Food engineering mainly uses chemistry and mathematics, physics, biology and economics. Thus, it is an engineering branch that applies modern scientific methods in the production planning and process design of foodstuffs in the way that they lose their qualities and quantities to a minimum. All theoretical and practical applications of the chain starting from the food raw materials in the food industry to the consumer are within the interest of food engineers.

Today, the food engineer has the opportunity to work in a wide range, covering the production and marketing of food products. Food engineer; He can work in the production planning and process design of foodstuffs in all branches of the food industry and various public institutions, in the fields of production, processing, protection, quality control and marketing. Especially in recent years, the importance of food engineering in the field of R&D has increased due to the fact that nanotechnology and biotechnology applications have gained an important place in the food industry and the demand for developing new products. Food engineering also plays an important role in efficient use of limited food sources, organic food production / processing, production of foods with the lowest level of processing methods, and development of safer new food processing methods. Our program is structured to focus on these current developments and needs.