Vision
Yeditepe University Food Engineering Department strives to produce the necessary scientific and technological knowledge for the ethical functioning and transformation 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.
Mission
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.
Program Educational Objectives
The educational objectives of the Food Engineering Department cover the basic elements that we aim to bring to our graduates and are as follows:
Aims to raise graduates that are equipped with extensive knowledge and skills in food engineering, food legislation, food science and technology; have the competence to update and improve that knowledge and skills; able to use the knowledge and skills gained in 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 level; contribute to the establishment of a fair and ethical food system focused on human and environmental health.