Master in Food Development and Innovation - Version 1
NAME
Master in Food Development and Innovation
MODALITY
hybrid
PROPOSITION
$ 6500.00
GRADUATION MODALITY
Thesis
TITLE TO BE OBTAINED
Master in Food Development and Innovation
DURATION
2 Semesters
REGISTRATION
$ 500.00
START AND TERMINATION
03/2024 al 03/2025
RESOLUTION
RPC-SO-27-No.457-2023
PROGRAM VERSION
1
PHONE NUMBERS
4091000 - Ext. 735 - 731
Home
The Master's Degree in Food Development and Innovation seeks to train professionals with the capacity to develop new food products that respond to current needs and demands in accordance with the national reality.
Professionals who graduate from the master's degree will be able to generate healthy foods under eco-efficiency and circular economy criteria.
PROGRAM COORDINATOR
Marco Lazo Vélez
Graduate profile
- Develop food, from raw materials typical of the area and the country, applying knowledge ethically and responsibly through the academic program.
- The graduate will be able to apply the biotechnological and physicochemical foundations that influence the preservation of food and that are important in the development of new healthy food products in accordance with national demand and reality.
- It improves biotechnological processes and sensory quality, to obtain high-quality products, preserving to the extent possible the cultural identity, knowledge and general well-being of the consumer.
- It develops sustainable food products with processes focused on eco-efficiency.
| MODULE | CONTENT |
|---|---|
| ANALYSIS AND DESIGN OF EXPERIMENTS | * Pilot tests. * ANOVA basics. * General factorial experiment, fractional. * Response surfaces. * Mix designs. * Optimization for desirability. |
| ENGINEERING PRINCIPLES APPLIED TO FOOD | * Durability and stability of food. * Physical conservation methods. * Chemical conservation methods. * Biological conservation methods. |
| ENZYMOLOGY AND INDUSTRIAL BIOCATALYSIS | * Introduction to enzymology and biocatalysis. * Kinetic enzyme. * Mechanisms and enzymatic regulation. * Purification, characterization and applications. |
| FUNCTIONAL FOODS AND NUTRACEUTICALS | * Introduction to functional foods and nutraceuticals. * Bioactive compounds and functional ingredients. * Functional food products. * Dietary modulation of the intestinal microbiota. |
| RESEARCH AND SUSTAINABLE DEVELOPMENT | * Eco-efficiency criteria for sustainable development. * Analysis of eco-efficiency and sustainable development criteria in processes. * Innovation in the food and biotechnology industry. * The food and biotechnological products market and its segmentation. * Product and brand marketing concept. * Experimental technological development of the product and validation with the consumer. |
| INDUSTRIAL NUTRITION | * Alimentary. * Accessibility, availability and bioactivity of food metabolites. * Food matrices. * Technological treatments and their effect on metabolites. * Nutritional genomics: nutrigenomics and nutrigenetics. |
| TRENDS IN FOOD PACKAGING | * Functions of food packaging. * Food and health packaging. * Advances in packaging materials. * Labelled. Consumer information. |
| EXPIRATION AND SENSORY EVALUATION OF FOOD | * Main factors of food spoilage. * Kinetics of deterioration reactions. * Types of useful life study. * Methods and principles of sensory evaluation applied to the food industry. |
| SAFETY, MICROBIAL PREDICTION AND LEGISLATION | * Food safety risk assessment. * Microbiology of processed foods. * Rapid techniques for microbiological food analysis and prediction. |
| MARKETING AND INNOVATION MANAGEMENT | * Identification of opportunities for the generation of innovative value proposals in the food sector. * Innovation process. * Lean startup, Design thinking and Design Sprint. * Creation of a CANVAS business model. * Marketing and marketing strategies. |
| DEGREE WORK | * Specialization seminars with expert tutors. * Planning the document t / c (thesis). |
Entry requirements
The proposed master's program is aimed at professionals with third-level bachelor's degrees in the specific field of food industry and production.
Applicants with profiles from other fields may be considered as long as the applicant demonstrates experience of at least three years in the area of knowledge of the program.
Admission process
Applicants must register on the website of the Postgraduate Department www.uazuay.edu.ec/admisiones/postgrados, they must upload: passport size photo, third level degree title, identity card and updated CV.
Registration must be paid (50 USD) through the payment button with any credit card, or in the university treasury, or by deposit to the following accounts:
Pichincha Bank:
Current account No. 3186821004 - RUC: 0190131777001
Guayaquil Bank:
Current account No. 6447600 - RUC: 0190131777001
Produbanco:
Current account No. 02070000472 - RUC: 0190131777001
In the case of deposit, once payment has been made, a copy of the receipt must be sent to transfers@uazuay.edu.ec and posgrados@uazuay.edu.ec, indicating your personal data (ID number, full name, address and telephone number) and the program to which you are applying, for registration in the system.
SCHEDULE
REGISTRATION: Until February 29, 2024
START OF CLASSES: March 2024
Featured teachers
Contacts
| Teacher | Contact |
|---|---|
| Alvarez Coello Gustavo Andres | gaacoello@gmail.com |
| Aviles Gonzalez Jonnatan Fernando | jonnatan.aviles@gmail.com |
| Cardenas Toledo Juan Jose | cardenasjuanjose3@gmail.com |
| Guajardo Flores Daniel | danielgdo@tec.mx |
| Maldonado Alvarado Pedro Gustavo | pedro.maldonado@epn.edu.ec |