About food engineering09 Ocak 2018 Salı 11:43 tarihinde yayınlandı
Food engineering: An engineering discipline in which the physical, chemical and biological sciences find application in the processing, storage, control, transport and production of new foods. Food engineering education has a structure of multidisciplinary (biology, chemistry, computer, biotechnology, engineering etc.).The development of techniques that can evaluate food items by taking all these disciplines together led to the emergence of the concept of food engineering.
a) To produce high nutritional and health-safe functional foods (AR-GE),
b) To develop new processing techniques and methods,
c) To prevent the waste of food resources,
d) To produce new foods from waste and to ensure that the food is preserved in quality and quantity,
e) To benefit from raw material and to increase the diversity of food.
Graduates receive a Bachelor Degree and a "Food Engineer" title.
Food Engineers can work in public and private sectors.
It can work as a project engineer, business engineer, investment specialist, consultant or quality control specialist in public sector and private sector.
Ministry of Food, Agriculture and Livestock; Ministry of Health; Finance, Industry and Trade, SPO, Undersecretariat of Treasury, Ziraat Bank, TSE, TOBB, Commodity Exchange, municipalities and universities.