Facultad de Ingeniería

Program Educational Objectives

Mission Statement

Provide the institutional mission statement.

THE INSTITUTIONAL MISSION STATEMENT IS:

The University of Cartagena, as a public institution, through the accomplishment of its teaching, research and extension substantives functions, as well as its internationalization process, form competent professionals in different areas of the Knowledge, with scientific, humanistic, ethical, cultural and axiological foundation. This allows them to exercise responsible citizenship, contribute to the social transformation, and lead processes of business, environmental and cultural development in its institutional action context.

THE FOOD ENGINEERING PROGRAM   MISSION STATEMENT IS:

The Food Engineering Program of the Universidad de Cartagena provides high quality professionals in the area of food engineering. These professionals have significant research experience, a great sense of social responsibility, and an ethical conscience thus preparing them to create solutions to the problems within the food sector and the food processing industry.

Program Educational Objectives

List the program educational objectives and state where these can be found by the general public.

GENERAL OBJECTIVE OF THE PROGRAM

To form food engineers with a good scientific and technical foundation that prepares them to design and innovate the complex processes of food production, as well as optimize the existing processes that lead the economic and business development of the food industry in Colombia and around the world.

SPECIFIC OBJECTIVES OF THE PROGRAM

  1. Provide a basic understanding of the principles of engineering and food science through a solid background in basic science.
  2. Train professionals capable of leading quality processes at plants and pilot plants, supported by a thorough scientific training and an understanding of economic principles, sustainable development, and environmentally sustainable practices.
  3. Teach science and the fundamentals of engineering that explain the processes of management, the transformation, and the conservation of food. This instruction is focused on the integral and effective use of raw food materials for creating products, under clear quality parameters.
  4. To train professionals with a foundation in the economic and administrative fields, which will help students to create their own companies that sustainable utilize the countries natural resources.
Leído 226 veces Modificado por última vez el Viernes, 29 Septiembre 2017 19:54