Design of a program of the optional subject of Food Engineering in the degree course in nutrition at the Faculty of Medical Sciences of Matanzas - Cuba.

Abstract

Diet is of great importance as one of the determinants of the health status of individuals and populations, as well as being an essential factor related to the quality of life and survival of the human species. The lack of knowledge about good manufacturing practices, as well as the limited availability of additional technical information, negatively affects food handling and preparation. The objective of this work is to design the program of the optional subject Food Engineering in the Bachelor's degree in Nutrition from the Faculty of Medical Sciences of Matanzas, belonging to the Medical University of Matanzas. For which the scientific method supported in the documentary analysis of different programs of the Food Engineering career developed by different authors and normative methodological documents was used. The designed program has a duration of 40 hours distributed in five topics, with conferences, practical classes, seminars and included visits to centers of elaboration, food processing, development of papers and evaluative practical work. The design of the program of the optional subject Food Engineering in the Bachelor's degree in Nutrition allows a greater integration in the design and control of food processing and guarantees a comprehensive vision for the graduate of this specialty.