History : With the establishment of the Institute of Natural and Applied Sciences in 1993-1994 Fall semester, education in the Master's programme of Food Technology and Food Sciences was started.
Qualification Awarded : Master’s Degree in Food Engineering
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle) : Second Cycle
Specific Admission Requirements : The applicants who hold a Bachelor's Degree and willing to enroll in the Master's programme may apply to the Directorate of the Graduate School with the documents and minimum of 55 points from the Entrance Exam for being Academic Personnel and MSc Education (ALES) and minimum of 40 points from Foreign Language Exam (YDS).
Passing grade is the sum of the 50% of the ALES exam, 30% of the grade license score and 20% interview. Success scores of students who do not enter the interview are not calculated. Candidates whose achievement score is 65 or higher in the master's program are ranked according to their scores starting from the highest.

Detailed information can be accessed at Celal Bayar University Graduate School of Natural and Applied Sciences, Education and Training Regulation.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) : If a student is enrolled in a postgraduate program at another university, then the courses taken at a graduate degree in the University will be counted as the minimum course load. To do this, they must submit the approved transcript and course content to the relevant unit within one week after the registration week with a petition.
Qualification Requirements and Regulations : To complete successfully at less eight courses in condition totally not less than twenty four national credits and a seminar and to be successful at preparation of thesis study; to complete at less 60 ECTS credits in an education-training year, totally 120 ECTS credits including seminar course and thesis study in a maximum six semesters.
Profile of The Programme : Department of Food engineering consists of two disciplines as following: Food Technology and Food Science. The purpose of “Program of Master with Thesis” is to provide to students the ability of access to information by scientific research and evaluation and discussion of this information.
Occupational Profiles of Graduates With Examples : Master's degree graduates work for the food industry at research and development, production, quality assurance, marketing, import and export areas as an engineer and manager or continue doctorate programmes,
Access to Further Studies : Graduates who successfully completed the Master's Degree may apply to doctorate (third cycle) programmes in the same or in related disciplines.
Examination Regulations, Assessment and Grading : Exams are composed of mid-term, final and make-up exams. Other than exams, quiz, project, homework and other activates that the lecturer may consider appropriate can be applied. The number of these activities and the contribution to the achievement score are stated in the course plan by the lecturer. All exams can be applied as written, oral or both written and oral or practical. All exams are evaluated over 100 pointe and converted into letter grades by the system. Achievement score is calculated by taking not less than 50% of final exam and the percentage determined by lecturer of mid-term exam and other activates. Letter point limits are determined by the lecturer. The student must take at least a CC letter grade to be consider a successful for a course.
Graduation Requirements : To complete successfully at less eight courses in condition totally not less than twenty four national credits and a seminar and to be successful at preparation of thesis study; to complete at less 60 ECTS credits in an education-training year, totally 120 ECTS credits including seminar course and thesis study in a maximum six semesters.
Mode of Study (Full-Time, Part-Time, E-Learning ) : Full-time
Address, Programme Director or Equivalent : Head of Department: Prof. Dr. Neriman Bağdatlıoğlu e-mail: neriman.bagdatlioglu@cbu.edu.tr Tel: +90 236 201 2252
ECTS/DS Coordinator: Assoc. Prof. Dr. Özlem Çağındı e-mail: ozlem.cagindi@cbu.edu.tr Tel: +90 236 201 2263
Manisa Celal Bayar University Faculty of Engineering, Food Engineering Department,
45140-Manisa/Turkey
Tel: +90 236 241 2145 Fax: +90 236 241 2143
Facilities : Department of Food engineering consists of two disciplines as following: Food Technology and Food Science. In total 4 Professors, 4 Associate Professors, 6 Assistant Professors and 13 Research Assistants have been working in two disciplines. Department has 2 laboratories for the practice of students, 16 laboratories for research. In laboratories of food engineering department, spectrophotometer, shaking incubator, TA.XT Texture Analyzer, Kjeldahl protein digestion and distillation units, Soxhlet extractor, vacuum oven, refrigerated centrifuge, Gerber centrifuge, ultrasonic water bath, rotary evaporator, atomic absorption spectrometer, gas chromatography (GC), high-pressure liquid chromatography (HPLC) and tintometer, cooled incubator, Brookfield viscometer and shaking water-bath are present. As so long as a master/doctorate thesis is conceptualized, they can be supported by the MCBU Department of Scientific Research Projects and/or The Scientific and Technological Research Council of Turkey (TÜBİTAK).