FOOD ENGINEERING

Bachelor's Degree - Faculty Of Engıneerıng


General Information

Our department that was established in 1970, and received the name of Food Science and Technology in 1987 and then Food Engineering in 1994 is the one of the country's well-established departments. 30 % English language training program is being implemented at the undergraduate level following 1 year English language preparation in our department. Food Engineering department educate students and conducts research in following areas; processing raw materials with suitable techniques and hygienic conditions, optimizing production, ensuring quality and safety in food production, shelf life extension, waste disposal, food additives, determination of nutritional value, quality and safety of foods with objective and sensory analysis methods. In our department mainly courses are given in food science, technology and engineering areas and students are also have chance to experience a wide array of laboratory practices beside theoretical courses. Our students who will be graduated in 2017-2018 academic year will complete the 8th semester in food enterprises within "Applied Vocational Education in Food Engineering (Intern Engineering)". For this purpose, a protocol named "Applied Vocational Education in Food Engineering" has been signed between Çukurova University and Adana Chamber of Industry. Our students are sent abroad for education and training by using different exchange programs such as Erasmus and Mevlana. The main aim of education in food engineering department is to train food engineers with the ability to gain the necessary knowledge and skills to the students and to be able to do enough and get results from technical and social aspects by closely monitoring developments in food industry.

Length of Programme & Number of Credits

4 Year - 240 ECTS

Feature & Definition

To train food engineers with professional ethics who provide safe and high quality food production, sustainability, control, system design, providing the knowledge of the field to the benefit of the food industry and the society; contributing to the field of food engineering with the conducted scientific projects, publications and other scientific activities.

Mode of Study

Full Time

Head of Department

Prof. Dr. HÜSEYİN ERTEN

ECTS / Course Catalog Coordinator

Doç. Dr. HAKAN BENLİ

Erasmus Coordinator

Doç. Dr. HAKAN BENLİ

Internship Coordinator

Prof. Dr. SERKAN SELLİ

Orientation Staff

Doç. Dr. ERDAL AĞÇAM

Goals

Program Objectives 1. To train food engineers with sufficient knowledge in basic science, engineering, food science and technology fields, 2. To educate food engineers who provide safe and high quality food production, system design, control and continuity, provide the knowledge of the field to the benefit of the food industry and the society and have profession ethics, 3. To educate engineers who are researching, experimenting, practicing, interpreting the results and using the modern techniques and tools necessary for them, and having awareness of lifelong learning that accesses current knowledge, 4. To train food engineers who have advanced communication skills, preferred food enterprises and public institutions, 5. To be a program contributed to the field of food engineering by scientific projects, publications and other scientific activities.

Objectives

To be a prestigious educational and research institution that is nationally and internationally leading in meeting the needs of the food industry in different fields, with scientific studies in the field of food engineering, and to transfer these studies to students, food industry and society.

Specific Admission Requirements

This program accept students according to Cukurova University Education and Assessment regulations

Qualification Awarded

Students who successfully complete this program are awarded a Food Engineering undergraduate diploma.

Level of Qualification

Bachelor's

Qualification Requirements of Graduation

Students are required to be successful in all courses, practices and studies in the curriculum of the department or program they are enrolled in. A student who has completed at least 240 ECTS credits in 4-year faculties and colleges and has a GPA of at least 2.00 is deemed to have earned the right to graduate.

Access to Further Studies

The graduates of this program are eligible to apply for admission to graduate studies in same field or related areas if they pass the evaluation process designated according to the regulations of "Çukurova University Graduate Education and Examination Committee", which includes ALES, general point of average, and the interview.

Internship

-

Applied Course

Students will graduate if they take at least 25% practical courses over ECTS.

Work Placement

In the Department of Food Engineering, "Applied Workplace Training in Food Engineering (GMİS)" is applied in public and private sector institutions and organizations for one semester.

Double Major, Additional Major & Exchange Possibilities

According to "Minor Program Guide" and "Double Major Program Guide".

Employment Opportunities

Graduates are employed as Food Engineer in public and private sector.