Food Engineering
Ethical professionals with solid theoretical and practical knowledge in the area of food that allows them to perform successfully in the workplace in a participatory manner through entrepreneurship and innovation in the development of the food industry.
Basic data
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Degree |
Food Engineer |
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Duration |
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Schedule |
Morning and evening |
Home
Professional Profile
Ethical professionals with solid theoretical and practical knowledge in the area of food that allows them to perform successfully in the workplace in a participatory manner through entrepreneurship and innovation in the development of the food industry.
Occupational field
The Food Engineer can work in the following areas:
Head or Production Manager: Supervises all the transformation of the raw material and packaging material into the finished product; organizes production, trains and supervises each worker in charge of a production process, ensures the quality of all manufactured products, establishes safety controls and determines the operating parameters of equipment and processes that guarantee production and maintain employee safety .
Head or Quality Manager: Responsible for all Quality and Food Safety activities including strategic and tactical planning in alignment with business platform plans.
Laboratorian or Analyst of quality and microbiology: Prepare solutions, reagents and supplies necessary to carry out the determinations. Carry out physicochemical and/or microbiological analysis of the samples to determine their aptitude and regulatory nature.
Public servant in the regulatory entities: acts as an active member in the control of food as raw material, finished product or imported products. He knows the current national regulations very well and applies them. Business consultant: advice on good manufacturing practices, risk analysis, quality, entrepreneurship, etc.
Researcher Training: Teacher - researcher in the lines of research related to food.
Study Plan
Level One
Subject
Prerequisite
MATHEMATICAL ANALYSIS I
GENERAL BIOLOGY AND MICROBIOLOGY
GEOMETRY AND TRIGONOMETRY
INTRODUCTION TO FOOD ENGINEERING
ACADEMIC READING AND WRITING I
GENERAL CHEMISTRY
Level One
Subject
Prerequisite
LINEAR ALGEBRA
MATHEMATICAL ANALYSIS I
MATHEMATICAL ANALYSIS II
MATHEMATICAL ANALYSIS I
PHYSICS I
ACADEMIC READING AND WRITING II
ACADEMIC READING AND WRITING I
FOOD MICROBIOLOGY
GENERAL BIOLOGY AND MICROBIOLOGY
ORGANIC CHEMISTRY
GENERAL CHEMISTRY
Level One
Subject
Prerequisite
MATHEMATICAL ANALYSIS III
MATHEMATICAL ANALYSIS II
ANTHROPOLOGY
STATISTICS
MATHEMATICAL ANALYSIS I
PHYSICS II
PHYSICS I
UNIT OPERATIONS I
MATHEMATICAL ANALYSIS II
ANALYTICAL AND INSTRUMENTAL CHEMISTRY
GENERAL CHEMISTRY
Level One
Subject
Prerequisite
MATHEMATICAL ANALYSIS IV
MATHEMATICAL ANALYSIS III
BIOCHEMISTRY OF FOOD
ORGANIC CHEMISTRY
STATISTICS II AND EXPERIMENTAL DESIGN
STATISTICS
ETHICS AND SOCIAL RESPONSIBILITY
PROGRAMMING FUNDAMENTALS
UNIT OPERATIONS II
UNIT OPERATIONS I
Level One
Subject
Prerequisite
FOOD ANALYSIS
ANALYTICAL AND INSTRUMENTAL CHEMISTRY
FOOD PHYSICOCHEMISTRY
PHYSICS II
FOOD SAFETY AND SAFETY
FOOD MICROBIOLOGY
UNIT OPERATIONS III
UNIT OPERATIONS II
LINKING PRACTICES
FOOD ANALYSIS
UNIT OPERATIONS IIFOOD TOXICOLOGY
FOOD MICROBIOLOGY
Level One
Subject
Prerequisite
SENSORY ANALYSIS
FOOD PHYSICOCHEMISTRY
FOOD BIOTECHNOLOGY
GENERAL BIOLOGY AND MICROBIOLOGY
OPERATIONS APPLIED TO THE FOOD INDUSTRY
UNIT OPERATIONS III
PRE PROFESSIONAL PRACTICES
FOOD ANALYSIS
LINKING PRACTICESDAIRY TECHNOLOGY
BIOCHEMISTRY OF FOOD
Level One
Subject
Prerequisite
DESIGN OF THE GRADUATION PROJECT
MANAGEMENT AND ENTREPRENEURSHIP
NUTRITION AND FUNCTIONAL FOODS
BIOCHEMISTRY OF FOOD
MEAT TECHNOLOGY
UNIT OPERATIONS III
VEGETABLE TECHNOLOGY
OPERATIONS APPLIED TO THE FOOD INDUSTRY
Level One
Subject
Prerequisite
ADVANCES IN FOOD ENGINEERING
DESIGN OF THE GRADUATION PROJECT
RESEARCH AND DEVELOPMENT OF NEW PRODUCTS
SENSORY ANALYSIS
PLANT OPTIMIZATION AND DESIGN
FOOD SAFETY AND SAFETY
GRADUATION WORKSHOP
CEREAL AND OLEAGINOUS TECHNOLOGY
BIOCHEMISTRY OF FOOD