The Graduate Program in Food Engineering consists of a single area of concentration (Food Engineering), consisting of three lines of research:
These areas have strong interaction, when considering and addressing research problems in the Food Engineering area within a broad view. The Food Engineering concentration area encompasses both experimental studies of thermal processes, separation, conservation, fermentation and waste treatment, as well as the modeling and simulation of processes, aiming at the development and optimization of processes and products in the food industry. The selective processes for admission are performed semiannually, through the analysis of the Curriculum Vitae. Reservations are made according to availability and are confirmed with an advanced payment of a percentage of the service to be informed. The main source of funding is CAPES/PROEX as well as several publicly funded projects (various federal and state funding agencies).
The target audience for the program is undergraduate graduates of Food Engineering, Chemical Engineering, Mechanical Engineering, Agricultural Engineering, Chemistry and related courses.
Master graduated from the Food Engineering graduate program may act as professors and/or researchers or technicians in higher education institutions, research institutes, and food industries, among others. UFLA's Graduate Program in Food Engineering aims to train solid Engineering-based professionals who are able to:
a) develop and optimize processes and products in the food industry, adjusted to today's world requirements for sustainability and food safety;
b) contribute to the advancement of science and technology in the area of Food Engineering;
c) act with competence, ethics, fairness and critical sense in teaching, research and on different fronts of work in the area of Food Engineering.
Master scholarships: CAPES and FAPEMIG.
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