Bachelor of Science in Food Studies
Goal
To bring up qualified professionals in order to guarantee microbiological, physical, chemical and nutritional foodstuff products’ standards in every production processes through control systems and quality assurance.
Entrance Profile
- Knowledge: the student will have to have fundaments on physics, chemistry and biology.
- Attitude: doer, creative and with a high level on ethical sense and social commitment.
- Skills: in observation, experimentation and analysis, oriented towards nutritional resources handling, interest to acquire and generate knowledge to be applied on the food products sector, as well as to be concerned on investigation processes with creativity, innovation, analysis and evaluation.
- Values: will have to have values such as ethic, responsibility and commitment to population.
Graduate Profile
Food Science graduated student will be able to develop as following:- Knowledge: to solve specific problems from raw material selection to its transformation into a food product. Also, to analyze health hazards and quality food control measures at every moment of the production process.
- Skills: to be capable to identify the different functions regarded on the presence of microorganisms in food from a sanitary point of view, as well as the fundaments to guarantee and prove the iniquity and microbiological quality of food products.
- Attitude: to fulfil examination and verification of iniquity policies of food products, and the organizations related to such sector, and to design basic investigation applied to the development of food industry and consumer care. Will develop assessment programs for the administrative process involved in national and international food sectors and organize diffusion activities in quality food areas, oriented to different economical sectors.
- Values: will be led under ethical principles on the application of food production processes in benefit to human life.
Professional Practice
- Certification of quality design and hygiene and healthiness control programs during food production.
- Evaluation of new food products.
- Quality control on handle, transportation and distribution of food.
- Development on nutritional specifications on new food products.
- Agricultural food sector.
- Food processing and manufacturing companies.
- Restaurants, Hotels and Hospitals.
- Associations specialized on food diets.
