About food engineering:

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.
The basic tasks of the food engineer are:

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.
Title and field of work:

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.