Area
natural Sciences
Sub-Discipline
Sciences
University of Valparaíso
- City: Valparaíso,
- Commune: Valparaíso,
- Region: Valparaíso Region
goals
General objective: Develops managerial, leadership and value skills, with a global conception of the administrative and management process in its different areas in food and nutrition services.
Applies and transfers knowledge related to the fields of community work in their management, in the specific areas of their professional performance.»
Specific objectives: Acquire skills for the specialized management of Food and Nutrition Services, in the areas of human, financial and commercial resource management.
It employs the strategies developed by national and international organizations, aimed at food safety and nutritional quality of food and preparations as tools for the care of the population's health.
Develops food production plans in Food and Nutrition Services, preventing health risks and protecting the environment.
Formulates critical control point programs in Food and Nutrition Services.
It optimizes quality management systems for the benefit of the organization and the users of the services and/or products derived from it.
It contributes to the public health of the community by acquiring greater expertise in its disciplinary areas.
Applicant Profile
Applicants holding a Bachelor's degree or equivalent professional qualification of at least four years or eight semesters in duration, whose level and content of study correspond to those required to obtain the Master's degree, may be admitted to Master's programs. This condition will be determined by the Director or the Academic Committee of the respective program. In addition, each program may establish specific admission requirements, considering aspects such as academic background, entrance examination, language proficiency, letters of recommendation, personal interview, and others.
Graduate profile
Master's degree professionals will have tools, concepts, methods and experiences in the field of economics and management in food and nutrition companies and organizations, which will allow them to successfully lead processes of change and organizational innovation, within the new conceptual, legal and competitive framework in which these sectors operate.
Lines of investigation
1. Leadership, management and administration of food and nutrition services
2. Commercial and financial management in food and nutrition services
3. Formulation and evaluation of projects in food and nutrition services
4. Quality and safety management in food and nutrition services
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