The Department of Food Engineering at Gümüşhane University was established by the Senate decision dated October 20, 2008, and approved by the Higher Education Executive Board on October 22, 2008. The department started offering undergraduate education in 2010. Our department, which graduated its first students in 2014, has a strong academic infrastructure aimed at educating competent engineers in the fields of food science and technology.

The department continues its educational and research activities under two divisions: Food Science and Food Technology. Education is provided to our students in 5 modern classrooms, 2 student practice laboratories, and 4 research laboratories. Our academic staff consists of 15 qualified faculty members, including; 3 Professors, 2 Associate Professors, 9 Assistant Professors and 1 Research Assistant.

Students are admitted to the undergraduate program through the nationwide central examination conducted by ÖSYM. Additionally, students can transfer through the Vertical Transfer Exam (DGS) from related vocational schools, or via horizontal transfer from other universities' Food Engineering programs. International students may apply according to the principles announced on our university’s website at the beginning of each academic year.

Our department launched graduate education in 2015 and accepted its first Ph.D. students in 2020. The Master's program, conducted in accordance with the Gümüşhane University Graduate Education and Training Regulations, includes at least seven courses totaling 21 credits, as well as a seminar, thesis proposal, and thesis study. The seminar and thesis courses are not credited but are evaluated on a pass/fail basis.

In our undergraduate program, students who successfully complete a total of 240 ECTS credits and have a minimum cumulative GPA of 2.00 out of 4.00 are eligible for graduation. In addition, completion of a senior project and two mandatory internships is required.

The Department of Food Engineering at Gümüşhane University aims to contribute at both regional and national levelsby training engineers who are equipped with a research-oriented mindset, closely follow scientific and technological developments, and can offer solutions to the needs of the food industry.