Abstract:

The main purpose of this study is; To conduct bibliometric analysis of postgraduate theses on functional foods. For this purpose, the words "functional food, functional food, functional product, functional beverage, functional bread, functional ice cream, functional egg, functional meat, functional fruit and functional vegetable" were written in Turkish and English in the search section of the National Thesis Center and a total of 53 theses were created. were reached and these theses were analyzed within the framework of a total of 10 parameters. Theses were evaluated according to author gender, genre, publication language, research method, year of publication, university where they were published, department, subject of study, institute where they were prepared, and number of citations. As a result of the analysis, 79% of thesis writers on functional foods were women, 94% were prepared as master's thesis, 2005 was the year in which the first thesis was prepared, the first thesis at the doctoral level was prepared in 2021, and 11.32% were prepared mostly at Okan University. It was mostly prepared in Turkish with 90.50%, quantitative research method was used with 52.83%, it was written about nutrition and dietetics with 37.74%, it was mostly prepared in science institutes with 35.85%, and it was mostly prepared in science institutes with 33.96%. It was observed that the most studies were carried out in the department of nutrition and dietetics and the postgraduate theses were cited the most in 2008. It was determined that all of the cited theses were master's theses.

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