Faculty of Engineering

Food Engineering

Food Technology Graduate School was established 1975-1976 and started their education with 40 students. In 1977, with the decision of Ministry of National Education, Food Technology Graduated School became a faculty by the application of Ege University Agricultural Faculty.   In 1983 with the regulation of Higher Education Board, Food Engineering Department is committed to Engineering Faculty.

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services.

Vision of the department is to educate food engineers who are capable to make a contribution on improvement of science, technological and economical needs of our age and sensitive to human affairs and  responsible to food engineering ethics.

All of the academic staff are involved both in teaching and in research through funded projects as well as in supervising of students undergraduate, master and Ph.D. thesis. The Department offers undergraduate education to about 700 students, and graduate programs to about 122 master and Ph.D. students.

Department's web pages can be reached  at