Program Overview

Introduction to the Graduate Program in Food Technology

The Graduate Program in Food Technology at FEA/Unicamp was established in 1969 and currently offers Master's, Doctorate, and Direct Doctorate (without Master's degree) programs. The program is recognized by the Organization of American States (OAS) and was designated as a center of excellence by the National Council for Scientific and Technological Development (CNPq) in 1970.

Mission, Vision, and Values

Mission

To train professionals who contribute to the development of food science and technology aimed at social and environmental well-being.

Vision

To be a recognized and attractive Graduate Program in the production and sharing of food science and technology, committed to socio-environmentally sustainable development.

Values

• Continuous and joint engagement in teaching, research, and outreach
• Excellence in education and in the development of research in food science and technology
• Responsible resource management
• Ethics, transparency, and democracy
• A plural, respectful, collaborative, and innovative environment
• Training professionals and developing research committed to social well-being and environmental responsibility

Infrastructure

The program's infrastructure includes pilot plants and laboratories exclusively dedicated to graduate research. There are specific laboratories equipped for each research area, as well as pilot plants that enable controlled studies of processes. The program also has three multi-user laboratories in the areas of instrumental analysis, microbiology, and sensory analysis, and the Central Support Laboratory, an institutional multi-user laboratory of the School of Food Engineering at UNICAMP.

The laboratories and pilot plants are:

• Laboratory and Pilot Plant of Oils and Fats
• Laboratory and Pilot Plant of Milk and Dairy Products
• Laboratory and Pilot Plant of Emerging Technologies
• Laboratory and Pilot Plant of Fruits, Vegetables, and Sugary Products
• Laboratory and Pilot Plant of Cereals, Roots, and Tubers
• Laboratory and Pilot Plant of Meat and Meat Products
• Laboratory and Pilot Plant of Packaging
• Laboratory of Hygiene and Legislation
• Laboratory of Instrumental Analysis
• Laboratory of Microbiological Analysis
• Laboratory of Sensory Analysis

Coordination and Faculty

The program is coordinated by Prof. Dr. Sergio Bertelli Pfanzer Junior. The permanent faculty includes:

• Prof. Dr. Ana Paula Badan Ribeiro
• Prof. Dr. Carlos Alberto Rodrigues Anjos
• Prof. Dr. Caroline Joy Steel
• Prof. Dr. Flávio Luís Schmidt
• Associate Prof. I Marcelo Cristianini
• Prof. Dr. I Maria Teresa Pedrosa Silva Clerici
• Associate Prof. I Marise Aparecida Rodrigues Pollonio
• Prof. Dr. I Maristela da Silva do Nascimento
• Associate Prof. I Mirna Lucia Gigante
• Prof. Dr. I Priscilla Efraim
• Prof. Dr. I Sérgio Bertelli Pflanzer Jr.
• Associate Prof. I Walkiria Hanada Viotto

Alumni

The alumni of the program have shown a successful and distinguished profile, finding opportunities in research centers, universities, and institutes. They work in national teaching and research institutions, industries, and companies, holding positions such as professors, researchers, rectors, heads of units, directors, industrial managers, and national representatives in public institutions.