Program Overview

Introduction to the Engenharia de Alimentos Program

The Engenharia de Alimentos program, established in 2009, is offered at the Instituto de Cięncias Agrárias (ICA), a regional campus of the Universidade Federal de Minas Gerais (UFMG) in Montes Claros, in the northern part of Minas Gerais. This region is known for its significant investment in the production of raw materials for food. The undergraduate program comprises disciplines from basic, specific, and professional areas.

Program Overview

The professional trained in this program is prepared to work in areas such as manufacturing, storage, transportation, and commercialization of food products, handling the processing of basic raw materials like milk, meat, cereals, fruits, vegetables, fish, oils, fats, sugars, among others. Graduates of the Engenharia de Alimentos program at UFMG will have opportunities to work in areas such as food industrialization, agroindustrial planning and projects, quality analysis and control, food technology, and food engineering and biochemistry, in addition to research in Food Science and Technology.

Characterization of the Course

• Modalidade: Bacharelado
• Título Conferido: Engenheiro de Alimentos
• Regime: Semestral
• Turno: Diurno
• Número de vagas: 40, with a single entry in the first semester of each year
• Período de integralizaçăo: Reference 5 years; maximum 8 years
• Carga horária total: 3,600 hours

Pedagogical Project

The program has a new Pedagogical Project for 2025, which includes a new Curriculum Grid and new Teaching Plans for 2025. Previous versions of these documents are also available for reference.

Norms and Documents

Specific Norms of the Course

• Regulamento do Curso de Graduaçăo em Engenharia de Alimentos
• Portaria nş 111 de 04 de fevereiro de 2021 Portaria de Renovaçăo de Reconhecimento do Curso de Engenharia de Alimentos

General Graduation Norms

• Resoluçőes Comuns
• Formulários Gerais
• Formulários Específicos
• Informaçőes sobre o Trabalho de Conclusăo de Curso (TCC)

Laboratories

Specific Laboratories of the Course

• Análise Sensorial Bloco A
• Bioprocessos CPCA I
• Biotecnologia Bloco A
• Biotério CPCA II
• Microbiologia de Alimentos CPCA I
• Pós-Colheita e Processamento de Vegetais CPCA I
• Processos e Compostos Nutracęuticos e Funcionais CPCA I
• Tecnologia de Alimentos Bloco C
• Tecnologia de Produtos de Origem Animal CPCA I
• Tecnologia de Produtos Vegetais Bloco A
• Tecnologia e Desenvolvimento de Produtos Alimentícios CPCA I

Common Use Laboratories

• Desenho Técnico Bloco D
• Ensino de Química e Bioquímica Bloco D
• Física Bloco D
• Informática CAAD, Bloco A, Bloco D
• Microbiologia Bloco D
• Microscopia Bloco C
• Química Bloco D
• Tratamento de Resíduos FEHAN