Food Engineering

APPLICANT

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Applicants to the Food Engineering Program should possess the academic and personal skills that support their educational development, particularly in critical reading, writing, analysis, and problem-solving. They should demonstrate an interest in science, technology, innovation, and research applied to the food sector, as well as a commitment to lifelong learning, creativity, and the ability to develop sustainable solutions.

To demonstrate these competencies, the University considers applicants’ results on the Saber 11 State Examination, administered by the Ministry of National Education (MEN), as one of the requirements for admission to the program.

GRADUATE

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Graduates of the Food Engineering Program at the Universidad Industrial de Santander are professionals with a comprehensive education and the technical competencies required to develop, design, optimize, and innovate products, processes, and services for the food industry, with an emphasis on healthy nutrition and biotechnology.

Their education enables them to integrate sustainability, leadership, innovation, ethics, and social responsibility into their professional practice, providing relevant solutions to the challenges and transformations of the food sector while addressing the needs of the productive sector at the regional, national, and international levels.

PROGRAM

Macro-competencies

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Specific Competencies

• Conducts assessments of food safety, food quality, and market trends in the food industry by integrating technical, social, and environmental factors to support decision-making and contribute to process improvement and sustainable development.
• Designs and manages food preservation and distribution strategies that promote food safety and quality while recognizing the ethical and professional responsibilities of engineering in food processing.
• Designs, develops, and controls improvements and optimization strategies for food processing operations, facilities, and equipment, addressing the needs of the environment and the stakeholders involved in the agri-food chain to ensure food quality and safety under operational efficiency and sustainability criteria.
• Proposes and manages food quality and safety systems for the food industry based on current regulations to comply with quality, nutritional, and sensory standards within the food system, considering regional, national, and international contexts as well as market trends.
• Formulates and develops innovative food products—including meat products, dairy products, cereals and oilseeds, fruits and vegetables, fermented beverages, and bakery products—to strengthen food and nutritional security.
• Formulates and implements engineering projects by sustainably integrating technical, material, human, and financial resources while considering operational, economic, environmental, and health constraints.
• Proposes solutions to complex food engineering problems within their professional context by applying knowledge of mathematics, science, engineering, and technology.

Generic Competencies

• Communicates effectively in both the native language and a foreign language, orally and in writing, with the various communities with which they interact directly and indirectly while carrying out projects and activities related to food engineering.
• Integrates and leads inclusive interdisciplinary teams, fostering collaboration, lifelong learning, and the comprehensive development of team members to achieve shared goals and strengthen teamwork in diverse contexts.
• Obtains and analyzes accurate, objective, and relevant information for food engineering practice through the application of appropriate methodologies, techniques, and tools.

Civic Competencies

• Participates responsibly and constructively in promoting community well-being and addressing social challenges by understanding the dynamics of their environment and applying the ethical codes associated with the engineering profession.