The origins of the faculty date back to September 1990, when the University of Agricultural Sciences of Banat organized the first admission to the specialization in Agricultural Products Processing Technology (TPPA), within the Department of Biology of the Faculty of Agriculture. In 1992, TPPA became a distinct department, and in 1995, by Order of the Minister of Education no. 3795/17.04.1995, the Faculty of Agro-Food Product Technology was established. The first dean of the new faculty was Prof. emeritus Dr. Eng. Ionel Jianu, the founder of the Timișoara school of food engineering, who laid the curricular foundations, initiated the connection with the industry, and contributed to the launch of the complete study cycle: bachelor's, master's, and doctoral.

In the period 2004-2008, under the deanship of Prof. dr. ing. Dorel Pârvu, the faculty achieved the alignment of the curricula with the structure of the Bologna Process. Since 2008, Prof. dr. ing. Teodor-Ioan Trască has coordinated the reorganization of the faculty into departments and introduced a modular semester structure. A landmark moment occurred in 2010, when, through the initiative of the same team, the first doctoral school in Romania in the field of Food Engineering was established.

Starting in 2012, Prof. dr. ing. Adrian Riviș strengthened scientific activity and infrastructure by reorganizing the departmental structure and developing the “Food Science” Center. In 2018, the faculty changed its name to Faculty of Food Engineering, aligning with international standards in education and research.

The scientific life of the faculty is strengthened by the annual symposium "Food Science, Processes and Technologies," thematic conferences on food technology, and the Journal of Agroalimentary Processes and Technologies (JAPT), an internationally recognized scientific journal.

In recent years, the faculty has carried out applied projects in partnership with the economic environment, both through direct collaborations with companies in the food industry and by participating in European programs such as EIT Food, focused on innovation and technology transfer. Thus, innovative food products have been developed, industrially validated, and launched on the market alongside industry partners. This real integration of research into the food economy confirms the faculty's ability to transform scientific results into scalable, sustainable, and competitive solutions - for the benefit of consumers and regional development.