Food Engineering Ege University

Programme Structure

Our department offers undergraduate education in Food Engineering under three different programs: a partially foreign-language education program (at least 30% in English), a fully foreign-language education program (100% in English), and a joint degree program with Azerbaijan State University of Economics. Courses covering basic sciences, engineering sciences, and topics specific to food engineering are integrated with laboratory and pilot plant applications, ensuring that students acquire not only knowledge but also practical skills. Our department features numerous laboratories where student projects are carried out, as well as pilot plants capable of conducting experiments on basic processes and products such as dairy, meat, fruits and vegetables, biotechnological products, and baked goods. In addition, we offer our students double major and minor programs, Erasmus+ exchange programs, and various internship opportunities. A significant number of TÜBİTAK 2209 projects are carried out under the leadership of undergraduate students in our department, and through these projects, students gain competencies in areas such as project proposal writing, project implementation, report writing, and project management.

Audience

As one of the most respected and well-known Food Engineering departments in our country, our department stands out with its team of experts in the field and its strong academic infrastructure. It makes a direct contribution to the sector through its education and research activities, which are supported by solid partnerships with the food industry and public institutions, as well as by its laboratory and pilot plant facilities. Our established project culture and extensive experience with numerous national and international projects elevate our scientific productivity to the highest level. Through the prestigious conferences we organize, our international publications, and our extensive network, we exert a strong influence on the global stage. While offering our students world-class experiences through Erasmus and similar student mobility programs, we continue to nurture the leaders of the future with our dynamic graduate student profile and well-established accreditations.

Lecturers

In our department, education and research activities are conducted under two divisions: Food Sciences and Food Technology. With its strong interdisciplinary structure, our department offers students a comprehensive education and training in both theoretical and practical areas through its qualified academic staff. Our academic staff consists of a total of 35 members, including 18 professors, 11 associate professors, 1 assistant professor, 3 research assistants with PhDs, and 2 research assistants. This strong academic team, composed of experts in their fields, guides students in developing scientific thinking, conducting research, and preparing them to become professionals ready for the industry.