Bachelor in Food Engineering

Food Engineering applies principles of chemistry, biology, and engineering to the processing, preservation, and safety of food products, covering food chemistry, microbiology, thermal processing, and packaging technology. Students study how raw materials are transformed into food products through unit operations such as heating, drying, and fermentation, while learning quality control and food safety standards. Laboratory coursework provides hands-on experience with food analysis and processing equipment, connecting engineering principles to production-scale considerations. Graduates pursue careers in food manufacturing, quality assurance, product development, and regulatory affairs, as well as further graduate study in food science or food engineering. The program is offered in English at Middle East Technical University in Ankara, Turkey, over a duration of 4 years.