Ankara Üniversitesi, Gıda Teknolojisi Bölümü’nden 1978 yılında Yüksek Mühendis derecesiyle mezun olan Hamit Köksel, aynı yıl Tarım Bakanlığı’na bağlı Tarla Bitkileri Merkez Araştırma Enstitüsü’nde Hububat Teknolojisi Laboratuvarı’nda araştırmacı olarak göreve başlamıştır. 1980 yılında Meksika' daki CIMMYT (International Wheat and Maize Improvement Center) adlı araştırma merkezinde buğday ıslahı ve kalitesi konusunda 8 ay süreyle çalışmıştır. 1986 yılında IDRC (International Development Research Center) tarafından sağlanan bursla Kanada Manitoba Üniversitesi' nde MSc çalışmasını tamamlamıştır. Doktorasını Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Bilimi ve Teknolojisi ABD’da 1990 yılında tamamlayan Hamit Köksel, aynı yıl Hacettepe Üniversitesi’nde çalışmaya başlamıştır. Aynı üniversitede 1993 yılında Doçent, 2001 yılında Profesör olarak atanmıştır. 1993 de Ingiltere Humberside Üniversitesi’ nde, 1996 da Kanada Manitoba Üniversitesi' nde, 1999, 2000 ve 2006’da ABD Michigan Eyalet Üniversitesi' nde araştırmalar yürütmüştür. Hacettepe Üniversitesi, Gıda Mühendisliği Bölümünde iki dönem Gıda Teknolojisi Ana Bilim Dalı Başkanı, bir dönem Bölüm Başkanı olarak görev yapmıştır. 26 yüksek lisans, 14 doktora öğrencisinin danışmanlığını yürütmüştür. 2002 yılından beri merkezi Viyana’da bulunan ICC (International Association for Cereal Science and Technology) Türkiye temsilcisidir. 2105-16 yıllarında bu kuruluşta President Elect, 2017-18 yıllarında Başkan olarak görev yapmıştır, 2019-20 yıllarında ICC Yönetim Kurulu Başkanı olarak görev yapmaktadır. 2003 yılından beri European Association of Chemical and Molecular Sciences, Food Chemistry Division (EuroFoodChem) Ulusal Delegesidir. SCI kapsamındaki dergilerde 130 dan fazla makalesi yayınlanmış, Uluslararası bilimsel toplantılarda 150 den fazla bildiri sunmuştur. SCI kapsamındaki bazı uluslararası dergilerde (Journal of Cereal Science, Quality Assurance and Safety of Crops & Foods, Acta Alimentaria) Editörler Kurulu Üyesi olarak görev yapmaktadır. Hacettepe Üniversitesi Bilim Ödülü, Ziraat Mühendisleri Odası Bilim Ödülü, ICC Herald Perten Vakfı Bilim Ödülü gibi çeşitli ödüller almıştır. Prof. Dr. Hamit Köksel 2019 yılı itibariyle, İstinye Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümünde akademik kadroda yer almaktadır.
Araştırma Alanları
- Gıda Teknolojisi
- Gıda Mühendisliği
- Mühendislik ve Teknoloji
Çalışma Alanları
- Mühendislik Temel Alanı
- Gıda Bilimleri ve Mühendisliği
- Tahıl Teknolojisi
- Gıda Kimyası
- Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation, 2019
- Development of a peptide substrate for detection of sunn pest damage in wheat flour, 2018
- Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages, 2018
- Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability, 2018
- An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking, 2017
- Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran, 2017
- An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology, 2017
- A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy, 2017
- Determination of Ca addition to the wheat flour by using laser induced breakdown spectroscopy LIBS Gonca BilgeBanu SezerKemal Efe EsellerHalil BerberoğluHamit Kökselİsmail Hakkı Boyac, 2016
- Determination of wheat bug Eurygaster spp damage in durum wheat Triticum durum L by electrophoresis and rapid visco analyser, 2016
- Expansion in chickpea Cicer arietinum L seed during soaking and cooking, 2016
- Ash analysis of flour sample by using laser induced breakdown spectroscopy, 2016
- Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content, 2015
- Grain Science and Industry in Turkey Past Present and Future, 2015
- Optimization of the reaction conditions for the production of cross linked starch with high resitant starch content, 2015
- Modelling thermal degradation of zearalenone in maize bread during baking, 2014
- Effects of formulation extrusion cooking condiitons and CO2 injection on the formation of acrylamide in corn extrudates, 2014
- Hull less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process, 2014
- Production and characterisation of resistant starch and its utilisation as food ingredient a review, 2014
- Modelling thermal degradation of zearalenone in maize bread during baking, 2013
- Formation of resistant starch from amylotype corn starch and determination of the functional properties, 2013
- Effects of washing and drying applications on deoxynivalenol and zearalenone levels in wheat World Mycotoxin Journal, 2013
- Physical and chemical properties of tomato green tea and ginseng supplemented corn extrudates produced by conventional extrusion and CO2 injection process, 2013
- Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates, 2012
- Characterization of a glutenin specific serine proteinase of sunn bug Eurygaster integricepts, 2011
- A study on degree of starch gelatinization in cakes baked in three different ovens, 2011
- Production of resistant starch from acid modified amylotype starches with enhanced funcitonal properties, 2011
- Thermal degradation of deoxynivalenol during maize bread baking, 2011
- Solid loss during water absorption of chickpea Cicer arietinum L, 2011
- Multiple stage extraction strategy for the determination of deoxynivalenol in maize, 2011
- Production of resistant starch from acid modified amylotype starches with enhaced functional properties, 2011
- Utilization of apricot kernel flour as fat replacer in cookies, 2010
- Effects of suni bug Eurygaster spp damage on milling properties and semolina quality of durum wheats Triticum durum L, 2009
- Effects of zero trans interesterified and non interesterified shortenings and brewers spent grain on cookie quality, 2009
- Effects of suni bug Eurygaster spp damage on size distribution of durum wheat Triticum durum L proteins, 2009
- Degradation of organophosphorus pesticides in wheat during cookie processing, 2009
- Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low fat Cookies, 2009
- Farinograph properties and bread quality of flours supplemented with resistant starch, 2009
- Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches, 2009
- Potential utilization of Mixolab for quality evaluation of bread wheat genotypes, 2009
- Effects of fiber rich apple and apricot powders on cookie quality, 2009
- Charactization of resistant starch samples prepared from two high amylose maize starches through debranching and heat treatments, 2009
- Predicting the cookie quality of flours by using Mixolab, 2008
- Effects of suni bug Eurygaster spp damage on semolina properties and spaghetti quality characteristics of durum wheats Triticum durum L, 2008
- Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations, 2008
- Dissipation of organophosphorus pesticides in wheat during pasta processing, 2008
- Phytochemical quantification and total antioxidant capacities of emmer Triticum dicoccon Schrank and einkorn Triticum monococcum L wheat landraces, 2008
- Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment, 2008
- Utilization of Mixolab to predict the suitability of flours in terms of cake quality, 2008
- Evaluation of molecular weight distribution pasting and functional properties and enzyme resistant starch content of acid modified corn starches, 2008
- Partial characterization of starch in flours of ancient wheat and wild progenitor accessions, 2008
- Functional properties of microwave treated wheat gluten, 2008
- Chemical and sensory properties of new gluten free food products rice and corn tarhana, 2008
- A Practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat, 2007
- Residue levels of malathion and fenitrothion and their metabolites in postharvest treated barley during storage and malting, 2007
- Effects of genotype and environment on ß glucan and dietary fiber contents of hull less barleys grown in Turkey, 2007
- Effects of Dough Formula and Baking Conditions on Acrylamide and Hydroxymethylfurfural Formation in Cookies, 2007
- A classification system for beans using computer vision system and artificial neural networks, 2007
- Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch, 2007
- Electron beam technology for modifying the functional properties of maize starch, 2007
- A new approach for the utilization of barley in food products Barley tarhana, 2006
- The investigation of the secondary structures of various peptide sequences of ß casein by molecular modeling, 2006
- Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti, 2006
- Residue levels of malathion and its metabolites and fenitrothion in post harvest treated wheat during storage milling and baking, 2005
- Effects of High Protease Activity Flours and Commercial Proteases on Cookie Quality, 2005
- Halogen Lamp Microwave Combination Baking of Cookies, 2005
- Utilization of Suni Bug Eurygaster spp Damaged Wheat in Extrusion Cooking, 2005
- The Effects Of Protein Rich Fraction and Defatting on Pasting Behaviour Chickpea Starch, 2005
- Effects of extrusion variables on the properties of waxy hulless barley extrudates, 2004
- Effects of irradiation on protein electrophoretic properties water absorption and cooking quality of lentils, 2004
- Effects of irradiation on protein electrophoretic properties water absorption and cooking quality of dry bean and chickpea, 2004
- Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads, 2003
- Molecular modeling of various peptide sequences of gliadins and LMW glutenin subunits, 2003
- A Rapid Method for the Estimation of Damaged Starch in Wheat Flours, 2003
- Application Of Unreacted Core Model To In Situ Gelatinization Of Chickpea Starch, 2003
- Development of a bulgur like product using extrusion cooking, 2003
- Application of unreacted core model to in situ gelatinization of chickpea starch, 2003
- Effects of industrial pasta drying temperatures on starch properties and pasta quality, 2002
- Wheat intercultivar differences in susceptibility of gluten proteins to effects of wheat bug Eurygaster integriceps protease, 2002
- Effects of Pasta Drying Temperatures on Starch Properties and Pasta Quality, 2002
- Commercial milling of suni bug Eurygaster spp damaged wheat, 2002
- Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours, 2002
- An Application of lineer regression technique for predicting bulgur yield and quality of wheat cultivars, 2002
- Effects of transglutaminase on SDS Page patterns of wheat soy and barley proteins and their blends, 2002
- Effects of brewer s spent grain on the quality and dietary fiber content of cookies, 2002
- Molecular modeling of two hexapeptide repeat motifs of HMW glutenin subunits, 2001
- Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug damaged wheat flour doughs, 2001
- Dietary fiber content of bulgur as affected by wheat variety, 2001
- Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread yufka, 2001
- Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid content of firik a wheat based local food, 2001
- Effects of genotype and environment on malt ß glucanase activity, 2001
- Molecular modeling of pentapeptide tetrapeptide sequences of C hordein, 2001
- Multicanonical simulations of five tetrapeptide sequences in the central domain of HMW glutenin, 2000
- Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing, 2000
- Effects of sugar beet fiber on spaghetti quality, 2000
- Effects of sugar beet fiber on the quality and dietary fiber content of extrusion products, 2000
- Effects of wheat bug Eurygaster maura protease on gluten proteins, 1999
- Use of EPR spin probe technique for detection of irradiated wheat, 1999
- Barley bulgur Effect of cooking method on chemical composition, 1999
- Inactivation of sugar beet polyphenoloxidase by steam blanching, 1999
- Effects of wheat maturation stage and cooking method on physical and chemical Properties of firiks, 1999
- Effects of sugar beet fiber on cookie quality, 1999
- Utilization of sugar beet fiber in the production of high fiber bread, 1999
- Properties and composition of Turkish flat bread bazlama supplemented with barley flour and wheat bran, 1999
- Effects of Wheat Bug Eurygaster maura Protease on Glutenin Proteins, 1999
- Chemical and physical characterisation of sugar beet fiber, 1998
- Effects of Wheat Bug Eurygaster maura proteolytic enzymes on electrophoretic properties of gluten proteins, 1998
- Classification of wheat grains by digital image analysis with the use of statistical filters, 1998
- The effect of zinc supplemented bread consumption on school children with asymptomatic zinc deficiency, 1998
- Effects of gamma irradiation of barley and malt on malting quality, 1998
- Use of statistical filters in the classification of wheats by image analysis, 1998
- Comparison of physical properties of raw and roasted chickpeas leblebi, 1998
- Application of electron paramagnetic resonance spin probe technique for detection of irradiated wheat, 1998
- Effects of cultivar and environment on ß glucan content and malting quality of Turkish barleys, 1998
- Effects of gamma irradiation on durum wheats and spaghetti quality, 1996
- Unexpected strengthening effects of a couarse bran of a wheat variety on dough rheological properties and baking quality, 1996
- Zinc Supplemented bread and its utilization in zinc deficiency, 1995
- The influence of wheat drying temperatures on the birefringence and X ray diffraction patterns of wet warvested wheat starch, 1993
- Resistant Starch as a Functional Ingredient in Foods, 2017
- The Properties and Utilization of Resistant Starch: A Novel LowCalorie Food Ingredient, 2017
- A Study on the Effects of the Heat and Moisture Treatments onWheat Quality, 2016
- Modification of Cereal Brans by Steam Explosion Combined with Enzymatic Treatment for Improved Use as Food Ingredient,
- Health Benefits of Whole Grain Products andAppertaining Misleading Claims, 2017
- Effects of Wheat Kernel Size on Various Quality Characteristics, 2017
- Flour Milling Technology and Recent Developments,
- Effects of arabinoxylan hydrolyzing enzymes on rheological properties and baking quality of whole wheat flours, 2017
- Geçmişten Bugüne Anadolu’da Ekmek, 2017
- Glycemic index of frequently consumed bread types used for healthy subjects and chronic diseases, 2017
- Does different preperation and cooking methods impact on the glycemic index of the potato?, 2017
- Development of an industrial method for production of low phytic acid high soluble fiber content whole wheat bread, 2016
- Utilization of NIR and MIR Spectroscopy with Different Chemometric Techniques for the Prediction ofWheat Flour Quality Parameters, 2016
- Effects of Location Onsome Quality Traits in Durum Wheat Triticum Durum Varieties, 2016
- Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa, 2016
- A New Advanced Method for Ash Analysis of Cereal Products by Using Laser Induced BreakdownSpectroscopy, 2016
- Modification of Cereal Brans by Mechanical Thermal and or Enzymatic Methods for Improved Use as FoodIngredient, 2016
- Evaluation of Some Soft Wheat Genotypes for Cookie Quality and the Correlations Between CookieCharacteristics and Quality Parameters, 2016
- Effects of Formulation and CO2 Injection Process on Physical Properties of CornBased Extrudates, 2016
- Potential Utilization of Chestnut Flours in Low fat Cookies, 2016
- Chickpea Quality Processing and Utilization An Overview, 2016
- Optimisation of Modified Sedimentation Test with Interlaboratory Comparison, 2016
- Quality Evaluation of Flour Milling Streams in Laboratory Milling, 2016
- A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based CompositeBreads, 2016
- Utilization of Durum Wheat Flour in Extrusion Cooking, 2016
- Bread Crumb Extrudates, 2016
- A Study on the Effects of the Heat and Moisture Treatments onWheat Quality, 2016
- In house validation of DNA Extraction Method from flour samples and rye maize and oat flour contents in wheat flour based composite breads, 2015
- A Real Time PCR Method for Detection of Maize Oats and rye flours contents in wheat flour based composite breads, 2015
- Nutritional and Health Benefits of Traditional Cereal Based Products and Recent Misleading Claims, 2015
- Harald Perten Award, 2016