The foundation of the department, which was the first institution on food science in Turkey, dates back to 1933. The department continues its educational and research activities in its three buildings located at Dışkapı campus of Ankara University.
Each year, about 90 students enroll the food engineering program. Completion of the program requires a total of 152 credit course works during 8 semester, and a practical work (internship) of at least 30 days.
The curriculum starts with fundemantel courses including mathematics, physics, chemistry, and follows with basic engineering courses including thermodynamics, fluid mechanics, energy and mass balance, reaction kinetics, unit operations, and finally completed with food chemistry, food microbiology, food analysis, food quality control in the food science field, and cereal technology, fruit and vegetable processing, meat technology, fats and oil technology, and dairy technology
in the food technology field. Also, many elective courses in the field of social sciences are available.
A number of research projects that are supported by governmental instutions such as Turkish Scientific and Technical Research Council (TUBİTAK), State Planning Organisation (DPT), EC, and university research funds, and by industry are carried out in the department. The projects focuse on chemical composition of food, food microbiology, food safety, shelf-life study of food, process improvement, and product development.
In the department 38 academic personnel including 17 fulltime faculty members and 21 research-teaching assistants. Each year, about 80 undergraduate and 20 graduate students graduate from the department.
Graduates with a degree in Food Engineering work for a variety of organisations including research laboratories, food production plants, academic and governmental institutions, and auditing companies. Also, the graduates can start own business such as on consulting, and project development.