EDUCATIONAL OBJECTIVES
The Department Aims to;
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Ensure that students possess a comprehensive knowledge of the principles and applications of food engineering.
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Provide students with the necessary skills to manage food production in both small and large-scale enterprises, focusing on the production of safe and healthy food, the most efficient processing of raw materials, and the implementation of waste management to ensure sustainability.
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Equip students with fundamental engineering knowledge to keep pace with 21st-century technological advancements and generate new information, while instilling professional and personal qualities consistent with the ethics of the food engineering profession.
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Enable students to acquire the knowledge and skills required for the analysis and design of food processes, while considering health, food safety, environmental, and social impacts.