Food Engineering

Career Objectives

Obtain food of good nutritional and sensory quality and develop new products, achieving a good use of food sources at the lowest possible price.

Professional Profile

The Food Engineer applies process engineering principles and technology to the industrialization of food, capable of designing, installing, launching and controlling food industries, quality control management and food nutritional value, modern techniques of conservation, storage and transport of food products.

He develops and adapts new technology for the production process of food, formulates new food products, values and improves the nourishing power of food. In addition, he provides information about the impact that productive processes linked to agriculture and farming can have on their nutritional quality, apart from their flavor, texture, smell and color.

Specific tasks or activities carried out in the profession

He works with agricultural, fishery, livestock and poultry products converting them into food with longer shelf life.

He designs the procurement of food products and their preservation, keeping their nutritional quality.

He determines the sequence of the industrial process to obtain a given product.

He selects the equipment and determines the size and capacity required to obtain a product based on the process, availability of raw material and/or the desired production.

He determines the optimal operating conditions of the equipment used in the production process.

He takes part in the design, purchase and construction of equipment.

He participates in the design of the process plant, solving technical and economic problems.

He supervises the manufacturing processes.

He ensures hygiene in food and food manufacturing processes.

He carries out the analysis of organic and inorganic raw materials used to obtain industrial food products.

He performs quality control of finished or semi-finished food products.

He optimizes food manufacturing and preservation processes in operation to obtain top quality products at the lowest price in a more efficient way.

He develops new food products for the best use of natural resources and seeks alternatives for the use of materials not used in current or traditional processes.

He performs *expert work, *certification and *audit activities in this field.

He carries out research and teaching in this area of his competence.

Occupational Field

-Food industries

-Importing and exporting companies of packaged and processed products

-Technological Research Centers

-University Centers

-Regulatory Institutions and State Supervisors

-Supermarket Chains

-Institutional Kitchens (catering)

-Packaging Companies

-Industrial Equipment Representatives

-Consulting and advisory

-Teaching and research

Estimated time of College years

-5 - 6 years, depending on the institution program

Main courses considered in the syllabus 

Basic Training Courses

Mathematics (4 semesters)

Physics (2 semesters)

General Chemistry (2 semesters)

Biology (2 semesters)


Professional Training Courses

*Physical Chemistry (2 semesters)

-Organic Chemistry (2 semesters)

*Analytical Chemistry

*Genetics, Natural Resources


-Food Biochemistry

-Organic Chemistry Laboratory

-Instrumental Analytical Chemistry Laboratory (2 semesters)

-Microbiology; Food Microbiology


-Materials Structure and Physical Properties

*Unit Operations (2 semesters)

-Containers and Packing

-Hygiene and Industrial Safety

-Food Preservation Processes

-Process Engineering of Fats and Oils

-Industrialization of Cereals

-Industrialization of Meat Products

-Dairy Products Engineering

-Sea Products Engineering

-Fermentation Engineering

-Quality Management



-Management and Production Costs

*Project Evaluation

-Engineering Drawing

-Plant Design

-Food Legislation

Complementary Training Courses

English (2 semesters)



-Food, Biotechnology

Vocation, Skills and Interests required in the candidate to this career 


-Strong interest in Organic Chemistry

-Interest in the application of technology

-Appreciation for Science

-Motivation to produce

-Taste for organization

-Motivation to make productive projects


-Skills in Mathematics and Chemistry, basically.

-Spatial imagination. Draw in his mind a physical system and visualize it in operation. This will allow him to operate a new plant and foresee difficulties or diagnose problems fictitiously.

-Ease to implement his knowledge in other situations in which it is appropriate.

-Logical Thinking; To be able to order thoughts logically.

-Systematic treatment of facts and logical resolution of problems.

-Ability to allocate attention in numerous relevant details and solve varied situations.

-Persuasion skill


-Motivation for the use of natural resources in order to meet the human needs and improve the quality of life.

-Satisfaction for the application, construction and transformation.

Or any specific dream or longing which feels involved or oriented towards this direction.

Candidate Personality

-Practical sense

-Adaptability to work in groups

-Good human relations


-Tolerance in treatment

-Authority in front of a group

Work Scope


-Personnel Management

Related Careers

-Environmental Engineering, Chemical Technology, Chemical Engineering, Chemical Lab Technician, Chemistry and Pharmacy.

*Glossary of Terms

*Audit: Examination of financial, administrative and other type of operations of the company through the close scrutiny of its books, bills and records along with their corresponding receipts. This task is carried out by experts outside the company, in order to evaluate its situation.

*Biochemistry: It studies the main chemical transformation processes that take place in living beings, but at a molecular level, for instance, the way in which food and other matter is used in the body.

*Certification: Act to verify if a product, service or process complies with the stipulated norms, through a technical examination, which is normally conducted by an independent and accredited person or organization.

*Economics: Science which subject of study is the social organization of the economic activity.

*Project Evaluation: Concepts and methods useful in decision making associated with the economic aspects of a project. -Analysis of alternatives. -Depreciation (decrease in the value or price of the equipment). -Taxes. -Financing. -Withdrawal and replacement of equipment.

*Physical Chemistry: It is the branch of chemistry that studies the molecular interaction in matter due to physical effects, such as changes in temperature, pressure, volume, heat and work; As well as the study of optical, electrical, magnetic and mechanical features at atomic and molecular level, among others.

*Genetics: Science that studies the characteristics that are inherited in people, animals or plants.

*Unit Operations: Each of the actions necessary in the process of raw materials, whether these are transformation and / or adaptation processes (chemical and physical processes) as well as those actions necessary to carry out their transport.

*Expert Work: It is the testimony of an expert, in matters of his competence to be presented before the judicial or administrative authorities.

*Analytical Chemistry: Analysis and Interpretation of Chemical Reactions. –Analysis techniques which allow identifying the components of different samples qualitatively and quantitatively. (Which elements compose it and in what proportion they are).

*Organic Chemistry: Study of the molecules which contain carbon and that are found in living beings.