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

The graduate program in food technology at FEA/UNICAMP was created in 1969 and currently consists of master’s, doctoral and direct doctoral programs (no master’s degree is required for the direct doctoral program). The program was awarded a score of five by the Agency for the Support and Evaluation of Graduate Education (CAPES) for the three-year period 2004/2005/2006. The faculty of food engineering was designated a center of excellence by the National Council for Scientific and Technological Development (CNPq) in 1970, and its graduate program was recognized by the Organization of American States (OAS). The program is taught by 14 faculty members with doctoral degrees working in eight different research areas, which are constantly being updated to meet the growing Brazilian and international demand for highly qualified professionals. There are approximately 100 students on the program.

Major Area: Food Technology
Lines of Research

  • 1. Sensory analysis
  • 2. Quality attributes and meat processing
  • 3. Sugars, derivatives, sweeteners and sweetened products
  • 4. Packaging and food stability
  • 5. Food hygiene
  • 6. Beverage technology
  • 7. Technology of cacao and other Theobromae: chocolates, derivatives and analogous products
  • 8. Cereal, root and tuber technology
  • 9. Fruit and vegetable technology
  • 10. Technology of milk and dairy products
  • 11. Technology of oils and oleaginous plants
  • 12. Unconventional food processing technologies