1. General Information

Department of Food Engineering was established within the body of Eskişehir Osmangazi University Faculty of Agriculture regarding the decision of the Executive Board of the Higher Education Council dated 16.04.2014 and numbered 23857. 4 associate professors and 1 assistant professor are full-time employed. The education in the Department of Food Engineering under the Graduate School of Natural and Applied Sciences started in the spring semester of the 2020-2021 academic year. In addition, as of the fall semester of the 2021-2022 academic year, undergraduate education has also started. In general, the Department of Food Engineering involves with the processing of raw/foodstuffs using appropriate methods, optimization of the production, designing of new products, quality control, food preservation methods and extending shelf-life, food additives, increasing the number of healthy-foods, designing/establishing/operating/enhancing the food quality and food safety during production. Food engineers can be employed in various public institutions and several branches of food industry.
 

2. Degree Earned

Upon successfully completing the program, students are awarded a bachelor's degree in Food Engineering.

 

3. Degree Level

Undergraduate

 

4. Admission and Registration Conditions

The general admission requirements for Turkish students apply to start the program. The admission and registration procedures for foreign students are carried out according to the Eskişehir Osmangazi University Overseas Student Application, Acceptance, and Registration Directive.

 

5. Recognition of Previous Learning

Recognition of previous formal education in Turkish higher education institutions is carried out within the framework of the Regulation on the Principles of Transition, Double Major, Minor, and Transfer of Credits between Associate and Bachelor's Degree Programs in Higher Education Institutions determined by the Council of Higher Education. For learning based on certificates or experience outside formal education institutions in Turkey, exemption exams are held for certain computer and foreign language courses at the beginning of each academic semester. Students who take and pass the exam are exempt from the relevant courses in the curriculum.

 

6. Qualification Conditions and Rules

The student must successfully complete all courses in the program, with no FF, DZ, or YZ grades. In this program, the student must accumulate a minimum of 240 ECTS credits and have a general grade point average of at least 2.00 out of 4.00. Additionally, the student must successfully complete his/her professional internship (8th midterm) and undergraduate thesis.

 

7. Program Profile (Mission-Vision)

Mission

Our mission is to graduate students who can contribute to the development of the food industry with their professional knowledge, who can analyze the problems and bring scientific solutions, who can develop interdisciplinary projects, and who can contribute to the field with their original findings on a national/international grade.

 
Vision

Our vision is to become an efficient education and research facility on both national/international level that; has academic knowledge, experience, technical skills and research ability to carry out international scientific studies in the field of food engineering; follows scientific and technological developments; contribute to the country development by training the staff needed by the food industry for the production of safe and quality food products.

 

8. Program Competencies (Learning Outcomes)

LO.1 They shell gains the ability to have sufficient background in mathematics, science and engineering subjects and to apply knowledge in these fields to food engineering problems.

LO.2 They shell gain the ability to select and apply appropriate analytical methods and modeling techniques in order to identify, define, formulate and solve food engineering problems.

LO.3 They shell gain the ability to analyze a system or process and apply modern design methods to meet the desired requirements.

LO.4 They shell gain management skills, analytical thinking and problem-solving, knowledge about project management and business practices, awareness of entrepreneurship, innovation and sustainability.

LO.5 They shell gain R&D capability with the ability to design experiments / projects, conduct experiments, collect data, analyze and interpret results.

LO.6 They shell gain the ability to communicate effectively in oral and written communication in human relations.

LO.7 They shell gain the skills to work effectively and take responsibility in individual or multi-disciplinary teams.

LO.8 They shell gain the ability to choose and use modern techniques and tools required for food engineering applications and to have adequate and current technical knowledge about food legislation.

LO.9 They shell gain awareness of respecting and observance of protecting professional, academic and scientific ethical values.

LO.10 They shell gain awareness of food engineering and food safety practices, evaluation of nutrition, health and environmental interactions and the legal dimensions of these practices.

 

9. Employment Opportunities for Graduates

Graduates can find employment in various institutions, including the Ministry of Agriculture and Forestry, research institutes, food production plants, municipalities, universities as researchers and lecturers, private sector organizations focusing on food chemistry and food technology, and other relevant governmental organizations.

 

10. Transition to Higher Degree Programs

Graduates who successfully complete the program can pursue postgraduate programs in their field or related fields, provided they obtain valid scores from ALES or equivalent exams and have sufficient proficiency in a foreign language.

 

11. Exams and Evaluations

The evaluation methods for each course are detailed in the "Course Information Form."

 

12. Graduation Conditions

Graduation conditions are as described in the "Qualification Conditions and Rules" section.

 

13. Study Mode (Full-Time, e-Learning)

Full-Time

 

14. Address and Contact Information (Department/Program Head, Assistants, and Erasmus Coordinator):

Eskişehir Osmangazi Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Ali Numan Kıraç Yerleşkesi, Ziraat Caddesi, Kütahya Yolu, 26160 Eskişehir

Tel: + 90 222 324 29 91/4880

Head of Dept.: Doç. Dr. İlyas ATALAR

Vice Head of Dept.: Doç. Dr. Onur KETENOĞLU

Erasmus Coordinator: Doç. Dr. Onur KETENOĞLU

 

15. Department/Program Opportunities

 4 associate professors and 1 assistant professor are full-time employed. The education in the Department of Food Engineering under the Graduate School of Natural and Applied Sciences started in the spring semester of the 2020-2021 academic year. In addition, as of the fall semester of the 2021-2022 academic year, undergraduate education has also started and the experimental studies are conducted in 4 laboratories.

 

16. Academic Staff

17. Objectives & Learning Outcomes (T.Y.Y.Ç)