Area
Engineering and Technology
Sub-Discipline
Other Engineering and Technologies
Austral University of Chile
- City: Valdivia,
- Commune: Valdivia,
- Region: Los Ríos Region
goals
The overall objective of this program is to train postgraduate students capable of addressing, with an integrated vision, the challenges posed by food production, preservation, and processing, encompassing basic, applied, technological, safety, and quality aspects, within the framework of the agri-food chain. In this sense, primary production, in terms of its origin, is fundamental in defining many aspects related to the final destination of raw materials. A specific objective is to develop the postgraduate students' competencies so they can participate in research and in the scientific and technological development of the food industry.
Applicant Profile
Applicants must hold a Bachelor's degree in Food Science or Engineering, Agronomy, Biochemistry, Biological Sciences, or other related fields. Special cases should present their background to the Program Committee for review. To apply, applicants must complete an Application Form and submit the following documents: Curriculum Vitae, degree certificate, medical certificate attesting to health compatible with the Program's activities, official transcript of grades from their most recent degree (including grading scale), two passport-size photographs with name and ID or passport number, two letters of recommendation from distinguished academics, and a letter of motivation for joining the program. International students must have all documents legalized and demonstrate proficiency in Spanish if it is not their native language. All documents must be submitted to the Graduate School of the Faculty of Agricultural Sciences.
Graduate profile
Graduates of the Master of Science in Food Science possess: a) Critical and analytical thinking skills that enable them to develop, direct, and evaluate scientific research. b) The ability to communicate knowledge acquired in research related to the scientific and technological aspects of food. c) The ability to solve problems in the scientific, technological, and production fields of food. d) The ability to apply acquired knowledge in the field of food production in order to intervene in, improve, and optimize production systems.
Lines of investigation
The Master of Science in Food Science has three lines of research:
-Food Processing.
-Food Quality and Safety.
-Properties of Food.
Spanish 
English