Study location	Turkey, Istanbul
Type	Undergraduate, full-time
Nominal duration	4 years
Study language	Turkish
Awards	BSc

Tuition fee	$6,000 per year
Application fee	$0 one-time

Entry qualification

High school / secondary education (or higher) High school transcript The entry qualification documents are accepted in the following languages: English / Turkish. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents along with you when you finally go to the university.

Language requirements	English Accepted proof of proficiency: Cambridge English, IELTS, TOEFL or other equivalent Turkish ÜDS: min 55 TOEFL IBT: min 79 TÖMER B1

Other requirements

At least 2 reference(s) should be provided. Student visa and passport and notarised copies of these documents, The receipt showing the tuition fee has been paid, The original or certified copy of certificate of residence received from the provincial security directorate Six passport photographs (4.5x6 cm) Students must deliver the tuition fee receipt to the relevant office and register in accordance with the procedure assigned by the relevant executive board in due time stated in the academic calendar of the faculty or graduate school students have registered. Students who do not reregister without an excuse stated in Article 37 Regulation and who have not been accepted by the relevant executive board are considered as failing in that academic year/semester.

Overview

The aim of the program is to equip students with the skills needed to apply the principles and the techniques of modern science and technology in the field of engineering to the processing, preservation, distribution and marketing of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health is necessary and this understanding is incorporated to the program curriculum. All the fundamental data and procedures concerning the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the consumption of the finished products by consumers fall into the scope of Food Engineering.

Programme structure

There is a solid balance between theory and practice in the curriculum. Our graduates can easily cope with challenges of work in such areas as: cereals, dairy products, fruits and vegetables, meat, poultry and fish products or fabricated foods of the future. Producing high quality food with minimum cost, controlling every step of the production from manufacturing to marketing and the consumption, solving problems and assuring high quality products are some of the areas which our graduates are able to deal with successfully.

Career opportunities

Having obtained the much needed skills and a comprehensive background regarding the recent developments in food engineering, our graduates who have firm foreign language background and excellent command of computer.will be able to find competitive jobs in their field both in Turkey and abroad as highly qualified professionals.