The Food Engineering master’s program is essential in training professionals to apply engineering principles to food processing and preservation. The program covers topics such as food chemistry, food microbiology, food processing, and quality control. Graduates of this program have numerous job opportunities in the food industry, including positions in research and development, production, and quality control. The importance of this training in the contemporary world cannot be overemphasized as there is a growing demand for safe, nutritious, and high-quality food products. The program is available in two languages: English and Turkish, providing an opportunity for both local and international students to pursue this exciting field of study.

Business Administration – Thesis (English)

The Business Administration master’s program equips students with the knowledge and skills needed to succeed in the ever-changing global business world

Molecular Biology and Genetics (English)

The 4-year Molecular Biology and Genetics undergraduate program, offered under the Faculty of Agriculture and Natural Sciences, provides students with an in-depth understanding of the genetic makeup of living organisms

Food Engineering – Thesis (Turkish)

The Food Engineering master’s program is essential in training professionals to apply engineering principles to food processing and preservation

Biotechnology – Non-Thesis (Turkish)

The Biotechnology master's program offers three alternatives: thesis in English, thesis in Turkish, and non-thesis in Turkish

Food Engineering – Thesis (English)

The Food Engineering master’s program is essential in training professionals to apply engineering principles to food processing and preservation