Prof. VURAL GÖKMEN


Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Gıda Bilimleri A.B.D.


Research Areas: Nutrition and Dietetics, Chemical Reaction Engineering, Food Engineering, Food Science, Food Chemistry, Food Technology, Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.), Analytical Chemistry, Engineering and Technology


Names in Publications: VURAL GOEKMEN

Metrics

Publication

327

Citation (WoS)

9328

H-Index (WoS)

54

Citation (Scopus)

10619

H-Index (Scopus)

57

Project

75

Intellectual Property

3

Thesis Advisory

29

Open Access

10
UN Sustainable Development Goals

Biography

Vural Gökmen graduated from the food engineering department in 1990 and received his doctorate degree in 1998. Prof. Gökmen is still working at Hacettepe University, Faculty of Engineering, Department of Food Engineering. Prof. Gökmen's academic duties include lecturing at undergraduate and graduate levels in the field of food science and engineering, consulting master's and doctoral theses, conducting research projects, and advising the industry on knowledge and technology transfer. Prof. Gökmen has been working as the vice-rector responsible for research and information-technology transfer at Hacettepe University since July 2020.

Vural Gökmen established the Food Quality and Safety Research Group, known as FoQuS, within Hacettepe University in 2004 and the Food Research Center in 2010. Prof. Gökmen established the Turkish National Food Technology Platform in 2011 with the support of TÜBİTAK and chaired the platform in 2011-2014.

One of the leading international experts in food science and engineering, Prof. Dr. Vural Gökmen made significant contributions to the understanding of the effects of the process on food quality and safety. For this purpose, he developed advanced food analysis techniques based on chromatography, mass spectrometry and computer vision. He has carried out many national and international research projects on different aspects of food science and engineering, and has given lectures and conferences at national and international level. prof. Gökmen's cooperation with the world's leading research groups in the field of food research has been developing for many years.

Prof. Gökmen has published over 270 international research articles based on original research. He has also authored 22 book chapters internationally and edited a book. As of Dec 2022, Prof. Gökmen's publications have been cited more than 9900 (h-index 54) in Web of Science, 10500 (h-index 57) in Scopus and 15700 (h-index 70) in Google Scholar.

Vural Gökmen is the editor of Food Chemistry, one of the most influential journals in the field of food science and published by Elsevier. He is also a section editor of the Polish Journal of Food and Nutrition Sciences, and a member of the editorial board of Food Research International, Journal of Food Composition and Analysis, published by Elsevier.

Vural Gökmen was awarded the Distinguished Young Scientist award by the Turkish Academy of Sciences in 2004, and the Science Incentive Award by the Scientific and Technological Research Council of Turkey in 2007, for his scientific contributions to the field of food science and engineering at an international level.

Education Information

1993 - 1998

1993 - 1998

Doctorate

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Turkey

1990 - 1993

1990 - 1993

Postgraduate

Hacettepe University, Fen Bilimleri Enstitüsü, Turkey

1985 - 1990

1985 - 1990

Undergraduate

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Turkey

Dissertations

1998

1998

Doctorate

Domateslerde 2,4-D, 4-CPA ve BNOA çoklu kalıntı tayini ve kalıntı miktarı ile morfolojik bozukluklar arasındaki ilişkinin belirlenmesi üzerine araştırmalar

Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

1993

1993

Postgraduate

Domateslerde kromatografik yöntemle 2,4-D tayini üzerinde araştırmalar

Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Foreign Languages

C1 Advanced

C1 Advanced

English

Research Areas

Nutrition and Dietetics

Chemical Reaction Engineering

Food Engineering

Food Science

Food Chemistry

Food Technology

Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.)

Analytical Chemistry

Engineering and Technology

Academic Titles / Tasks

2007 - Continues

2007 - Continues

Professor

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

2002 - 2007

2002 - 2007

Associate Professor

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

1998 - 2002

1998 - 2002

Assistant Professor

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

1990 - 1998

1990 - 1998

Research Assistant

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Managerial Experience

2020 - 2023

2020 - 2023

Vice Rector

Hacettepe University

2016 - 2016

2016 - 2016

Vice Rector

Hacettepe University

Advising Theses

Published journal articles indexed by SCI, SSCI, and AHCI

Refereed Congress / Symposium Publications in Proceedings

2019

2019

Güncel Eğilimler Işığında Gıda ve Beslenme İletişiminde Medyanın Rolü Üzerine Düşünceler

GÖKMEN V.

TÜBA I. Gıda ve Sağlıklı Beslenme Sempozyumu, Turkey, 26 - 17 April 2019

2019

2019

Neuroactive compounds in fermented foods

YILMAZ C., GÖKMEN V.

EuroFoodChem XX Conference, 17 - 19 June 2019

2017

2017

Formation of Acrylamide in Thermally Processed Foods and Its Reactions during in Vitro Digestion

Hamzahoglu A., Gokmen V.

Symposium on Food-Borne Toxicants: Formation, Analysis & Toxicology / 254th American-Chemical-Society National Meeting and Exposition, Washington, Kiribati, 20 August 2017 - 24 August 2018, vol.1306, pp.45-66 identifier

2018

2018

Obezite ile mücadelede neredeyiz? Gıda sanayinin mücadeledeki yeri

GÖKMEN V.

9. Obezite Kongresi, Turkey, 22 - 25 November 2018 Sustainable Development

2018

2018

Occurrence of neuroactive compounds in tea and cocoa

GÖKMEN V., YILMAZ C.

First International Congress on Cocoa Coffee and Tea Asia 2018, 17 - 20 October 2018

2018

2018

Reactions of thermally induced neo-formed compounds in food during digestion

GÖKMEN V.

XII Italian Food Chemistry Congress, 24 - 27 September 2018

2018

2018

Past, Present and Future of Food Processing: Evaluations in the Light of Changing Conditions

GÖKMEN V.

1stInternational Food and Medicine Congress, 24 - 27 May 2018

2017

2017

Radio Frequency and Vacuum Post-Baking Technologies to Mitigate Acrylamide Formation

KOCADAĞLI T., ATAÇ MOGOL B., GÖKMEN V.

Acrylamide-Regulatory and Industry Update, United Kingdom, 16 October 2017

2017

2017

Tryptophan derivatives in kynurenine pathway in cocoa and coffee: Effect of roasting and alkalization

YILMAZ C., GÖKMEN V.

4th International Congress on Cocoa Coffee and Tea, Italy, 25 - 28 June 2017

2017

2017

Bound antioxidant compounds and their digestion behaviour

DOĞAN CÖMERT E., GÖKMEN V.

5th International Conference on Food Digestion, France, 4 - 06 June 2017

2017

2017

Acrylamide risk assessment toolbox

GÖKMEN V.

International Conference “FOOD SAFETY AND RISK ANALYSIS”, Russia, 18 - 19 May 2017

2016

2016

Acrylamide Formation in foods and reactions during digestion

GÖKMEN V.

13th Congress of Nutrition, Belgrade, Serbia, 26 - 28 October 2016

2016

2016

Machine Vision Tool to Monitor Food Quality and Safety During Processing

GÖKMEN V.

3rd International Congress on Biosensors, Ankara, Turkey, 5 - 07 October 2016

2012

2012

Acrylamide Formation in Foods: Role of Composition and Processing

GÖKMEN V.

6th Central European Congress on Food (CEFood), Novi-Sad, Serbia And Montenegro, 01 January 2012, pp.67-80 identifier

2015

2015

Machine vision Tool to monitor food quality and safety during processing

GÖKMEN V.

EuroFoodChem XVIII, Spain, 13 - 16 October 2015

2015

2015

A kinetic approach to evaluate inhibition of protein glycation during heating

AKILLIOĞLU H. G., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015

2015

2015

Effect of in vitro gastrointestinal digestion on dicarbonyl compounds in biscuits

HAMZALIOĞLU B. A., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015

2015

2015

Acrylamide and HMF formations in chitosan containing model systems during heating

ATAÇ MOGOL B., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015

2015

2015

Multiresponse kinetic modelling of Maillard reaction and caramelisation in hazelnuts during roasting

TAŞ N., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015

2015

2015

Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder

DÖNMEZ Ö., GÖKMEN V.

3rd International Congress on Cocoa Coffee and Tea, Portugal, 22 - 24 June 2015

2015

2015

Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting

TAŞ N., GÖKMEN V.

3rd International Congress on Cocoa Coffee and Tea, Portugal, 22 - 24 June 2015

2015

2015

Treatment with Soluble Phenolic Antioxidants Significantly Improves Antioxidant Capacity of Insoluble Wheat Bran

DOĞAN E., GÖKMEN V.

3rd International Congress on Cocoa Coffee and Tea, Portugal, 22 - 24 June 2015

2015

2015

Effect of microencapsulation on the reactivity of ascorbic acid sodium chloride and vanillin during heating

ÖZDEMİR K. S., GÖKMEN V.

The 9th European PhD Workshop on Food Engineering and Technology, Uzwill, Switzerland, 24 - 25 March 2015

2015

2015

Antiglycation activity of tannic acid in ovalbumin glucose model system

AKILLIOĞLU H. G., GÖKMEN V.

249th ACS National Meeting, United States Of America, 22 - 26 March 2015

2015

2015

Study of the synergy between soluble and dietary fiber bound antioxidants

ÇELİK E. E., GÖKMEN V., LEIF S.

249th ACS National Meeting, United States Of America, 22 - 26 March 2015

2015

2015

Fate of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods

HAMZALIOĞLU B. A., GÖKMEN V.

4th International Conference on Food Digestion, Italy, 17 - 19 March 2015

2005

2005

Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too

Şenyuva H., GÖKMEN V., DÜLEK B., ÇETİN A. E.

COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop, Hamburg, Germany, 23 - 24 September 2005

Books & Book Chapters

2019

2019

Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion

HAMZALIOĞLU B. A., GÖKMEN V.

in: Food-Borne Toxicants: Formation, Analysis, and Toxicology, Michael Granvogl, Shaun MacMahon, Editor, American Chemical Society, pp.45-66, 2019

2015

2015

Chlorophyll

Yılmaz C., Gökmen V.

in: The Encyclopedia of Food and Health , Benjamin Caballero,Paul M. Finglas,Fidel Toldra, Editor, Elsevier Science, Oxford/Amsterdam , Oxford, pp.37-41, 2015

2015

2015

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

KOCADAĞLI T., GÖKMEN V.

in: Acrylamide in Food Analysis Content and Potential Health Effects, Vural Gökmen, Editor, Elsevier Inc., pp.109-128, 2015

Episodes in the Encyclopedia

Supported Projects

2020 - 2022

2020 - 2022

Healthy Processed Food Design for Future Adults: Development of Sugar Reduction Strategies for Bakery Products

TÜBİTAK International Bilateral Joint Cooperation Program Project

Kocadağlı T., Gökmen V. (Executive), Taş N.

2017 - 2021

2017 - 2021

Yüksek Antioksidan Kapasiteli Tahıl Kökenli Besinsel Liflerin Tasarımı

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive), DOĞAN CÖMERT E.

2018 - 2018

2018 - 2018

Marulun pHya bağlı antioksidan özelliği ve eklenen fenolik antioksidanların sinerjisi

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2017 - 2018

2017 - 2018

Akrilamid ve Hidroksimetil Furfural İçeriği Azaltılmış Çözünebilir Kahve ve Üretim Yöntemi

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2016 - 2018

2016 - 2018

Akrilamid içermeyen fırınlanmış unlu mamül ve üretim yöntemiAvrupa patent başvurusu

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

Continues

Continues

Akrilamid azaltma stratejileri FoodDrinkEurope aracı hakkında kritik değerlendirme

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2016 - 2017

2016 - 2017

Akrilamid İçermeyen Fırınlanmış Unlu Mamül ve Üretim Yöntemi-Amerika patent başvurusu

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2016 - 2017

2016 - 2017

13.Beslenme Kongresi

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive), DOĞAN CÖMERT E., AKILLIOĞLU H. G.

2015 - 2017

2015 - 2017

Akrilamid İçermeyen, Fırınlanmış Unlu Mamül ve Üretim Yöntemi (Uluslarası Patent Başvurusu)

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2017

2015 - 2017

Çözünür ve Çözünmez Antiosidanlar Arasındaki Sinerji Çalışması

Project Supported by Higher Education Institutions

Gökmen V., Çelik E. E.(Executive)

2014 - 2017

2014 - 2017

TÜKETİME HAZIR MEYVE VE/VEYA SEBZELERİN RAF ÖMRÜNÜN UZATILMASINI SAĞLAYAN BİR SOLÜSYON VE UYGULAMA YÖNTEMİ

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2014 - 2017

2014 - 2017

AKRİLAMİD İÇERMEYEN, FIRINLANMIŞ UNLU MAMUL VE ÜRETİM YÖNTEMİ

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2015

2015 - 2015

Avrupa Gıda Kimyası Kongresi-18

Project Supported by Higher Education Institutions

AKILLIOĞLU H. G. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

Fındık zarı tozu: Yeni kahverengi fonksiyonel bileşen

Project Supported by Higher Education Institutions

YILMAZ C. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

Model Hamurların Kızartılması Sırasında Yağda 5-Hidroksimetilfurfural Birikimi

Project Supported by Higher Education Institutions

TAŞ N. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

Yapay Görme: Gıda Kalitesi ve Güvenliğinin İzlenmesi için bir Araç

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2015

2015 - 2015

12. Uluslararası Maillard Reaksiyonu Sempozyumu

Project Supported by Higher Education Institutions

HAMZALIOĞLU B. A. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

12. Uluslararası Maillard Reaksiyonu Sempozyumu

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2015

2015 - 2015

Termal Proses Edilmiş Gıdalarda In Vitro Enzimatik Sindirim Sırasında Akrilamid Yıkımı

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2011 - 2014

2011 - 2014

Ulusal Gıda Teknoloji Platformu

TUBITAK Project

GÖKMEN V. (Executive)

2011 - 2014

2011 - 2014

Ulusal Gıda Teknoloji Platformu

TUBITAK Project

GÖKMEN V. (Executive)

2011 - 2013

2011 - 2013

Tahıl Stabilizasyonu

Project Supported by Other Private Institutions

GÖKMEN V. (Executive)

2011 - 2012

2011 - 2012

Fonksiyonel Nar Ürünleri Geliştirilmesi

Project Supported by Other Private Institutions

GÖKMEN V. (Executive)

2010 - 2011

2010 - 2011

Susamlarda Acılık Nedenlerinin Belirlenmesi ve Acılığın Giderilmesi

Project Supported by Other Private Institutions

GÖKMEN V. (Executive)

Activities in Scientific Journals

2019 - Continues

2019 - Continues

FOOD CHEMISTRY

Assistant Editor/Section Editor

2019 - Continues

2019 - Continues

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Editor

2016 - Continues

2016 - Continues

Journal Of Food Composition And Analysis

Committee Member

2015 - Continues

2015 - Continues

Food Research International

Assistant Editor/Section Editor

Awards

September 2018

September 2018

Third Best Scientific Research Paper Award

Pınar Enstitüsü

July 2018

July 2018

PROJE PERFORMANS ÖDÜLÜ

Tübitak

July 2017

July 2017

PATENT ALTIN MADALYA

Isıf’17

July 2017

July 2017

PATENT BRONZ MADALYA

Isıf’17

July 2011

July 2011

BAŞARI HİKAYESİ

Tübitak

June 2009

June 2009

BİLİM ÖDÜLÜ

Hacettepe Üniversitesi

June 2009

June 2009

EN İYİ PROJE ÖDÜLÜ

Hacettepe Teknokent

July 2007

July 2007

TEŞVİK ÖDÜLÜ

Tübitak

June 2004

June 2004

TÜBA GEBİP

Tüba

July 2001

July 2001

TEŞVİK ÖDÜLÜ

Hacettepe Üniversitesi

July 2000

July 2000

SHAPING THE FUTURE

Expo 2000



Citations

Total Citations (WOS): 9328

h-index (WOS): 54

Scientific Research / Working Group Memberships

2004 - Continues

2004 - Continues

Food Quality And Safety (Foqus) Research Group

foqus.hacettepe.edu.tr

Hacettepe University, Turkey