UASLP
FCQ

"Siempre autónoma. Por mi patria educaré."

International Accreditation

Food Engineering

is accredited by “the Engineering Accreditation Commission of ABET, http://www.abet.org

 

Mission Statement

To form engineers who promote the creation, practice, and diffusion of knowledge in all social levels. We provide the students a strong academic background in technical, social and human areas, which enable them to perform responsibly and successfully as professionals and/or researchers in the areas of food engineering in a national and international context.

Vision Statement

Being one of the excellence programs in the integral formation of Food Engineers, recognized by the graduate’s leadership capable of working in multidisciplinary teams, innovators in the Food Engineering area with a technical and human formation, according to technological trends and promoting knowledge creation and diffusion as agents of change in benefit of society.

Income Profile

Applicants to be part of food engineering program, must be people who like mathematics and chemistry, who have high sense of responsibility, capable of developing abilities to observe, analyze, synthesize, with attitude of leadership, teamwork, creativity and interest in research and self-learning.

Graduation Profile

A Food engineer is the professional, capable to apply and integrate in an ethical and critical manner the fundamental principles of food science and engineering for the operation, design, optimization and innovation of transformation processes, food preservation and new products development, complying with quality standards and national and international projection, in an environment of sustainable development.

 

The constituencies of the Food Engineering program are:

•Faculty
•Student
•Alumni
•Employers

Each of these constituencies plays a key role in the educational processes, and has an active participation in the construction and modification of the objectives.

The school directives have the responsibility in obtaining and managing the necessary resources to carry the academic, extension, research and collaboration activities.

The program coordinator assisted by the curriculum revision committee has the responsibility to construct the objectives and restructure the program curriculum (approved by the University Honorary Directive Committee), according to the opinions of the alumni, employers, faculty and students based on the actual weakness and necessities noticed.


The Faculty has the compromise of teaching the courses that constitute the curriculum, and the fulfillment of the program objectives.

The students are the main beneficiaries of the educational process and through their feedback enable the continuous improvement of the objectives.

Alumni, employers participate with their opinions, comments and work through university extension programs to create or improved the objectives and also the learning outcomes.

 

 

 

Program Educational Objectives (PEO):

The Food engineering educational program is structured in such a form that will allow the students to obtain a solid integral education, so that they reach their professional goals and after a few years of graduation must be capable of:

  1. Develop industrial projects or generate his/her own company with responsibility and professional ethics, aware of the importance of long life learning.
  2.  Direct engineering processes optimizing financial, technological, material and human resources, and respecting the environment.
  3. Design and / or apply new technologies for products and processes development in the food industry, in accordance with trends and consumer regulations.
  4. Apply, generate and disseminate knowledge for the benefit of social and productive sectors.
  5. Work effectively in collaboration with professionals from other disciplines in problems resolution.

 

OUTCOMES
Learning outcomes and competences of students
A Reason, apply and integrate fundamental knowledge of mathematics, science and engineering to food engineering.
B Propose and conduct experiments, analyze data, identify the critical variables and determine their validity.
C Design components, systems and engineering processes in permanent changing conditions, considering economic, environmental, social, ethical, health, safety, manufacturing and sustainability criteria.
D Work in interdisciplinary and multidisciplinary teams.
E Identify, analyze, formulate and solve food engineering problems.
F Face the challenges of the profession, always showing ethical behavior.
G Effectively communicate their ideas, with proper oral and written expression supported by information and communication technologies.
H Understand the impact that food engineering solutions have in the global, economic, environmental and social context.
I Recognize the need and the ability to stay updated in the area of food engineering.
J Understand the impact of national and international events in the area of food engineering.
K Apply modern techniques and tools necessaries for the food engineering practice.

Income, Interns and Graduates per year of Food Engineering Program

Scholar year August-July Enrollment In Food Engineering program Students Income Interns Graduate Options
Gradutes EGEL Exam Professional defree courses Knowledge Exam Postgraduate studies Global Average Thesis
2015-2016 226 56 7 9 9 0 0 0 0 0
2014-2015 226 53 31 30 19 3 0 2 3 3
2013-2014 235 52 29 34 19 10 0 0 1 4
2012-2013 237 52 25 27 5 19 0 1 0 2
2011-2012 233 57 24 27 0 20 2 1 0 4