|Location||Turkey, Istanbul, Tuzla|
|Nominal duration||4 years (240 ECTS)|
|Tuition fee||$8,800.00 per year|
High school / secondary education (or higher)
Certified copy of following examinations are accepted:
YÖS: 40 or OKAN Admission Exam: 50/100 or SAT I: 1000 or GCE: A Level in 2 subjects or ACT: 21 or ABITUR: 3,5 or IB: 24
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.
The documents in languages other than English or Turkish must be translated and certified at the Turkish Consulate in the home country.
You must take the original entry qualification documents along with you when you finally go to the university.
TOEFL iBT (Test of English as a Foreign Language / Internet-based) 72
Food Engineering is a multidisciplinary field that applies engineering principles on life sciences including food safety, food quality, and food resources. Food Engineers should be equipped with contemporary knowledge and abilities to produce safe food products with longer shelf life; to develop new food products; to design new food production techniques, equipments, and processes by making biochemical, technological, and economical assessments; to improve and maintain food quality, and to increase the food diversity.
Considering today’s consumer demands for safe, high-quality, and economic food products with longer shelf life and diversity, it is inevitable that food engineers have to develop novel process/system/product solutions. Therefore, Okan University Food Engineering Department offers an educational program that provides graduates capable to identify and solve problems associated with food processing, production, and distribution.
The most important and unique features of Okan University Food Engineering undergraduate program is that it educates food engineers with the qualifications needed by the industry and prepared for the business life. Therefore, ‘Education with Industrial Cooperation’ program (Cooperative Training) is included in 4-year undergraduate curriculum. This program, with the cooperation of the food industry and the university, provides opportunities for students to practice their knowledge and skills gained by the educational activities. At the same time, this cooperative training program built on the basic education training program will continue with the course of ‘Capstone Design Project’. In this way, our students, by taking advantage of all the knowledge and skills gained in the food engineering education up to 8th semester will participate in the program’s most important design project by taking part in the industry and by creating solutions to recent problems directly. Our students will already gain experience in the food industry before completion of 4-year undergraduate program when they are given the title of the ‘Food Engineer’.
The academic staff of Okan University Food Engineering Department which is one of the 3 Food Engineering programs offered by foundation universities in Istanbul consists of 2 professors, 3 associated professors, 2 assistant professors, 1 university lecturer, and 1 research assistant that are experts in their fields and have both national and international research experiences. The faculty of Food Engineering Department has a broad range of technical interest and expertise, and their diverse backgrounds are quite consistent with the multi-disciplinary nature of the food engineering discipline. The backgrounds of the faculty members include food engineering and agricultural engineering.
Okan University Food Engineering Department aims to develop expertise in; mathematics included differential equations, chemistry, physics, physical chemistry, and biological sciences, as well as biological kinetics, biological materials, heat and mass transfer, information systems, process control subjects, and food processing systems with its undergraduate program.
Okan University Food Engineering undergraduate program is designed to meet the MÜDEK and ABET criteria. Students who have completed English preparatory class will continue with a 4-year program that all courses are taught in English. The most important feature of the program is that ‘Education with Industrial Cooperation’ program (Cooperative Training) is included in 4-year undergraduate curriculum to educate food engineers computing in today’s technology, having an understanding of innovation, learned how to learn, equipped with the qualifications needed by the industry and ready for business life. This program, with the cooperation of the food industry and the university, provides opportunities for the students to practice their knowledge and skills gained by the educational activities. Education with industrial training is placed into food engineering undergraduate program and mandatory for “Food Engineer” title. The aims of this program are to:
Ensure that the students gain practical experience prior to graduation, Provide students to experience business life by getting used to it,Consolidate and deepen the information given in the field of Food Engineering, Develop the skills of students such as taking responsibility, communication, and ownership, Enrich the know-how about industrial applications, devices, equipments and facilities, Provide students an environment in which they can express their knowledge and skills and give students an opportunity to practice for their future jobs.
This cooperative training program built on the basic education training program will continue with the course of ‘Capstone Design Project’. In this way, our students, by taking advantage of all the knowledge, skills and formation earned till 8th semester will participate in the program’s most important design project by taking part in the industry and creating solutions to recent problems directly. Students will be able to work for 4 days and 8 hours a day during 12 weeks of the semester according to “Education with Industrial Cooperation “program. Students should have a minimum 2.0 GPA success to begin “Education with Industrial Cooperation’ program. Our studens, when they completed their 4-years program while they accomplish their “Food Engineering” title, at the same time they will also have industry experience.
‘Technical Electives’ courses include “Fundamentals of Food Marketing, Food Additives, Shelf-Life of Foods, Functional Foods, Novel Foods, Food Packaging, Novel Food Technologies, Risk Analysis for Foods, Cereal Technology” planned according to student’s interests in Food Engineering.
Besides the basic engineering and program courses, general education courses by which students will be able to understand the effects of these applications on society are also included. In this context, in addition to Turkish and History of Turkish Revolution courses, program also includes courses such as Behavioural Sciences, Philosophy, Communication, History and Arts. Moreover, besides English, there are foreign language elective courses such as Russian, German, Arabic and Chinese.
Okan University Food Engineering Department offers students modern classes for education as well as chemical, microbiological and computer laboratories for applications of these courses.