Applicant Profile

Applicants to the doctoral program in Food and Bioprocess Engineering must have a Bachelor's or Master's degree in the disciplines and fields of study of the Food and Bioprocess Engineering areas or other related disciplines.

Its main characteristics must be:

Undergraduate training compatible with the academic demands of the program.
Critical analysis capacity.
Ease of quantitative description of various situations.
Concern about the acquisition and generation of new knowledge.
Constancy and dedication to study.
Conditions for experimental work.
Conditions for the practical application of theoretical principles.
Knowledge regarding the impact of discipline on society (understand the role that the person is going to be with respect to society).

Graduate profile

The student will be qualified to:
Formulate and manage basic and applied research projects, with a multidisciplinary and innovative perspective, oriented to the development and generation of products and production processes, as well as goods and services in areas and disciplines associated with Food Engineering and Bioprocesses.
Identify, formulate and solve problems related to science and engineering of food and bioprocesses, in an efficient, precise and timely manner.
Autonomously develop original research in its own fields.
Incorporate and articulate effectively in the public, business and service sectors, and serve as a driving force for development and technological innovation in these sectors.
Serve as a link between the productive sector and the academic sector.
Join and lead interdisciplinary work groups in their field.
Teaching in the field of higher education, whether in Universities, Professional Institutes or Technical Training Centers, in the field of their competence.