Background

The Department of Food Science (DCA) was founded in 1972 to provide technical training programs to assist the food industry. To this end, there was an offshoot of the former Department of Chemistry and Technology, which originated the Departments of Chemistry, Soil and Food Science.

In 1976, with the creation of the Graduate Program in Food Science (PPGCA), the Master Course began, being accredited by the Federal Council of Education in February 1989.  Currently, the Course has more than 460 theses defended by representatives of almost all Brazilian states and Latin American countries.

In 1990, CAPES recommended the opening of the Doctorate Course, which was recognized by the Federal Council of Education in the same year and beginning in March 1991. Since then, more than 200 dissertations have been defended in the program.

In 1996, the UFLA Research and Extension Teaching Council (CEPE) approved the creation of the Food Engineering undergraduate course, greatly strengthening the DCA's priority teaching, research and extension activities. 

In 2009, the undergraduate Nutrition course was created, which contributed to DCA's physical and personal growth.

Later, in 2014, the Nutrition course was offered by the newly created Department of Nutrition. In 2017 the PPGCA obtained grade 6 in the quadrennial evaluation (2013-2106) of the Coordination for the Improvement of Higher Education Personnel (Capes), consolidating itself as one of the courses of the Food Science Area with excellence at international level.

Currently, the PPGCA brings together 20 teachers, 18 permanent and 2 collaborators.

Program Objectives

The Program proposes the formation of professionals able to act with competence, ethics, fairness and critical sense, in teaching, research and in different work fronts in the area of Food Science. Professional graduates of the course will be trained to work in academia, regulatory and supervisory bodies and private companies, being able to plan, coordinate, execute or evaluate activities related to the Food or related area.

The program aims to promote the training of students, Master and Doctorate, in basic training in Food Science and specific, developing research in the following lines:

1) Animal products science and technology  – technological, sensory, nutritional and microbiological quality of milk, meat and fresh fish and technologies involved in the processing of derived products;

2) Science and technology of products of plant origin  – quality of grains, fruits and vegetables in relation to physical, chemical, biochemical, microbiological and sensory aspects with emphasis on food, conservation and packaging;

3) Microbiology of food and fermentative processes – studies of microorganisms and their metabolites involved in the elaboration (fermentative processes), spoilage and/or contamination of foods;

4) Nutrition and product and packaging development – studies involving the elaboration of new food products, based on new technologies and concepts, and the assessment of consumer behavior, as well as the development and application of sensory techniques and film and packaging systems. for food; and

5) Food characterization and processing  – studies involving engineering fundamentals applicable to food production and preservation systems, i.e., application of the principles of physicochemical, thermodynamics, unit operations, heat and mass and heat transfer in food processing.

The admission process takes place every six months via a specific Notice on the Program page.

Financial Support

PPGCA/UFLA receives financial support from the Academic Excellence Program (PROEX-CAPES).