​​​​​​Mission: The aim of the Department of Food Engineering is ensuring that the students have the engineering skills enabling them to use modern science and technology on the subjects of processing, protecting and distributing food. The basic principles of disciplines such as chemistry, physics, economy, engineering microbiology, business management, nutrition and community health need to be understood in order to achieve this aim. All theoretical and practical basic data and methods from the raw material in food chain to the last product consumers can consume are within the scope of Food Engineering.

Department Opportunities:

1. Minor
2. Double Major
3. Studying abroad through international exchange programs (1 or 2 semesters)
4. The opportunity to continue master's degree programs after graduation

Career Opportunities: They can be employed as Project Engineers, Investment Specialists, Consultants and Quality Control Specialists in Ministry of Agriculture, Forest and Rural Affairs, Health, Finance and Customs, Industrial and Commerce, also in municipalities and private sector. In addition, they can successfully perform in the fields related to grain, dairy product, fruit and vegetable, meat, chicken and fish products or factory production nutrition; high quality food production at minimum cost; control of all steps from production to marketing; producing solutions for the problems encountered during these processes.