Universidad Tecnológica de la Mixteca  
   
     
 
 
 
BACHELOR OF SCIENCE IN FOOD ENGINEERING
Nivel 2 CIEES - 2012
Director of Studies
Dra. Luz Hermila Villalobos Delgado
vidluz@mixteco.utm.mx
Ingeniería en Alimentos
   
Objective
 
 El objetivo general del programa es formar profesionistas de elevada calidad técnica, científica y humana para desenvolverse de manera sobresaliente con iniciativa y liderazgo en actividades concernientes a la Ingeniería de los Alimentos y con el enfoque ético de un profesionista que está consiente de su gran responsabilidad social, tecnológica y hacia el medio ambiente. Asimismo el programa busca formar personas con un perfil integral, que sepan complementar su desarrollo técnico- científico con una destacada capacidad de comunicación y de trabajo en equipo multidisciplinario, distinguiéndose además por su compromiso permanente hacia su formación personal y profesional.
   
A Profile of the Graduate
 
 Graduates of the department of Food Engineering apply the principles of food science and technology to solve problems that arise in food production from the harvest to final consumption for the purpose of preserving or improving the nutritional attributes of food.
  • Work with the end products of agriculture in plants, fish, livestock, and poultry to process them into food products with a longer shelf life.
  • They determine the sequence of operations needed to integrate an optimal manufacturing process of a determined product.
  • They choose the equipment and determine the size and capacity required to obtain a product on the basis of the process, availability of raw material and production desired.
  • They develop new products on the basis of needs and available resources in the society, as well as participate in the search for new sources of foods.
  • They take charge of the functioning and improvement of the manufacturing processes, for the purpose of obtaining the best quality at the least cost, while still preserving the environment.
  • They implement systems for evaluating the quality of food products in order to assure their appearance, health, and safety.
   
The Work Place
 

 Graduates of the department of food engineering are able to:

  • Transform agricultural products, fish, livestock, and poultry into foods for greater utility.
  • They can assume responsibility for the production, development of new products, or quality control in companies that process foods.
  • They can conduct research or teach in the field of food science in academic institutions.
  • They can work in government or the private sector as consultants or auditors dedicated to the control, regulation, and standardization of health and quality of food products.
  • Independent professionals offer tutorials in the development of new products, design of factories, or processes of production of processed foods.
   
Study Plan
 
FIRST SEMESTER

 Differential Calculus
 Classical Mechanics
 Structured Programming
 History of Philosophy
 General Chemistry
SECOND SEMESTER

 Integral Calculus
 Linear Algebra
 Data Structure
 General Theory of Systems
 Introduction to Food Engineering
 Organic Chemistry I
THIRD SEMESTER

 Differencial Equations
 Balancing Matter and Energy
 Organic Chemistry II
 Biochemistry I
 General Microbiology
FOURTH SEMESTER

 Numeric Methods
 Physical Chemistry I
 Food Chemistry
 Biochemistry II
 Microbiology of Food
FIFTH SEMESTER

 Probability and Statistics
 Economic Theory
 Physical Chemistry II
 Transportation I
 Analytic Chemistry
 Nutrition
SIXTH SEMESTER

 Administration
 The Physical Chemistry of Food
 Transportation II
 The Technology of Fruits and Vegetables
 Instrumental Analysis
 Design and Analysis of Experiments
SEVENTH SEMESTER

 Accounting
 Food Engineering I
 Cereal Technology
 Meat and Meat Product Technology
 Food Analysis
 Engineering Drawing
EIGHTH SEMESTER

 Analysis and Design of Administrative Structures
 Food Engineering II
 Milk and Milk Product Technology
 Biochemical Engineering
 New Product Development
 Sensory Evaluation
NINTH SEMESTER

 Marketing
 Project Creation and Evaluation
 Food Engineering III
 Packaging
 Quality Control
TENTH SEMESTER

 Management
 Operations Research
 Drink Technology
 Design and Development of Food Plants
 Thesis Seminar
 
   
 
 
 
The Oaxaca System of State Universities
 
   
     
 
Carretera a Acatlima Km. 2.5 Huajuapan de León, Oax., México C.P. 69000