People need food all their lives to survive. Although the required areas for agricultural production are gradually decreasing, the growing world population makes it difficult for people to reach the food they need for nutrition on a global scale. Indeed, over the years, food prices have been increasing in comparison with other consumption items, and more and more people are faced with the inability to reach enough food. In this context, the importance of Food Engineers, who take an active role in every phase of the raw material from food to food, is increasing day by day. The main objective of our department, which accepts the first undergraduate and graduate students in 2015, is to start education activities. To educate qualified food engineers who are equipped with current knowledge, equipped with up-to-date knowledge, reinforced their theoretical knowledge with practical applications, and to carry out R & D activities that will solve the problems faced by the food industry in our country with graduate studies. Food Engineering undergraduate education is a four-year process covering basic science, basic engineering and food science / technology. Our department has been formed with the care to ensure that our graduates have the qualifications required by the sector. In this context, our students will spend the last semester working as an intern in the sector and will be able to reinforce the knowledge and skills they gained in the courses with practical application. We believe that the internship engineering approach applied in a very few universities in our country is critical in preparing our students for post-graduation and we believe that this practice will facilitate the employment of our graduates.

I would like to welcome all of our students who will enroll in our undergraduate and graduate programs this year and wish them success.

Prof. Dr. Rasim Alper ORAL

Head of Food Engineering Department