The Food Science and Technology Program was created to prepare professionals specialized in food in its scientific, technological, biochemical, sanitary, sensory and nutritional aspects, able to identify problems and apply solutions to the agri-food production chain – from raw materials in the farm to finished products in the table of the most demanding consumer.
The program aims to cover all areas of agricultural sciences (animal physiology, plant physiology, botany) and it is therefore housed in the School of Agricultural Sciences. As a multidisciplinary program, it also counts with the collaboration of other schools and departments, such as the School of Biological Sciences (courses in human anatomy, human physiology, histology, cell biology, biochemistry, genetics), the School of Physical and Mathematical Sciences (courses in chemistry, physics and mathematics), and the School of Health Sciences (courses in nutrition).
Students have access to all the facilities of the Food and Science Technology Department, that has over 38 years of experience in teaching, research and outreach, 18 laboratories for teaching and research, as well as a system of analysis laboratories accredited by the Ministry of Agriculture, Livestock and Supply and the Ministry of Health (ANVISA). The department also features a food processing pilot plantwith which students learn the unit operations of fermentation, dehydration, smoking, chilling, freezing, canning and sterilization to obtain products derived from milk, meat, fish, fruits, vegetables, oils, starch and cereals. Students can also participate in research projects from the Graduate Program in Food Science (at both the Master’s and Doctoral level).
Agribusiness is our goal. Brazil is one of the major food producers in the world, and the food industry belongs to the sector that creates more jobs, with the largest source of tax revenue on the movement of goods. It is part of the industrial branch that is most well-distributed across the regions of the country.
The Food Science and Technology graduate will work in every dimension of food production, conservation and monitoring at all stages of distribution. S/he will also be involved in the elaboration and development of new products, aimed at nutritional improvement and the population’s health and wellbeing, according to the law and the newest quality standards. Food Science and Technology professionals contribute for the food to arrive at the table meeting the requirements of Brazilian and international consumers. They can be technically responsible for food industries and laboratories of analysis; conduct research; work in health surveillance agencies, in toxicological evaluation of food, nutrition education and food handlers training.
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