What is Food Engineering?
Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services.
What Food Engineers do?
Among its domain of knowledge and action are:
- research and development of new foods, biological and pharmaceutical products
- development and operation of manufacturing, packaging and distributing systems for drug/food products
- design and installation of food/biological/pharmaceutical production processes
- design and operation of environmentally responsible waste treatment systems
- marketing and technical support for manufacturing plants.
Diploma Degree and Working Areas of Food Engineers
Bachelor degree in diploma is Food Engineer of graduates.
Food engineering is a very wide field of activities. Prospective major employers for food engineers include companies involved in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also hire food engineers.
History of EgeUniversity of Food Engineering Department
Food Technology Graduate School was established 1975-1976 and started their education with 40 students. In 1977, with the decision of Ministry of National Education, Food Technology Graduated School became a faculty by the application of Ege University Agricultural Faculty. In 1983 with the regulation of Higher Education Board, our department is committed to Engineering Faculty.
Academics of Ege University Food Engineering Department
- Professor: 16
- Assoc.Prof. : 3
- Assis.Prof.Dr.: 10
- Dr. : 7