Study Food Engineering and Technology in Spain

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Summer 2020 program cancelled.

Please contact Dr. Elena Castell-Perez (ecastell@tamu.edu) or Dr. Rosana Moreira (rmoreira@tamu.edu) for questions or concerns.

 

Click here to apply.

The proposed global engagement initiative is designed to provide 21st century education to students in Engineering, Food Science, and Agricultural Business Management fields. The Mission is to provide valuable experiences to TAMU students focusing in part on the future domains of Food Science and Engineering education. Through culture awareness and creativity, our students will  improve technical and soft skills essential to compete in a globally integrated society. The students will learn the most recent advances in food engineering and technology in the area of enginomics, innovations in food engineering, cultural awareness, and social responsibility. Students will understand how food science and engineering impacts new knowledge and tools to excel in a highly-competitive global economy and changing markets and consumer needs. TAMU students will interact with  Spanish undergraduate peers as part of multidimensional teams. This experience will prepare the students to succeed in international careers.

The courses will be taught at the Polytechnic University of Valencia (UPV) , a prestigious public University of Spain. As part of the courses structure, students will attend lectures and practical sessions held at the pilot plant facilities of the Department of Food Technology, visit local food processing industries (for instance, wine, olive oil and several processed foods) and participate in two hands-on workshops on Molecular Gastronomy and Spanish Cuisine (e.g., Paellla) uniquely designed for students to learn-by-doing. The workshops will be offered by two Food Engineering Professors from the UPV.

The port city of Valencia lies on Spain’s southeastern coast, where the Turia River meets the Mediterranean Sea. It’s known for its City of Arts and Sciences, with futuristic structures including a planetarium, an oceanarium and an interactive museum. Valencia also has several beaches, including some within nearby Albufera Park, a wetlands reserve with a lake and walking trails.

For more information and how to be considered for this program, please contact: Dr. Rosana Moreira (rmoreira@tamu.edu) or Dr. Elena Castell-Perez (ecastell@tamu.edu)

Highlights:​

  • TAMU students will interact with Spanish undergraduate peers as part of multidimensional teams. This experience will prepare the students to succeed in international careers.
  • Course activities include visits to companies, field excursions, and technical workshops by UPV
  • Extracurricular activities include guided tours of Old Town Valencia, Valencia Football Club, El Saler, and Natural Park

Eligibility Requirements: ​

  • 2.5 GPA
  • Students must meet with faculty prior to acceptance
  • Good Standing with Texas A&M University
  • Students must attend all Study Abroad program-specific meeting(s)

Courses:

All students are required to take a total of 6 credit hours in Summer 2, 2020 to participate on this program. Students should meet with their academic advisors to ensure they meet eligibility requirements and that the courses are degree applicable.

Engineering students: 

  • BAEN/CHEN 422: Unit Operations in Food Processing (3 cr.)
  • BAEN 427: Engineering Aspects of Packaging (3 cr.)

Non-engineering students: 

  • AGSM/NFSC 315: Food Processing Engineering Technology (3 cr.)
  • AGSM/NFSC 417: Food Process Engineering Technology II (3 cr.)
  • BAEN 485: Directed Studies

Course Descriptions:

BAEN/CHEN 422: Students learn the application of engineering principles to design several unit operations common in the food industry including pipeline and pump design, freezing, drying, frying, and thermal processing.

BAEN 427: Students learn the principles of food packaging design, packaging materials and their applications, shelf life calculations, environmental issues.

AGSM/NFSC 315: Introduction to engineering principles applied in the food industry (energy, heat and material balances, heat transfer, pipe flow, refrigeration, psychrometrics).

AGSM/NFSC 417: Emphasis on freezing, drying, refrigeration, and thermal processing.

BAEN 485: Option for students who have already received credit in any of the courses above prior to the program start date.

For more information about study abroad contact Stormy Kretzschmar, stormyk@tamu.edu.

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