PAU, Faculty of Engineering, Department of Food Engineering educational objectives:

1) To work in the food production spectrum with the awareness that food is a fundamental human right, adhering to food safety rules and ethical principles for the health and well-being of society,

2) To manage and supervise the production of food in accordance with legislation, within the scope of the profession, in public/private institutions, and the payment periods, sales and sales processes, in line with healthy and reliable food principles,

3) To serve the food industry and national economies by contributing to the development/production of new products with an entrepreneurial spirit in the comparison of the food sector for consumers,

4) To develop themselves through in-service training in all areas with an awareness of lifelong learning, specializing through postgraduate education, and working as university faculty members/staff or R&D researchers.

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