Academic Units

Division of Nutritional Sciences
The Division of Nutritional Sciences is a fundamental scientific field that examines the biochemical, physiological, and metabolic effects of nutrients. It conducts research on food composition, food safety, and bioavailability. The division investigates the effects of dietary components that support health, protect against diseases, and assist in treatment, taking into account the changing living conditions of society. It also provides educational activities in the fields of food analysis, food chemistry, and biochemistry. Furthermore, the division studies the changes that occur in foods throughout the entire process from production to consumption and evaluates the effects of these changes on human metabolism. It contributes to the development of environmentally sustainable foods that support healthy nutrition and meet special dietary needs, while also promoting their appropriate and effective use.

Dr. Öğr. Üyesi Serap KOCAOĞLU CENKCİ (Vice Chair of the Department / Head of the Division)

Öğr. Gör. Dr. Oğuz ÖZTÜRK

Arş. Gör. Dr. Gülen SUNA

Arş. Gör. Dr. Caner ÖZYILDIRIM

 

Division of Dietetics
The Division of Dietetics encompasses the development of individualized nutrition plans for disease conditions, clinical nutrition management, and nutrition counselling processes. In many chronic, endocrine, metabolic, and malabsorption disorders diagnosed during childhood or later in life, clinical improvement can be achieved through lifelong dietary therapy in addition to— and in some cases even in place of—pharmacological treatment. Therefore, the science of dietetics plays a critical role in the rapid and effective treatment of both pediatric and adult patients, as well as in supporting the maintenance of a healthy life.

Prof. Dr. Ece ŞİMŞEK

Doç. Dr. Hülya KAMARLI ALTUN (Head of the Division)

Doç. Dr. Nilgün SEREMET KÜRKLÜ (Chair of the Department)

 

Division of Community Nutrition
Community nutrition holds a critical place within preventive health services, as its primary goal is to take action before problems arise, improve the nutritional status of the population, and strengthen the protection of public health. Achieving these goals requires assessing the current nutritional status of the population, analysing existing problems, identifying priorities, and developing solutions that will enhance the overall nutritional level of the country. In this process, developing practical recommendations, raising public awareness, and shaping national food and nutrition policies and plans are among the key requirements. The field focuses on evaluating the nutritional status of communities, contributing to the development of national nutrition policies, and conducting projects centered on public health.

Prof. Dr. Ahmet Yılmaz ÇOBAN

Doç. Dr. Merve Şeyda KARAÇİL ERMUMCU (Head of the Division / Vice Chair of the Department)

Öğr. Gör. Dr. Kübra YILDIRIM

Öğr. Gör. Dr. Hatice Gözde HOSTA YAVUZ

Arş. Gör. Dr. Aslıhan ALPASLAN

 

Division of Food Service Systems
In institutions providing food services, the primary objective of the Institutional Food Service Organization is to ensure that individuals receiving the service are provided with adequate and balanced nutrition while maintaining hygiene standards. It also aims to offer a nutrition model that is economical, educational, and psychologically satisfying, while considering individuals’ taste preferences and cultural habits. This field focuses on the planning, management, and supervision of nutrition services in institutions such as schools, hospitals, factories, hotels, and public organizations.

Doç. Dr. Nilgün SEREMET KÜRKLÜ (Acting Head of the Division / Chair of the Department)

Doç. Dr. Emine Mine ÇOMAK GÖÇER

Dr. Öğr. Üyesi Emel KAYNAKCI (2547 13/b-4)

Arş. Gör. Dr. Gülsüm Gizem TOPAL