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| Additional Requirements |
- Aptitude for and interest in the natural science.
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- Skills of analysis and synthesis.
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- Practical problem-solving skills.
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- Determination and steadfastness in enterprises.
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- Ability to concentrate for long periods of time.
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- Interest in scientific problems in the food industry, as well as creativity in this field.
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- Ability to work in teams.
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| Entrance Profile |
- Aptitude for and interest in the natural science.
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- Skills of analysis and synthesis.
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- Practical problem-solving skills.
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- Determination and steadfastness in enterprises.
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- Ability to concentrate for long periods of time.
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- Interest in scientific problems in the food industry, as well as creativity in this field.
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- Ability to work in teams.
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| Graduate Profile |
- Graduates from the Bachelor’s Degree program in Chemical Engineering in Food Science will have the values, skills, and attitudes that allow them to contribute to society in the labor sector with leadership, quality service, and responsibility.
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- They will have the necessary skills to face the challenges and problems of the food industry.
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- Their preparation will allow them to carry out projects in any of the research areas with a creative and objective attitude and producing high-quality results.
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- The learning process will facilitate their incorporation into multidisciplinary work teams with professionals from diverse fields in the labor sector.
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- The graduates’ critical perspective is based on growth, pride, and the pleasure of practicing one of the most satisfying and necessary professions in existence, where food and taste express the essence of chemistry.
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| Field of Work |
Graduates of the program of Chemical Engineering in Food Science are trained to have a direct impact in the industry, in the spheres of production, quality control, and nutrient extraction and purification for improving the nutritional value of products. They may also work in the lowering of costs, food preservation, toxicology, and microbiology, as well as other endeavors.
Food chemists are trained to interact with other sciences, such as medicine, nutrition, biology, agronomy, and chemical engineering, among others. They can work in research institutions, in the field of education, or work with official institutions concerned with problems of pollution, food legislation, etc. Graduates may continue with postgraduate studies. They may also enter the private sector, working in production, research, and development in any food-related industry. In the public sector they may work in the regulation and legislation of food products. Finally, they will be able to work independently to develop new and better food products, as well as consultants, analyzing and making decisions about the introduction of new technologies. |
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