Food Engineering

The Food Engineering career belongs to the list of the 10 careers of the future, whose professionals will be required all over the world. 
The career has knowledge in the design, development, conservation, transformation, packaging, distribution and use of safe, nutritious and tasty food; the same ones that are adapted to the consumption habits of the population and are in accordance with current legislation. 

Mission
Train upright, competent and innovative professionals in the field of food engineering through scientific and technological knowledge, to ensure the sustainable availability of food products, contributing to the country's food sovereignty.

International Accreditation 
The ESPOL Food Engineering program is accredited by the ABET Engineering Accreditation Commission since 2020. 
The Food Engineering program of ESPOL has earned the prestigious international accreditation EUR-ACE. This distinction ensures the quality and relevance of our academic program, validating our commitment to educational excellence. The EUR-ACE accreditation is a testament to our continuous efforts to provide world-class education that prepares our students for global challenges in the future. The accreditation has been granted to our program starting from the year 2023.

 If you have the desire to innovate in the food sector, you have a high commitment to society and productive development, you are proactive, persevering, enterprising and lover of science and technology... This career is made for you! 

http://www.admision.espol.edu.ec/proceso-de-admision/postulacion 

https://www.bienestar.espol.edu.ec/becas-y-ayudas-economicas 

Educational Objectives: 

Graduates of ESPOL's Food Engineering degree must be able to:

• Lead multidisciplinary and collaborative projects with an innovative vision that promote entrepreneurship through the design and development of value-added food products and processes, for the transformation of the productive matrix. 
• Use the fundamentals and tools of engineering and food science, considering the advances and needs of the national and international environment, for the sustainable development of food production. 
• Define action and correction strategies with social, environmental and ethical responsibility in the face of situations that compromise consumer safety, so that, by applying rules, regulations and laws, access to nutritious, healthy, healthy, comfortable and safe food is guaranteed. 
• Participate in training and research that allow professional updating, both in contemporary issues and in those inherent to Food Engineering, so that, through the transfer of knowledge and collaborative work, a positive impact is generated in the transformation of the productive matrix and food sovereignty. 

Learning outcomes: 

The professional axes of the Food career are:

• food engineering design.
• Sciences applied to food.
• Technological food processes.
• Management in the food industry.

The learning outcomes of the Food course are:

1. Ability to identify, formulate, and solve complex food engineering problems through the application of engineering, science, and mathematics principles. 
2. Ability to apply food engineering systems design to produce solutions that meet specific needs, considering public health, safety and well-being, as well as global, cultural, social, environmental and economic factors. 
3rd Ability to communicate effectively in Spanish with diverse audiences (oral and written form). 
3.b. Ability to communicate effectively in English with diverse audiences. 
4. Ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, considering the impact of food engineering solutions in the global, economic, environmental and social context. 
5. Ability to function effectively in a team, whose members together provide leadership, create a collaborative and inclusive environment, set goals, plan tasks, and meet objectives. 
6. Ability to develop and conduct appropriate experimentation, analyze and interpret data, and use food engineering criteria to draw conclusions. 
7. Ability to acquire and apply new food engineering knowledge as needed, using appropriate learning strategies. 
8. Design real food engineering solutions that propose unique value in response to specific needs considered from the point of view of those involved.

http://www.mallacurricular.espol.edu.ec/Malla/Imagen?codCarrera=CI020&lang=en&lang=en 

Professional skills: After 4 years of study you will be able to contribute to the food industry, being able to design, control and improve processes 
food. Our graduates apply science and engineering to the development of safe, sustainable and innovative products. 

Occupational profile

Our graduates are involved in food production industries of human and animal consumption, companies related to the production and sale of inputs for the food sector. In addition, they are developed in free exercise through consulting, advisory services and being part of public agencies. 

In order for the student to enter the graduation process, he must meet the following requirements:

• Have approved all the subjects of the curriculum
• Have completed 400 hours of pre-professional practices and/or internships and links with society
• Have completed your integration project. 

The Capstone Project is a culminating requirement for graduation. These projects provide students with the experience of applying acquired knowledge and skills to the needs of society, with a focus on sustainability.
The IDEAR Fair showcases all Capstone projects, offering students a valuable opportunity to showcase their work and hone soft skills such as communication and teamwork. It is also a space for students to network with potential clients and future employers.
Explore all of the Capstone projects completed by the Food Engineering program.