Introduction

The aim of the Department of Food Engineering is to enable students to gain engineering skills that can use modern science and technology in the processing, preservation, distribution and marketing of food. In order to achieve this goal, it is necessary to understand the basic principles of disciplines such as chemistry, physics, economics, engineering microbiology, business, nutrition and public health. In the food industry, all theoretical and practical, basic data and methods from the raw material in the food production chain to the final product that the consumer can consume are covered by Food Engineering.

Graduates of our Department; Ministry of agriculture and forestry, provincial directorate of food, agriculture and livestock, Health, Finance and customs; of industry and trade ministries, municipalities and project engineer in the private sector, Investment Specialist, supervisor, and quality control can work as a specialist. Also, cereals, dairy products, fruit and vegetables, meat, poultry and fish product with high quality products at minimum cost in the relevant field or factory foods food production, from production to marketing of steps in solving problems of control can operate successfully.