Contributions of Zamorano University to the Food Science and Technology Sector of Latin America

Abstract

The Department of Food Technology (AGI) of the Escuela Agrícola Panamericana (Zamorano) was designed in 1998 and established in 1999 to meet the demand for regional agribusiness and specialized human resources in innovation for the transformation of agricultural raw materials This manuscript aims to detail the process of the establishment of AGI, and serves as evidence the impact of AGI in academics, research and outreach. From its origins AGI was conceived by visionaries from the agricultural sector, who paved the way for the development of a world-class program. In its 13 years of successful history, AGI has positioned itself as one of Latin America´s regional reference programs. Its 470 graduates from 15 countries of Latin America have blazed a trail for future generations through their hard work and outstanding achievements in internships, special graduation projects, graduate school, jobs and personal businesses. As of 2012, the department has exchange programs with prestigious academic institutions in the U.S., Europe and Latin America. For Learning-by-Doing, Zamorano´s unique practical training component, it has the largest agro-industrial parks of Latin American universities, whose investment exceeds US$17 million, and serves students and external clients. Since 1999, AGI has produced 279 scientific research papers through the special graduation projects of its senior students. From these, 22 have been presented at the Institute of Food Technologists (IFT) annual meetings, in which AGI has continuously participated since 2006. In December 2011 IFT approved Zamorano´s AGI academic program, becoming the first program for Central America with this distinction and the fourth in Latin America. In the future, Zamorano will establish laboratories for engineering processes and food packaging. Through its Department of Food Technology, Zamorano is committed to developing strategically important areas such as food biotechnology, food safety and nutrition, food and tourism services, process engineering and agri-food management.

DOI: http://dx.doi.org/10.5377/ceiba.v52i1.965