The proposal to establish the Food Engineering Department at Pamukkale University's Faculty of Engineering was made in 1994 by Prof. Dr. Hüsnü Yusuf Gökalp, who was then serving as the Dean of the Faculty of Engineering. Prof. Gökalp became the founding head of the department in 1994. The Food Engineering Department began its educational activities in 1995 with 25 regular and 25 evening students.

Following Prof. Dr. H. Yusuf Gökalp, Yahya Tülek, Sebahattin Nas, Ramazan Gökçe, Ahmet Hilmi Çon, İlyas Çelik, and Aydın Yapar were appointed as faculty members. The first research assistants appointed were Ahmet Yaman, Raci Ekinci, Sami Gökhan Özkal, Seher Kaya, and Fatma Işık. In subsequent years, Yusuf YILMAZ, Hüdai ERCOŞKUN, Neslihan ÇOLAK, Oğuz GÜRSOY, Çetin KADAKAL, Ömer ŞİMŞEK, Özlem ÜSTÜN, Haluk ERGEZER, Oktay YEMİŞ, Hakan KARACA, Engin DEMİRAY, Halil İbrahim KAYA, Ezgi ÖZGÖREN ÇAPRAZ, H. Betül KAPLAN YELER, Aysun YURDUNUSEVEN YILDIZ, Özlem ZAMBAK, and finally Ufuk Gökçe AYRANCI were appointed to research assistant positions. As of today, the Food Engineering Department has a total of 15 academic staff members, including 9 Professors, 3 Associate Professors, and 2 Assistant Professors, as well as 1 Research Assistant; they are conducting professional training for 117 first-year and 3 second-year undergraduate students, and master's and doctoral studies for 20 master's and 12 doctoral students. In addition, the department has 2 student application laboratories where undergraduate students conduct their practical applications, and 6 research laboratories where undergraduate, graduate, and doctoral students carry out and guide their studies on various topics.

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