Cansu AĞAN, who completed her associate degree in Adıyaman University, Vocational School Food Technology Program in 2011, her BSc degree Food Engineering from Yüzüncü Yıl University in 2014 and her MSc degree in Food Engineering and Food Science from Yüzüncü Yıl University in 2017. She is currently doing his doctorate at Istanbul Gelişim University, Department of Gastronomy. She worked at Istanbul Aksu Vital Doğal Ürünler A.Ş, Malatya Sugar Factory, and Malatya Apricot Research Institute. She has articles and proceedings related to the subject. Since 2017, she has in the academic staff of Isti...
Cansu AĞAN, who completed her associate degree in Adıyaman University, Vocational School Food Technology Program in 2011, her BSc degree Food Engineering from Yüzüncü Yıl University in 2014 and her MSc degree in Food Engineering and Food Science from Yüzüncü Yıl University in 2017. She is currently doing his doctorate at Istanbul Gelişim University, Department of Gastronomy. She worked at Istanbul Aksu Vital Doğal Ürünler A.Ş, Malatya Sugar Factory, and Malatya Apricot Research Institute. She has articles and proceedings related to the subject. Since 2017, she has in the academic staff of Istinye University.
Articles
Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics ,2025
Characterization of exopolysaccharides produced by Saccharomyces cerevisiae strains isolated from kefir samples and their rheological, antioxidant, and prebiotic properties ,2025
Exopolysaccharide Production from Six Different S. boulardii Strains and Determination of Monosaccharide Composition, Rheological and Antioxidant Properties ,2025
Production of exopolysaccharide from probiotic Saccharomyces cerevisiae var. boulardii S11 and determination of its structural, rheological, antioxidant and prebiotic properties ,2025
Development of fermented ice cream in combination with L. rhamnosus and persimmon puree and determination of physicochemical, rheological, textural and bioactive properties ,2025
Reports
Dünya’dan ve Türkiye’den Örneklerle Toprak Ana Günü ve Yeryüzü Pazarları’nı Kırsal Turizm Potansiyeline Dönüştürmek - TEPE FADİME BEGÜM,AĞAN CANSU,ÖZER ÇAĞLA
The use of Tırşik (Arum dioscoridis) in the Field of Gastronomy and Potential Effect of Rural Tourism - ÖZER ÇAĞLA,OTAĞ FADİME BEGÜM,AĞAN CANSU
Reversion of Product From Rural to Universal: Apricot of Malatya - ÖZER ÇAĞLA,AĞAN CANSU,OTAĞ FADİME BEGÜM
Comparative Analysis of Anatolian Fermented Food:Tarhana - TEPE TOLGA KAĞAN,TEPE FADİME BEGÜM,AĞAN SARIÇİÇEK CANSU,KADAKAL ÇETİN,ÖZER ÇAĞLA,BATU HEYSEM SUAT
Bioactive properties of symbiotic yoghurt with salep - DEVELİOĞLU ARSLAN AYŞEN,GÖKTAŞ HAMZA,AĞAN CANSU,Turali Demet
Books
GASTRONOMİ ARAŞTIRMALARI,
ANALİZLER VE YENİ TRENDLER – Nobel
Some Innovative and Sustainable Approaches in Food Production Chain – efe academy
Some Novel Applications In The Food Industry – Serüven
