Master’s in Food Sciences and Technology

Master’s in Food Science and Technology

General information

Master’s in Food Science and Technology

4 semesters
Courses: 20
Total credits: 47
Academic hours: 2139


Three days a week:
Thursday and Friday from 17h00 to 22h00, and Saturday from 08h30 to 16h30

Registration: $1,327.00
Tuition: $13,273.00

Start of classes:
January 2019

Dates of entrance examination:
14 July, 4 August, 15 September, 20 October, 17 November


The food industry is growing rapidly both in Ecuador and worldwide. Globalization demands food manufacture that takes into account nutritional quality, technological development, and harmlessness in order to be competitive in local and international markets. On the other hand, shifts in food habits make this industry an important player in contributing to social wellbeing. Present consumers seek foods that prevent the risk of disease, but also maintain excellent technological, sensory, nutritional, and safety characteristics.

This Master’s in Food Science and Technology is a response to the needs of the food industry, consumer demands, and changes in popular food habits. The curriculum entails a sequential series of theoretical/practical courses that allow students to go progressively learning all the tools necessary to understand and apply methodologies related to the development of new food products.

Candidate profile:

This program is designed for professionals who hold a university degree, preferably in one of the following fields: biology, biochemistry, biopharmaceutics, chemistry, applied chemistry, food processing, industrial production, agricultural and livestock production, veterinary medicine, pharmaceutics, public health, and biochemistry.

Candidates must be disciplined, honest people that can work both independently and in a group to meet the program’s high academic expectations. They must in addition possess the maturity and emotional stability necessary to meet the demands of the institution, their teachers, and their tutors.

Candidates to this master’s program must demonstrate:

  • Total commitment to continuous education.
  • Critical and analytical skills.
  • Disposition towards reading and the search for information.
  • Desire to serve the community.

Program contacts:

For further information:

Lucía Ramírez C. Ph.D.
Program Director
Telephone: (+593 2) 297-1700 ext. 1283

Milagros Pinto
Administrative Assistant
Telephone: (+593 2) 297-1700 ext. 2033

Santiago Tapia
Postgraduate Coordinator – Admissions
Office: G-100
Telephone: (+593 2) 297-1700 ext. 1824

Occupational field

Growth in national food industries, globalization, and changes in food habits demand technological development in order to be competitive in national and international markets. Many food industries have responded to this need by implementing research and development departments aimed at creating new products, which has in turn created demand for top-level professionals that can lead or play an active role in them. This generates employment opportunities for program graduates.

Professionals involved in all fields of food industrialization are required nationally, since Ecuador has been importing products from other countries that could easily be produced by Ecuadorian industries. Our country is endowed with great food wealth, both animal and plant- based. It is thus necessary to foment industrialization in order to offer quality products that are competitive, diversify national production, increase exports, and generate employment. The current labor market, concentrated on supervisors, analysts, or quality technicians, is in need of professionals that can fulfill managerial roles, as well as undertake research and development of new food products aimed at the national market, or improved products that will allow consumers to find better alternatives, all the while ensuring nutritional quality, technological excellence, and harmlessness. Furthermore, Ecuadorian production must be responsive to national and international quality demands, as determined by the globalized parameters that currently govern competitiveness.

Our graduates will also be capable of establishing their own food companies, or work in research centers that require successful professionals that demonstrate solid academic and human formations.


  • Our learning model combines theoretical teaching with an experimental component carried out in laboratories or pilot plants.
  • Our pilot plant includes various production lines: dairy, fruits and vegetables, meat products, cereals, beer, cookies, and bakery products.
  • Small groups of students allow the application of a learn-by-doing system, ensuring personalized attention.
  • Our teaching staff has solid academic credentials, mostly at the doctorate level (PhD), as well as experience in different lines of research in the food industry
  • Our curriculum contemplates all the scientific and technological tools necessary for the successful training of future professionals, without forgetting the human being, in keeping with the liberal arts philosophy of the USFQ.


Basic requirements:

  • University degree, duly registered with SENESCYT, in the fields of biology, biochemistry, biopharmaceutics, chemistry, applied chemistry, food processing, industrial production, agricultural and livestock production, veterinary medicine, pharmaceutics,
  • Proficiency in English sufficient for reading, understanding, analyzing, synthesizing, and evaluating articles in that language. MCER Level A2 at minimum.
  • Copy of national identity card or passport.
  • Degree certificate with final grade.
  • Official grade transcript.
  • Printed SENESCYT registration of degree.
  • Approve the USFQ postgraduate entrance examination. Please refer to the postgraduate admissions process at USFQ:

Program-specific requirements:

  • Take a specific entrance examination for the Master’s in Food Science and Technology program
  • Interview with the Program Director
  • Curriculum vitae and work certificates
  • Three academic or professional letters of recommendation, in sealed envelopes. These letters must be addressed to the Program Director, and they must highlight the qualities, strengths, and capacities of the candidate with regards to his or her entrance to the program.
  • Any additional document that will help the Postgraduate Program’s Admissions Committee in its decision.

Funding and scholarships

  • The value of the program is $14.600, which can be paid in the following ways:
  • Payment: Cash, check, student loan, and credit card. For this last form of payment, please take into account the following: payments with cards belonging to Grupo Pichincha and Grupo Guayaquil can be deferred in 3, 6, and 9 months without interest; if, however, full payment is made it can be deferred in 12 months without interest.
  • Further information on credit card payments at the following link:
  • Payment by academic periods: The total cost of the program can be paid in four equal installments, the dates of which coincide with the beginning of each academic period. Further information can be found in the academic calendar of the postgraduate program.
  • 50/50 payment: Pay $7.300 dollars at the start of the program (January 2019) and the remaining $7.300 dollars at the beginning of its second year (January 2020)
  • Monthly payment plans: In case a candidate does not have credit cards, checks will be accepted as a means of monthly payment. For further information please approach the Office of Financial Aid. Further information on financial aid can be found at:
  • USFQ Alumni have a 10% discount.


In accordance with the Postgraduate Scholarship Regulations of the program, three half scholarships (50% of tuition) will be awarded at the start of the first year to those candidates that demonstrate academic and professional excellence during the admissions process. In addition, three scholarships of 25% will be awarded at the start of the second year to those who demonstrate academic excellence during their postgraduate studies.

For further information please contact the postgraduate program.