Food Technology Engineering


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.
  • 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

    • To have completed high school studies.
    • Conduct the admission process of the National University of Agriculture through the admissions system management.
    • To be admitted by the National University of Agriculture and to carry out the respective admission process.
    • Knowledge in basic sciences, mathematics, biology and English.
    • Communicate and interact for collaborative learning.
    • Ability to work as part of a team.
    • Adequate use of oral and written language.
    • Inclination to critical and constructive analysis.
    • Interest in technological and research changes and innovations.
    • Ethical and moral conduct to act honestly, assuming responsibility for their actions.
  • Post:

    Career in Food Technology Engineering:
    ctecnologiaalimentaria@unag.edu.hn

    Faculty of Technological Sciences:
    fct@unag.edu.hn

    M. Sc. Gladis María Guevara Padilla
    Academic Coordinator of the Food Technology Engineering Program
    gguevara@unag.edu.hn gguevara@unag.edu.hn

    Sonia Bertalina Escalante Rosales
    Assistant to the Academic Coordination of the Food Technology Engineering Program
    srosales@unag.edu.hn srosales@unag.edu.hn

  • Carlos Orlando Inestroza Lizardo

    Dean of Faculty
    Ph.D. in Plant Production / Universidade Estadual Paulista (Brazil)
    • Area of professional performance: Physiology and postharvest handling of fruits and vegetables.
    • E-mail: cinestroza@unag.edu.hn

    Héctor Alonzo Gómez Gómez

    Head of the Academic Department of Food
    Ph.D. in Horticulture / Universidade Estadual Paulista (Brazil)
    • Professional Performance Area: Bioactive Compounds (Phytochemistry)
    • E-mail: hgomez@unag.edu.hn

    Zoila Esperanza Flores Hernandez

    M.Sc. in Food Science and Engineering / Universidad del Bío-Bío (Chile)
    • Area of professional performance: Food Engineering

    Arlin Daneri Lobo Medina

    Faculty Secretary
    M.Sc. in Food and Nutritional Security / Universidad Nacional Autónoma de Nicaragua (Nicaragua)
    • Professional Performance Area: Food Safety Aquaculture Processing
    • E-mail: alobo@unag.edu.hn

    Gladis María Guevara Padilla

    Career Coordinator
    M.Sc. in Nutrition and Food Biotechnology specialized in Food Safety / Universidad Europea del Atlántico (Spain)

    Pablo Antonio Pérez Salinas

    Faculty Administrator
    M.Sc. in Integrated Quality Management Systems / UNITEC (Honduras)
    • Area of professional performance: Organization and management of the integration of quality, environmental and occupational safety systems.
    • E-mail: pperez@unag.edu.hn

    Mildre Eleazar Turcios Rivera

    Full Professor III
    M.Sc. in Food Technology / Universidad de Santiago de Chile (Chile).

    Jaime Onán Salgado Mejía

    Full Professor III / Head of the Academic Department of Process Engineering
    M.Sc. in Food Processing/ National University of Engineering (Nicaragua)

    Jhunior Abrahan Marcía Fuentes

    Full Professor II
    M.Sc. in Food Processing / Universidad Nacional de Ingeniería (Nicaragua)

    Emerson Josué Martínez Jiménez

    Associate Professor II
    M.Sc. in Food and Nutrition Security / Universidad de San Carlos de Guatemala (Guatemala).
    • Area of professional performance: Processing and preservation of grains and cereals. Food and nutritional safety.

    Rosa Arelys Betancourth Raudales

    Full Professor I
    M.Sc. in Food Processing/Universidad Nacional de Ingeniería (Nicaragua)
    • Area of professional performance: Food sensory analysis, Agroindustrial plant design, Food additives, Meat processing and aquaculture products.
    • E-mail: abetancourth@unag.edu.hn

    Olvin Steve Rosales Menjívar

    Full Professor I
    M.Sc. in Total Quality Management /Universidad Católica de Honduras (Honduras)

    Keisy Bianey Peralta Peralta Matute

    Full Professor I
    M.Sc. in Integrated Quality Management Systems / UNITEC (Honduras)
    • Area of professional performance: Organization and management of the integration of quality, environmental and occupational safety systems.
    • E-mail: kperalta@unag.edu.hn

    Javier Osaias Betancourth Raudales

    Full Professor I
    M.Sc. in Integrated Quality Management Systems / UNITEC (Honduras)

    Francisco Enrique Sánchez Rosales

    tenured professor II
    M.Sc. in Engineering Sciences with Mention in Biochemical Engineering / Pontifica Universidad Católica de Valparaíso (Chile)
    • Area of professional performance: Production and scale-up of aerobic cell cultures in bioreactors.
    • E-mail: fsanchez@unag.edu.hn

    Loren Paola Macias Bu

    Full Professor I
    Bachelor's Degree in Food Technology/ National University of Agriculture (Honduras)

    Nairoby Sevila Cardoso

    Assistant Professor
    M.Sc. in Food Science and Technology/University of Havana (Cuba)

    Wilson Alexander Martínez Martínez

    Assistant Professor
    Agroindustrial Engineer / UNAH (Honduras)

    Lidia Magdalena Diaz Pineda

    Assistant Professor
    M.Sc. in Health and Nutrition / Martin Luther King Jr. Evangelical Nicaraguan University (Nicaragua)
    • Area of professional performance: Fruits and Vegetables. Currently teaching nutrition classes.
    • E-mail: ldiaz@unag.edu.hn

    Katy Marcela Castellanos Reyes

    Full Professor I
    Bachelor in Food Technology / National University of Agriculture (Honduras)

    Ramón Antonio Herrera Antúnez

    Assistant Professor
    Bachelor in Food Sciences / University of Havana (Cuba)

    Fanny Aleyda Maradiaga

    Assistant Professor
    Specialist in Food Safety and Quality ELF

    Debora Karolina Mejia Mendez

    Assistant Professor
    Bachelor in Food Technology/Universidad Nacional de Agricultura (Honduras)

    Mario Josué Gonzales Santos

    Full Professor I
    Degree in Food Technology/UNAG M.Sc. in Food Science and Engineering/ Universidad del Bío-Bío (Chile)
    • Area of professional performance: Food Engineering: (Emerging technologies, dehydration).
    • E-mail: mgonzales@unag.edu.hn

    Alba Julia Muñoz

    Full Professor III
    M.Sc. in Total Quality Management/Universidad Católica de Honduras (Honduras)

    Ledy Yolany Nájera Aparicio

    Assistant Professor
    Agroindustrial Engineer/UNAH(Honduras)

    Luis José Castillo Rodríguez

    Full Professor II
    M.Sc. in Food Processing /Universidad Nacional de Ingeniería (Nicaragua)

UNAG

Virtual Assistant