The proposed PO’s were as follows:
a) To apply their knowledge and skills to solve contemporary problems in the analysis, design and evaluation of processes and transformation of food engineering systems;
b) To enter the professional market of the food industry with creativity and competitiveness, practicing firm ethical principles;
c) To demonstrate their competence to continue with sustained learning by adapting to changes in their professional environment through self-study, professional development, postgraduate programs, and continuous education;
d) To demonstrate efficiency and effective leadership and communication, pursuing the goals of the companies in which they perform, knowing how to listen to different opinions, recognizing the achievements of others, and obtaining satisfactory results; and
e) To engage with commitment, creativity and tolerance in multidisciplinary teamwork, multicultural, respecting ethnic and religious origins.