Food Engineering

The Chamber of Food Engineers defines a food engineer as "a person who has duties and responsibilities in the production of healthy, safe and quality food in all processes from the production to consumption of food substances, the development of food production technologies, the packaging and storage of food substances, the quality control of produced foods, and conducting research and development activities in the field of food".

The main duties of a Food Engineer include;

• - Producing healthy and safe foods,
• - Developing new food processing techniques and methods,
• - Ensuring the preservation of foods in terms of quality and quantity,
• - Carrying out minimally processed healthy and safe food production,
• - Developing new functional foods through product development studies.
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• Food Engineering education in Turkey began in 1975 at the Izmir Food Technology High School, which was transformed into the Food Faculty in 1977. In the same year, the Department of Food Analysis and Technology was established at Hacettepe University Faculty of Health Sciences, and this department was transformed into the 'Department of Food Engineering' two years later. At the Middle East Technical University Department of Chemical Engineering, preference-based Food Engineering education began in 1980. As a result of a decision taken by the Higher Education Council (YÖK) in 1993, 'Faculty of Agriculture Food Science and Technology' departments were transformed into 'Food Engineering' departments. In our country, Food Engineering education is given under the faculties of Engineering, Agriculture, Chemistry-Metallurgy or Engineering-Architecture.