Our thesis-based Master’s and Doctoral programs are open for student admissions. The thesis-based Master’s program consists of at least 7 courses with a minimum of 21 credits, a seminar course, and a thesis study. The seminar course and the thesis study are non-credit and are evaluated on a pass/fail basis.
Excluding the period spent in scientific preparation, the duration of the thesis-based Master’s program is four semesters starting from the term in which the student enrolls in the courses of the program, regardless of whether the student registers each semester, and must be completed within a maximum of six semesters.
The graduate programs in the Food Engineering Department aim to train Master’s graduates who conduct research based on current and advanced graduate-level competencies, contribute to science at a universal level, and primarily prefer to pursue careers in the food industry.
