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Academic
Program 2017

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Academic
Program 2017

FOOD ENGINEERING

The 9-semester Food Engineering program promotes interdisciplinary knowledge and skills with which you will understand the fundamental principles of food manufacturing and processing.

  H.D: Horas Docente, H.I: Horas Independiente, C: Número de Créditos, R: Materia(s) de requisito

First Semester
SPANISH I
ESP0011

H.D. 48 H.I. 48 C. 6
INTRODUCTION TO FOOD ENGINEERING
LIA1011

H.D. 64 H.I. 32 C. 6
FOREIGN LANGUAGE I
LEX0111

H.D. 48 H.I. 48 C. 6
PRECALCULUS
MAT1041

H.D. 64 H.I. 32 C. 6
GENERAL CHEMISTRY
LQU1011

H.D. 48 H.I. 48 C. 6
QUANTITATIVE REASONING
MAT0011

H.D. 48 H.I. 48 C. 6
H.D:320
H.I:256
C:36
Second Semester
LINEAR ALGEBRA
MAT1051
R. MAT1041
H.D. 64 H.I. 32 C. 6
MASS BALANCES
LQI1021

H.D. 48 H.I. 48 C. 6
CALCULUS I
MAT1061
R. MAT1041
H.D. 64 H.I. 32 C. 6
SPANISH II
ESP0021
R. ESP0011
H.D. 48 H.I. 48 C. 6
INTRODUCTION TO BIOLOGY
LBI1011

H.D. 48 H.I. 48 C. 6
INTRODUCTION TO DESIGN IN CHEMICAL PROCESS ENGINEERING
LQI1031

H.D. 48 H.I. 48 C. 6
FOREIGN LANGUAGE II
LEX0121
R. LEX0111
H.D. 48 H.I. 48 C. 6
H.D:368
H.I:304
C:42
Third Semester
ENERGY BALANCES
LQI2011
R. LQI1021
H.D. 48 H.I. 48 C. 6
CALCULUS II
MAT1071
R. MAT1061
H.D. 64 H.I. 32 C. 6
MICROBIOLOGY LAB
LBI2091

H.D. 48 H.I. 0 C. 3
THERMOPHYSICAL PROPERTIES LAB
LQI2021

H.D. 32 H.I. 0 C. 2
FOREIGN LANGUAGE III
LEX0131
R. LEX0121
H.D. 48 H.I. 48 C. 6
MICROBIOLOGY
LBI2081
R. LBI1011
H.D. 48 H.I. 48 C. 6
ORGANIC CHEMISTRY I
LQU1051

H.D. 48 H.I. 48 C. 6
H.D:336
H.I:224
C:35
Fourth Semester
BIOCHEMISTRY I
LQU2071
R. LQU1051
H.D. 48 H.I. 48 C. 6
ORDINARY DIFFERENTIAL EQUATIONS
MAT2051
R. MAT1071
H.D. 48 H.I. 48 C. 6
PHYSICS
FIS1011
R. MAT1041
H.D. 48 H.I. 48 C. 6
ANALYTICAL CHEMISTRY LAB
LQU2061
R. LIA1011
H.D. 48 H.I. 0 C. 3
FOOD MICROBIOLOGY
LIA2011
R. LBI2081
H.D. 48 H.I. 48 C. 6
FOOD THERMODYNAMIC PROPERTIES
LIA2021
R. LQI2011
H.D. 48 H.I. 48 C. 6
ANALYTICAL CHEMISTRY
LQU2051
R. LQU1011
H.D. 48 H.I. 48 C. 6
H.D:336
H.I:288
C:39
Fifth Semester
ART, HISTORY AND CULTURE
AHC0011

H.D. 48 H.I. 48 C. 6
FOOD BIOCHEMISTRY
LIA3011
R. LQU2071
H.D. 48 H.I. 48 C. 6
ETHICS FOR SUSTAINABLE DEVELOPMENT
EDS0011

H.D. 48 H.I. 48 C. 6
TRANSPORT PHENOMENA IN FOODS
LIA3031

H.D. 48 H.I. 48 C. 6
FOOD BIOCHEMISTRY LAB
LIA3021
R. LQI2021
H.D. 32 H.I. 0 C. 2
MODELING AND SIMULATION OF CHEMICAL ENGINEERING PROCESSES
LQI3021
R. LQI1031
H.D. 48 H.I. 48 C. 6
INFORMATION TECHNOLOGIES FOR KNOWLEDGE CONSTRUCTION
INF0011

H.D. 48 H.I. 48 C. 6
H.D:320
H.I:288
C:38
Sixth Semester
FOOD ANALYSIS
LIA3091

H.D. 48 H.I. 48 C. 6
NUTRITIONAL BIOCHEMISTRY
LIA3041

H.D. 48 H.I. 48 C. 6
STATISTICAL CONTROL OF PRODUCTS AND PROCESSES
LQI3081

H.D. 48 H.I. 48 C. 6
FOOD ANALYSIS LAB
LIA3101

H.D. 32 H.I. 0 C. 2
FOOD CHEMISTRY LAB
LIA3081

H.D. 32 H.I. 0 C. 2
MOMENTUM TRANSFER AND RHEOLOGY OF FOOD LAB
LIA3061

H.D. 32 H.I. 0 C. 2
FOOD CHEMISTRY
LIA3071

H.D. 48 H.I. 48 C. 6
MOMENTUM TRANSFER AND RHEOLOGY OF FOOD
LIA3051

H.D. 48 H.I. 48 C. 6
H.D:336
H.I:240
C:36
Seventh Semester
FOOD PHYSICAL CHEMISTRY
LIA4061

H.D. 48 H.I. 48 C. 6
FOOD PHYSICAL CHEMISTRY LAB
LIA4071

H.D. 32 H.I. 0 C. 2
FOOD PROCESSING LAB
LIA4051

H.D. 32 H.I. 0 C. 2
ENERGY TRANSFER PROCESSES IN FOOD LAB
LIA4031

H.D. 32 H.I. 0 C. 2
PROFESSIONAL PRACTICES I
LIA4011

H.D. 48 H.I. 48 C. 6
FOOD PROCESSING
LIA4041

H.D. 48 H.I. 48 C. 6
ENERGY TRANSFER PROCESSES IN FOOD
LIA4021

H.D. 48 H.I. 48 C. 6
SELECTED TOPICS I
TIA4011

H.D. 48 H.I. 48 C. 6
H.D:336
H.I:240
C:36
Eighth Semester
DESIGN AND DEVELOPMENT OF PRODUCTS AND FOOD PROCESSING
LIA4131

H.D. 48 H.I. 48 C. 6
FOOD ENGINEERING
LIA4091

H.D. 48 H.I. 48 C. 6
FOOD QUALITY ASSURANCE LAB
LIA4121

H.D. 32 H.I. 0 C. 2
FOOD ENGINEERING LAB
LIA4101

H.D. 32 H.I. 0 C. 2
PROFESSIONAL PRACTICES II
LIA4081

H.D. 48 H.I. 48 C. 6
PHYSICAL AND SENSORY PROPERTIES OF FOODS
LIA4111

H.D. 48 H.I. 48 C. 6
SELECTED TOPICS II
TIA4021

H.D. 48 H.I. 48 C. 6
SELECTED TOPICS III
TIA4031

H.D. 48 H.I. 48 C. 6
352
288
40
Total Hrs Docente:2704
Total Hrs. Independientes:2128
Total de creditos: 302
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