The Bachelor’s Degree Program of the Department of Food Engineering is a 240 ECTS credits 4-year program composed of eight semesters, each of which has a 30 ECTS workload. One ECTS equals to 25.5 hours of student workload per semester.
The aim of the program is to equip students with the skills needed to apply the principles and the techniques of modern science and technology in the field of engineering to the processing, preservation, distribution and marketing of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health is necessary and this understanding is incorporated to the program curriculum. All the fundamental data and procedures concerning the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the consumption of the finished products by consumers fall into the scope of Food Engineering.There is a solid balance between theory and practice in the curriculum. Our graduates can easily cope with challenges of work in such areas as: cereals, dairy products, fruits and vegetables, meat, poultry and fish products or fabricated foods of the future. Producing high quality food with minimum cost, controlling every step of the production from manufacturing to marketing and the consumption, solving problems and assuring high quality products are some of the areas which our graduates are able to deal with successfully.
Having obtained the much needed skills and a comprehensive background regarding the recent developments in food engineering, our graduates who have firm foreign language background and excellent command of computer.will be able to find competitive jobs in their field both in Turkey and abroad as highly qualified professionals.