Food Engineering applies modern science and engineering to the manufacture and distribution of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health, must be coupled with the ability to apply this knowledge to food processing and preservation as well as to marketing. Food engineers are concerned with the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the ultimate utilization of products by consumers. The curriculum balances fundamental principles and useful applications of the theory. Food engineers should be prepared to meet challenges of work in such areas as: cereals, dairy products, fruits and vegetables, meat, poultry and fish products or fabricated foods of the future.

METU- Food Engineering program aims to provide graduates with the knowledge and skills that can be applied to design, develop and manufacture safe, high quality, value added food products and production and distribution systems for the benefit of mankind. The program is continuously updated for rapid adaptation of the graduates to this dynamically growing industry. The graduates are employed especially by the private sector enterprises to design, control, operate the existing equipment and processes as well as to perform research, development, marketing and management work. Further, for those students interested in academic life, the graduates are welcomed by the outstanding universities in the USA and Europe for graduate study.