FOOD TECHNOLOGY MAJOR

V I S I ON The goal of the food technology major is to educate

professionals to become socially aware in the food

sector. The emphasis is on food safety, food security,

production and processing of high quality food so that the

population has a healthy diet.

M I S I O N

The food technology major focuses on developing

socially responsible professionals in the agro-food field

using a scientific, technological, management and

humanistic perspective, through the learning by doing

methodology; like participative research and education

about base processes to create a society with better self

esteem and productivity, contributing to the elevation of

the quality of life of the population.

STUDY PLAN

To obtain a Bachelor's degree in Food Technology,

students must pass all courses in the study plan. The

minimum grade to pass a class is 60%. In order to

graduate, the student must achieve an average of at least

70%. The major is completed over four years and is

divided into 12 academic periods, each lasting 15 weeks.

The study plan includes 5O courses (173 credits), 8

laboratory sessions (28 credits) and a Supervised

Professional Internship (10 credits) for a total of 211

credits. The University offers the following financial

options: boarding students with no scholarship, boarding

students with a full scholarship, boarding students with a

partial scholarship and a commuting students with no

scholarship.

I PERIOD

II PERIOD

III PERIOD

IV PERIOD

CODE COURSES Credits

MB3-011 Mathematics 4

QB3-021 Introduction to Chemistry 4

SS3-031 Sociology 4

ES3-041 Spanish 4

IS3-051 English I 3

GB3-062 Geometry and Trigonometry 4

QB3-072 Organic Chemistry 4

QB3-082 Analytical Chemistry 4

HS3-092 History of Honduras 4

IS3-102 English II 3

LPP3-012 Environmental Resources and Engineering Field Laboratory

3

FB3-113 Introduction to Physics 3

CB3-123 Calculus 4

BB3-133 Biochemistry 4

BB3-143 Introduction to Biology 4

IS3-153 English III 3

LPP3-023 Agriculture and Environmental Development Field Laboratory

3

TA3-164 Thermodynamics and Food

Kinetics 3

FS3-174 Philosophy 3

CC3-184 Food Science 4

IB3-194 Information Science 3

MC3-204 Introduction to Microbiology 4

LPP3-034 Post-harvest Laboratory 4

ABOUT THE UNIVERSITY

The Universidad Nacional de Agricultura (UNAG) is a higher education institution dedicated to the education of professionals in different fields of agricultural sciences. UNAG has boarding students that live on campus with scholarships to cover their living expenses and commuting students who live off campus. UNAG’s motto is “learn by doing” and students strive to follow the three core principles of, “study, work, and discipline.” To achieve these principles, boarding students spend half of the day in classes and the other half in practical field work related to their classes. All students wear uniforms and abide by a strict disciplinary code. The university is located in the city of Catacamas, department of Olancho, Honduras, about three hours from the capital city.

STUDENTS

UNAG has a diverse student population, mainly attracting low income students from all departments of Honduras, representatives from the different indigenous and Afro-Honduran populations in Honduras, as well as international students. UNAG offers an ideal environment for high quality scientific, technical and practical study, which ultimately contributes greatly to the development of the country.

INFRASTRUCTURE

UNAG has over 850 acres of land, with animals, horticulture, greenhouses, an agro-ecological/organic farm, food processing plants a laboratories, a veterinary hospital, a forest reserve, videoconference rooms, classrooms, dining halls, a library, computer labs, athletic fields, and a pool.

QUALITY EDUCATION

The University has qualified specialists in each of its departments that work on teaching, research and outreach. Students are able to enroll in extra-curricular English classes to be able to graduate fluent in the English language. Students also have many international exchange opportunities.

IX PERIOD

X PERIOD

XI AND XII PERIOD

The objective of the supervised profesional internship is to stregthen the students’ capacities to propose and generate technology, solve problems, apply knowledge, manage and find quality information and provide alternative solutions that respond to problems related to the agroindustrial sector.

For more information:

Vicerrectoría Académica: Tel. +(504) 7299 4905,

Fax: +(504) 2799 4900 / 49 14

Rectory: Tel. +(504) 2799 4901

Email: tecnologiaalimentaria@unag.edu.hn

Code Courses Credits

ME3-399 Marketing 3

FE3-409 Project Forulation and Evaluation 3

EA3-419 Food Packaging and Containers 3

EI3-429 Sensory Evaluation of Food 2

DI3-439 Development of Products 2

LTI3-079 Social Education Work Field

Laboratory II 3

SI3-4410 Research Seminar 3

ES3-4510 Professional Ethics and

Leadership

3

RI3-4610 Professional Writing 3

IA3-4710 Agroindustrial engineering 3

Elective III 3

LAP3-0810 Agroindustrial Laboratory III 4

PI3-4811 Supervised Profesional Internship 10

V PERIOD

VI PERIOD

VII PERIOD

VIII PERIOD

Code Courses Credits

EB3-215 Statistics 4

AE3-225 Business administration 3

SC3-235 Quality Systems 4

IA3-245 Food Engineering 3

MC3-255 Food Microbiology 4

LPP3-045 Agroindustry Laboratory I 4

PP3-206 Fruit and Vegetable

Processsing

4

EB3-276 Environmental Education 3

PP3-286 Meat and Meat Product

Processing

4

PP3-296 Dairy and Dairy Derivatives

Processing 4

PP3-306 Fish and Seafood processing 4

LAP3-056 Agroindustry Laboratory II 4

DI3-317 Experimental Design 4

CE3-327 Business Accounting 3

PP3-337 Grains y Cereal Processing 4

AC3-347 Food Analysis 4

NC3-357 Human Diet and Nutrition 3

Elective I 3

GC3-368 Enviromental Management 3

EE3-378 Management Economics 3

IE3-388 Social research of agro-food

chains 4

Elective II 3

LTI3-068 Social Education Work Field

Laboratory I 3

UNIVERSIDAD NACIONAL

DE AGRICULTURA

ACADEMIC

VICE-RECTORY

FOOD TECHNOLOGY MAJOR

BACHELOR’S DEGREE

CATACAMAS, OLANCHO

HONDURAS

CENTRAL AMERICA