisation and international organisations (CEN, ISO, Codex Alimentarius)
  • Training and education
  • Research projects
  • Network, clusters, consortia
Microbiological contaminants
Microbiological contaminants: 
  • Facts, information, communication
  • Legislation, standardisation and international organisations (CEN, ISO, Codex Alimentarius)
Mycotoxins and phycotoxins
Mycotoxins and phycotoxins: 
  • Facts, information, communication
  • Analysis and analytical tools
  • Method validation and ring trials
  • Legislation, standardisation and international organisations (CEN, ISO, Codex Alimentarius)
  • Training and education
  • Research projects
  • Network, clusters, consortia
Emerging issues
Emerging issues: 
  • Facts, information, communication
  • Analysis and analytical tools
  • Method validation and ring trials
  • Legislation, standardisation and international organisations (CEN, ISO, Codex Alimentarius)
  • Training and education
  • Research projects
  • Network, clusters, consortia

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