Bachelor of Food Engineering 60 months Undergraduate Program By Universidade de São Paulo |Top Universities
Program Duration

60 monthsProgram duration

Main Subject Area

Engineering - Manufacturing and ProductionMain Subject Area

Program overview

Main Subject

Engineering - Manufacturing and Production

Degree

Other

Study Level

Undergraduate

Study Mode

On Campus

The Food Engineering course was regulated by Law n. 5,194 of December 24, 1966, and Resolution n. 218 of 29/06/1973 of CONFEA, being a profession that integrates the great area of ​​Engineering.

The Food Engineer has the ability to develop new foods, packaging, processes and equipment, design and execute projects, promote technical sales, manage people and processes, ensure food quality and safety. Propose changes in processes, methods, equipment and devices, corrections in manufacturing times and product components, developing new manufacturing processes to improve product quality, reduce losses and increase productivity. In addition, the Food Engineer plays an important role with regard to the environment, as he has the competence to treat the waste generated by the food industries, optimize water and energy consumption in processing, use recyclable, biodegradable or even edible packaging.

In this context, the food industry is its main place of activity, but in addition to it, as the Food Engineer is essentially a Process Engineer, he can work in other transformation industries. Feed, equipment, packaging, additives, biotechnology and alcohol plants, as well as food analysis laboratories, large supermarket and restaurant chains, research centers, distribution and environmental management companies are also potential employers.

Program overview

Main Subject

Engineering - Manufacturing and Production

Degree

Other

Study Level

Undergraduate

Study Mode

On Campus

The Food Engineering course was regulated by Law n. 5,194 of December 24, 1966, and Resolution n. 218 of 29/06/1973 of CONFEA, being a profession that integrates the great area of ​​Engineering.

The Food Engineer has the ability to develop new foods, packaging, processes and equipment, design and execute projects, promote technical sales, manage people and processes, ensure food quality and safety. Propose changes in processes, methods, equipment and devices, corrections in manufacturing times and product components, developing new manufacturing processes to improve product quality, reduce losses and increase productivity. In addition, the Food Engineer plays an important role with regard to the environment, as he has the competence to treat the waste generated by the food industries, optimize water and energy consumption in processing, use recyclable, biodegradable or even edible packaging.

In this context, the food industry is its main place of activity, but in addition to it, as the Food Engineer is essentially a Process Engineer, he can work in other transformation industries. Feed, equipment, packaging, additives, biotechnology and alcohol plants, as well as food analysis laboratories, large supermarket and restaurant chains, research centers, distribution and environmental management companies are also potential employers.

Admission Requirements

The selection is made through the Fuvest entrance exam or through the Unified Selection System (Sisu). For those who already attend higher education, it is also possible to request a transfer.

60 Months
Feb
Aug

Scholarships

Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.

To help students navigate this challenging process, we recommend the following articles:

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