General Information

Head of Department: Prof. Dr. Aylin Ayaz

Department of Nutrition Sciences was established in 1994 under the Department of Nutrition and Dietetics of Hacettepe University. The Department of Nutrition Sciences is a science that examines the types, quantities, properties, roles of nutrients in biochemical and physiological processes, the composition of foods, physical and chemical properties, the effects of the processes applied to foodstuffs from production to consumption, as well as the components causing nutrient contamination by various means. . The department aims to produce advanced level of knowledge, research and practice necessary for the protection of individual and community health throughout the life and to provide academic perspective in this context.

Mission
To apply international education and training program in order to train nutritional scientists equipped with high level knowledge and skills to meet the needs of the 21st century, to provide research opportunities, to ensure that the information produced is transmitted to all relevant sectors, to be used continuously and to develop continuously.

Vision
Turkey in the "Nutritional Sciences Center of Excellence" in the world and to "Nutritional Sciences Centers of Excellence" among.

Accordingly, the Department of Nutrition Sciences;
1. Informs and informs the society about nutritional and nutritional issues by creating the necessary infrastructure for the functions of dietary factors, which are suitable for changing life conditions, health-promoting, disease-protective and effective in treatment, and / or do not.
2. Determines the physiological, psychological, economic and sociological factors in food selection of individuals and therefore society and makes researches about it.
3. It conducts studies to determine the food consumption status of the society, develops solutions for the problems, and helps to determine and implement the basic nutrition plans and policies of the country.
4. Examines the changes in nutrients and their metabolic effects in the human body at all stages of the production-consumption chain.
5. Develops environmentally friendly foods for healthy nutrition and special purposes and ensures their proper use.