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El objetivo general del programa es formar profesionistas de elevada calidad técnica, científica y humana para desenvolverse de manera sobresaliente con iniciativa y liderazgo en actividades concernientes a la Ingeniería de los Alimentos y con el enfoque ético de un profesionista que está consiente de su gran responsabilidad social, tecnológica y hacia el medio ambiente. Asimismo el programa busca formar personas con un perfil integral, que sepan complementar su desarrollo técnico- científico con una destacada capacidad de comunicación y de trabajo en equipo multidisciplinario, distinguiéndose además por su compromiso permanente hacia su formación personal y profesional.
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A Profile of the Graduate |
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Graduates of the department of Food Engineering apply the principles of food science and technology to solve problems that arise in food production from the harvest to final consumption for the purpose of preserving or improving the nutritional attributes of food.
- Work with the end products of agriculture in plants, fish, livestock, and poultry to process them into food products with a longer shelf life.
- They determine the sequence of operations needed to integrate an optimal manufacturing process of a determined product.
- They choose the equipment and determine the size and capacity required to obtain a product on the basis of the process, availability of raw material and production desired.
- They develop new products on the basis of needs and available resources in the society, as well as participate in the search for new sources of foods.
- They take charge of the functioning and improvement of the manufacturing processes, for the purpose of obtaining the best quality at the least cost, while still preserving the environment.
- They implement systems for evaluating the quality of food products in order to assure their appearance, health, and safety.
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| Graduates of the department of food engineering are able to:
- Transform agricultural products, fish, livestock, and poultry into foods for greater utility.
- They can assume responsibility for the production, development of new products, or quality control in companies that process foods.
- They can conduct research or teach in the field of food science in academic institutions.
- They can work in government or the private sector as consultants or auditors dedicated to the control, regulation, and standardization of health and quality of food products.
- Independent professionals offer tutorials in the development of new products, design of factories, or processes of production of processed foods.
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FIRST SEMESTER
Differential Calculus
Classical Mechanics
Structured Programming
History of Philosophy
General Chemistry |
SECOND
SEMESTER
Integral Calculus
Linear Algebra
Data Structure
General Theory of Systems
Introduction to Food Engineering
Organic Chemistry I |
THIRD
SEMESTER
Differencial Equations
Balancing Matter and Energy
Organic Chemistry II
Biochemistry I
General Microbiology |
FOURTH
SEMESTER
Numeric Methods
Physical Chemistry I
Food Chemistry
Biochemistry II
Microbiology of Food |
FIFTH
SEMESTER
Probability and Statistics
Economic Theory
Physical Chemistry II
Transportation I
Analytic Chemistry
Nutrition |
SIXTH
SEMESTER
Administration
The Physical Chemistry of Food
Transportation II
The Technology of Fruits and Vegetables
Instrumental Analysis
Design and Analysis of Experiments
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SEVENTH SEMESTER
Accounting
Food Engineering I
Cereal Technology
Meat and Meat Product Technology
Food Analysis
Engineering Drawing |
EIGHTH SEMESTER
Analysis and Design of Administrative Structures
Food Engineering II
Milk and Milk Product Technology
Biochemical Engineering
New Product Development
Sensory Evaluation |
NINTH SEMESTER
Marketing
Project Creation and Evaluation
Food Engineering III
Packaging
Quality Control |
TENTH
SEMESTER
Management
Operations Research
Drink Technology
Design and Development of Food Plants
Thesis Seminar |
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