Higher Polytechnical Institute Jos Antonio Echeverra Chemical Engineering School

General characteristics
Higher Polytechnical Institute Jos Antonio Echeverra

is a Technical University, Director Center for teaching of the Technical Sciences in Cuba. It is located in the University City Jos Antonio Echeverra
It includes 398 000 m2 with 40 buildings where are

classrooms, labs, libraries, sporting installations, bedrooms, dispensary, theaters and other facilities.

Schools

Architecture Chemical Engineering Civil Engineering Electrical Engineering Industrial Engineering Mechanical Engineering

Architecture and Engineering Programs

Chemical Engineering Hydraulic Engineering Civil Engineering Automatic Engineering Telecommunication Engineering Industrial Engineering Computer Sciences Engineering Electrical Engineering Mechanical Engineering Metallurgy Engineering Architecture

Professors and students

900 professors

(40 % Ph. D.).

9 500 students

(55 nationalities).
Type of courses:

- Regular course. - Part time course (for workers). - Computer assisted learning.

Postgraduate teaching and research activities

22 Master Degree Programs (3 of them internationally

certificates) . Doctorate Programs in the different specialties. 12 Research Centers. Participation in 65 International Projects. Relations with 200 foreign universities in the world. Important technical-scientific results (awards of Cuban Science Academy).

Chemical Engineering School

Chemical Engineering

School was founded in 1960 at Havana University. Chemical and Food Engineering School was created with the foundation of the Higher Polytechnical Institute Jos Antonio Echeverra, 1976 (Chemical Engineering and Food Engineering programs).

Chemical Engineering School

Chemical Engineering School appears from the

Chemical and Food Engineering School as a consequence of the rationalization in the higher education in Cuba (an integrated program with a wide profile for undergraduates in Chemical Engineering was then designed and applied) , 1987. A new trend for the specific and deep education in Food Engineering (and Sugar Chemical Engineering, studied in other Faculty) is the postgraduate level: academic program (master) and technology program (specialty).

General characteristics
Cloister composition (80 professors with total

dedication) : - 7 Professors - 23 Auxiliary Professors - 41 Assistants - 9 Instructors - Ph. D.: 44 % - Women: 50%

Undergraduate students: 751 Postgraduate students :240

Structure
Dean Vice Dean (Teaching) Vice Dean (Research and Postgraduate) Center of Studies of Process Engineering

Chemical Engineering Department

Chemical and Biological Fundaments Department

Undergraduate teaching
5 years divided in semesters. The last semester is dedicated to the last term

paper.

62 subject matters grouped in 14 disciplines. Students develop practice periods in each

academic from first year.

Curriculum
Disciplines:

- Chemical and Biological Fundaments (9) - Mathematics (4) - Physic (4) - Chemical Engineering Principles (3) - Automatic Principles (3) - Process Engineering (9) - Unit Operations (9) - Process Analysis (5) - Material Engineering (95) - Social Sciences (5) - Languages (3) - Drawing (1) - Physic Culture (4)

Postgraduate teaching
Courses. Training. Masters degree programs. Specialties programs Titled programs Doctorates.

Postgraduate teaching
Titled programs:

- Biotechnological Process Engineering.

- Food Processing and Preservation.

Specialty programs:

- Alcohol Production Technology.

Postgraduate teaching
Master degree programs:

- Food Engineering. - Process Analysis. - Environmental Engineering. - Biotechnological Process Engineering.

Certificates for the National Certification Council. Biotechnological Process Engineering: award of

the Iberoamerican University Association of Postgraduate Programs.

Researches
Chemical and Biological Fundaments Department:

- Development of tensoactives. - Environmental education. - Computer Science Teaching. - Biogas production.

Researches
Chemical Engineering Department:

- Evaluation of physical and transport properties. - Separation process. - Assessment quality. - Food processing and preservation. - Natural pigment extraction. - Food safety. - Sugar crystallization. - Purification of sugar cane juice. - Mathematical tools. - Corrosion control and material protection.

Researches
Study Center of Process Engineering:

- Biotechnology. - Environmental Engineering. - Process scale-up.

Projects with international cooperation

Humboldt University, Berln, Alemania:

Study of recuperation of proteins and starch from potatoe proccesing water Food preservation for freezing

Argentin Foundation for Horizontal Cooperation:

Iberoamerican Program of Science and Technology

for Developing (CYTED): Prediction methods for physical properties of foods

Projects with international cooperation

Iberoamerican Program of Science and

Technology for Developing (CYTED): Develop of calculation tools for food engineering
Latin American Academic Teaching

(ALFA), European Union Program: Food engineering and bioprocces for sustainability and quality

Projects with international cooperation

Iberoamerican Program of Science and

Technology for Developing (CYTED): Development of technologies for preservation of cut fresh vegetables
Royal Society, UK:

Influence of risk factors for human health in the food preservation and processing

Projects with international cooperation

Latin American Academic Teaching (ALFA),

European Union Program: Valorisation of natural resources: obtention of high valuable compounds through extraction and/or biotransformation for application in novel and functional foods, for their use in diagnostic and for novel industrial applications

Doctoral thesis
Methodology of analysis for quality improve of dairy

product plants, 1998. Employ of edible films for mango preservation. In cooperation with CIDA (Mexico) and defended in Valencia Polytechnical University, Spain, 2003. Potato drying: incidence on the quality during the presevation. In colaboration with Valencia Polytechnical University, Spain (2006).

Doctoral thesis
Pigments and polysacarides in the sugar industry:

influence on the cristallization process. In colaboration with Higher National School for Food industry, France (2005). Obtainment of inmovilized lipases with properties for their application in fine chemistry processes, 2001. Contribution to the study of the solid state fermentation of hemicelulosic materials, 1999.

Other activities
National Board for the defense of Doctorates in Food

Science: 2 members.

National Board for the defense of Doctorates in

Chemical Engineering: 4 members.