Career History

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.

Mission

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.

Vision

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.

Training areas

The Food Technology Engineering program provides students with theoretical and practical training in the following disciplinary areas:

• General training
• Physico-mathematics
• Food science
• Agroindustrial production and processes
• Research
• Agribusiness training.

Profile of graduates

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.

Occupational field

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:

• Manage food processing companies (vegetable or animal raw materials).
• To direct the processes in the elaboration, conservation, quality control and commercialization of food.
• Management of units of governmental entities.
• Research professor, social promoter.
• Manage and/or administer their own companies, making use of technical-scientific knowledge, to design, develop, organize and manage their own business.