Carlos Orlando Inestroza Lizardo
Ph.D. in Plant Production / Universidade Estadual Paulista (Brazil)
- Area of professional performance: Physiology and postharvest handling of fruits and vegetables.
- E-mail: firstname.lastname@example.org
The Bachelor's Degree in Food Technology Engineering operates under the direction of the Faculty of Technological Sciences. It was created in 2007 under the name of Bachelor's Degree in Food Technology in response to the demands of the Honduran population and the growth of the agri-food industry in an eminently agricultural country and was approved by the Directorate of Higher Education of Honduras under Registration RP-298-10-07.
Recently, in 2019 the career underwent a rigorous process of curricular reform, achieving the approval of a new curriculum of subjects, which is articulated with the demands of the agroindustrial sector and the institutional research lines, ensuring a relevant training of professionals.
To train Food Technology Engineers, with ethical and moral values, technical-scientific knowledge, with emphasis on business management, food safety, process engineering, production and processing of food with quality and safety, through the Learning by Doing modality, capable of researching, developing, innovating and formulating, to offer solutions to the problems of the country's agri-food sector.
To be a leading career in the training of professionals in Food Technology Engineering, committed to society, who contribute to the innovation and competitiveness of the agri-food sector, through personnel with a high academic degree committed to the country.
The Food Technology Engineering program provides students with theoretical and practical training in the following disciplinary areas:
The Food Technology Engineer is a professional whose definitive training features are oriented to design, plan, create and carry out production processes in agro-industrial companies, applying the different processes of transformation and preservation of food. He/she is able to manage production equipment and processing plants, manage quality and safety control systems to ensure the safety of processed foods, as well as analyze physical, chemical and microbiological diagnostics in food products. Paying due consideration to the preservation of the environment, sustainability, occupational safety and the interests of the community.
The Food Technology Engineer has the necessary preparation to perform in different occupational spaces, with a diverse range of work alternatives in all sectors associated with agro-industrial production:
The new study plan of the Food Technology Engineering IT-330301, comprises 13 academic periods with 15 weeks of duration each. The study plan includes the approval of 61 subjects and seven (7) learning-by-doing modules, totaling 220 units; it also includes the completion and approval of a research project and a Professional Internship. Currently, the career has a total of 310 students.
Entry requirements for the Food Technology Engineering Program
Career in Food Technology Engineering:
Faculty of Technological Sciences:
M. Sc. Gladis María Guevara Padilla
Academic Coordinator of the Food Technology Engineering Program
Sonia Bertalina Escalante Rosales
Assistant to the Academic Coordination of the Food Technology Engineering Program
Select a language