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Food Engineering |
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| Objectives |
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The Food Engineering course
of study at the National University of Quilmes
intends to apply engineering and science techniques
to the manufacture, preservation, storage and
transport of food.
The program’s objective
is the technological modernization of the companies
in the food
sector and the implementation of current safe
practices and quality regulations, required
in the national and international markets.
Argentina
is known for its important advantages in the
primary production of food. The challenge
of this course of study is to turn these comparative
advantages into competitive ones, by incorporating
added value to the food production process. |
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| Program |
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| In order to receive the Food
Engineer Degree, students must obtain a minimum
of 385 credits, by means of subjects passed in
accordance with this chart: |
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Diploma in Science and
Technology subjects (150 credits) |
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Higher level, compulsory
basic subjects (160 credits) - Optional subjects
(a minimum of 55 credits), to choose according
to academic availability and student interests |
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Final work, with a minimum
duration of 200 hours (20 credits), in one
of the following modalities: |
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Engineering project |
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Qualified internship |
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Research paper |
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| Graduate Students Education |
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Graduate Students of the Food
Engineering course of study are trained to apply
their knowledge on food science, engineering
and technology in order to solve problems that
might arise in the food production chain.
The National University of Quilmes trains professionals prepared to constantly
introduce improvements in their field of action. Graduate students will
be able to research, design and develop new products in order to improve
the population’s nutrition level, according to the current market
needs. |
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