Food Engineering

Objective

To train highly qualified professionals in the field of Food Engineering, who can contribute to the technological development of their country by generating and using their knowledge related to the needs present in this domain in production and social areas and educate professionals integrally, with a sound academic training and with technological knowledge of the field of Food Engineering, who can contribute to the solution of problems and who can propose new alternatives.

Candidate’s Profile

Generate knowledge to create goods and technological services, which contribute to the development of the food sector in their country through research and development, link Food Engineering studies and research with the productive sector of their country and regulatory institutions, in order to construct a vertical integration which enables their participation in the solution of national problems related to their labour field, spread the technological knowledge of Food Engineering field, generate knowledge to create goods and technological and biotechnological services, which contribute to the development of the food sector in their country through research and development, link Food Engineering studies and research with the productive sector of their country and regulatory institutions while being capable of using scientific and technological knowledge and tools to preserve, transform, develop and improve food, as well as administrate industrial production systems in compliance with international and domestic standards.

Graduate´s profile

Graduates from Food Engineering take part in every development stage of food processing plants which implies:

  • Participating in the design, location, evaluation, distribution, installation and activation of food processing plants.
  • Using process adaptation and evaluation techniques, equipment and machinery according to the quality required for processed food.
  • Using techniques, systems and procedures which optimise efficiency to increase productivity in food industrialization by integrating and assembling production chains.
  • Monitoring and controlling processes, machinery, equipment and general operation conditions of plants and food processing units.
  • Designing systems and processes which have an impact on the improvement of storing conditions, distribution and food handling in order to reduce losses in the field and perishable production areas.
  • Using simulation techniques in the development and optimisation of processes and food products.

Academic Requirements

Comply in a timely manner with each of the stages of the admission process highlighted in the call for entry to the university system at IPN and show documents such as:

  • High school Certificate.
  • Secondary School Certificate.
  • Unique Code of Population Registration (CURP).
  • Birth certificate.
  • Pass the entry examination.
  • 6 credential photographs.

Work Field

Production areas such as dairy, meat, cereal, fruit, vegetables, consumables, additives, and containers, among other work areas: Production, quality control, research and development.

Government institutions such as SAGARPA, SSA, PROFECO, and work areas such as normalization, quality control, technology development and projects, among other.

Service institutions such as IPN, UNAM, CINVESTAV, NORMEX and work areas such as teaching, lecturing, research, standardisation, product, technology and projects development.

Curriculum Map

Check the list of subjects, credits and total hours of the program on the website of each school.