Area
Engineering and Technology
Sub-Discipline
Other Engineering and Technologies
University of Chile
- City: Santiago,
- Municipality: Independence,
- Region: Metropolitan Region
goals
The Master's Program in Food Science aims to provide university graduates with advanced training in the field of Food Science, enabling them to assume leading roles in the scientific and technological development of various activities related to food production. It also prepares them to integrate into higher education, planning, and research institutions within the food sector. This program is a blended learning program, combining academic and professional components.
Applicant Profile
To hold a Bachelor's degree or professional title whose level, content and duration of studies correspond to training equivalent to the Bachelor's Degree of the University of Chile, or to hold a Bachelor's degree in one of the following specialties: Food Science, Sciences with a mention in Biology, in Agronomy, in Engineering Sciences, in Pharmacy, in Biochemistry, in Chemistry, in Veterinary Medicine or the title of Food Engineer, granted by the University of Chile or other Universities recognized by the State or a degree or title conferred by foreign universities that are equivalent to the studies indicated, as well as other professionals with training of at least eight semesters in this area.
Graduate profile
1.- Academic Graduate Profile: This program is geared towards the specialization of a graduate with academic competencies that will allow them to critically systematize theoretical and technological information to establish the scope and feasibility of research, applying the tools of the scientific method and leading to the contribution to the solution of problematic situations that arise in the field of Food Science
2.- Professional Graduate Profile: This program is geared towards the specialization of the graduate so that they are able to apply advanced theoretical and practical knowledge of food processes and incorporate current trends to propose, develop and generate innovative and effective solutions in the production processes of the industry, developing skills in working in multidisciplinary teams and applied research.
Lines of investigation
1. Application of new drying technologies for the design and development of food products
2. Food Quality and Safety Traceability
3.- Development of Biorefinery processes for bioactive compounds derived from the agro-industry and marine sources, including their physicochemical, functional and nutritional characterization
4.- Hydrometallurgy
5. Thermal process engineering and emerging technologies in food: Functional properties and mathematical modeling
6.- Controlled-release biopolymeric matrices in pharmaceutical and food systems loaded with nano- and microencapsulated bioactives
7.- Applied Microbiology
8.- Micro and Nano encapsulation of bioactive compounds as a tool for application in food and in the formulation of controlled release preparations.
9.- Food Chemistry and Fats. Technology for obtaining structured omega-3 triacylglycerols with EPA and DHA by optimizing enzymatic transesterification processes in supercritical carbon dioxide (SCCO2) from n-3 LC-PUFA marine oil concentrates.
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