Master’s (12 to 36 months) and Doctorate (24 to 60 months)

The food and nutrition program is administered by the Faculty of Food Engineering at UNICAMP and seeks to train individuals and produce multidisciplinary research involving nutrition; processes involved in the production of processed food; quality systems; surveys and the evaluation of food consumption profiles and public food policies; sensory evaluation; the development of tools associated with specific consumers, such as the elderly or physically handicapped; sales channels; and food safety and labeling, with a view to correlating consumer health and food. The program strives to produce professionals with up-to-date, rationally integrated, multidisciplinary knowledge so that they can develop successful careers in fields such as nutrition; food science and technology; and public policies related to food.

Major Area: Food Consumption and Quality
Lines of Research

  • 1. Sensory and instrumental analysis of sensory parameters in foods
  • 2. Consumption and eating habits
  • 3. Chemistry, functionality and application of proteins and other biopolymers in foods
  • 4. Nutritional and food safety
  • 5. Food and agricultural policies

Major Area: Experimental Nutrition and Nutrition Applied to Food Technology
Lines of Research

  • 1. Evaluation and use of nutrients obtained from food industry residues and subproducts.
  • 2. Nutritional characterization of foods: macro- and microcomponents and bioactive substances
  • 3. Development and evaluation of foods with special nutritional characteristics