Food Engineering Department was established in 1981 within the Faculty of Agriculture. Undergraduate and graduate education begun in 1982. The department was named as Agricultural Products Technology initially, then it was assigned as Food Science and Technology. The department was named as Food Engineering in 1993 and the very first B.Sc. students were graduated in 1996. Food Engineering Program grounded on an education and research system that entitles their graduates for independent research, interpretation of the scientific phenomenon with universal point of view and attaining novel synthesis.

When the program is successfully completed and program qualifications are met, a Doctorate degree is obtained in the field of Food Engineering.

Third Cycle

Candidates must have a bachelor´s or master´s degree in Food Engineering, have a graduation grade point average of at least 3.00 or equivalent on a 4-point grading system, have a score of at least 55 from foreign language exams (ÜDS, KPDS, TOEFL, etc.). They must have at least 65 points from the ALES Exam.

The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.

To obtain the Food Engineering PhD program degree; At least 23 credits (equivalent to 240 ECTS) must be taken, successfully completing all of these courses and obtaining a grade point average of at least 75 out of 100. In addition, the students who have achieved a minimum score of 75 in the doctoral qualification exam (oral and written) held by the expert faculty members in the relevant field and who successfully defend their thesis in a related field before a selected jury are awarded a Food Engineering doctorate diploma.

The aim of the Food Engineering Doctorate Program is to monitor the techniques in the rapidly developing food industry, to interpret and organize this information in accordance with the realities of the country, to produce and disseminate information that will help develop unique techniques, among the duties of Food Engineering departments. Another duty of Food Engineering departments is; The aim is to train Food Engineers who are needed by the food industry, which develops in parallel with agricultural production in our country. In this context, the aim of Food Engineering Departments is to ensure that students acquire engineering skills that can use modern science and technology in the processing, preservation, distribution and marketing of food. As it is known, in the food industry, all theoretical and practical, basic data and methods from the raw material in the food production chain to the final product that the consumer can consume are within the scope of Food Engineering education.