Our campus has 138 hectares and 81,583 mts2 of construction.
The campus is a unique blend of academic infrastructure and social, sports, and welfare facilities that promote our students’ academic and social development.
The University has 24 buildings for academic and administrative services, four auditoriums, 152 classrooms with a capacity for 5,626 seats, and 98 indoor and outdoor study areas.
EICEA’s headquarters are located at the Ad Portas building with 32,825 mt2 that houses administrative and academic staff, EICEA’s laboratories, classrooms, and an auditorium with a capacity of 609 seats. The university has a Library with collections comprising approximately 93,150 printed books, 172,100 eBooks, and 56 specialized databases, among others.
In addition, EICEA has the following laboratories which encourage experiential learning, partnership with leading companies, practical relevance, which allow students and faculty to combine theory and practice, engage in both scientific and applied research, and the use of technological tools:
Four laboratories developed in association with the Colombian Stock Exchange, Bloomberg (12 terminals), Reuters, Economática and Sala mercantil in partnership with Bolsa Mercantil de Colombia, in which experts lecture on topics related to the world of commodity trading, fintech and financial analysis.
A fully-equipped laboratory with on-point technology like eye-tracker, EEG (electroencephalography), facial expressions analysis, EMG (electromyography), ECG (electrocardiogram), sensors to measure electrodermal activity (EDA), and 3D printers. The Neurosmart-lab is the facility where students and professors conduct studies of applied neuroscience in relation to packaging, consumer behavior, marketing communications, branding, and user experience, among other topics. The Neurosmart-lab also offers consulting services for companies interested in transforming decision-making processes and increasing the impact of their marketing strategies.
Specialized spaces with high technology equipment of the food industry which linked the knowledge of the professionals/people who use them, to explore and analyse theories about biochemistry, sensory properties, food production processes, food composition and bromatology for clarifying kitchen processes, ingredients' differences and culinary arts phenoms in a scientific way. Providing as result tools that can be applied in the industry, contributing to the evolution of gastronomy.
