The Food Engineer from the University of Chile is a professional with a solid background in food science, technology and engineering, which enables them to:

• Conceive, design, implement and operate in an integral way projects and teams related to the elaboration and conservation of raw and processed materials.
• Investigate, manage and direct equipment and production processes with technical rigor, leadership and applying quality and safety criteria, integrating into multidisciplinary teams and contributing with their expertise and knowledge to the resolution and generation of applied and innovative solutions for continuous improvement and optimization processes, also products that add value to them.

Adhering to the legal regulations and current health regulations, his professional practice is carried out with social responsibility, ethically committed to caring for the health of human beings and respect for the environment, mindful to the problems and food needs of the country and its population and considering the restrictions and technical and economic scope that are combined in decision-making related to their profession.

The graduate is qualified to insert himself optimally in the industry, laboratories, research centers, or other organizations, public or private, related to the food industry, also standing out for his constant concern to update his knowledge and adapt to the changes that the work environment imposes day by day.

The areas in which they are enabled are Applied Research, Industry, Engineering and Management.

Degree

Food Engineer.

The current study plan includes mandatory and elective activities as indicated in the curriculum. Once the subjects and activities are completed up to and including the 8th semester, the Bachelor’s Degree in Food Sciences is obtained.

Intermediate Certification

Our University framed in the Institutional Development Project, and specifically in its line of “Undergraduate Modernization”, incorporated the “Intermediate Certification”, which aims, among other aspects, “Installing the systematic evaluation of student achievement in intermediate cycles, taking into account the competencies defined for the level as well as the impact of these achievements on subsequent levels”.

This is how our Faculty defined a basic cycle in Chemistry that involves 144 credits and that recognizes certain competencies in our students, among which are:

• Ability to apply knowledge and understanding in chemistry to the solution of qualitative and quantitative problems.

• Understand fundamental concepts, principles and theories in the area of ​​Chemistry.

• Interpret and evaluate data derived from observations and measurements relating them to theory.
• Ability to develop, use and apply analytical techniques.

• Command of chemical terminology, nomenclature, conventions and units, to name a few.

Internship

This process considers 320 hours and the student is assigned a supervising teacher, who maintains direct contact and reviews what he does by means of a written report.

It also requires the existence of a supervisor in the place of the internship who will then send a confidential report of the student’s performance.

Degree

To obtain the degree, it is necessary to complete the 10-semester program, after having approved an internship of approximately 320 hours in research institutions (universities, research centers) or public or private companies.

The final stage consists of publicly defending a thesis, which is basically carried out in the development of a research topic within a University or Research Center or applied within a Company in the food and beverage area, such as development of products, implementation of a quality system, process improvement, solution of industry-specific problems, etc. This stage considers a maximum of 6 months of work.

This final activity is essential to verify and test the degree of development and learning of the student.

Academic Degree
Bachelor of Food Science (at the end of the eighth semester).

Duration
10 school semesters, professional practice (320 hours) and 6 months of degree thesis.

Accreditation
Reaccredited: 4 years

Program Director
Prof. Cielo Char Aubri
Email: cchar@ciq.uchile.cl

The Food Engineer from the University of Chile is a professional with a solid background in food science, technology and engineering, which enables him to:

• Conceive, design, implement and operate in an integral way projects and teams related to the elaboration and conservation of raw and processed materials.
• Investigate, manage and direct equipment and production processes with technical rigor, leadership and applying quality and safety criteria, integrating into multidisciplinary teams and contributing with their expertise and knowledge to the resolution and generation of applied and innovative solutions for continuous improvement and optimization. processes and products that add value to them

Adhering to the legal regulations and current health regulations, his professional practice is carried out with social responsibility, ethically committed to caring for the health of the human being and respect for the environment, mindful to the problems and food needs of the country and its population and considering the restrictions and technical and economic scope that are combined in decision-making related to their profession.

The graduate is trained to be optimally inserted in:

• The industry
• Laboratories
• Research centers
• Other organizations, public or private, related to the food industry.

Also standing out for his constant concern to update his knowledge and adapt to the changes that the work environment imposes day by day.

The areas in which it is enabled are:

• Applied research
• Industry
• Engineering and management

The field of work of the Food Engineer is broad and growing, considering the country’s need for professionals prepared to solve, propose creative and innovative ideas for the growing Food Industry.

• The professional can work as Production or Development Engineer, Quality Assurance Manager, Production and Operations Manager in different industries.
• Conceive and design food products and processes.
• Free exercise of the profession by creating their own companies.
• Is prepared to carry out technical-economic evaluations of projects on an industrial scale.
• Can carry out consultancies and training in the area, provide technical advice to companies, social, economic and environmental projects.
• There are more than 500 Food Engineers trained by the University of Chile and are currently working successfully in different sectors such as: Food Industries, Collective Food Companies, State and Private Institutions, Universities and Research Centers.
• These engineers have broad possibilities of performing successfully in the control and management of processes in food manufacturing.
• Other professional perspectives are the research and development of new products. In this sense, the food industries, importing and exporting companies of packaged and processed products are its main source of activity.

All courses are taught in Spanish.

PDF malla carrera Ingeniería en Alimentos

Decreto Universitario Exento N°0034218. (PDF, 383 KB)

Course with Expired Accreditation: Course accredited for 6 years until April 2018 by the CI Acredita Agency

With the promulgation in May 2018 of Law 21.091 on Higher Education Reform, the renewal of the accreditation of voluntary accreditation careers was suspended until 2025.