Area
Engineering and Technology
Sub-Discipline
Other Engineering and Technologies
University of Santiago, Chile
- City: Santiago,
- Municipality: Central Station,
- Region: Metropolitan Region
goals
The Master's Program in Food Technology has the general objective of training specialists with solid knowledge in matters related to Food Technology, capable of participating creatively and efficiently in both research and advanced technological development, according to the needs and requirements of the country (Annex No. 2.b). From this perspective, the Program includes the following specific objectives:
Generate and disseminate Scientific-Technological knowledge in the area of Food Production, training highly qualified specialists in consolidated lines of research and development.
To form a network of professionals capable of analyzing and implementing technological projects associated with the Food Industry, and that allows projecting the scope of the research carried out at the University of Santiago de Chile to the national productive sector.
To offer multidisciplinary training that allows familiarization with a series of tools associated with the development of Complex Technological Solutions, which increase the value of processes and products in the Food Industry.
To introduce students to the fundamental aspects of Research, Development and Innovation at the highest level, as well as to strengthen exchange with other national and international higher education institutions.
Applicant Profile
Applicants must hold a Bachelor's degree in a field related to Food Science, Technology, and Engineering, or a professional qualification equivalent in duration and content to a Bachelor's degree. In all cases, the Program Committee will review the applicant's qualifications to determine their admission to the Program.
Graduate profile
Integrate knowledge related to the areas of Engineering Sciences, Chemical and Biological Sciences to propose innovative solutions to requirements of the Food Industry, rigorously applying the scientific method, adding value to processes and products, safeguarding their environmental sustainability.
• Implement scientific and technological projects applying knowledge and techniques associated with Food Science and Technology, participating in multidisciplinary teams, and generating products associated with the dissemination of results. Constantly considering the specific ethical codes of the discipline, and respecting intellectual property and the work of others.
Generate physical-mathematical models for the representation of phenomena and problems associated with Food Technology.
Generate and implement advanced methodologies for the processing, characterization and/or analysis of food
Lines of investigation
1. Microbiology and Genetics
2. Materials and processes related to the food industry
3. Properties of food
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