The Food Engineering programme at Ankara University offers a four-year undergraduate degree taught in English, combining engineering fundamentals with food science and technology. The programme equips students with knowledge and skills in food chemistry, microbiology, food processing, quality assurance, and food safety — enabling them to understand food production from raw material to final product. Students engage in both theoretical courses and practical laboratory work, preparing them for roles in food production, processing, quality control, and research. The program spans eight semesters and aims to educate specialists who can address current challenges in food industry, nutrition, safety, and sustainability.
Located in Ankara, within the university’s Faculty of Engineering campus, this programme benefits from modern facilities, research and pilot-scale laboratories, and experienced academic staff. With its interdisciplinary curriculum — integrating chemistry, biology, engineering, and food technology — the department offers a comprehensive education. This makes the programme a strong choice for those interested in food safety, innovative food production, nutrition science, and food industry technologies.
Key information
Key Facts
- Degree: Bachelor of Science (B.Sc.) in Food Engineering
- Standard period of study: 8 semesters / 4 years
- Location: Ankara, Türkiye
- Study Type: Undergraduate (full-time)
- Admission semester: Fall semester
- Area of study: Food Science, Food Technology, Food Safety & Quality, Food Processing & Engineering, Nutrition & Food Chemistry
- Admission modus: National university admission procedures (SAY-type)
- Main language: English
Program Structure
Semester 1 – Foundations of Food Science & Basic Sciences
- Basic Chemistry & Chemistry Laboratory
- General Biology / Microbiology Basics
- Mathematics / Physics for Engineers
- Introduction to Food Engineering Concepts
Semester 2 – Core Biological and Chemical Foundations
- Organic Chemistry / Biochemistry
- Food Chemistry I
- Microbiology for Food Engineers
- Engineering Mathematics & Statistics
Semester 3 – Food Processing & Food Technology Fundamentals
- Food Processing Principles
- Food Microbiology & Hygiene
- Heat and Mass Transfer for Food Systems
- Materials and Packaging Basics
Semester 4 – Intermediate Food Engineering & Safety
- Food Quality Assurance & Control
- Food Preservation & Storage Technologies
- Food Analysis & Instrumental Methods
- Food Safety, Hygiene & Regulatory Standards
Semester 5 – Advanced Food Processing & Product Development
- Food Process Engineering II (Industrial Scale)
- Product Development & Food Formulation
- Dairy / Meat / Plant-based Food Technology (Elective Streams)
- Elective Seminar / Technical Course I
Semester 6 – Nutrition, Quality & Supply Chain Management
- Food Nutrition and Biochemistry
- Food Supply Chain & Logistics
- Sensory Evaluation & Quality Management
- Elective Seminar / Technical Course II
Semester 7 – Industry Practice & Research Preparation
- Internship / Industry Training (Food Industry or Labs)
- Research Methods & Project Design
- Elective Course III (e.g. Food Safety, New Food Technologies)
- Graduation Project Preparation
Semester 8 – Graduation Project & Professional Preparation
- Bachelor’s Thesis or Final Project (Product Development / Food Research)
- Advanced Seminar & Scientific Presentation Skills
- Portfolio & Career Preparation
Career Opportunities
Graduates of this programme are qualified to work in food production and processing companies, quality control and food safety laboratories, food research & development, product development, regulatory and compliance departments, nutrition and food consulting, packaging and supply chain companies, and governmental or private food-related agencies. They may also pursue postgraduate studies (M.Sc./Ph.D.) in food science, nutrition, biotechnology or food technology — or engage in academic research and innovation in the food sector.
Why Choose This Program
Choosing the Food Engineering programme at Ankara University means joining a curriculum that bridges engineering, biology, chemistry, and food science — offering a comprehensive, interdisciplinary education focused on real-world food challenges. The combination of theoretical courses, laboratory work, pilot-scale food processing, and industry-oriented training ensures graduates are well-prepared for both technical and managerial roles in the food sector.
The programme’s particular strength lies in its integration of food safety, quality control, product development and sustainability. Students graduate not only with technical competence, but also with awareness of health standards, nutritional science and modern food industry demands — making them versatile professionals for a rapidly evolving global food system.
Contact Information
Ankara University – Faculty of Engineering
Department of Food Engineering
Gölbaşı 50th Year Campus, 06830 Gölbaşı, Ankara, Türkiye
Tel: +90 312 203 33 00
Fax: +90 312 212 74 64
Email: foodeng@eng.ankara.edu.tr
Student Affairs – Faculty of Engineering
Gölbaşı 50th Year Campus, Ankara, Türkiye
Tel: +90 312 203 33 00 (Ext. 1204)
Fax: +90 312 212 74 64
Email: ogrenciisleri@eng.ankara.edu.tr
International Office – Ankara University
Dögol Caddesi, 06100 Tandoğan, Ankara, Türkiye
Tel: +90 312 212 60 40
Fax: +90 312 213 67 47
Email: erasmus@ankara.edu.tr
