The accreditation of the Program was delivered for the first time in 2016 for 4 years until November 28, 2020 and is currently accredited until November 3, 2028.
Millaray Mariqueo, Science in Chile.- The Program responds to the need to create specialists in food science and technology who are capable of developing research based on the needs of the market and the food production, preservation and processing. With the objective that the student can apply said knowledge in the productive area to intervene, improve and optimize the productive systems.
It is directed to Graduates from Food Engineering, Agronomy, Biochemistry and related areas in basic sciences of the agri-food field.
For the optimal development of their learning, students have specialized laboratories within the Institute of Food Science and Technology (ICYTAL), such as: Food Analysis Laboratory, Biotechnology Laboratory, Microbiology Laboratory, Physical Properties Laboratory and Functional Food, Food Microencapsulation and Texture Laboratory and Laboratory of New Natural Ingredients.
On the other hand, the Director of the Program, Dr. Kong Shun Ah-Hen indicated “we always seek to continue improving, and thanks to that we have been able to attract many foreign students from all over Latin America who are interested; Students have come from Bolivia, Cuba, Ecuador, Guyana, Haiti, Honduras, Panama, Venezuela and others. And we want to maintain this international label”.
The academic mentions that they also seek to link the Program with the doctorate in the same area, however, this is in the process of processing.
Finally, the researcher mentions that one of the characteristics of the Program that the students repeatedly highlight refers to food safety, “what the students have let us know is that they are very interested in this line of research, which is Very important for the food industry. Of the three lines of research, the areas of safety and quality are of great interest among students, that is what distinguishes us”. Although it is true, everything has to do with food processing, knowing how to maintain safety throughout the process and comprehensive teaching, this is one of the strengths of the master’s degree.
