engineering faculty

GENERAL INFORMATION

Food Engineering is a branch of engineering dealing with physical, chemical, and biological sciences in processing, storage, marketing, and new product development of foods. The main duties of a food engineer include, but are not limited to, to produce a food product having the optimum eating quality and hygiene, to develop innovative food processing technologies and value added products, to take necessary measures to reduce waste in food processing and to prevent already diminishing food resources from extinction, to better preserve food quality and to increase product variability in the food industry. On top of that, a food engineer has to deal with current needs of our country by closely following new products and processing technologies in the world.

Department of Food Engineering at Celal Bayar University has been conducting its teaching and research activities in two main fields namely Food Technology and Food Science since its establishment in 1992. In undergraduate level, the first year is dedicated to courses dealing with fundamental sciences. In the following years, students take several food science, technology and food engineering courses. The Department has 4 classrooms and 5 research laboratories. It has 14 academic personnel, who have expertise in different areas of food engineering. Every year, 50 students are enrolled, who are successful in a national exam given by Turkish Higher Education Council.

We also have graduate level education and award Master of Science and Doctor of Philosophy degrees.

Food engineers are involved in production of value-added food products and in the research and development of new products and processes. Our graduates are employed by Turkish Department of Agriculture, various government offices and by the private food sector.