The undergraduate program of the department of Food Enginering involves courses covering fundamental sciences in the first year and basic engineering sciences in the second year. The third and fourth years of undergraduate program are dominated by courses related with food engineering. The undergraduate program has been revised in accordance with the Bologna process from 2011-2012 fall semester and the minimun ECTS credit for the graduation from undergraduate program has been determined to be 240 of which 180 ECTS have to be taken from compulsory courses pool and 60 ECTS have to be selected from elective sourses pool. In the first year of the undergraduate program, all courses are compulsory. In the second year students have to select courses equaling 12 ECTS credits. In the second yera, the elective courses pool is consisted of social courses. In the third and fourth years, the students must take minimum 24 ECTS credits from the elective courses pool which is made up by courses related with food engineering.

 

Our undergraduate students must complete in total 40 days practical trainings. The students are encouraged to do their practical trainings in two parts including one in food factory and another in food control laboratory.

The graduate program and PhD program were started in 2007 and 2010, respectively. The graduate students must take courses equilling minimum 21 credits and defend their thesis based on original research to graduate from both programs. No evening-education and graduate program without original presenting thesis are available.

 

Our faculties undertake projects funded by State Planning Organization (DPT), Turkish Scientific and Technological Council (TÜBİTAK) and A.İ.B.Ü. Research Fund. In the frame of an infrastructure project supported by DPT, an Innovative Food Rsearch Center (YENİGIDAM) has recently been established. The Project costed 3.200.000 Euros.


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