The Bachelor of Food Engineering (Turkish) is a four-year, full-time program structured over eight semesters, each worth 30 ECTS, totaling 240 ECTS credits. The curriculum integrates fundamental science courses in the first year, followed by core engineering and technology-focused courses, preparing students in subjects such as food production systems, food safety, microbiology, and product shelf life. The program is designed to meet both the European and Turkish Higher Education Qualification Frameworks, emphasizing both theoretical knowledge and practical skills. Graduates are equipped for roles in food industry sectors such as quality assurance, production management, R&D, and regulatory affairs in food factories, laboratories, and related research institutions. Career prospects are strong in Turkey's expanding food sector, with opportunities ranging from technical expertise in manufacturing and quality control to product development and supply chain management. The faculty features diverse expertise, and instruction is face-to-face, promoting direct learning and industry engagement.[1][4][5]
