Yeditepe University Food Engineering Department strives to produce the necessary scientific and technological knowledge for the ethical functioning and tranformation of the food system on the local and global scale with a focus on health and environment in line with the Sustainable Development Goals; work towards the utilization of this knowledge on a national and international scale using a systematic transdisciplinary approach to address the current challenges; carry out all necessary activities (technology transfer, scientific communication) to ensure that the produced knowledge and solutions can be utilized effectively by all stakeholders of the system (private sector, civil society, and public sector); actively participate in the development of policies that impact the food system.
The mission of our Department is to train food engineers who understand the food system well; are able to assess the impacts of the food system on health, environment, social justice, and economic development realistically and objectively on a global and local scale; possess the necessary knowledge and skills (technical, technological, social and cognitive) to contribute to the workings of the food system and its transformation in line with the Sustainable Development Goals; can apply her/his knowledge and skills in creative and innovative ways in light of the current developments in science and technology.
The educational objectives of the Food Engineering Department also include the basic elements that we aim to bring to our graduates.
The food engineering department aims to train graduates with the following characteristics:
Equipped with comprehensive knowledge and skills in food legislation, food science and technology,
Having the competence to update and develop these knowledge and skills,
To use the acquired knowledge and skills with a systematic, solution-oriented and innovative approach at every stage of the food chain, in the field of research and development, in the public, academia and civil society at national and international levels;
Able to contribute to the creation of a fair and ethical food system focused on human and environmental health.