The Bachelor’s in Food Engineering prepares professionals who are able to solve problems affecting the food industry development, combining knowledge of science and engineering and aiming at a high quality standard in food production.
The food engineer works in the selection of raw materials, in industrial food processing and in the distribution of food to consumers. This engineer is also involved in the development and quality control of food products, in the design of industrial processes, in the administration and management of industries, and in the units responsible for the distribution and storage of such products. Additionally, they can follow a career in marketing, health surveillance and environmental pollution control (liquid effluents and air pollutants).
Food engineering graduates find work in a number of productive sectors: dairy, slaughterhouses, breweries, wineries, oils and fats industries, sugar and alcohol industries, bioengineering, renewable energy, among others.
The program includes core courses in the area of engineering: Mathematics, Physics, Chemistry and Computer Science, as well as specific courses in Food Microbiology, Food Industry Processes, Design and Dimensioning of Equipment (distillation, extraction, heat treatment, drying, etc.), Food Biochemistry, Sensory Analysis, Food Storage and Packaging, among others.
At the end of the program, the student learns to design a whole food industry, writes a final paper on relevant issues for food engineering, and does an internship in a food sector company.
10 semesters (5 years)
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