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The Mayagüez Campus of the University of Puerto Rico offers a program of study leading to the degree of Master of Science in Food Science and Technology. Subject areas cover a wide range of basic and applied approaches in a multidisciplinary setting. Due to its multidisciplinary nature, the program is composed of four areas of specialization: chemistry, engineering, microbiology, and food processing. The pro¬gram is designed to prepare individuals for technical careers in the food and allied industries, government agencies, academia, and international agencies. A student planning to enter the program should have a B.S. degree in a recognized branch of agriculture, biology, chemistry, engineering, microbiology, physics or nutrition. Students deficient in the various areas of food science will be expected to remove these deficiencies during the first year. Students should have the following courses or their equivalent: Microbiology (BIOL 3770), Introductory Calculus II (MATE 3022), Biochemistry (QUIM 5071), and Introductory Physics and Laboratory (FISI 3091 and FISI 3093). Upon entering the program, each student may be assigned a faculty adviser, which will serve as the thesis adviser.
Programs Goals and Objectives
To gather and coordinate already existing activities in the food science and technology area in three colleges:
- College of Agricultural Sciences
- College of Arts and Sciences
- College of Engineering
- To promote cooperation and a productive coordinated effort required for a successful multidisciplinary graduate program among the departments involved in the program.
- To contribute to the development of scientific and the technological knowledge needed for the growth and improvement of the food industry.
- To develop the professional resources which Puerto Rico needs to assure a diverse, safe, and nutritious food supply for our society.
- To promote the research and development of processed openings of new markets for such commodities.
- To provide a contact and forum for the efficient exchange of information and utilization of expertise between university, government agencies, and the food sector.
Summary of Credits in Program
Core Courses
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Course
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Description
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Credits
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| QUIM 5085 |
Food Chemistry |
4
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| BIOL 6705 |
Advanced Food Microbiology |
3
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| CITA 6601 |
Food Processing I |
3
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| CITA 6603 |
Food Processing Laboratory |
1
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| CITA 6615 |
Food Technology |
3
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| CITA 6655 |
Seminar |
1
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| CITA 6999 |
Research |
6
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| - |
21
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Professional Recommended Electives
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Course
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Description
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Credits
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| AGRO 5005 |
Agricultural Biometrics |
3
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| AGRO 6000 |
Advance Biometric |
3
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| INPE 5357 |
Science and Technology of Fresh Meats |
3
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| QUIM 6335 |
Food Analysis |
4
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| INPE 5346 |
Milk Products |
3
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| CMOB 6016 |
Advanced Seafood Technology |
2
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| CMOB 5006 |
Seafood Processing |
4
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| CITA 6997, 6998 |
Special Topics |
1-3
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| CITA 6995, 6996 |
Special Problems |
1-3
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| CITA 6990 |
Professional Experience Occupational |
3-6
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| CITA 6016 |
Sensory Properties of Food |
3
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| BIOL 5008 |
Sanitary Bacteriology |
3
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The program is designed to prepare individuals for technical and scientific careers in the food allied industries, government agencies, academia and international agencies. The program also promotes entrepreneurship.
- Journal of Food Protection
- Food Technology
- Journal of Food Science and Technology International
- Food Packaging
- Journal of Food Science
- The World of Ingredients
- Food Processing
- Prepared Foods
- Meat & Poultry
- Food Quality
- Meat Processing
- Dairy Foods
- Meat Marketing & Technology
Professional Associations
- Association of Food and Drug Officials (AFDO)
- Institute of Food Technologies (IFT)
- “Asociación de Ciencia y Tecnología de Alimentos” (ACTA)
- Council for Agricultural Science and Technology (CAST)
- Food Protection (AOAC)
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FOOD SCIENCE AND TECHNOLOGY (CITA)
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Graduate Courses
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CITA 6005. FOOD PACKAGING. Three credit hours. Three hours of lecture per week.
Study of food packaging and its multiple roles in protecting packaged food and beverage products and facilitating distribution and communication with retailers, consumers, and users. Study of the relationship between food packaging and health, safety, and economic well-being. Use of technology and its integration with products, distribution, and marketing.
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CITA 6006. FOOD SAFETY. Three credit hours. Three hours of lecture per week.
Practices and methods to guarantee food safety and product integrity. Topics such as laws and regulations, good manufacturing practices (GMP’s) hazards analysis and critical control points (HACCP), and food labeling will be discussed.
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CITA 6601. FOOD PROCESSING I (I, II). Three credit hours. Three hours of lecture per week.
Fundamentals and commercial practice of food preservation by heat treatment, drying, freezing, canning, irradiation, and microwaves. Topics included are selection of raw material, preparation, unit operations, packaging, and storage. Processes covered will include aseptic packaging of juice and milk as well as canning of fruits and vegetables.
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CITA 6603. FOOD PROCESSING LABORATORY I (I, II). One credit hour. One four-hour laboratory per week. Corequisites: HORT 6601 or CITA 6601.
The topics in the laboratory will include tray drying, freeze drying, freezing, canning, heat penetration process studies in canned products, and fermentation.
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CITA 6615. FOOD TECHNOLOGY (II). Three credit hours. Two hours of lecture and one three-hour laboratory per week.
Units of operations: filling and packaging, reverse osmosis, ultrafiltration, electrodialysis, evaporation, freeze concentration. Quality control of raw materials and finished products; laws and regulations that apply to food industry.
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CITA 6655. SEMINAR (II). One credit hour. One hour of seminar per week.
Lectures, discussions, and reports on selected topics that may include results of research work.
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CITA 6990. SUPERVISED PROFESSIONAL OCCUPATIONAL EXPERIENCE FOR COOP STUDENTS. From three to six credit hours. Only three credits will be considered within the minimum of the required 30 credits for the graduate program.
Practical experience in Food Science and Technology in cooperation with the private sector or government. To be jointly supervised by the academic department, the Coop program coordinator, and an official from the cooperating entity. A written report will be required upon completion of each work period.
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CITA 6995. SPECIAL PROBLEMS IN FOOD SCIENCE AND TECHNOLOGY (On demand). One to three credit hours. One to three research periods per week.
Study and research of a specific problem in the field of food science and technology, selected by the professor and the student.
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CITA 6996. SPECIAL PROBLEMS IN FOOD SCIENCE AND TECHNOLOGY (On demand). One to three credit hours. Three to nine hours of laboratory per week. Prerequisite: authorization of the Director of the Department.
Study and research of a specific problem in the field of food science and technology, selected by the professor and the student.
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CITA 6997. SELECTED TOPICS. One to six credit hours. One to six hours of lecture.
Selected topics in Food Science and Technology. Themes will vary according to the needs and interests of students and faculty.
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CITA 6998. SELECTED TOPICS (On demand). One to three credit hours. Prerequisite: authorization of the Director of the Department.
Selected topics in Food Science and Technology. Themes will vary according to the needs and interests of students and faculty.
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CITA 6999. THESIS (On demand). Three to six credit hours.
Preparation and presentation of a thesis.
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FOOD SCIENCE AND TECHNOLOGY FACULTY
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A list of professors who engage in graduate activities in the Department follows, including the highest earned degree, date, and institution granting the degree. Research and teaching interests are also included.
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CARMÍN BUESO, Ad Honorem Professor, Ph.D., 1978, Rutgers University. Research interest: Fruits and Vegetable post-harvest. Teaching interest: Food Chemistry; Biochemistry.
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MILDRED CHAPARRO, Professor, Ph.D., 1985, Texas A&M University. Research interests: Food Microbiology. Teaching interests: Microbiology, Food Microbiology.
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DANILO CIANZIO, Professor, Ph.D., 1980, Iowa State University. Research and Teaching interests: Beef Cattle Production.
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GUILLERMO COLÓN-BURGOS, Professor, Ph.D., 1986, University of Massachusetts. Research interests: Fermentation, Membrane Technology, Supercritical Extraction, Mass and Energy Transfer in Porous Media. Teaching Interests: Mass and Energy Transfer, Industrial Pollution Control, Food Engineering, Material and Energy Balances.
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JOSÉ CORTÉS, Associate Professor, Ph.D., 1987, University of North Texas. Research and Teaching interests: Kinetics and Mechanisms of Organometallic Reactions; Analytical Methods in Food Chemistry.
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EMILIO DÍAZ, Professor, Ph.D., 1986, University of Wisconsin-Madison. Research interest: Isolation and characterization of oxidative enzymes from fungi; study of role of oxidative enzyme on fungal pathogenicity. Teaching interest: Organic Chemistry, Biochemistry, and Enzyme Reaction Mechanisms.
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FRED FERNÁNDEZ, Researcher, M.S., 1979, Virginia Polytechnic Institute and State University. Research interest: Food Microbiology.
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VILMA GONZÁLEZ, Associate Specialist, M.S., 1981, University of Puerto Rico. Research interests: Food Safety, Weight Management, Food Habit, Nutrition and Prevention of Chronic Disease. Teaching interests: Human Nutrition, Food Safety.
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CAROL L. HARPER, Professor, Ph.D., 1991, Colorado State University. Research and Teaching interests: Food Engineering and Packaging.
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JAVIER HUERTAS, Assistant Researcher, M.S., 1996, University of Puerto Rico, Mayagüez Campus. Research interests: Fermentation, Computer Process Control.
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JOHN M. KUBARYK, Professor, Ph.D., 1980, Auburn University. Research and Teaching interests: Seafood Technology, Aquaculture.
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JOSÉ R. LATORRE, Professor, Ph.D., 1986, University of Arkansas. Research and Teaching interests: Poultry Physiology and Reproduction.
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ANN MACPHERSON, Foods and Nutrition Specialist, Ph.D., 1993, University of Puerto Rico. Research interest: Human Nutrition.
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EDNA NEGRÓN-DE BRAVO, Professor, Ph.D., 1987, The Pennsylvania State University. Research and Teaching interests: Food Science.
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FERNANDO PÉREZ-MUÑOZ, Ad Honorem Professor, Ph.D., 1996, Iowa State University. Research interests: Food Processing, Process Improvement Engineering. Teaching Interests: Food Processing, Post-harvest Handling, Physical Properties of Food, Food Sensory.
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WINNA T. RIVERA-SOTO, Assistant Specialist, 2000, Cornell University. Research interest: Behavioral factors that influence food habits; fruit and vegetable consumption; nutrition and chronic diseases relationship. Teaching interest: The impact of agriculture on people’s nutritional status; nutritional benefits of fruits and vegetables, introductory nutrition; public health nutrition.
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MANUEL RODRÍGUEZ-FLORES, Professor, Ph.D., 1968, University of Florida. Research interest: Tropical Fruit Flavors Analysis, GCMS. Teaching interest: Physical Chemistry.
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MARÍA DEL C. RODRÍGUEZ, Associate Specialist, 1997, Cornell University. Research interest: Dietary assessment and behavior change. Program evaluation in nutrition education programs. Teaching interests: Human Nutrition, Dietary assessment; community nutrition, diet and health.
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