Technology
Master’s Program
The Graduate Program in Food Engineering (Programa de Pós Graduação em Engenharia de Alimentos - PEG) is an emerging program approved by the Coordination for the Improvement of Higher Education Personnel (Capes) in 2016, with Score 3. The Academic Master's degree is offered annually with a maximum of 24 vacancies, and the area of concentration is based on two research lines: Product and Process Engineering in the Food Industry and Technological Processes Applied to Food.
The faculty is highly qualified, in which 70% of the professors are productivity scholarship holders, funded by the National Council for Scientific and Technological Developmen (CNPq).
It is noteworthy that among the graduates some chose to continue their postgraduate studies, whereas some are undertaking it, and the others are working in the industry. This scenario demonstrates that the research lines and the work developed by the group are in line with the demands of society.
The search for excellence in the training of its students, combined with a qualified faculty resulting from the experiences acquired in the development of relevant and innovative research projects, makes PEG a program committed to science and technology. In addition, it contributes to a high-level teaching and research program, which is also aligned with world trends in the area of Food Science.
The faculty is highly qualified, in which 70% of the professors are productivity scholarship holders, funded by the National Council for Scientific and Technological Developmen (CNPq).
It is noteworthy that among the graduates some chose to continue their postgraduate studies, whereas some are undertaking it, and the others are working in the industry. This scenario demonstrates that the research lines and the work developed by the group are in line with the demands of society.
The search for excellence in the training of its students, combined with a qualified faculty resulting from the experiences acquired in the development of relevant and innovative research projects, makes PEG a program committed to science and technology. In addition, it contributes to a high-level teaching and research program, which is also aligned with world trends in the area of Food Science.
Rebecka Villareal and Aline Uchida
Aline Cantarotti