Food Engineering
Profesional Universitario
This discipline studies the transformation of raw materials into food products with a longer useful life based on the understanding of phenomena of food chemistry, biology and physics. It focuses on sustainable production and development of functional foods.
The program aims for the comprehensive training of critical, autonomous, competitive and high quality professionals that are capable of recognizing, understanding and analyzing from an engineering standpoint the complexity of the phenomena present in the transformation processes and sustainable use of agri-food (agriculture and food) resources and ensuring the quality and harmlessness of the food, in order to provide with their contribution to the proper planning and operation of the food industry.