1. Inicio
2. Licenciaturas
3. Acreditación Internacional
4. Ingenieria En Alimentos

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.

Income, Interns and Graduates per year of Food Engineering Program