The information and program qualifications related to the Food Engineering Bachelor of Science Program, under the Department of Food Engineering of the Faculty of Chemical and Metallurgical Engineering, are summarized below.
Information About The Program
The Food Engineering program of the Istanbul Technical University is the first food engineering program offered in Istanbul. The foundation of the Food Engineering Department in ITU has been pioneered by some faculty members of the Chemical Engineering Department in the School of Chemical & Metallurgical Engineering in 1987. Following the recruitment of faculty members the department admitted the first students in 1990-1991 academic years. Department has been ranked as the second best, based on the OSYM examination scores among food engineering programs of other universities in Turkey.
The Food Engineering program is supported by 9 full-time professors, 6 Associate Professors, 4 Assistant Professors, 1 lecturer, 4 staff (one administrative and three technical) and 14 research assistants. The full-time faculty of Food Engineering Department has a broad range of technical interest and expertise within food engineering area.
Click here for the program's website.
Program Profile
The Department of Food Engineering at ITU aims to develop science- and engineering-based solutions for the safe, high-quality, healthy, and sustainable production of foods. The program seeks to educate competent engineers by integrating food science, food safety, food processing technologies, quality management, and sustainable production approaches. Understanding the chemical, physical, microbiological, and sensory properties of foods and applying this knowledge to product development, process design, process optimization, and quality control form the core of the program.
The department’s laboratory and research infrastructure offers extensive hands-on opportunities in areas such as food microbiology, food engineering, quality control, and sensory analysis. Through courses that combine theory and practice, project work, and internship experiences, students gain the ability to evaluate food production processes from raw materials to final products using a scientific perspective. The program focuses on contemporary topics such as sustainable production, development of new technologies, functional foods, safety management systems, and environmental impact improvement, aiming to train innovative, ethically responsible, and globally competent engineers.
Registration Requirements
Program Learning Environments
Learning is carried out in a formal education setting. The program offers courses in basic sciences, engineering, and specialized topics in food engineering, delivered through both theoretical instruction and practical training.
Practical components are conducted in the Department’s Food Microbiology, Quality Control, and Food Engineering laboratories. These laboratories provide students with hands-on experience in areas such as food component analysis, processing fundamentals, product development, and quality assessment.
Students also benefit from the research laboratories, pilot-scale processing equipment, and computer laboratories located on the Ayazağa Campus, where they work on process design, data analysis, and engineering calculations.
The mandatory internship requirement enables students to gain professional experience in various units of the food industry. Laboratory and production internships help students become familiar with real working conditions.
Additionally, undergraduate research projects, graduation projects, technical field trips, and academic activities offer complementary learning environments that enhance students’ scientific research skills, teamwork, and problem-solving abilities.
YKS Quotas, Student Success Ranking, Minimum and Maximum Scores for the Last Five Years
Food Engineering Bachelor of Science Program (%30 English)
| Year | Point Type | Qoata | Min Point | Max Point
|
| 2019 | SAY | 70 | 411,09925 | 437,09395 |
| 2020 | SAY | 70 | 441,20929 | 473,87269 |
| 2021 | SAY | 70 | 373,49070 | 403,50530 |
| 2022 | SAY | 60 | 445,95290 | 489,31205 |
| 2023 | SAY | 50 | 457,60725 | 494,54884 |
| 2024 | SAY | 50 | 432,43606 | 489,19571 |
| 2025 | SAY | 45 | 447,32016 | 473,25462 |
| Year | Lowest Success Ranking | Heighest Success Ranking | Average Success Ranking |
| 2019 | 56301 | 38236 | 51914 |
| 2020 | 64633 | 34611 | 52777 |
| 2021 | 67173 | 40629 | 59555 |
| 2022 | 60217 | 24777 | 53579 |
| 2023 | 51366 | 22174 | 45495 |
| 2024 | 52274 | 15041 | 43569 |
| 2025 | 48550 | 26994 | 43731 |
Food Engineering Bachelor of Science Program (%30 English) Graph of Minimum and Maximum Scores by Year
MasterBee
English Proficiency
Regulations and Guidelines
Academic Calendar
Accreditation
ITU Food Engineering Bachelor of Science Program program accredited by the ABET Engineering Accreditation Commission (EAC).
ABET website
Course Plans, Prerequisites and Course Equivalence
Course Information
Course Schedules
Course Adjustment and Exemption Procedures
Program Educational Objectives
1. Our graduates effectively practice their profession by using their knowledge on fundamentals and applications of food engineering.
2. Our graduates conform and contribute to the latest technological developments with their professional and personal skills and abilities appropriate for food engineering profession.
3. Our graduates apply their knowledge and skills to analyze and design food engineering practices considering their effects on health, environment, and social aspects.
4. Our graduates continue for their professional development through life-long learning concept.
Measurement and Evaluation
Student success is evaluated in consideration of Articles 20, 21, 22, 23, 24, and 25 of the Istanbul Technical University Undergraduate Education and Training Regulation.
Click here for the relevant regulation.
Internship
This program 45 days contains mandatory intership.
Graduation Requirements
The Awarded Degree and Title
Degree : Bachelor of Science Title : Food Engineering
Program Employment Opportunities
Graduates of Food Engineering department can work in all subsectors of food industry from production to consumption. Potential positions in food plants include production, quality control, reseach and development, marketing and procurement. In addition they can also work as food safety auditor, expert, and engineer in both private and public sector.
Number of Graduates
Food Engineering Bachelor of Science Program (%30 English) Graduate Statistics (Last Five Years)
| Year | Number of Graduates |
| 2020 | 37 |
| 2021 | 53 |
| 2022 | 53 |
| 2023 | 62 |
| 2024 | 58 |
Program Outcomes
P.O.1 An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics
P.O.2 An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors
P.O.3 An ability to communicate effectively with a range of audiences
P.O.4 An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgements, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts
P.O.5 An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives
P.O.6 An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgement to draw conclusions
P.O.7 An ability to acquire and apply new knowledge as needed, using appropriate learning strategies
Higher Education Program Atlas
Quality and Accreditation Officer
Head of Department
Links