To train professionals with a solid formation and technological knowledge in the field of Food Engineering, who contribute to solve problems and propose new alternatives to satisfy the needs that arise in this area in the productive and social sectors. Generate and link, through research and development activities, knowledge, goods and technological and biotechnological services in Food Engineering, which contribute to the solution of national problems of the country's sector. Disseminate the technological culture in the field of Food Engineering, accessing the knowledge to all scientific, educational, productive and social levels of the country. To link the activities of studies and research in Food Engineering in the productive sectors of the country and regulatory institutions, in order to establish a vertical integration that allows participation in the solution of national problems in the area. Apply knowledge and scientific and technological tools to preserve, transform, develop and improve food, as well as create and manage industrial production systems under national and international standards.

To enter the IPN, applicants will demonstrate the knowledge, skills and abilities required to pursue higher education studies, regardless of the area of knowledge they wish to enter.

Knowledge

• Possess a solid academic background in the areas of Physics, Mathematics, Chemistry and Biology.
• Have knowledge of basic or first intermediate English language and specifically knowledge in English of technical terms.
• Knowledge of the basic fundamentals of Human Sciences (Philosophy, Psychology, among others) and Social Sciences (Socioeconomics, Research Methodology).

Skills

• Communicate correctly in oral and written form.
• Analyze, synthesize and evaluate information.
• Integrate and apply acquired knowledge.
• Work individually and in groups.

Attitudes and values

• Ethics.
• Responsibility.
• Honesty.

The Food Engineering graduate participates in all phases of the development of food processing plants, from the design, location, evaluation, installation and start-up of food processing plants to the operation and administration in general terms; as well as the aspects related to equipment, machinery, production processes and the selection, handling and conservation of raw materials, inputs and finished products during the production phase. In addition, he/she has the possibility of applying systems, techniques and measures of environmental prevention in the development of processes and food production. It can also participate in the promotion and creation of micro, small and medium food enterprises. It also has an impact on the design, development and improvement of food products and processes, as well as on the conditions of storage, distribution and handling of food. It has an orientation that allows the use of the country's biotic resources, as well as innovation in food production sources based on innovative technologies including biotechnology, as well as linking the development and improvement of new food products and processes.

The knowledge acquired, the skills and aptitudes of the graduate allow him/her to carry out his/her professional practice with a technical and scientific soundness that will be manifested in his/her efficiency. Intensive incursion into other areas of study corresponds to postgraduate levels.

Knowledge

• Participate in the design, location, evaluation, distribution, installation and start-up of food processing plants.
• Apply techniques for adaptation and evaluation of processes, equipment and machinery in relation to the required quality of processed foods.
• Apply techniques, systems and procedures that optimize efficiency and increase productivity in food industrialization, integrating and articulating the productive chain.
• Supervise and control processes, machinery, equipment and general operating conditions in food processing plants and units.
• Design systems and processes that have an impact on the improvement of food storage, distribution and handling conditions in order to reduce losses in the field and perishable production areas.
• Use simulation techniques in the development and optimization of food processes and products.
• Perform basic engineering studies at laboratory or pilot plant level for scale-up.
• Design, develop and improve products and processes.
• Perform shelf life studies of processed foods.
• Evaluate the quality of raw materials, inputs and finished products according to national and international trade and sanitary standards.
• Participate in scientific research and technological development by applying science, technology and biotechnology in the innovation of food products demanded by consumer trends.
• Participate in the development of quality standards for products that are not legalized in the country and in the updating of existing ones.
• Link the development and improvement of new food products and processes for national needs.
• Provide consulting and advisory services in multidisciplinary projects and programs related to food products.
• Apply the concepts, principles and techniques of administration and marketing to the activities of the food industry.

The requirements to become a student at the Institute are:

1. To comply with the academic background and other requirements indicated in the respective call for applications.
2. To take the admission exam for the higher level.
3. To be selected for admission.

The field of action of the Food Engineer is very broad and has its own characteristics in terms of extension and intensity. The lines of research and development are multiple and pose increasingly novel challenges to the studies of this branch.

The Food Engineer will be able to participate in all activities related to the food industry, from those initially derived from agro-industrial activities, distribution, transformation, conservation and handling of food to the field of research in the design and development of new processes and products, such as the generation and exploitation of new alternatives for the generation of food, such as biotechnology. It will also participate in the legislative and social and educational fields.

Through his or her professional practice, the graduate will have an impact on the promotion of the industrialization strategy based on regionalization, in the articulation of the agroindustrial chain and in the transformation stage. transformation stage. His participation will be particularly valuable through the adaptation of the food process incorporating natural resources from each geographical region of the country and integrating them to their possibilities of use. Works with inputs from agroindustrial activities to transform them into food products with new quality attributes.

Applies the principles of process engineering and traditional food technology and biotechnology to the industrialization of food products. innovative food sources through the analysis, design, optimization and management of processes and equipment for food production.

Check the list of subjects, credits and total hours of the program in:

• UPIBI
• UPIIZ Campus Zacatecas