“Food Engineering” bachelor graduates and graduates from other bachelors’ programs are admitted to the Food Engineering Master Program (B.Sc. in Food Engineering, Food Science, Food Technology, Biosystems Engineering, other related majors). However, a “Scientific Preparatory Program” is applied to master students who do not have Food Engineering formation.

Graduates with a bachelor degree in “Food Engineering” or masters degree in “Food Engineering” can apply to Doctorate Program. Moreover, “Food Engineer” candidates with 3.8/4.0 or 95.33/100 GPA grades can apply to Doctorate Program directly.

Student candidates must fill up “graduate candidate form” and send to "food@itu.edu.tr" one week before the interview.

Application Requirements for the Program

Evaluation criteria are reassessed for each semester. However, application criteria for 2022-2023 fall semester are listed below to give information to candidates.

  Grade ALES GRE
Master 2.75/4.0 or 70,83/100 75 700/155
Doctorate Masters degree grade 3.0/4.0 or 76.66/100 or Bachelor's degree grade 3.8/4.0 or 95.33/100 75 700/155

Details of scientific preperation programme for master students  »

Research fields

  • Development of new food processes, food ingredients and new food products
  • Production of functional food components by fermentation and enzymatic conversions from food wastes
  • Production of food ingredients from natural resources
  • Investigation of alternative protein sources
  • Valorization of food waste and by-products by extraction of value-added and functional components via cost-efficient and green novel extraction processes (ultrasound, microwave, enzyme-assisted, SC-CO2)
  • Enhancement of functional properties and stability of food ingredients through use of encapsulation techniques
  • Determination of bioaccessibility, functionality, physicochemical and sensory properties and stability of bioactive components in food products
  • Development of biobased and/or active packaging materials.
  • Novel food processing technologies (Irradiation, UV, ultrasound, ozone, microwave, modified atmosphere packaging, cold plasma, nanotechnology etc.) for improvement of quality and nutritional value and extension of shelf life of foods
  • Artificial intelligence and digitalization applications in food processes