Food Engineering

Master’s (12 to 36 months) and Doctorate (24 to 60 months)

The overall aim of the graduate program in food engineering is to produce highly qualified individuals, both at the master’s and doctoral level, with a solid academic and scientific background who can work in different fields of food engineering, particularly teaching and research.

The specific objectives of the program are:

  • To achieve a standard of excellence in the basic courses for this area (thermodynamics, transport phenomena, mathematical methods etc.);
  • To enhance students’ knowledge in a very wide range fields in food engineering by offering courses in subjects that are of current interest;
  • Prepare students so they can carry out advanced research in up-to-date, innovative lines, with a view to achieving international standards of excellence.

Major Area: Food Engineering
Lines of Research

  • 1. Automation and control of food processes
  • 2. Bioengineering and biotechnology
  • 3. Basic science and physical measurements
  • 4. Biochemical engineering
  • 5. Process engineering in the food industry
  • 6. Ecological engineering and ecodevelopment
  • 7. Supercritical extraction and state equations
  • 8. Computing applied to the food industry
  • 9. Refrigeration
  • 10. Physical separations
  • 11. Supercritical technology and solvent extraction applied to the natural production process and functional foods
  • 12. Treatment of residual