Food Industry Engineer

Food Industry Engineer

Food industry engineering program is accredited by the Engineering Accreditation Commission of ABET

Food Industry Engineering

The Bachelor of Science in Food Industry Engineering educational program is accredited by the Engineering Accreditation Commission of ABET. Student enrollment, graduation and degrees conferred data from this program are as follows:  

Year EE Graduates Degrees  conferred
2016 116 39 34
2017 144 71 42
2018 179 79 31
2019 130 72 76
2020 144 77 51
2021 127 85 24
Table D-1.  Program Enrollment and Degree Data

 Name of the Program: Food Industry Engineering



Have a positive impact on the food and agricultural industry in Mexico and improve the quality of human life by training students through the expansion and transference of continuous education in order to improve the safety, quality and value of food.


To lead the education of human resources in the promotion of the Mexican food industry.

Applicant Profile

An ability to apply chemistry, biology, and mathematics knowledge into food science. Leadership qualities with a social sense to form and lead work teams as well as to manage material and human resources.

Program Educational Objectives for Food Industry Engineering

Within 3 to 5 years of graduating from the Food Industry Engineer program, graduates are expected to achieve one or more of the following milestones:

  • Advance professionally in positions that integrate food engineering and other perspectives such as research and development, education, etc.
  • Earn a postgraduate degree or an advanced certification.
  • Assume leadership roles in technical, community, public organizations or other endeavors.
  • Become a successful manager, consultant or entrepreneur who is developing global expertise.
  • Written scientific articles and received patents.

Graduate Profile

1.- Quality control of food products

  • Food safety based on microbiological studies and analysis applied to industrial hygiene and quality control.
  • Food analysis based on chemistry, biochemistry, food biochemistry courses and food and water analysis.
  • Aspects of quality parameters of fruits, vegetables, milk, meat and cereals.

2.-  Engineering

  • Engineering fundamentals based on materials and fluidsmechanics, physical chemistry, computer aided design, programming and thermodynamics.
  • Design of food plants based on material and energy balance, refrigeration and thermal machinery, process automatic control systems and unit operations, bioreactors and waste management.

3.- Administration and marketing

  • Business fundamentals based on economics, accounting and electives courses.
  • Agricultural products marketing and value chain. Packing, transportation, and commercialization.
  • Food companies based on the evaluation and financing of projects and studies of food production management.

Work Field  

  • Graduates in the Food Industry are primarily sought out by private companies, such as the bread, meat beverage and dairy companies as well as the snack and health food industries. They can also work in the research and development of new products.
  • Their work is involved in the development of processes and determination of operating procedures for the production, programming, management and control of food products, as well as in the control of the quality plan in the food industry and management of environmental protection systems. They carry out buying and selling operations and support activities in the commercialization of food products. The graduates of this career may also set up their own business. A lower percent works in the public sector.

Food Industry Engineer EP Outcomes

General objective

To provide an education to someone in food industry engineering integrating the principles of engineering and food technology with professional ethics in the sustainable processing of food, considering innovation and design of food processes for the welfare of society.

Specific objectives

  • Design agri-food industries based on sustainable processing systems.
  • Employ engineering and technical knowledge using interpersonal skills during the development of their profession.
  • Address areas of opportunity in the agri-food industry by innovating and applying science and technology.

Food Industry Engineering Student Outcomes

Graduates of this program will demonstrate:

  1. An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics.
  2. An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors.
  3. An ability to communicate effectively with a range of audiences.
  4. An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts.
  5. An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives.
  6. An ability to develop and conduct appropriate experimentation, analyze, and interpret data, and use engineering judgment to draw conclusions.
  7. An ability to acquire and apply new knowledge as needed, using appropriate learning strategies.

Food Industry Engineering Specific Student Outcomes

  1. Manage the different processes of an organization related to the food industry, complying with the different quality standards to contribute to a better positioning of the company.
  2. Provide solutions to food processing engineering and technology problems, through the design of experiments, the analysis and interpretation of statistical data and mathematical models that allow the improvement of the quality of different products offered by an organization.
  3. Design innovative systems, components, or processes in the transformation of raw material into food products to meet the needs of control and guarantee their quality, under realistic restrictions of different kinds, such as economic, environmental, social, political, ethical, health, safety, manufacturability and sustainability.
  4. Evaluate the parameters of food and beverages using different techniques and modern tools, appropriate to the product to estimate its quality and shelf life.

You can download the case of study in the following link

Curse of Study


Faculty Professor Professional Non-teaching staff
Juan Antonio Vidales Contreras

Alejandro Isabel Luna Maldonado

Celestino García Gómez

Héctor Flores Breceda

Hugo Bernal Barragán

Juana Aranda Ruiz

Daniel Borjas Cisneros

Ixchel Sánchez Torres

Gerardo Méndez Zamora

Julia Mariana Márquez Reyes

Beatriz Adriana Rodríguez Romero

Guillermo Niño Medina

Romeo Rojas Molina

Humberto Rodríguez Fuentes

Urbano Luna Maldonado


Adiel Berenice López Flores

Jesús Salvador Esquivel Aranda

Nydia Corina Vásquez Aguilar

Zayd Eliud Rangel Nava

María Dolores González Hernández

Arely Irasema Ruiz García



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