The information and program qualifications related to the Food Engineering Master of Science Program, under the Department of Food Engineering of the Graduate School, are summarized below.
Information About The Program
The establishment of the Food Engineering Department at Istanbul Technical University commenced in 1987, and it began operating within the Faculty of Chemistry and Metallurgy in the 1990-1991 academic year, admitting its first students. The Food Engineering master's programme was launched in 1993 and the doctoral programme in 1995. The postgraduate education programme was reviewed and completely revised in 2002. In 2011, the programme was re-evaluated under the Continuous Quality Improvement System in Postgraduate Education (LESKİS).
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Active Student Count
Program Profile
The aim of the Master's Program in Food Engineering is to educate qualified researchers and specialists who can generate advanced knowledge in the field of food science and engineering, contribute to science through original research, adhere to ethical values, and develop innovative solutions to academic and industrial problems with strong critical and analytical thinking skills. The program also aims to equip students with an interdisciplinary perspective, enable them to produce internationally competitive scientific publications, and develop leadership competencies in current areas such as food safety, sustainability, and innovative technologies.
Registration Requirements
Application Term : Previous Application / 2025-2026 Spring Semester
Application Requirements (For T.C Nationality) ALES Numerical must be minimum 70 (old system GRE Quantitative minimum 675, new system GRE minimum 153 ). Undergraduate GPA must be minimum 2.5/4 (65/100). Graduation must be Biology, Bioengineering, Biotechnology, Environmental Engineering, Pharmacy, Food Engineering, Chemistry / Kimya, Chemical Engineering, Mechanical Engineering, Molecular Biology and Genetics, Molecular Biology and Genetic Engineering, Dairy Technology.
Quota (For T.C Nationality): 20
Application Requirements (For International Students) ALES Numerical must be minimum 70 (old system GRE Quantitative minimum 675, new system GRE minimum 153 ). Undergraduate GPA must be minimum 2.5/4 (65/100). Graduation must be Biology, Bioengineering, Biotechnology, Environmental Engineering, Pharmacy, Food Engineering, Chemistry / Kimya, Chemical Engineering, Mechanical Engineering, Molecular Biology and Genetics, Molecular Biology and Genetic Engineering, Dairy Technology.
Quota (For International Students): 6
Transfer Quota : 2
Click here for quotas and conditions for all semesters. Application Page Graduate Education and Training Regulation Senate Principles
Application requirements, application dates, and quotas are updated in real-time from the Application System.
Program Learning Environments
The learning environments of the Master's Program in Food Engineering consist of classrooms supported by modern educational technologies, laboratories equipped with advanced research infrastructure, and digital library services providing access to national and international scientific databases. The program adopts a student-centered learning approach and aims to enhance students’ research, analytical, and academic competencies through an effective advisory system, scientific seminars, and project- and publication-based studies. In addition, the learning environments enriched through university–industry collaborations support the professional development of students while strengthening interdisciplinary interaction and a sustainable culture of quality.
MasterBee
English Proficiency
Regulations and Guidelines
Academic Calendar
Course Plans
Course Schedules
Course Adjustment and Exemption Procedures
Program Educational Objectives
The programme aims to produce graduates who possess research and development knowledge and skills regarding the characteristics of existing food processing processes, are knowledgeable and creative in designing new products and processes, and can successfully and harmoniously undertake duties in the relevant production and other technical departments of national or multinational food industry organisations operating in the sector, or in the relevant R&D project teams of national or international research institutions that are sensitive to environmental, social and societal issues and are prepared to produce solutions to these issues using their professional skills and to transfer the applications of these solutions to society, and who possess economic awareness and ethical responsibility.
Measurement and Evaluation
Evaluating Student Success
The student success is evaluated considering Articles 56, 57, 58, and 59 of the Istanbul Technical University Graduate Education and Training Regulation Senate Principles.
ARTICLE 56 - Before the enrollment for the courses begins, the faculty member who offers the course informs the Program Executive Committee about the types, number and contribution percentage to the final grade of the studies within the semester, as well as requirements for a right to take the semester final exam. These requirements shall be finalized by approval of the Program Executive Committee and approval of the chair of the department, who declares them to the student and informs the Graduate School.
ARTICLE 57 - A student may appeal the final grade of a course within one week following the announcement of the grades. Appeals must be submitted to the Graduate School in writing. The relevant faculty member shall re-evaluate the student's success status and submit the result to the Graduate School within one week. Appeals not submitted within the prescribed time frame shall not be considered by the Graduate School.
ARTICLE 58 - Courses in graduate programs shall be evaluated according to the following grading system.
| Grade Description |
Grade |
Scale |
| Excellent |
AA |
4.00 |
| Very good plus |
BA+ |
3.75 |
| Very good |
BA |
3.50 |
| Good plus |
BB+ |
3.25 |
| Good |
BB |
3.00 |
| Conditional Pass |
CB+ |
2.75 |
| Conditional Pass |
CB |
2.50 |
| Conditional Pass |
CC+ |
2.25 |
| Conditional Pass |
CC |
2.00 |
| Fail |
FF |
0.00 |
| Fail(No Exam) |
VF |
0.00 |
ARTICLE 59 - Students who wish to improve their cumulative grade point average may retake courses during the course-taking period. The most recent grade will be counted for the repeated courses.
Internship
There is no internship in this program.
Graduation Requirements
In addition to the conditions in the Graduate Education and Training Regulation, there are no requirements for graduation.
The Awarded Degree and Title
Degree : Master of Science Title : -
Program Employment Opportunities
Food engineers play an active role in all processes from the raw materials grown in fields/farms to the point of consumption at the table, aiming to provide a wide range of nutritious, hygienic, chemical residue-free, functional products for all consumer groups and those with special dietary needs. Today, food engineers can be found in almost every stage of the production-consumption chain across various sub-sectors of the food industry: in production, quality control, R&D, distribution, marketing, and purchasing departments in food factories; as food safety inspectors in various inspection and supervision companies; as specialists in private food laboratories; and in the public sector (Ministry of Food, Agriculture and Livestock, TSE, Ministry of Health, Treasury, Customs). Our graduates with postgraduate education can work in processes and institutions where R&D activities are carried out, as well as in universities and research institutions.
Number of Graduates
Graduate Statistics (Last Five Years)
| Year | Number of Graduates |
| 2021 | 7 |
| 2022 | 15 |
| 2023 | 24 |
| 2024 | 25 |
| 2025 | 12 |
Program Outcomes
P.O.1 Based on undergraduate level competencies, the ability to develop and deepen knowledge in the field of Food Engineering to an expert level (sufficient knowledge base) (knowledge).
P.O.2 Understanding the interdisciplinary interactions related to Food Engineering (knowledge).
P.O.3 The ability to utilise the theoretical and practical knowledge acquired at an expert level in the field of Food Engineering (skill).
P.O.4 The ability to interpret and create new knowledge by integrating the knowledge acquired in the field of Food Engineering with knowledge from different disciplines (skill).
P.O.5 The ability to solve problems encountered in the field of Food Engineering using research methods (skill).
P.O.6 The ability to independently carry out specialised work in the field of Food Engineering (Competence in Independent Work and Responsibility).
P.O.7 Developing new strategic approaches to solve complex and unforeseen problems encountered in applications related to the field of Food Engineering and taking responsibility to produce solutions (Competence in Independent Work and Responsibility).
P.O.8 The ability to lead in environments requiring the resolution of issues related to the field of Food Engineering (Competence in Independent Working and Taking Responsibility).
P.O.9 Food Engineering The ability to critically evaluate the knowledge and skills acquired at an expert level in the field and to guide one's learning (Learning Competence).
P.O.10 The ability to systematically convey current developments in the field of Food Engineering and one's own work, supported by quantitative and qualitative data, to groups within and outside the field, in written, oral and visual formats (Communication and Social Competence).
P.O.11 The ability to critically examine social relationships and the norms that govern them, to develop them, and to take action to change them when necessary (Communication and Social Competence).
P.O.12 Being able to communicate orally and in writing using a foreign language at least at the B2 general level of the Common European Framework of Reference for Languages (Communication and Social Competence).
P.O.13 The ability to use information and communication technologies at an advanced level, along with computer software at the level required by the field of Food Engineering (Communication and Social Competence).
P.O.14 The ability to monitor and teach social, scientific, cultural and ethical values in the collection, interpretation, application and dissemination of data related to the field of Food Engineering (Field-Specific Competence).
P.O.15 Gıda Mühendisliği alanı ile ilgili konularda strateji, politika ve uygulama planları geliştirebilme ve elde edilen sonuçları, kalite süreçleri çerçevesinde değerlendirebilme (Alana Özgü Yetkinlik).
P.O.16 The ability to apply the knowledge acquired in Food Engineering, problem-solving and/or practical skills in interdisciplinary work (Field-Specific Competence).
P.O.17 The ability to communicate one's own work in the field of Food Engineering on international platforms, in written, oral and/or visual form (field-specific competence).
Turkish Qualifications Database
The qualification has not yet been incorporated into the TYÇ.
Program Coordinator
Head of the Department
Click for detailed student count.
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