Food Engineering
The Food Engineering course aims to form qualified professionals to act in the sciences, technical, commercial and extension areas related to food commercialization and industrialization , with capacity to monitor and contribute to the constant headway of those areas, minimize production costs and increase alimentary products quality, always considering the environmental, social and ethical issues.
The profession of Food Engineering involves knowledge of exact, biological and chemistry sciences. The Food Engineer acts in production, control and optimization of processes areas; storage of alimentary products ; hygiene and quality control of industry; research and development of new processes and products; planning, execution and implantation of projects of processing units; implantation and management of treatment systems for alimentary industries residues; preventive maintaining of equipment; food and drinks inspection and consulting and assisting to companies of the alimentary branch.
Academic Degree: Baccalaureate
Title: Bachelor in Food Engineering
Modality: On-site
Regime: Integral
Term: Integral
Minimum Length: 10 semesters
No. of vacancies per semester: 50