Hacettepe Univeristy Department of Food Engineering
Leading Food Engineering department in Turkey (2020)
Hacettepe University ranked 201-300 in the world in Food Science & Technology and first in Turkey according to ShanghaiRanking's Global Ranking of Academic Subjects 2020 ranking results.
Leading Food Engineering department in Turkey (2019)
Hacettepe University ranked 151-200 in the world in Food Science & Technology and first in Turkey according to ShanghaiRanking's Global Ranking of Academic Subjects 2019 ranking results.
Leading Food Engineering Department in Turkey (2018)
Hacettepe University ranked 151-200 in the world in Food Science & Technology and first in Turkey according to ShanghaiRanking's Global Ranking of Academic Subjects 2018 ranking results.
Education
Our Food Engineering undergraduate program educates students who will be the leading staff of the Turkish food industry and are strong on world-class science, technology and engineering knowledge.
EUR-ACE Bachelor
Hacettepe University Department of Food Engineering’s undergraduate programme is designated again as a European-Accredited Engineering Bachelor Degree Programme. The accreditation has been provided by the Engineering Education Programs Evaluation and Accreditation Association (MÜDEK) for 5 years as of September 30, 2021.
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The Department of Food Engineering, which was established in 1977 and started to give its first graduates in 1980, has been continuing its education and research activities in two branches, the Food Science Branch and the Food Technology branch, since 1982. In the Graduate School of Science and Engineering, MSc and PhD programs in Food Engineering are carried out. 

The department aims to educate engineers competent in novel, theoretical and practical knowledge about food processing, developing new products, quality control, preservation and marketing. Hacettepe University Department of Food Engineering students works in all branches of the food industry and various public institutions in the fields of production planning and process design, production, processing, preservation, quality control and marketing of foodstuffs.