BSc Degree in Food Engineering
The Food Engineering graduate will be a prepared professional for designing, planning, and executing projects and processes in Industrial Food Production. The Food Engineering degree integrates scientific content of food technology with engineering that enables for the exercise of the regulated profession of Agricultural Technical Engineer in Agricultural and Food Industries. This degree answers to the professional demands of the agribusiness sector and other services companies to research, development, and innovate industrial processes to produce novel, healthy, and functional foods with minimum environmental impact.
The graduates will be able to develop their professional activity to:
- Food engineering: manufacture of oils and fats, baked goods, dairy and meat products, fruits and vegetables, wine and its derivatives, beer, energy drinks, sweeteners, spices, new and specialized foods, etc.
- Engineering and Consultancy: Projects and inquiries into the food industries. Design, building, machine management, installations, and process control.
- Suppliers: Raw materials, machinery and facilities, microorganisms of industrial interest, packaged goods.
- Others: Certification companies. Application entities and following of quality programs and environmental management. Research, development, and innovation centers.
This degree has a duration of four years (240 ECTS), organized in semesters. Its design facilitates the student’s mobility and external traineeship in private companies or research groups.
The curriculum of BSc Degree Food Engineering is being changed in the following sequence:
|Courses taught every academic year|
|List of subjects and codes Food Engineering 2010||4|
|List of subjects and codes Food Engineering 2017||1, 2, 3||1, 2, 3, 4|