Food Product Engineering

Graduates acquire the following professional competences:

• Identify, describe specific concepts and appropriate use of food science and food safety;

• Management and engineering processes, operation of facilities and equipment Food Industry;

• Supervision, management, analysis and design, food technology from raw materials to finished product;

• Design of new food products, implementation and project management;

• Management technologies recovery of by-products and waste from the food industry and environment protection;

• Production management, quality control food marketing and implementation processes;

• Communicating with consumers, businesses and institutions responsible for compliance with consumer protection, improve transparency of information between them in order to increase consumer confidence in products consumed.

Some of the acquired skills:

• Apply basic principles and methods in the field to solve problems related to the implementation and monitoring of quality management systems and food safety;

• Application of rules of protection and security of clients, hygiene and food safety;

• Adapting the food industry operations in accordance with the specific requirements of the current legal framework for environmental protection.