Purpose and Scope
 

Food Engineering, consists of basic sciences (physics, chemistry, mathematics and biology), is an engineering discipline that finds application in the processing, preservation, transport, marketing and production of new food.
 
Food engineers take an active role in all processes, starting from raw materials of food that grow on the farm / farmland to the consumer, and aims to offer a wide range of nutritious, hygienic and functional products that do not cantain chemical residue for all consumer groups (astronauts, babies, adults, elderly, pregnant and special nutritional needs).
 
The lessons in the department are mainly in engineering courses in the first years whereas in other years food engineering is divided into basic courses such as cereal technology, milk technology, meat technology, oil technology, fruit and vegetable technology, packaging, microbiology, physicochemistry, fluid mechanics, mass and heat transfer, thermodynamics and food additives.
 
Qualifications
 

Students who choose this department should be successful in numerical fields, interested in researches, careful and patient. Also they should have retentive memory. In addition, being dynamics and active, predisposition to group work, focusing on project and innovation are the desirable characteristics of students who will prefer this department.
 
Job oppurtunities
 
Food engineers who have successfully completed undergraduate education; can work in The Ministry of Food, Agriculture and Livestock, private research and analysis laboratories and many private food and industrial establishments as a food safety inspector in production, quality control, R-D, distribution, marketing, and procurement departments.
 
Laboratory

In our department there are 5 laboratories as defined below.
1- Food Technology Laboratory,
2- Oil Analysis Laboratory,
3- Dairy Technology Laboratory,
4- Food Microbiology Laboratory,
5- Instrumental Analysis Laboratories.
 

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