ITU Food Engineering Undergraduate Program :
Accredited by the Engineering Accreditation Commission (EAC) of ABET, www.abet.org 

 
Related links:

• ABET-Why Accreditation Matters
• ABET-Accreditation Step by Step
• ABET-Accredited Program Search

Mission & Vision

The mission of the Department is to educate food engineers with contemporary knowledge and abilities to design and to produce safe, high-quality, and economical food products and systems; to conduct scientific and applied research and to extend accumulated knowledge to the respective benefits of food industry and society.

The vision of Food Engineering Department is to be the leading research and education institute of Turkey in the food engineering area by offering undergraduate and graduate programs based on a continuous improvement approach and by producing basic knowledge for technological advances and publishing those nationally and internationally for the benefits of the society.

Program Educational Objectives

In order to accomplish this mission the department identified the following list of educational objectives for the undergraduate program:

1.      Educate students to effectively practice their profession by providing a comprehensive education in applications and fundamentals of food engineering.

2.      Prepare its students to compete in the 21st century’s technological developments by providing them with professional and personal skills and abilities appropriate for food engineering profession. 

3.      Educate and train students to obtain knowledge and skills to analyze and design by considering the effects of food engineering practices on health, environment, and social aspects.

4.      Encourage students to be aware of continuous professional improvement and life-long learning.

Student Outcomes

(a) an ability to apply knowledge of mathematics, science, and engineering

(b) an ability to design and conduct experiments, as well as to analyze and interpret data

(c) an ability to design a system, component, or process to meet desired needs within realistic constraints such as economic, environmental, social, political, ethical, health and safety, manufacturability, and sustainability

(d) an ability to function on multidisciplinary teams

(e) an ability to identify, formulate, and solve engineering problems

(f) an understanding of professional and ethical responsibility

(g) an ability to communicate effectively

(h) the broad education necessary to understand the impact of engineering solutions in a global, economic, environmental, and societal context

(i) a recognition of the need for, and an ability to engage in life-long learning

(j) a knowledge of contemporary issues

(k) an ability to use the techniques, skills, and modern engineering tools necessary for engineering practice.

 Annual Enrollment & Graduation Data

Advisory Board

External Advisory Board Members of the Food Engineering Department was first established in 2001, and the current board members are listed below;