48 monthsProgramme duration
596 EURTuition Fee/year
31 Aug, 2024Application Deadline
Sep-2024Starting Month
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
As the Department of Food Engineering, our goal is to educate graduates who are focused on research and development, self-confident, adapt to teamwork, respect professional ethics, have a strong social orientation, are sensitive to the problems of the era, and are aware of the need for lifelong learning. In addition to these, it is our biggest goal to train graduates who are primarily preferred by the food industry, public organizations and universities.
Department of Food Engineering is a department that provides education in basic science, basic engineering and food science and technology. With the knowledge and skills they gain through these branches of science, graduates can work in areas such as food production, product development, quality assurance, etc. They also have the opportunity to specialize in these areas in the future.
The duration of education in the undergraduate program of the Department of Food Engineering is 8 semesters. The education program starts with basic science courses such as mathematics, physics, chemistry. Basic engineering courses such as thermodynamics, fluid mechanics, mass and energy balances, reaction kinetics, heat transfer, mass transfer, and basic operations in food engineering are given. Courses such as food chemistry, food microbiology, food analysis, food quality control are given from the divison of food sciences. The theoretical education in the department is completed by taking cereal technology, meat technology, fats and oils technology, milk technology, and fruit and vegetable processing technology courses from the food technology field. Many of these courses are based on practice together with theory, and the applications are completed primarily in the department's laboratories. Later, it is reinforced by internship.
Graduates of the Department of Food Engineering have a wide variety of working environments. These are food enterprises, food laboratories owned by the public and private sectors, and they can also work as engineers in relevant public organizations and surveillance companies. In addition, our graduates who establish their own businesses in areas such as project consultancy can also find the opportunity to work as responsible managers in small/medium enterprises.
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
As the Department of Food Engineering, our goal is to educate graduates who are focused on research and development, self-confident, adapt to teamwork, respect professional ethics, have a strong social orientation, are sensitive to the problems of the era, and are aware of the need for lifelong learning. In addition to these, it is our biggest goal to train graduates who are primarily preferred by the food industry, public organizations and universities.
Department of Food Engineering is a department that provides education in basic science, basic engineering and food science and technology. With the knowledge and skills they gain through these branches of science, graduates can work in areas such as food production, product development, quality assurance, etc. They also have the opportunity to specialize in these areas in the future.
The duration of education in the undergraduate program of the Department of Food Engineering is 8 semesters. The education program starts with basic science courses such as mathematics, physics, chemistry. Basic engineering courses such as thermodynamics, fluid mechanics, mass and energy balances, reaction kinetics, heat transfer, mass transfer, and basic operations in food engineering are given. Courses such as food chemistry, food microbiology, food analysis, food quality control are given from the divison of food sciences. The theoretical education in the department is completed by taking cereal technology, meat technology, fats and oils technology, milk technology, and fruit and vegetable processing technology courses from the food technology field. Many of these courses are based on practice together with theory, and the applications are completed primarily in the department's laboratories. Later, it is reinforced by internship.
Graduates of the Department of Food Engineering have a wide variety of working environments. These are food enterprises, food laboratories owned by the public and private sectors, and they can also work as engineers in relevant public organizations and surveillance companies. In addition, our graduates who establish their own businesses in areas such as project consultancy can also find the opportunity to work as responsible managers in small/medium enterprises.
Admission Requirements
Tuition fees
International
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