معرفی
Hulya Dogan serves as a Ross Endowed Professor in the Department of Grain Science and Industry at Kansas State University, specializing in food engineering with emphasis on grain processing. Her work bridges fundamental research with industrial applications in milling and extrusion technologies.
Education
- B.S. Food Engineering, Middle East Technical University, Turkey (1990)
- M.S. Food Engineering, Middle East Technical University, Turkey (1993)
- Ph.D. Food Engineering, Middle East Technical University, Turkey (2000)
Professor Dogan's research integrates rheology, extrusion technology, and biopolymer science to solve industry challenges. Her work on structure-texture relationships informs product development in expanded snacks and milling operations, with significant focus on mathematical modeling of thermo-mechanical processes. Current projects examine cellular architecture in extruded systems and infrared disinfestation methods that preserve grain quality.
Her publication portfolio reveals strong trends in grain processing optimization (35% of works), extrusion technology (30%), and post-harvest protection (20%), demonstrating consistent industry relevance through collaborations with AACC International and IAOM.
Scientific Recognition
- Ross Endowed Professorship
As co-leader of the Milling Science and Management undergraduate program, she advises 25-30 students annually while maintaining active industry partnerships. Her professional engagement includes key roles in AACC International, IFT, and IAOM, facilitating technology transfer between academia and grain processing industries.
Research Infrastructure
Her work utilizes K-State's specialized facilities including the Hal Ross Flour Mill, Wheat Quality Lab, and O.H. Kruse Feed Technology Center, enabling integrated studies from grain to end-product.
