Food Engineering

Program Summary

The goal of the Department of Food Engineering is to provide students with the skills necessary to apply principles and techniques of modern science and technology in engineering to process, preserve, preserve, distribute and market food. To achieve this goal, an understanding of the fundamental principles and techniques of many disciplines, including chemistry, physics, economics, microbiology of engineering, management, nutrition and public health, must be combined.

All basic data and procedures related to theoretical and practical aspects of the food industry that involve the food chain from raw material production to final product consumption by consumers fall within the scope of food engineering.

There is a strong balance between theory and practice in the curriculum. Our graduates can easily meet the challenges of working in areas such as: grains, dairy products, fruits and vegetables, meat, poultry, fish products or future processed foods. Producing high quality food at the lowest cost, controlling every production step from manufacturing to marketing and consumption, solving the problems that occur, and ensuring high quality products are some areas that our graduates can successfully handle.

Our graduates who have acquired comprehensive knowledge and skills about modern developments in food engineering with a solid background in foreign language and computer skills will be able to find competitive jobs in their field both in Turkey and abroad as highly qualified professionals.