Food Engineering

The Graduate Program in Food Engineering consists of a single area of concentration (Food Engineering), consisting of three lines of research:    

Development of processes in the food industry;

Modeling, simulation and process control;

Physical properties of foods and inputs.

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).    

Objectives of the Graduate Program in Food Engineering

• To promote the technical-scientific training of human resources, including training in Food Engineering, for the insertion of highly qualified professionals in the labor market;
• Study of processes to obtain products with higher quality, lower costs and impact on the environment;
• Promote research in the area of Food Engineering meeting specific demands of the food sector;
• Dissemination of the knowledge and technologies generated in scientific and technical journals, in Symposiums, Congresses and others;
• Promote national development through partnership and technology transfer to the food production sector;
• Articulate the production and themes of Food Engineering with the scientific production of other graduate programs, contributing to create an active interdisciplinarity.      

Graduate Profile

The target audience for the program is undergraduate graduates of Food Engineering, Chemical Engineering, Mechanical Engineering, Agricultural Engineering, Chemistry and related courses.      

Professional profile

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.

Financial support: 

Master scholarships: CAPES and FAPEMIG.