Comprehensively form graduates in Food Engineering with the seal of the University of Guanajuato, and capable of handling, designing, and innovate processes for the safe and innocuous production of food with high quality, aware of the impacts in the environment and the society it is immerse in.
The applicant for the program must have high school degree or equivalent, preferably in the areas of physical-mathematics, chemical-biologicals or their equivalent.
For more information, please visit www.ugto.mx/admision.
The study plan (2015) is composed by 54 learning units with a total of 256 credits; its modality is a credit system (areas: general, basic, common, disciplinary basic, deepening and complementary); the school periods are semiannual; and the new entry promotion is in January and August respectively.
- First Enrollment
- Linear Algebra
- Differential calculus
- Physics
- College Chemistry
- Introduction to food engineering
- Introduction to college life
- Oral Communication workshop
- Complementary area optional 1
- Second Enrollment
- Adiministration and Accounting
- Integral calculus
- Inorganic chemistry
- Organic Chemistry
- Optional workshop 1
- Written communication workshop
- General area activities (Personal Dev, Subarea)
- Optional II of the complementary area
- Third Enrollment
- Quantitative Analytic Chemistry
- Differential Equations
- Probability and statistics
- Computing tools
- Optional workshop 2
- Biology
- Basic thermodynamic
- Fourth Enrollment
- Instrumental analysis
- Food physical-chemistry
- Experiment design
- Balance of matter and energy
- Optinal workshop 3
- Biochemistry
- Creativity and innovation
- Formational activities of the complementary area
- Fifth Enrollment
- Food analysis
- Statistical control of quality
- Transport phenomena
- Microbiology
- Optional workshop 4
- Food chemistry
- General area activities (Subarea Creativity and Entrepreneur spirit)
- Sixth Enrollment
- Heat Transfer in food processes
- Nutrition
- Unitarian operations 1
- Food microbiology
- Activities of the general area (subarea of Cultural and Intercultural formation)
- Optional 3 of the complementary area
- Research methodology
- Complementary activities of the complementary area
- Seventh Enrollment
- Legislation and food additives
- Cold engineering
- Development of new products, sensorial evaluation
- Select topics
- Industrial safety and plant sanitation
- Activities of the General area (subarea of Social Responsibility)
- Optional 4 of the Complementary area
- Formulation and Evaluation of projects
- Eighth Enrollment
- Food technology
- Unitarian operations II
- Food innocuity
- Select topics II
- Degree seminar
- Design of Auxiliary plants and services
- Water and waste handling
- Marketing
- Ninth Enrollment
- Insertion to the jod ambience
Campus Irapuato-Salamanca, Life Sciences Division (DICIVA)
Address: Ex Hacienda El Copal k.m. 9; carretera Irapuato-Silao; A.P. 311; C.P. 36500; Irapuato,Gto.
Phone: +52 01 (462) 624 24 84, 625 10 21 y 624 17 61
Campus Webpage: www.irapuatosalamanca.ugto.mx
Division Webpage: www.diciva.ugto.mx
The study plan (2015) is composed by 54 learning units with a total of 256 credits; its modality is a credit system (areas: general, basic, common, disciplinary basic, deepening and complementary); the school periods are semiannual; and the new entry promotion is in January and August respectively.
