History

Akdeniz University, established in 1982, is the first university in Antalya. The Department of Food Engineering within the Faculty of Agriculture started its activities in 1990 and later joined the Faculty of Engineering in 2009. The strategic plans of the Food Engineering Department include improving the quality of education and enhancing university-industry collaboration, which are shared objectives among all faculty members. In line with these objectives, the university identifies infrastructure needs and organizes efforts to improve them. Researchers in the Department of Food Engineering primarily focus on food chemistry, food safety, and food technologies. The department's mission is to generate knowledge and technology at the international level, raise public awareness of food safety and nutrition, and produce engineers capable of assuming responsibilities in design, production, implementation, and R&D activities in the food industry and research institutions through undergraduate, graduate, and professional training programs at the international level. One of the department's key goals is to have fully equipped, internationally accredited R&D laboratories and become an important center, particularly in residue analysis. To achieve this goal, the department needs to develop the residue analysis laboratory, increase the number of personnel trained in residue analysis, and enhance the experience of existing personnel, which is one of the department's weak points. The center established through the DPT project will make a significant contribution to our university, enable our participation in national and international projects, and contribute to the presentation of food products produced in our region in a more reliable manner to consumers.