Hamza Goktas was graduated from Bolu Abant İzzet Baysal University, Faculty of Engineering and Architecture, Department of Food Engineering in 2013. He completed his master's degree and phd degree's Yıldız Technical University Food Engineering Department at 2013 and 2017. He had taken charge in the TUBİTAK projects and carried out studies in the field of chocolate, during his master education. Mr. Goktas was supported by YOK 100/2000 Food and Metabolism Interaction and TUBİTAK 2211/C Domestic Priority Areas programs and carried out studies on probiotic yeasts in his doctoral thesis. He has worked as a lecturer in Istinye University Vocational School Food Technology Program between April 2021 and February 2022 and is still working as a Assist. Prof. Dr. He has been working as the head of the program in the relevant program since September 2021. He had achieved success in the scientific publication award and patent competition organized by Istinye University in 2021. Hamza GOKTAS has more than 10 research articles in journals within the scope of SCI/SCI Expanded and carries out his studies on food microbiology and probiotics.
Araştırma Alanları
- Food Microbiology
- Functional Foods
- Probiotics and Prebiotics
- Fermentation Technology
Çalışma Alanları
- Mühendislik Temel Alanı
- Gıda Bilimleri ve Mühendisliği
- Gıda Biyoteknolojisi
- Gıda Mikrobiyolojisi
- Fonksiyonel Gıdalar
- Probiyotiklerin Enkapsülasyonunda Kullanılan Teknikler, 2024
- Production of sucrose-free and probiotic chocolate pudding using xylitol in combination with Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii, 2024
- Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread, 2024
- Farklı Sürelerde Uygulanan Ultrases İşleminin Saccharomyces cerevisiae var. boulardii’nin Probiyotik ve Antioksidan Özelliklerine Etkisi, 2023
- EFFECT OF DIFFERENT DRYING TECHNIQUES ON THE BIOACTIVE, COLOR, ANTIBACTERIAL AND SENSORY FEATURES OF DATE PLUM FRUITS (DIOSPYROS LOTUS L.), 2023
- Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles, 2023
- Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus, 2023
- Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability, 2023
- Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation, 2022
- The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread, 2022
- Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk, 2022
- Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG, 2022
- Comparison of functional characteristics of distinct Saccharomyces boulardii strains isolated from commercial food supplements, 2021
- Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract, 2021
- Characterisation of probiotic properties of yeast strains isolated from kefir samples, 2021
- Investigation effects of inulin degree of polymerization on compound chocolate quality, 2021
- Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon, 2020
- Piyasada Satılan Ticari Propolis Örneklerinin Biyoaktif Bileşenlerinin Belirlenmesi, 2020
- Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties, 2017
- Rheological and melting properties of sucrose-free dark chocolate, 2017
- Fermente gıdalar, meyveler ve ticari ürünlerden S. boulardii suşlarının izolasyonu ve fenotipik karakteristiklerinin belirlenmesi, 2020
- Geleneksel Yoğurtlardan İzole Edilen S. thermophilus ve L. delbrueckii subsp. bulgaricus Türlerinin Tanımlanması ve MLST Yöntemi ile Alt Suşlarının Belirlenmesi, 2020
- Farklı DP Sahip İnulinin Kaplama Çikolatada Enerji Düzeyinin Azaltılması ve Lif Oranının Arttırılması Amacı ile Kullanım Olanaklarının Belirlenmesi, 2016
- Ultrases Uygulamasının S. cerevisiae ve S. boulardii’nin Oto-agregasyon Yüzdesine Etkisi, 2023
- Dondurma üretiminde üvez pulpu kullanılmasının dondurmanın ilk damla süresine etkisi, 2023
- Production of Sugar-free Milk Chocolate Using β-V Seed Crystals, 2016
- Sağlık için PROBİYOTİKLER - El Kitabı, ISBN: 978-625-371-771-1, 2024
- Patent Yarışması, 2021
- Akademik Onur Ödülü, 2021