Overview
The Graduate Program in Food Science and Technology (GP-FST) is based in the Department of Agribusiness, Food and Nutrition, and started in 1977, first with the Master's degree and then in 2011, with the Doctoral degree.
The structure of the GP-FST enables the training of Masters and Doctors to perform prominently in the entire food production chain. It comprises the organization of research areas (RA), thematic research projects (P), and specific and general courses, providing a broad scientific training.
The activities developed in the GP-FST encompass three major research areas (RA), formed by three thematic research projects (P) each:
Area of study: Food Science and Technology
RA 1. Food Biotechnology
P1.1. Sugarcane Science and Technology
P1.2. Science and Technology of Alcoholic Beverages
P1.3. Microbiology of Alcoholic Fermentation
RA 2. Food Processing and Quality
P2.1. Nutritional Quality Control
P2.2. Animal Products
P2.3. Vegetable Products
RA 3. Food Safety and Quality
P3.1. Food Microbiology
P3.2. Nutrition, Education and Health
P3.3. Quality Systems
The program has a good national and international engagement, with a quality scientific production. The teaching staff is made up of training specialists in the area covered by the program, who have postdoctoral degrees in different universities and renowned institutions abroad. GP-FST professors are also editors and/or reviewers of leading international journals in the area.
The program's graduates have worked in a wide variety of organizations including public and private universities and research institutes.