History

The contemporary food engineer is responsible from the application of basic principles of engineering to the manufacture and distribution of foods so as to obtain a sustainable food chain. The aim of the food engineering education is to furnish the students with necessary information on a variety of basic sciences (Physics, Chemistry, Biology, Economics, Industrial Microbiology, Management, Nutrition, Public Health), and to stimulate the students to integrate this information with engineering knowledge so as to be able to produce and market healthy foods with long shelf life. The food engineer is responsible from the sustainable food chain by applying modern concepts of engineering so as to minimize loss in raw materials and to maximize process effectiveness. Therefore, the food engineering curriculum aims active learning, and is formed of a balanced composition of theoretical courses, laboratory applications, problem solving sessions, presentations and project reports. The curriculum is furnished with technical and non-technical elective courses since food engineering practice needs to combine, assess and implement the knowledge on various disciplines. The basic aim of food engineering practice in Turkey is to provide the job market with students having the ability to design new processes, equipment and products that will increase the added value of agricultural products, besides the ability of applying classical production methods to obtain cereal products, milk and milk products, fruit and vegetable products, meat and meat products.