The Department of Food Science and Engineering at the Faculty of Agriculture, University of Kurdistan, as one of the key scientific centers in the west of the country, commenced its activities in 1394 by admitting its first cohort of undergraduate students, and in 1401, it also established the master's degree program.
This department began its activities by utilizing experienced faculty and advanced laboratory facilities, with the goal of responding to the growing needs of the region's and the country's food industries and training specialists and researchers in the food domain. It will continue to expand the scope of its educational and research activities by developing further fields and specializations at the postgraduate levels.
This department began its activities by utilizing experienced faculty and advanced laboratory facilities, with the goal of responding to the growing needs of the region's and the country's food industries and training specialists and researchers in the food domain. It will continue to expand the scope of its educational and research activities by developing further fields and specializations at the postgraduate levels.
The food industry, due to its direct connection with the health and food security of society and as the final link in the food supply chain, has always been of vital importance. Understanding this critical responsibility, our department strives not only to train efficient specialists for this industry by providing modern education and conducting applied research, but also to actively participate in solving existing challenges and promoting the sustainable development of the food supply chain through the production of knowledge and technology. I invite students, faculty, and all colleagues to be companions and collaborators on this fruitful path.
1- Training and educating specialized human resources with the theoretical knowledge, practical skills, and creativity required by the food industry.
2- Conducting fundamental and applied research aimed at solving industry problems, improving processes, and developing new and healthy products.
3- Enhancing the safety and quality of food products in society.
4- Establishing and strengthening continuous communication with the food industry to address mutual needs (such as reducing waste and increasing productivity in industries, and the acceptance of interns and visitors by industries).
5- Expanding knowledge through the dissemination of scientific and research findings (articles, books, inventions, etc.).
2- Conducting fundamental and applied research aimed at solving industry problems, improving processes, and developing new and healthy products.
3- Enhancing the safety and quality of food products in society.
4- Establishing and strengthening continuous communication with the food industry to address mutual needs (such as reducing waste and increasing productivity in industries, and the acceptance of interns and visitors by industries).
5- Expanding knowledge through the dissemination of scientific and research findings (articles, books, inventions, etc.).
Currently in the country, the field of Food Science and Engineering has no specializations at the undergraduate level, but at the master's and doctoral levels, it includes four specializations: "Food Technology," "Food Chemistry," "Food Biotechnology," and "Food Industries." The University of Kurdistan, in addition to its undergraduate program, admits students to the "Food Technology" specialization at the master's level and aims to establish all specializations at both the master's and doctoral levels in the future.
The Department of Food Science and Engineering holds a special position in the Faculty of Agriculture due to its complementary and final role in the food supply chain and its direct connection with one of the basic needs of society. As one of the active and dynamic departments in the faculty, it plays a significant role in attracting students, conducting research activities, and providing scientific services to the community. Close collaboration with other departments of the faculty, including Biosystems Engineering, Animal Sciences, Horticultural Sciences, Agronomy, and Agricultural Economics, has led to increased synergy and an enhancement in the quality of education and research.
