The Bachelor of Science in Food Engineering is a four-year university education program covering scientific and engineering principles related to food production, processing, packaging, preservation and distribution. This program aims to teach students the basic concepts of food engineering, food safety and quality control methods, food processing technologies and innovative approaches in the food industry.
The curriculum of the program usually starts with basic science courses (mathematics, physics, chemistry, biology) and engineering courses (thermodynamics, fluid mechanics, heat and mass transfer). Students then move on to more specific subjects such as food microbiology, food chemistry, food processing technologies, food packaging and preservation methods. The program also includes courses in food legislation and quality management systems to understand quality control and safety standards in the food industry.
The teaching methods include theoretical lectures as well as laboratory work, projects and hands-on learning. Students consolidate their theoretical knowledge and develop their engineering skills by practicing in real-world scenarios. They also learn various food processing and analysis techniques in a laboratory environment.
Food Engineering graduates encounter a wide range of careers. They can work in areas such as food production, processing, quality control, research and development, product development, food safety and hygiene, technical sales and marketing, management and supervision. Graduates can pursue careers in food production companies, research institutes, government agencies and the private sector.
The program also offers internship and practice opportunities in cooperation with industry. Students reinforce their education by gaining experience in real business environments and establish connections with the industry. These internships also provide students with significant advantages in terms of employment opportunities after graduation.
Food Engineering is a field that is constantly evolving and open to innovations. Therefore, the program aims to provide students with continuous learning and adaptability skills. These skills make it easier for graduates to adapt to rapid changes and new challenges in the food industry.