Program Overview
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The program of Licenciatura in Food Engineering at Fundacion Universidad de las Americas Puebla (UDLAP) forms professionals who are highly proficient in the development of food processes and products with integral and global perspectives. The program is committed to the formation of effective communicators, team members and independent thinkers as well as with the formation of individuals who recognize universal values and the importance of life-long learning.

Program Educational Objectives

The objectives for the program Licenciatura in Food Engineering program focus primarily on practicing engineers who are capable to practice successfully not only in Mexico, but within a global context, in areas that include the development, operation and control of processes and products of the food industry based on the fundamental and applied knowledge of Engineering, with focus on thermodynamics, transport phenomena, unit operations, chemistry, analysis and quality control. During the initial years of their careers, UDLAP’s food engineering graduates will:

PEO # 1: Have a successful career in Food Engineering by demonstrating technical proficiency in the theoretical and practical knowledge of the discipline.

PEO # 2: Be excellent Food Engineers and become effective communicators, team members, decision makers and leaders.

PEO # 3: Understand the global impact of the profession and recognize the social responsibility that Food Engineers have.

PEO # 4: Recognize the relevance of life-long learning and commit to professional development.

Initial profile
  • Conviction to work for the common good and to strive for success.
  • Openness in the area of knowledge, culture and interpersonal relations.
  • Vision to accomplish goals through learning.
  • Preference for mathematics and basic sciences.
  • Curiosity to understand and master the design, operation and control of food processing.
Student Outcomes

The Student Outcomes for the Food Engineering program at Fundacion Universidad de las Americas Puebla are the following:

  1. an ability to apply knowledge of mathematics, science, and engineering.
  2. an ability to design and conduct experiments, as well as to analyze and interpret data.
  3. an ability to design food products, systems, component, and/or process to meet specific needs,  taking into account realistic constraints such as economic, environmental, social, political, ethical, health and safety, manufacturability, and sustainable development.
  4. an ability to function on multidisciplinary teams.
  5. an Ability to identify, formulate, and solve problems related to science, technology, and engineering in foods.
  6. an understanding of professional and ethical responsibility.
  7. an ability to communicate orally and in writing effectively.
  8. the broad education necessary to understand the impact of solutions proposed by them in a global, economic, environmental, and societal context.
  9. a recognition of the need for, and an ability to engage in life-long learning.
  10. a knowledge of the most important contemporary issues related to science, technology, and engineering in foods.
  11. an ability to use the techniques, skills, and modern tools necessary for the practice of science, technology, and engineering in foods.

Curriculum 2012
Statistical Data

As a graduate from the Bachelor of Food Engineering you will be able to analyze, evaluate, innovate, design, and implement processes in this industry, applying food science, process, health, and hygiene technologies to solve problems in the production process, both in the public and private sector. You may be an entrepreneur, producer, or consultant in preservation processes and answer to the discipline´s challenges in a national and global environment.

Once you have finished your study program, you will have a bachelor´s degree in addition to a licenciatura degree. Therefore, your studies will be recognized worldwide.

In addition to enhancing your entry skills, at the Licenciatura in Food Industry Engineering we propose to:

  • Teach you the skills to design products, systems, components, and processes that meet specific needs, taking into account realistic economic, environmental, social, political, ethical, health and safety, manufacturing, and sustainable development restrictions.
  • Train you to identify, formulate, and solve problems in food science, engineering, and technology.
  • Encourage you to be aware of the most important contemporary events related to food science, engineering, and technology.
  • Show you modern techniques and tools to practice science, engineering, and technology in the food industry.
  • Prepare you to carry out experiments, analyzing and interpreting scientific data to design new food products and processes.
  • Foster your commitment to study food engineering and to continue learning your entire life.
  • Has basic knowledge of math and science.
  • Is curious about food science, learning, and technology.
  • Willing to work for the greater good and to be successful.
  • Determined to achieve goals through learning.
  • Able to design products, systems, components, and production processes by applying quality, nutrition, and regulatory requirements to offer food in the places and at the times that they are requested.
  • Master the problems of transformation/preservation of food for its analysis using processing and storage equipment to make food available for specific demands.
  • Able to develop solutions to control food spoilage and define shelf life, using the principles of food preservation and verifying that the solutions meet specific needs and offer quality food in a timely manner.
  • To determine the properties of different food, carrying out analyses required by the food industry to supervise quality in laboratories.
  • Able to select the processing unit operations for foodstuffs, by mastering the basic techniques of each, to establish food preservation technologies.
  • Able to compare processing alternatives, using different equipment, through mathematical models that select optimal solutions from a technical-economic viewpoint.

Check the previous academic program: Program 2012
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