Los Andes Peruvian University
| Universidad Peruana "Los Andes" | |
Seal of "Los Andes" Peruvian University, Huancayo
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| Motto | Spanish: Hacia la Excelencia Académica |
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Motto in English
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Towards Academic Excellency |
| Type | Private |
| Established | 1983 |
| Chancellor | Dr. José Castillo Custodio |
| Undergraduates | 17 800 |
| Location | Huancayo, Peru |
| Campus | Urban |
| Locations | 7 campuses & learning centers, online |
| Colours |
Blue White |
| Affiliations | Asamblea Nacional de Rectores |
| Website | upla.edu |
The Los Andes Peruvian University (UPLA) (Spanish: Universidad Peruana Los Andes) is an educational institution created on December 30, 1983 (Law Nº 23.757). The main campus is situated in Huancayo, Perú. It is one of the most prosperous universities in the central region of the country. It is named after the Andes mountains, which surround the city of Huancayo.
At its inception in 1983, the university offered courses in the four areas of study most relevant and important to the region: Industrial Engineering, Agricultural Engineering, Business Management and Technology Education. On June 23, 1987 a Complementary Law Nº 24697 Civil Engineering was added to the program of studies. More recently, new faculties have been established with a view to affording opportunities in new professional careers. Some of the original faculties have been upgraded, in accordance with technological and social requirements and in keeping with current innovations in tertiary education. These were authorized by Asamblea Nacional de Rectores, an institution which governs universities in Peru, with Resolution Nº 446-ANR-93 and Asamblea Universitaria Resolution Nº 001-93-AU on December 8, 1993.
In 1973 in Junín Region - Concepción, with the cooperation of Federal Republic of Germany, a milk plant was created. It was named "Fongal Centro". Today it is called The Milk Plant of Mantaro - PLEMSA and is part of Los Andes Peruvian University. It produces pasteurized milk, double and triple cream cheese, fresh cheese, yogurt and butter by professionals and students (who make theirs using practice-based professional learning).
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