Food Engineering Program

TAU – Hacettepe University Partnership

Dear Students,
The Türkiye-Azerbaijan University is one of the most important symbols of the friendship between the Turkish and Azerbaijani peoples. Aware of this responsibility, we have brought the Food Engineering Department of Hacettepe University to Azerbaijan. In addition to offering you a Hacettepe University diploma, we are opening a window to the world. We are pushing the boundaries of science with our dreams.
We believe that you will be the future architects and stars of Azerbaijan's developing food industry. Your role in ensuring healthier and safer nutrition for the country's population will be immense. We invite you to take on this responsibility and duty.
I would like to share my happiness at having you as a member of the TAU family. May your path be bright!

Program Overview

The Hacettepe University Food Engineering Program, which started education under the umbrella of Türkiye-Azerbaijan University (TAU) in the 2024-2025 academic year, includes:

Basic science, engineering, technology, and applied courses.
All courses are taught entirely in English.
The exact same curriculum as Hacettepe University is applied.

Admission & Education Details

Feature	Key Details
Admission Requirements	400+ points in Chemistry and Mathematics in the DİM exam
Quota	30 students
Duration	1 year English preparatory education + 4 years undergraduate degree
Academic Load	50+ compulsory and elective courses, along with practical lab courses (chemistry, physics, microbiology, food chemistry, food technology, computer labs)
Orientation	1-week orientation program at Hacettepe University (Ankara) for newly admitted students
Internship & Thesis	40 working days of industrial internship, one-semester study opportunity in Ankara for top students, and a Graduation Project
Graduation Requirement	240 ECTS credits and a minimum 2.0 GPA to receive an internationally recognized Hacettepe University diploma

Program Objectives & Career Paths

Main Objectives:

To elevate the field of food engineering in Azerbaijan to international standards.
To train highly qualified human resources for the food industry.
To produce specialized graduates in food safety, new product development, and advanced food analysis.

Areas of Employment:

Engineering & Production: Analyze and design food production systems considering food safety, ethics, environmental impact, and sustainability.
Industry & Entrepreneurship: Work as engineers or managers in private companies and public institutions, or establish independent ventures.
Research & Academia: Serve as researchers or academics in universities, research institutes, food control laboratories, and international R&D centers.

About Hacettepe University

Hacettepe University is one of Türkiye’s leading state universities. It houses numerous faculties, institutes, over 300 thematic research laboratories, and more than 90 application and research centers.

Global Rankings & Achievements

Ranking Body	Rank & Highlight
URAP & CWUR	Selected as Türkiye’s #1 Best University (Consistently in the top 500–600 globally)
QS World 2026	Ranked 571st globally (251–300 band in Engineering)
QS Europe 2025	Top 200 in Europe for employer reputation and research output

Hacettepe University Food Engineering Department

Established in 1977 and operating in Food Science & Technology since 1982:

Ranked #1 in Türkiye (151–300 band globally in the Shanghai Ranking).
Accreditations: Holds MÜDEK accreditation and the prestigious EUR-ACE quality seal.
Research Excellence: Led by the FoQuS Research Group focusing on food quality, bioactive components, product development, and advanced processing technologies.
Awards & Projects: Features internationally awarded researchers like Vural Gökmen, extensive TÜBİTAK/EU-backed research, and student awards from the Shape D-Future Competition 2022.

Overall Assessment:
A well-established, premier program that equips ready-to-work, highly skilled engineers for the global food industry through world-class research, robust infrastructure, and strong industrial connections.

Program coordinator Prof. Ümran Uygun

Hacettepe University Food Engineering

umran.uygun@tau.edu.az
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Prof. Vural Gökmen

Hacettepe University Food Engineering

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Prof. Remziye Yılmaz

Hacettepe University Food Engineering

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Assoc. Prof. Ceyda Dudak Şeker

Hacettepe University Food Engineering

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Assoc. Prof. Derya Altuntan

Hacettepe University Mathematics

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Pr. Prof. Gülbin Kurtay

Hacettepe University Chemistry

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Asst. Prof. Nur Yazğan

Hacettepe University Food Engineering

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PhD Özgün Girgin

ITU Physics

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Prof. Sevda Şahinbay

ITU Physics

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Asst. Prof. Muhammed Usman Akram

TAU Food Engineering

usman.akram@tau.edu.az
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Laborant Nazrin Mehdiyeva

TAU Food Engineering

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Laborant Fidan Alakbarli

TAU Food Engineering

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Laborant Sevinj Hasanzadeh

TAU Food Engineering

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PhD Zarifa Nazirli

Baku State University History

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HACETTEPE ÜNİVERSİTESİ

MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ

TÜRKİYE-AZERBAYCAN ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ PROGRAMI

GÜZ DÖNEMİ

BAHAR DÖNEMİ

Ders Kodu ve Adı

AKTS

Ders Kodu ve Adı

AKTS

1. YARIYIL

2. YARIYIL

ZORUNLU DERSLER LİSTESİ

KİM 147 Genel Kimya

FED 100 Kariyer Planlama

KİM 119 Genel Kimya Lab. I

KİM 355 Organik Kimya

MAT 123 Matematik I

MAT 124 Matematik II

FİZ 137 Fizik I

FİZ 138 Fizik II

FİZ 117 Genel Fizik Lab.

FED 104 Mühendisler için Python ile Programlama

BEB 650 Temel Bilgi ve İletişim Teknolojileri Kullanımı

FED 106 Biyoloji

ING 111 Dil Becerileri I

ING 112 Dil Becerileri II

TRK 117 Temel Türkçe I

TRK 118 Temel Türkçe II

FED 101 Gıda Müh. Giriş

TOPLAM ZORUNLU DERS

TOPLAM SEÇMELİ DERS ▼

1. Yarıyıl Seçmeli Dersler Listesi

Ders Kodu ve Adı	T	P	K	AKTS
FED 327 Et Teknolojisi	4	0	4	6
FED 329 Gıda Ambalajları ve Teknolojisi	4	4	4	6
FED 337 Gıda Teknolojisinde Yeni Yöntemler	4	0	4	6
FED 341 Biyoaktif Gıdalar	4	0	4	6
FED 415 Süt ve Süt Ürünleri Teknolojisi	4	0	4	6
FED 447 Fermentasyon Teknolojisi	4	0	4	6
FED 449 Gıda Biyoteknolojisi	4	0	4	6
FED 451 Şeker ve Şekerli Ürünler Teknolojisi	4	0	4	6
FED 455 Kalite Kontrol ve Mevzuat	4	0	4	6
FED 459 Süt Kimyası ve Biyokimyası	4	0	4	6
FED 461 Yağ Teknolojisi	4	0	4	6
FED 465 Hububat Teknolojisi	4	0	4	6
FED 469 Gıda Endüstrisinde Nanomühendislik Uygulamaları	4	0	4	6
FED 475 Gıdaların Fiziksel Özellikleri	4	0	4	6
FED 477 Ayırma Teknikleri	4	0	4	6
TOPLAM AKTS				30

TOPLAM SEÇMELİ DERS ▼

2. Yarıyıl Seçmeli Dersler Listesi

Ders Kodu ve Adı	T	P	K	AKTS
FED 318 Gıda Katkı Maddeleri	4	0	4	6
FED 330 Gıda Makina ve Ekipmanları	4	0	4	6
FED 338 Gıda ve Beslenme	4	0	4	6
FED 340 Gıda Güvenliğinin Temel İlkeleri	3	0	3	5
FED 342 Gıda Biyokimyası	4	0	4	6
FED 348 Enzim Bilimi ve Teknolojisi	4	0	4	6
FED 428 Meyve ve Sebze Ürünleri Teknolojisi	4	0	4	6
FED 446 Gıdaların Raf Ömrü	4	0	4	6
FED 460 Gıda Endüstrisinde Hijyen ve Sanitasyon	4	0	4	6
FED 468 Gıda Mühendisliğinde Proses Kontrol	4	0	4	6
FED 470 Gıda Mühendisliğinde Mikrodalga Uygulamaları	4	0	4	6
FED 472 Zeytinyağı Teknolojisi	4	0	4	6
FED 474 Gıda Endüstrisinde Kalite Yönetimi	4	0	4	6
FED 476 Gıda Endüstrisinde Atık ve Artıkları	4	0	4	6
TOPLAM AKTS				30

YARIYIL TOPLAMI

3. YARIYIL

4. YARIYIL

ZORUNLU DERSLER LİSTESİ

FED 215 Genel Mikrobiyoloji

FED 242 Akışkanlar Mekaniği

FED 225 Genel Mikrobiyoloji Lab.

FED 248 Gıda Mikrobiyolojisi

FED 235 Kütle ve Enerji Denklikleri

FED 254 Gıda Mikro. Lab.

FED 231 Mühendislik Matematiği

FED 210 Enstrümental Analiz

FED 205 Gıda Kimyası

İST 292 İstatistik

FED 209 Gıda Kimyası Laboratuvarı

FED 268 Kimyasal Tepkime Mühendisliği

AİT 203 Atatürk İl. Ve İn. Tarihi I

AİT 204 Atatürk İl. ve İn. Tarihi II

MUH 103 İş Sağlığı ve Güven. I

MUH 104 İş Sağlığı ve Güvenliği II

TOPLAM ZORUNLU DERS

TOPLAM SEÇMELİ DERS

YARIYIL TOPLAMI

5. YARIYIL

6. YARIYIL

ZORUNLU DERSLER LİSTESİ

FED 313 Isı Aktarımı

FED 311 Gıda Mühendisliğinde Temel İşlemler

FED 319 Müh. Termodinamiği

FED 378 Gıda Mühendisliğinde Temel İşlemler Lab.

FED 321 Kütle Aktarımı

FED 370 Gıda Teknolojisi

FED 320 Gıda Teknolojisi Lab.

TOPLAM ZORUNLU DERS

TOPLAM SEÇMELİ DERS

YARIYIL TOPLAMI

7. YARIYIL

8. YARIYIL

ZORUNLU DERSLER LİSTESİ

FED 467 Gıda Güvenliği ve Mevzuat

FED 440 Proje Çalışması

FED 445 Gıda Müh. Tasarım

FED 438 Staj

MUH 401 Çok Disiplinli Proje Çalışması

TOPLAM ZORUNLU DERS

TOPLAM SEÇMELİ DERS

YARIYIL TOPLAMI

GENEL TOPLAM	Kredi: 166 \| AKTS: 240
ZORUNLU DERS KREDİSİ	Kredi: 122 \| AKTS: 172
SEÇMELİ DERS KREDİSİ	Kredi: 44 \| AKTS: 68
ZORUNLU DERS KREDİ YÜZDESİ	%71.66
SEÇMELİ DERS KREDİ YÜZDESİ	%28.34

📅 Weekly Class Schedule, 1st half year

A clear and visual layout of your weekly classes, locations and times.

Time	Monday (Pazartesi)	Tuesday (Salı)	Wednesday (Çarşamba)	Thursday (Perşembe)	Friday (Cuma)
09:00 - 10:00	MAT 123 Mathematics I D. Altıntan Room 303	ING 111 Integrated Skills I M. Çalışkan Online	MAT 124 Mathematics II D. Altıntan Room 303	FIZ 138 Physics II S. Sahinbay Room 303	FED 106 Biology B. Erdem Room 314
10:00 - 11:00	MAT 123 Mathematics I D. Altıntan Room 303	ING 111 Integrated Skills I M. Çalışkan Online	MAT 124 Mathematics II D. Altıntan Room 303	FIZ 138 Physics II S. Sahinbay Room 303	FED 106 Biology B. Erdem Room 314
11:00 - 12:00	MAT 123 Mathematics I D. Altıntan Room 303	ING 111 Integrated Skills I M. Çalışkan Online	MAT 124 Mathematics II D. Altıntan Room 303	FIZ 138 Physics II S. Sahinbay Room 303	FED 106 / FIZ 138 Bio / Physics II Lab Erdem / Girgin 314 / Lab
12:00 - 13:00	MAT 124 Mathematics II D. Altıntan Room 303	FED 104 Programming (Python) Y. Y. Akan Room 403	ING 112 Integrated Skills II A. Ş. Ötkür Online	FIZ 138 Physics II S. Sahinbay Room 303	FED 106 / FIZ 138 Bio / Physics II Lab Erdem / Girgin 314 / Lab
13:00 - 14:00	MAT 124 Mathematics II D. Altıntan Room 303	FED 104 Programming (Python) Y. Y. Akan Room 403	ING 112 Integrated Skills II A. Ş. Ötkür Online	FIZ 138 Physics II S. Sahinbay Room 303	FED 106 Biology B. Erdem Room 314
14:00 - 15:00	MAT 124 Mathematics II D. Altıntan Room 303	FED 104 Programming (Python) Y. Y. Akan Room 403	ING 112 Integrated Skills II A. Ş. Ötkür Online	FIZ 138 Physics II S. Sahinbay Room 303	FED 106 Biology B. Erdem Room 314
15:00 - 16:00	KIM 355 Organic Chemistry G. Kurtay Room 314	FED 104 Programming (Python) Y. Y. Akan Room 403	MAT 123 Mathematics I D. Altıntan Room 303	FIZ 138 Physics II S. SahinbayRoom 303	FED 106 Biology B. Erdem Room 314
16:00 - 17:00	KIM 355 Organic Chemistry G. Kurtay Room 314	KIM 355 Organic Chemistry G. Kurtay Room 314	MAT 123 Mathematics I D. Altıntan Room 303	FIZ 138 Physics II S. Sahinbay Room 303	FED 106 Biology B. Erdem Room 314
17:00 - 18:00	KIM 355 Organic Chemistry G. Kurtay Room 314	KIM 355 Organic Chemistry G. Kurtay Room 314	MAT 123 Mathematics I D. Altıntan Room 303
18:00 - 19:00			FED 100 Career Planning Umran Uygun Online
19:00 - 20:00			FED 100 Career Planning Umran Uygun Online

📅 Weekly Class Schedule, 2nd half year

Time	Monday (Pazartesi)	Tuesday (Salı)	Wednesday (Çarşamba)	Thursday (Perşembe)	Friday (Cuma)
09:00 - 10:00	FED 248 Food Microbiology Z. Yeşim Özbaş Room 316	FED 210 Instrumental Analysis — Room 316	MAT 124 Mathematics II D. Altıntan Room 303		FED 242 Fluid Mechanics Vural Gökmen Room 314
10:00 - 11:00	FED 248 Food Microbiology Z. Yeşim Özbaş Room 316	FED 210 Instrumental Analysis — Room 316	MAT 124 Mathematics II D. Altıntan Room 303		FED 242 Fluid Mechanics Vural Gökmen Room 314
11:00 - 12:00	FED 248 Food Microbiology Z. Yeşim Özbaş Room 316	FED 210 Instrumental Analysis — Room 316	MAT 124 Mathematics II D. Altıntan Room 303		FED 242 Fluid Mechanics Vural GökmenRoom 314
12:00 - 13:00	FED 248 / MAT 124 Food Micro / Math II Özbaş / Altıntan 316 / 303	FED 210 Instrumental Analysis — Room 316		IST 292 Statistics Ömer Faruk Beyca Room 306	FED 242 Fluid Mechanics Vural Gökmen Room 314
13:00 - 14:00	FED 248 / MAT 124 Food Micro / Math II Özbaş / Altıntan 316 / 303	FED 210 / AIT 204 Instr. Analysis / Atatürk's Prin. — / Zarifa Nazırlı 316 / 303		IST 292 Statistics Ömer Faruk Beyca Room 306	FED 242 Fluid Mechanics Vural Gökmen Room 314
14:00 - 15:00	FED 248 / MAT 124 Food Micro / Math II Özbaş / Altıntan 316 / 303	FED 210 / AIT 204 Instr. Analysis / Atatürk's Prin. — / Zarifa Nazırlı 316 / 303		IST 292 Statistics Ömer Faruk Beyca Room 306	FED 242 Fluid Mechanics Vural Gökmen Room 314
15:00 - 16:00	FED 248 Food Microbiology Z. Yeşim Özbaş Room 316				FED 242 Fluid Mechanics Vural Gökmen oom 314
16:00 - 17:00	FED 248 Food Microbiology Z. Yeşim Özbaş Room 316				FED 242 Fluid Mechanics Vural Gökmen Room 314

1. General Chemistry Laboratory

This laboratory is held at the basic stage of engineering education and provides students with fundamental knowledge about the composition, structure and reactions of substances. Here, topics such as acid-base balance, oxidation-reduction reactions, methods of analysis of substances and chemical calculation rules are studied in a practical way.

2. Physics Laboratory

The physics laboratory is also one of the basic engineering courses and provides students with the opportunity to learn concepts such as heat transfer, pressure, energy, etc. in a practical way. The experiments conducted in this laboratory develop students' ability to accurately perform technical measurements and relate physical principles to everyday applications.

3. General Microbiology Laboratory

In this laboratory, students acquire basic knowledge about the structure, reproduction, growth environment and classification of microorganisms, learn the rules of microscopic observation and sterile handling. This knowledge forms the basis of food safety analyses.

4. Food Microbiology Laboratory

In this laboratory, practical knowledge on the detection and assessment of microorganisms that pose a risk to human health and product safety is associated with their impact on the shelf life of food. Compliance with food safety, sanitary and hygienic rules and assessment of microbiological quality are key.

5. Instrumental Analysis Laboratory

In this laboratory, students learn to analyze the composition of food samples using modern devices (for example: HPLC, UV-Vis, GC). The determination of the exact amount and quality indicators of vitamins, minerals, preservatives, dyes and other substances is practically carried out in this laboratory

6. Food Chemistry Laboratory

In the Food Chemistry Laboratory, the chemical composition of food products and changes occurring during storage are studied. Students determine proteins, fats, carbohydrates, vitamins and minerals, analyze quality and stability. This laboratory plays an important role in food safety and product quality protection.

7. Technological Processes Laboratory

In the technological processes laboratory, students learn the main operations of the food industry (drying, heat exchange, cleaning, etc.) in a practical way. This knowledge serves to increase production efficiency, proper use of resources and maintain product quality.

8. Food Technology Laboratory

This laboratory is the final stage where theoretical knowledge in food engineering is applied in practice. Students are engaged in the preparation of various food products, development of recipes and quality assessment, conduct physical, chemical, microbiological and sensory analyzes. Also, compliance of products with standards is checked and the scientific foundations of production are applied in practice.

🍎 Gıda Mühendisliği Final Takvimi

Tarih / Gün	Saat	Ders Kodu ve İsmi
1 Haz, Pzt	10:00 - 12:00	MATH 124 Mathematics II
3 Haz, Çar	10:00 - 12:00	MATH 123 Mathematics II
4 Haz, Per	10:00 - 12:00	IST 292 STATISTICS
5 Haz, Cum	10:00 - 12:00	FED 104 Programming with Python for Engineers
5 Haz, Cum	10:00 - 12:00	FED 210 Instrumental Analysis
8 Haz, Pzt	10:00 - 12:00	FIZ 102E Physics II
8 Haz, Pzt	10:00 - 12:00	FED 248 Food Microbiology
10 Haz, Çar	10:00 - 12:00	KIM 355 Organic Chemistry
12 Haz, Cum	10:00 - 12:00	FED 106 Biology
12 Haz, Cum	10:00 - 12:00	FED 242 Fluid Mechanics
12 Haz, Cum	12:00 - 14:00	FIZ 138 Physics II Lab

Announcement date: 2026-04-29 02:00:00

Application deadline: 2026-06-07 02:00:00

Apply

Announcement date: 2026-04-29 02:00:00

Application deadline: 2026-06-07 02:00:00

Apply

Announcement date: 2026-04-29 02:00:00

Application deadline: 2026-06-07 02:00:00

Apply