Programs

Students are educated in both the practical and theoretical aspects of contemporary farming techniques. A crucial objective of this education is to disseminate this knowledge to rural and urban areas across the country, enabling residents to reap the benefits of modern agricultural practices.

The Faculty of Soil Science and Engineering, often referred to as the Khak Science and Engineering Faculty, has strong ties to disciplines such as geology and chemistry. Recognized as a fundamental science in agricultural engineering and environmental studies, soil science and engineering play a crucial role. The career prospects and future growth of this academic field are primarily found in industries and organizations that deal with soil and water resources.

Agriculture, a crucial aspect of agricultural engineering, holds significant importance in countries like Iran, which possess substantial agricultural potential and capabilities. It serves as a key component in national development initiatives. The progression of agriculture necessitates a skilled workforce capable of executing operations related to farming and horticulture, grounded in the latest scientific discoveries, thereby maximizing resource efficiency and output. To achieve self-sufficiency in essential food and industrial products, it is imperative to cultivate a dedicated and specialized workforce in agriculture. These experts, equipped with knowledge and experience, can facilitate the economic production of agricultural goods, leverage the country's existing facilities, and contribute to research, education, and agricultural planning.

The field of study encompasses a comprehensive range of sciences, including physiology, genetics, breed improvement, nutrition, health, livestock disease prevention, and management. Animal science specializes in the cultivation and development of various livestock, ranging from light and heavy farm animals to poultry, aquatic creatures, bees, silkworms, and other related species.

Students in this field learn about the processes of collection, transformation, preservation, and distribution of agricultural products, along with their physical and chemical properties. Essentially, this field encompasses all aspects of food processing and conversion.