Sensorial Evaluation of Foods
Fruit and Fruit Products
Asst. Prof. Dr. Hatice Reyhan ÖZİYCİ completed her primary, secondary and high school education in Istanbul. In 2005, she received her bachelor degree in Atatürk University, Faculty of Agriculture, Department of Food Engineering and in 2008, her MSc degree in Akdeniz University, Graduate School of Natural and Applied Sciences, Department of Food Engineering from Akdeniz University and continued at the same department for her doctorate studies. In 2014, she received PhD degree. During her graduate education years; she worked as a Responsible Manager in different food companies (2005-2007), as a Research Assistant at Akdeniz University, Faculty of Engineering, Department of Food Engineering (2007-2014) and as an Assistant Professor at Alanya Hamdullah Emin Paşa University, Faculty of Tourism, Department of Gastronomy and Culinary Arts (2014-2017). Since September of 2017, she has been working as an Assistant Professor at Antalya Bilim University, College of Tourism, Department of Gastronomy and Culinary Arts and teaching courses related to food science. Dr. ÖZİYCİ has academic publications on the processing technology of fruit and fruit products and their quality properties, functional food compounds etc. and continues to scientific researches in academic issues such as quality perception of fruits and sensorial food properties.