İTÜ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

İletişim

Telefon: 212 285 7165	Faks: 212 285 2925
E-Posta: gunesg@itu.edu.tr	Kişisel Web Sayfası:
Adres: İ.T.Ü. Kimya-Metalurji Fakültesi, Gıda Mühendisliği Bölümü, 34469 Maslak - İSTANBUL

Eğitim

Doktora: Cornell University, Department of Food Science, A.B.D (2001)

Y.Lisans: Cornell University, Department of Food Science, A.B.D (1997)

Lisans : Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara (1993)

Uzmanlık Alanları

Sebze meyve işleme ve muhafaza; minimum işlenmiş kullanıma ve yemeye hazır gıdalar; gıdaların gama ışınları ile muhafazası; modifiye atmosferlerle ambalajlama; taze sebze ve meyvelerin kontrollü atmosferlerde depolanması; yeni gıda işleme tekniklerinin beraber kullanımı ile gıdaların mikrobiyal güvenliğinin sağlanması, gıdaların reolojik özellikleri

Görevler ve Ödüller

Postdoctoral research associate, Cornell University, Department of Horticulture, 2001.

Arthur Boller Apple Research Grants (CALS, Cornell University, 1999).

IFT poster competition-finalist (IFT Annual Meeting, Chicago, IL, 1999).

The Henry and Ruth Herzog Graduate Research Award, Cornell University, 2000.

Başlıca Yayınları

Gezgin, Z. and Gunes, G. 2006. Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product. International Journal of Food Science and Technology. (accepted)

Sokmen, A. and Gunes, G. 2006. Influence of some bulk sweeteners on rheological properties of chocolate. LWT-Food Science and Technology, 39: 1053-1058.

Gunes, G., Blum, L.K., and Hotchkiss, J.H. 2006. Inactivation of Escherichia Coli (ATCC 4157) In Apple Cider by Dense Phase Carbon Dioxide. Journal of Food Protection 69(1): 12-16

Gunes, G. and Tekin, M.D. 2006. Consumer awareness and acceptance of irradiated foods: results of a survey conducted on Turkish consumers. LWT Food Science and Technology 39: 443-447

Gunes, G., Blum, L.K., and Hotchkiss, J.H. 2005. Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system J. Sci. Food Agric. 85(14): 2362-2368.

Gunes, G.G. and Hotchkiss, J.H. 2002. Growth and Survival of Escherichia coli O157:H7 on Fresh-Cut Apples in Modified Atmospheres at Abusive Temperatures.. Journal of Food Protection. 65(10): 1641-1645.

Gunes, G., Watkins, C.B., and Lui, R. 2002. Controlled-Atmosphere Effects on Postharvest Quality and Antioxidant Activity of Cranberry Fruits. Journal of Agricultural and Food Chemistry, 50: 5932-5938.

Gunes, G., Watkins, C.B., and Hotchkiss J.H. 2001. Physiological responses of fresh-cut apple slices under high CO₂ and low O₂ partial pressures. Postharvest Biology and Technology 22 (3): 197-204.

Gunes, G., Hotchkiss J.H., and Watkins, C.B. 2001. Effects of gamma irradiation on the texture of minimally processed apples. Journal of Food Science, 66(1): 63-67.

Gunes, G., Watkins, C.B. and Hotchkiss, J.H. 2000. Effects of irradiation on respiration and ethylene production of apple slices. Journal of the Science of Food and Agriculture. 80(8): 1169-1175.

Gunes, G., Splittoesser, D.F., and Lee, C.Y. 1997. Microbial quality of fresh potatoes: effect of minimal processing. Journal of Food Protection. 60(7): 863-866.

Gunes, G. and C.Y. Lee. 1997. Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents. Journal of Food Science. 62(3): 572-575, 582.

Verdiği Dersler

Lisans: Fluid mechanics, Food Engineering Design I, Gıda Mühendisliği Tasarımı II, Gıda İşleme Teknolojileri (İşletme Mühendisliği Programı)
Lisansüstü: Novel Food Processing Techniques, Postharvest Physiology of Horticultural Crops, Food Research and Experiment Design