We give a warm welcome to the Food Science and Technology Department at Zamorano and we hope the information provided answers all your questions and encourage you to join our recognized program.
Food Science and Technology was founded in 1999 as a market need for business professionals to integrate and function in the food processing sector.
Today our countries seek to develop value-added products with safety and quality emphasis, to compete in a globalized world and strictly regulated by each country’s regulatory agencies.
First level Teachers
We have first level teachers with doctorates and master’s degrees in the relevant area they teach, many of them have internationally renowned.
A unique infrastructure to serve the education and innovation
We also have an food processing park, unique worldwide, with eight processing plants and four specialized laboratories to the service of our students learning process and external customers. These plants supply the domestic demand for the dining hall, cafeteria and the concession stand on campus. Production surpluses are marketed in major supermarkets and hotels in Tegucigalpa and San Pedro Sula.
Leadership Training with Value Added
We focus on the development of leaders able to operate successfully in the global food industry. In addition, we have a complete and rigorous curriculum, the department is characterized by its impact on the formation of values and skills that complement and ensure its successful performance in the industry and graduate programs at any university in the world. We have over 400 graduates from over fifteen countries. 51% of our graduates reach managerial positions and 24% hold doctorates and master’s degrees from renowned universities to five years of graduates. We have exchange programs with university of Arkansas, Illinois, Florida, LSU, Nebraska, Purdue and Texas A&M.
International scope
Currently, we run projects of national and regional development which mainly contribute to the future of the agro industrial sector, through innovation and new product development, quality management, safety, packaging and labeling of food. We have a close bond with the regional industry, which allows us to complement our program by creating opportunities for cooperation and employment in benefit of our students and graduates.
Constant expansion and evolution
We seek to expand our programs in the area of nutrition and food services, as well as processing non-food products such as wood, plastics and textiles. In the food processing area we are investing in research of non-traditional food processing, functional foods that contribute more to the consumer’s health and seafood and poultry processing. We hope next year to have the approval of IFT (Institute of Food Technologist, for its acronym).
We are confident that we will fill your expectations.
Welcome!!!
Luis Fernando Osorio, PhD.
Associate Professor and Chairman
Food Science and Technology Department
