Food Engineering

Department of Chemical, Industrial, and Food Engineering (DIQIA)

It is the Engineering that integrates the principles of science and technology for the development, production, and quality and safety assurance of food, in line with sustainable development and nutrition.

>> IDEAL PLAN

Subject	HRS ^?
Physics 1	4
Introduction to Food Engineering	2
Calculus I and Workshop	6
General Chemistry	4
University Integration Workshop	2
Academic Writing Workshop	4

Subject	HRS
Linear Algebra	4
Efficient Food Production Systems	6
Calculus II	4
Organic Chemistry	4
Applied Probability and Statistics	4
Physics Laboratory 1	2

Subject	HRS
Mass and Energy Balances and Workshop	6
Thermodynamics	4
Calculus III	4
Applied Chemistry Laboratory I	4
Principles of Physical Chemistry	4
The Person in Their Socio-Environmental Environment	4

Subject	HRS
Transport Phenomena I	4
Microbiology Workshop	4
Food Science	4
Statistical Quality Control	4
Food Regulations	2
Food Physical Chemistry	4
Biology and Sustainability in Food	4

Subject	HRS
Fluid Flow	4
Food Microbiology Workshop	4
Analytical Methods for the Food Industry	4
Design of Experiments	4
Global Health	4
Elective 1 (8 Credits)	4
Interpersonality and Transcendence	4

Subject	HRS
Mass and Heat Transfer in Food Processes	4
Sensory Analysis and Consumer Studies Workshop	4
Food Packaging Materials	4
Trends in Additive Application	4
Functional Properties of Biomolecules Workshop	6
Global Citizenship and Environment	4

Subject	HRS
Building Democracy and Sustainability	4
Quality Management and Auditing	4
Unit Operations in Food	3
Food Processes and Technologies	3
Process Simulation and Scaling	3
Elective 2 (8 Credits)	4
Elective 3 (8 Credits)	4
Training and Social Action Workshop	2

Subject	HRS
Cutting-Edge Processes in Food	3
Unit Operations Applied to Food Processes	3
Sustainable Development of New Products	4
Industrial Training	2
Project Engineering	4
Elective 4 (8 Credits)	4
Elective 5 (8 Credits)	4

Subjects:

BASIC

Groups conceptual frameworks, fundamental disciplinary and methodological notions, as well as university induction activities.
MINOR

Free-choice subjects that complement professional training, according to different disciplinary and/or professional fields. May include organized sets of 3 subjects from any department if you wish to obtain the Complementary Studies Diploma.
MAJOR

Promotes the application of knowledge in a specific professional field and trains students for responsible performance.

ASE

Curricular spaces that promote interdisciplinarity and whose intention is for students to evaluate, integrate and apply the acquisition of generic and professional competencies.
AFAS

Curricular space that aims to strengthen social commitment and responsibility through direct contact with the country's reality and professional attention to vulnerable groups and/or communities in need.
ARU

Contributes to the comprehensive training of students considering their autonomy and commitment, enabling them to propose conscious, responsible and critical actions in the face of the challenges of their social and environmental context.

>> A new academic experience

We create new careers and reformulate our study plans so you have more and better tools. You will gain competencies to do collaborative work, develop your creativity, innovate, undertake and be a leader in your area of study, all with a broad command of technology and knowledge in your area of study.

Personalize your plan

The next step

Highlights

No. 1

Our new study plan attends to the current global socioeconomic situation, considering the population, the environment, the economy and society with 4 interconnected lines: food for everyone, sustainable food production, food for health and cultural foods, based on responsible production and consumption of foods recommended by the UN.
1/10
No. 2

You will learn to promote responsible production and consumption processes, land occupation, energy use and waste generation that fit sustainable environmental patterns.
2/10
No. 3

We train professionals who contemplate the mega trends that derive from demographic changes (population aging, single-member nuclear families, immigration, women's role), new geopolitical balances (democratization and information dissemination, with an immediate character), environmental aspects, climate change, and GRIN technologies (genetics, robotics, internet, nanotechnology).
3/10
No. 4

Our students place themselves easily in the job field in research and development areas, since we have a strong research component.
4/10
No. 5

We are the only program that develops microbiology studies, attending and reflecting with ethical and responsible vision on the issue of transgenic foods (genetic modification of DNA).
5/10
No. 6

Our program is 60% practical, promoting teamwork in small groups, with personalized attention, in specialized laboratories, implementing a new analytical chemistry laboratory.
6/10
No. 7

The practice is complemented in our own Food Pilot Plant, recently renovated with current industry use technologies.
7/10
No. 8

You will be able to help communicate, disseminate and inform society, the requirements of global food production transformation; from how they are produced, the environment where they develop, to how to choose foods to consume.
8/10
No. 9

There are five fundamental trends that will mark the next years the professional field of the food area: confidence, personal care, stress, individuality and sustainability, which have been included in the development of the new study plan.
9/10
No. 10

We implement a food regulatory subject that addresses the current market focus on imports and exports.
10/10

Career information.

01
- A fondness for exact sciences, especially mathematics and chemistry.
- Capacity for analysis and synthesis.
- Interest in research, innovation, and the design of new products.
- Interest in practical problem solving.
- Interest in society's food and nutrition.
- Availability to work in a team.
- Availability to work in the field and in the laboratory.
02
- Formulate, design, optimize, and operate processes in the food industry.
- Design and develop functional, innovative, and nutritious food.
- Ensure the safety and quality of food according to national and international regulations.
- Design quality management systems in the food industry.
- Manage, develop, and undertake food businesses.
03
- A professional capable of designing and optimizing processes in the food and beverage industry, at the pilot plant and industrial level.
- Designs and ensures the quality and safety of food, from raw material to final product.
- Is capable of proposing new functional and nutritious food products.
- Is capable of managing and undertaking businesses in the food sector.
04
- Design of functional and nutritious food.
- Design of safety and quality management systems.
- Development and innovation of new food products.
- Entrepreneurship in the food sector.
05
- Food and beverage industry.
- Companies providing supplies, equipment, and services for the food industry.
- Food research and development centers.
- Government agencies for food regulation and control.
- Entrepreneurship of businesses in the food sector.
06
Ibero's Food Engineering stands out for being a pioneer in Mexico with over 50 years of experience, with a comprehensive approach that combines a solid scientific and technological education with a humanistic and social responsibility vision, ensuring the quality and safety of the food consumed by the population, as well as its sustainability.
07
The degree is internationally accredited by the Institution of Engineers Australia (IEAust), in addition to having mobility agreements with universities abroad.
08
Germany, Argentina, Australia, Canada, Chile, Colombia, South Korea, Spain, United States, France, Ireland, Japan, Norway, Netherlands, United Kingdom.
09
- Council for the Accreditation of Engineering Education (CACEI).
- Institution of Engineers Australia (IEAust).

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Podcast

Food Engineering

>> IDEAL PLAN

BASIC

MINOR

MAJOR

ASE

AFAS

ARU

>> A new academic experience

The next step

No. 1

No. 2

No. 3

No. 4

No. 5

No. 6

No. 7

No. 8

No. 9

No. 10

Career information.