Department of Food Engineering
As part of the Faculty of
Engineering, the department was established in 1993. In 1993-1994, the program
was started to train with 21 students in Mersin Metropolitan building.
1994-1995 academic year, Vocational School of Mersin University Çiftlikköy
campus was moved to a portion of the building. Training was continued in
classrooms and laboratories of Vocational High School in Mersin between 1994
and 1997. In the academic year of 1996-1997, the Faculty of Engineering Classroom
Block was completed. Education continues in the 3 classrooms at the same
building. Laboratory practices and research have been performed in the
Laboratory Building since 2003. The department has 18 laboratories in the
Laboratory Building. The department offers to undergraduate students a program
of food processing, storage, transport, food production and the development of
new knowledge and skills that can earn with the sciences of physic, chemistry
and biology. The department has graduate programs leading to the Master of
Science and PhD degrees. The department has offered the degree of Master of
Science since 1993 and the degree of PhD since 2003. Undergraduate Program of
Department of Food Engineering is reviewed during 2011-2012 evaluation period
by Association for Evaluation and Accreditation of Engineering Programs (MÃœDEK)
and is accredited starting from May 1st, 2012 for five years. MÃœDEK also awarded EUR-ACE Label to
undergraduate program of the department for five years (from May 1st, 2012 to
September 30th, 2017). Undergraduate program of department has started
compulsory English Preparatory Class since 2011-2012 academic year and 30% of
the courses are tought in English.
The vision of Food Engineering
Department is to be the leading research and education program at national and
international area by offering undergraduate and graduate programs based on a
continuous improvement approach by carrying out research projects with
industrial partners and promotion of the exchange of academic staff and students
with international institutes for the benefits of the society. The
mission of Food Engineering Department is to establish undergraduate and
graduate education program that is compatable to developing food technology and
science; educate students to develop the self-assurance and analytical thinking
ability that ables to solve the problems as an engineer, train the students to
use and develop advanced technologies to produce safe and high quality foods;
transfer research-based information and technology to the region, country and
world; train the high qualified acdemics.
Publications in International Scientific Journals(last two years)
2022
12. Arslan, K.; Turhan, M. . JOURNAL OF APICULTURAL SCIENCE, 2022, 66, 121-132.
10.2478/JAS-2022-0010
11. çınar, F.; Aksay, S. . JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2022, 16, 2282-2291.
10. BobuÅŸ alkaya, G.; ErdoÄŸdu, F.; Ekiz, H. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, , -.
2021
9. Aydın, S.; Sayın, Ã.; Sezer, M.; Sayar, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45, 1-10.
8. Tangüler, H.; Bozdoğan, A.; Aksay, S.; Kelebek, H.; Erten, H. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45, 1-11.
7. Arslan, R.; Aksay, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, , 1-5.
6. Eroglu, E.; Arslan, R.; Güleç, A.; Aksay, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, , 1-9.
5. Gökşen, G.; Fabra, M.; Pérez-cataluña, A.; Ekiz, H.; Sanchez, G.; López-rubio, A. . FOOD PACKAGING AND SHELF LIFE, 2021, 27, 100613-.
4. Yılmaz, M.; Altan mete, A. . FOOD PACKAGING AND SHELF LIFE, 2021, 28, 100651-100651.
3. GökÅŸen, G.; Bakaçhan, Ã.; Ekiz, H. . ACTA ALIMENTARIA, 2021, 50, 349-357.
2. Atay, E.; Altan mete, A. . INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56, 4526-4539.
1. Gökşen, G.; Ekiz, H. . LWT, 2021, , -.
