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Dissertation
Volatile Compounds effects in Industrial Food Recipes using Food Pairing Method
(2020-12)
The present study aims to investigate the flavour pairing-methodology for product development in an international acting company. Besides the sensory tests, analytical investigations and algorithmic works are part of the research.
In this study, original food ingredients (eighty-seven flavouring ingredients) which are mostly consumed in Turkey and some of them are currently used in a worldwide acting company (Headquarter in Germany with a branch in Turkey) were examined to postulate which ingredients should be brought ...
Dissertation
Food commercialization, hidden hunger and malnutrition: A study of food and nutrition security, focusing on the marginalized society in Sri Lanka
(2020-09)
From 2016 to 2019, a collaborative research project between the Rajarata University of Sri Lanka and the Department of Organic Food Quality and Food Culture, University of Kassel, Germany, was carried out to investigate the food commercialization, hidden hunger, and malnutrition in marginalized societies in Sri Lanka.
Consuming a healthy diet, maintaining good health, and chronic diseases is a challenge for those struggling with poverty and food insecurity for various reasons in Sri Lanka, including limited financial ...
Dissertation
Sustainable diets: Studies on German consumers’ intention-behavior gap
(2020-01)
Globally our practiced food systems are causing great harm to our environment including contributions to biodiversity loss, soil degradation, water pollution, and climate change, as well as to human health. Sustainable diets are crucial for solving those global diet-related problems because they are credited with a key role in the transformation of our currently practiced food systems into more sustainable ones. Increasing the practice of sustainable diets can be a starting point for initiating the needed change. ...