General Information

Department of Food Science and Technology was founded in 1970, and in 1994 it was named Food Engineering, Ph.D. program in Institute of Natural and Applied Sciences Food Engineering Department has been carried out. Processing and Evaluation of food raw materials under proper technical and hygienic conditions, optimization of production, process design, ensuring quality and reliability in food production, extending shelf life, evaluation of wastes / residues, food components, evaluation of nutritional value, quality and reliability of food by objective and sensory analysis methods conducts research and education on issues. There are 12 professors, 8 professors, 3 associate professors, and 1 assistant professors, all of whom are experts in their fields. In our department, there are 10 analysis and 4 research and application laboratories. Dairy products, wine, pickled olives, olive oil, jam, tomato paste, meat products, bakery products are produced in the pilot enterprises established for production. Graduates of our department are getting PhD degree in Food Engineering.

Length of Programme & Number of Credits

4 Year - 240 ECTS

Feature & Definition

The main objective of the Department of Food Engineering is to provide students with the knowledge and ability to produce food that is beneficial, safe, nutritious and consumable to health. Other objectives include conducting research and organizing courses, seminars and conferences for food and related institutions and organizations.

Mode of Study

Full Time

Head of Department

Prof. Dr. HÜSEYİN ERTEN

ECTS / Course Catalog Coordinator

Dr. Öğr. Üyesi HAKAN BENLİ

Erasmus Coordinator

Dr. Öğr. Üyesi HAKAN BENLİ

Internship Coordinator

Prof. Dr. SERKAN SELLİ

Orientation Staff

Dr. Öğr. Üyesi ERDAL AĞÇAM

Goals

The aim of the PhD program in Food Engineering is; to make independent research, to examine scientific phenomena from a broad and deep perspective, to make comments, to analyze and to gain the ability to determine the necessary steps to reach new syntheses.The thesis will be prepared at the end of the doctoral study must fulfill at least one of the characteristics of ; a) Bringing innovation to science, b) Developing a new scientific method, c) Applying a known method to a new area.

Objectives

In order to meet the needs of the food industry in different fields, to become a prominent, respected educational and research institution at the national and international level which will enable the transfer of these studies to students, food industry and society through scientific studies in the field of food engineering.

Specific Admission Requirements

The admission requirements of the degree are carried out according to Çukurova University Regulation on Graduate Education and Training.

Qualification Awarded

Students who successfully complete this program are awarded a PhD degree.

Level of Qualification

Doctorate

Qualification Requirements of Graduation

For students who are accepted to a doctoral program with a master's degree with thesis, at least seven credit courses, with a total of at least twenty-one credits and 60 ECTS in one academic term (total of fall and spring semesters); consists of seminar course, specialization courses, proficiency exam, thesis proposal and thesis work and cannot be less than 240 ECTS credits. Provided that the thesis defense is successful and the other conditions determined by the related institute board of directors are met, the student who submits three more bound copies of the doctoral thesis than the number of jury members within one month from the date of the thesis exam and whose thesis is found suitable in terms of form is entitled to receive a doctoral diploma.

Access to Further Studies

Not available.

Internship

Not available.

Applied Course

Not available.

Work Placement

Not available.

Double Major, Additional Major & Exchange Possibilities

The program has exchange opportunities through Horizontal Transfer and Erasmus+.

Employment Opportunities

Graduates are employed as Doctor Food Engineers in the public and private sectors.