Program Overview

Introduction to the Engenharia de Alimentos (Bacharelado) Program

The Engenharia de Alimentos (Bacharelado) program at the Universidade Federal de Minas Gerais (UFMG) is a multidisciplinary course that combines elements of engineering, technology, and humanities. The program is based on knowledge in biology, physics, mathematics, and chemistry, and is designed to provide students with a holistic understanding of the food production chain.

Course Overview

• City: Montes Claros
• Shift: Diurno
• Area: Engenharias
• Academic Unit: Instituto de Ciências Agrárias (ICA) The course was created in 2009 and is located in the Instituto de Ciências Agrárias (ICA) on the Montes Claros campus. The program's curriculum is designed to provide students with a comprehensive understanding of food engineering, including the production, processing, and distribution of food products.

Differentiation of the Course

One of the differentiating factors of the Engenharia de Alimentos program at UFMG is the opportunity for students to participate in research and extension projects within the university. The program also has a strong focus on the development of foods for social impact, such as the project "Desenvolvimento de alimentos para o combate à fome e à subnutrição infantil" (Development of foods to combat hunger and child malnutrition).

Areas of Professional Activity

Graduates of the Engenharia de Alimentos program at UFMG can work in various sectors of the food production chain, including:

• Food industries
• Research institutions
• Educational institutions
• Consulting firms
• Government agencies

Duration and Admission

• Duration: 10 semesters
• Admission: The selection process for the program occurs through the Sistema de Seleção Unificada (Sisu), which uses scores from the Exame Nacional do Ensino Médio (Enem), and through the seriado evaluation process.

Research and Extension

Students in the Engenharia de Alimentos program have the opportunity to participate in research and extension projects, such as the "Simpósio de Engenharia de Alimentos" (Food Engineering Symposium) and the "Engenharia de Alimentos em ação: ensinando e aprendendo" (Food Engineering in Action: Teaching and Learning) project. These projects aim to promote the dissemination of knowledge about food engineering and technology to academics and the general public.