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Overview
Food Engineering is a multidisciplinary course: it integrates the fundamentals of Process Engineering with the biological, nutritional, and sensory aspects of food, applying the principles of food science and technology to the development or adaptation of products and processes. Given the political, economic, and social importance of food, it is essential that students develop an awareness of their role in society as professionals throughout the course.
Mission
The mission of the Faculty of Food Engineering is to foster the development of competencies through teaching, research, and extension activities that contribute to an ethical and socially responsible professional practice, mindful of society and the environment.
Curriculum
The two Food Engineering programs at FEA share the same courses, organized over 10 or 12 semesters, depending on the full-time (13) or evening (43) track, respectively.
Full-time (13)
Evening (43)
