Master of Science in Food Engineering
Faculty of Engineering - Department of Food Engineering
Character and Objectives:
The general objective of the program is to train researchers capable of successfully joining centers or institutes of research in food and food industry, with areas of research and innovation, trained to develop applied research as well as to develop university teaching and participate in scientific and technological innovation processes , through its insertion in interdisciplinary research groups.
Profile and Curriculum:
The curriculum is structured in 120 total transferable credits, with 30 credits per semester and considers the following subjects:
The elective courses are: Liquid waste management, Simulation and modeling in the food industry, Fundamentals of food biotechnology, Advances in food analysis, Food packaging and packaging, Protein chemistry, Thermo-physical properties in food, Other subjects.
Duration: It lasts four semesters.
Program Director: Dr. Ronny Ernesto Martínez Moya
Phone: 51 2 334661
Start of application: January 20 2020
Application term: 01 2020 March