The food industry relies on a wide range of processes to manufacture the vast amount of food we see today. Food engineering uses the principles of chemistry, microbiology and engineering to design food manufacturing processes. The teaching plan of the Food Engineering Department focuses on providing the student with the skills and concepts related to food engineering and technology, which focuses on developing new food products, designing processes for producing these foods, selecting packaging materials, studying the shelf life and sensory evaluation of the product. Design and control of operations in food factories, methods of producing functional foods, quality control of food products, in addition to managing food factories and methods of marketing food products. In addition to microbiological and chemical tests, students of food engineering will study basic phenomena that are directly related to the production of food products and their properties. The department's teaching plan qualifies its graduates to undertake multiple and varied tasks in the food industries that have turned into an industry that combines high technologies and multiple processes based on biochemistry and technology. The Food Engineering Department is distinguished by the fact that it will qualify its graduate to work in the fields of biotechnology (biotechnology) and food industries engineering. In addition to working in various branches of the food industry and biotechnology, the department's graduates will be qualified to work also in the field of pharmaceutical and cosmetic industries, and in the fields of research in research institutions interested in life sciences and environmental engineering. They will also be able to work in institutions concerned with the control of food and biotechnology industries (Standards and Metrology Corporation). They will also be able to work in consulting firms that are concerned with food and environmental development.