The Food Engineering Unit Operations Branch aims to educate Food Engineering students to create an engineering perspective. For this purpose, the fundamental principles of momentum, heat and mass transfer, thermodynamics and the establishment of basic matter and energy balances around various food processes are emphasized in engineering courses. 

 

Our branch's research and education activities are carried out by 5 Faculty Members and 2 Research Assistants. Our branch also contributes to postgraduate education with various postgraduate courses, 6 doctoral and 11 master's studies. Modeling of heat and mass transfer processes, drying, baking, electrical methods, thermal properties of foods, freezing, energy analysis, storage and packaging of foods under different conditions, microencapsulation and rheology are among the study subjects of our branch. Within the scope of these topics, consultancy and joint projects regarding process and equipment design are carried out with other branches of science and industry.