The information and program qualifications related to the Food Engineering Doctor of Philosophy Program, under the Department of Food Engineering of the Graduate School, are summarized below.
Information About The Program
The establishment of the Food Engineering Department at Istanbul Technical University began in 1987, and it started operating within the Faculty of Chemistry and Metallurgy in the 1990-1991 academic year, accepting its first students. The Food Engineering master's program was launched in 1993, and the doctoral program in 1995.
Click here for the program's website.
Active Student Count
Program Profile
The aim of the PhD Program in Food Engineering is to educate qualified researchers and specialists who can generate advanced knowledge in the field of food science and engineering, contribute to science through original research, adhere to ethical values, and develop innovative solutions to academic and industrial problems with strong critical and analytical thinking skills. The program also aims to equip students with an interdisciplinary perspective, enable them to produce internationally competitive scientific publications, and develop leadership competencies in current areas such as food safety, sustainability, and innovative technologies.
Registration Requirements
Application Term : Previous Application / 2025-2026 Spring Semester
Application Requirements (For T.C Nationality) ALES Numerical must be minimum 70 (old system GRE Quantitative minimum 675, new system GRE minimum 153 ). Applicants who will apply for PhD programs after their undergraduate level degree are required to have Numerical score minimum 80 from ALES. Graduate GPA must be minimum 3.00/4 (76.66/100). Minimum GPA from undergraduate to doctorate must be 3.5/4 (88.33/100). Graduation must be Biology, Bioengineering, Biotechnology, Environmental Engineering, Pharmacy, Food Engineering, Chemistry / Kimya, Chemical Engineering, Mechanical Engineering, Molecular Biology and Genetics, Molecular Biology and Genetic Engineering, Dairy Technology.
Quota (For T.C Nationality): 10
Application Requirements (For International Students) ALES Numerical must be minimum 70 (old system GRE Quantitative minimum 675, new system GRE minimum 153 ). Applicants who will apply for PhD programs after their undergraduate level degree are required to have Numerical score minimum 80 from ALES. Graduate GPA must be minimum 3.00/4 (76.66/100). Minimum GPA from undergraduate to doctorate must be 3.5/4 (88.33/100). Graduation must be Biology, Bioengineering, Biotechnology, Environmental Engineering, Pharmacy, Food Engineering, Chemistry / Kimya, Chemical Engineering, Mechanical Engineering, Molecular Biology and Genetics, Molecular Biology and Genetic Engineering, Dairy Technology.
Quota (For International Students): 3
Transfer Quota : 1
Click here for quotas and conditions for all semesters. Application Page Graduate Education and Training Regulation Senate Principles
Application requirements, application dates, and quotas are updated in real-time from the Application System.
Program Learning Environments
The learning environments of the PhD Program in Food Engineering consist of classrooms supported by modern educational technologies, laboratories equipped with advanced research infrastructure, and digital library services providing access to national and international scientific databases. The program adopts a student-centered learning approach and aims to enhance students’ research, analytical, and academic competencies through an effective advisory system, scientific seminars, and project- and publication-based studies. In addition, the learning environments enriched through university–industry collaborations support the professional development of doctoral students while strengthening interdisciplinary interaction and a sustainable culture of quality.
English Proficiency
Regulations and Guidelines
Academic Calendar
Course Plans
Course Schedules
Course Adjustment and Exemption Procedures
Program Educational Objectives
The original objectives of the program are to produce “scientific and applied theses” that will generate knowledge and technology of a quality that will be accepted without dispute at the national and international levels, and to produce research findings that will be useful for the production, storage, and distribution of safe, highly nutritious, economical foods with improved shelf life and sensory characteristics and enriched variety.
Measurement and Evaluation
Evaluating Student Success
The student success is evaluated considering Articles 56, 57, 58, and 59 of the Istanbul Technical University Graduate Education and Training Regulation Senate Principles.
ARTICLE 56 - Before the enrollment for the courses begins, the faculty member who offers the course informs the Program Executive Committee about the types, number and contribution percentage to the final grade of the studies within the semester, as well as requirements for a right to take the semester final exam. These requirements shall be finalized by approval of the Program Executive Committee and approval of the chair of the department, who declares them to the student and informs the Graduate School.
ARTICLE 57 - A student may appeal the final grade of a course within one week following the announcement of the grades. Appeals must be submitted to the Graduate School in writing. The relevant faculty member shall re-evaluate the student's success status and submit the result to the Graduate School within one week. Appeals not submitted within the prescribed time frame shall not be considered by the Graduate School.
ARTICLE 58 - Courses in graduate programs shall be evaluated according to the following grading system.
| Grade Description |
Grade |
Scale |
| Excellent |
AA |
4.00 |
| Very good plus |
BA+ |
3.75 |
| Very good |
BA |
3.50 |
| Good plus |
BB+ |
3.25 |
| Good |
BB |
3.00 |
| Conditional Pass |
CB+ |
2.75 |
| Conditional Pass |
CB |
2.50 |
| Conditional Pass |
CC+ |
2.25 |
| Conditional Pass |
CC |
2.00 |
| Fail |
FF |
0.00 |
| Fail(No Exam) |
VF |
0.00 |
ARTICLE 59 - Students who wish to improve their cumulative grade point average may retake courses during the course-taking period. The most recent grade will be counted for the repeated courses.
Internship
There is no internship in this program.
Graduation Requirements
The conditions of the ITU Graduate School Regulations apply.
The Awarded Degree and Title
Degree : Doctor of Philosophy Title : Doctor of Philosophy
Program Employment Opportunities
Food engineers can be involved in almost every stage of the production-consumption chain in various sub-sectors of the food industry: in food factories in production, quality control, R&D, distribution, marketing, and purchasing departments; as food safety inspectors in various inspection and supervision companies; as experts in private food laboratories; and in the public sector (Ministry of Food, Agriculture and Livestock, TSE, Ministry of Health, Treasury, Customs). Our graduates with doctoral degrees can work in processes and institutions where R&D activities are carried out, as well as in universities and research institutions.
Number of Graduates
Graduate Statistics (Last Five Years)
| Year | Number of Graduates |
| 2021 | 6 |
| 2022 | 5 |
| 2023 | 6 |
| 2024 | 6 |
| 2025 | 5 |
Program Outcomes
P.O.1 Based on master's degree qualifications, the ability to develop and deepen current and advanced knowledge in the field of Food Engineering at an expert level through original thinking and/or research, and to arrive at original definitions that will bring innovation to the field (knowledge).
P.O.2 Understanding the interdisciplinary interactions related to the field of Food Engineering; using knowledge requiring expertise in analyzing, synthesizing, and evaluating new and complex ideas to reach original conclusions (knowledge).
P.O.3 The ability to systematically evaluate and utilize new information in the field of Food Engineering (skill).
P.O.4 The ability to develop new ideas, methods, designs, and/or applications that bring innovation to the field of Food Engineering, or to apply known ideas, methods, designs, and/or applications to a different field; the ability to research, understand, design, adapt, and apply an original topic (skill).
P.O.5 The ability to critically analyze, synthesize, and evaluate new and complex ideas (skill).
P.O.6 Having acquired advanced skills in using research methods in studies related to the field of Food Engineering (skill).
P.O.7 Contributing to progress in the field of Food Engineering by independently carrying out original work that introduces innovation, develops new ideas, methods, designs, and/or applications, or applies known ideas, methods, designs, and/or applications to a different field (Ability to Work Independently and Take Responsibility).
P.O.8 Expanding the boundaries of knowledge in the field of Food Engineering by publishing at least one scientific article in national and international peer-reviewed journals or by producing or interpreting an original work (Competence in Independent Work and Responsibility).
P.O.9 Ability to lead in environments requiring the resolution of original and interdisciplinary problems (Competence in Independent Working and Taking Responsibility).
P.O.10 The ability to develop new ideas and methods related to the field of Food Engineering by employing higher-level mental processes such as creative and critical thinking, problem solving, and decision making (Learning Competence).
P.O.11 The ability to critically examine social relationships and the norms that govern them, to develop them, and to manage actions aimed at changing them when necessary (Communication and Social Competence).
P.O.12 On international platforms, the ability to defend original opinions in discussions with experts on topics in the field and to establish effective communication demonstrating competence in Food Engineering (Communication and Social Competence).
P.O.13 The ability to communicate and discuss at an advanced level in written, spoken and visual forms using a foreign language at least at the C1 General Level of the Common European Framework of Reference for Languages (Communication and Social Competence).
P.O.14 By introducing scientific, technological, social or cultural advances in the field of Food Engineering, contributing to the process of the society in which they live becoming and remaining an information society (Field-Specific Competence).
P.O.15 Ability to establish functional interaction by using strategic decision-making processes in solving problems encountered in the field of Food Engineering (Field-Specific Competence).
P.O.16 Contributing to the resolution of social, scientific, cultural and ethical issues encountered in matters related to the field of Food Engineering and supporting the development of these values (Field-Specific Competence).
Turkish Qualifications Database
The qualification has not yet been incorporated into the TYÇ.
Program Coordinator
Head of the Department
Click for detailed student count.
Links