The program of Licenciatura in Food Engineering at Fundacion Universidad de las Americas Puebla (UDLAP) forms professionals who are highly proficient in the development of food processes and products with integral and global perspectives. The program is committed to the formation of effective communicators, team members and independent thinkers as well as with the formation of individuals who recognize universal values and the importance of life-long learning.
Program Educational Objectives
The objectives for the program Licenciatura in Food Engineering program focus primarily on practicing engineers who are capable to practice successfully not only in Mexico, but within a global context, in areas that include the development, operation and control of processes and products of the food industry based on the fundamental and applied knowledge of Engineering, with focus on thermodynamics, transport phenomena, unit operations, chemistry, analysis and quality control. During the initial years of their careers, UDLAP’s food engineering graduates will:
PEO # 1: Have a successful career in Food Engineering by demonstrating technical proficiency in the theoretical and practical knowledge of the discipline.
PEO # 2: Be excellent Food Engineers and become effective communicators, team members, decision makers and leaders.
PEO # 3: Understand the global impact of the profession and recognize the social responsibility that Food Engineers have.
PEO # 4: Recognize the relevance of life-long learning and commit to professional development.
- Conviction to work for the common good and to strive for success.
- Openness in the area of knowledge, culture and interpersonal relations.
- Vision to accomplish goals through learning.
- Preference for mathematics and basic sciences.
- Curiosity to understand and master the design, operation and control of food processing.
The Student Outcomes for the Food Engineering program at Fundacion Universidad de las Americas Puebla are the following:
- an ability to apply knowledge of mathematics, science, and engineering.
- an ability to design and conduct experiments, as well as to analyze and interpret data.
- an ability to design food products, systems, component, and/or process to meet specific needs, taking into account realistic constraints such as economic, environmental, social, political, ethical, health and safety, manufacturability, and sustainable development.
- an ability to function on multidisciplinary teams.
- an Ability to identify, formulate, and solve problems related to science, technology, and engineering in foods.
- an understanding of professional and ethical responsibility.
- an ability to communicate orally and in writing effectively.
- the broad education necessary to understand the impact of solutions proposed by them in a global, economic, environmental, and societal context.
- a recognition of the need for, and an ability to engage in life-long learning.
- a knowledge of the most important contemporary issues related to science, technology, and engineering in foods.
- an ability to use the techniques, skills, and modern tools necessary for the practice of science, technology, and engineering in foods.