Food Technology

Programme description: The Food Technology undergraduate programme at the University of Campinas is designed to provide students with a comprehensive understanding of the science and technology involved in the production, processing, preservation, and quality control of food products. The curriculum combines theoretical knowledge with practical skills, preparing graduates to address various challenges in the food industry, ensuring food safety and nutritional quality. Students will explore fundamental topics such as microbiology, chemistry, biochemistry, and physics related to food, alongside specialized courses in food engineering, product development, quality assurance, and packaging. The programme emphasizes innovation and sustainability, encouraging students to develop new food products that meet consumer preferences and adhere to environmental regulations. Throughout their studies, students will engage in laboratory work, internships, and research projects to gain real-world experience, fostering critical thinking and problem-solving abilities. The faculty comprises experienced researchers and professionals dedicated to advancing knowledge in food science. Graduates of this programme are equipped to work in various sectors, including food manufacturing, quality control laboratories, research institutions, and regulatory agencies. They may also pursue further studies or specialization in fields related to nutrition, food engineering, or biotechnology. The programme's goal is to develop highly skilled professionals capable of contributing to the improvement and innovation of the food industry, promoting health, safety, and sustainability on a global scale.

Major Area: Food Technology
Lines of Research

• 1. Sensory analysis
• 2. Quality attributes and meat processing
• 3. Sugars, derivatives, sweeteners and sweetened products
• 4. Packaging and food stability
• 5. Food hygiene
• 6. Beverage technology
• 7. Technology of cacao and other Theobromae: chocolates, derivatives and analogous products
• 8. Cereal, root and tuber technology
• 9. Fruit and vegetable technology
• 10. Technology of milk and dairy products
• 11. Technology of oils and oleaginous plants
• 12. Unconventional food processing technologies

To be eligible for admission as a degree-seeking graduate student (i.e., masters or doctoral programs), students must hold a university degree. Admission to graduate programs is subject to course-specific standards and requirements, which vary from one field to another. In order to find out these requirements, the student must get in touch with the specific department and request admission information (selection procedures, deadlines, etc). In general, applicants are evaluated by means of a written exam, a study plan and personal interviews.

Foreign students have their requests and documents initially reviewed by the Graduate Program Coordinator of the program he/she is interested. If accepted, a letter of conditional acceptance at the university will be issued and emailed to the student with a digital certification. This will enable the student to apply for a student visa, required for class registration upon arrival. You should not try to come on a tourist visa: A change of visa status after entering Brazil is not possible.

The Food Technology program at the University of Campinas offers a variety of financing options for prospective students to support their academic pursuits. Students can apply for federal student loans provided by the Brazilian government, which are designed to make higher education accessible to a diverse student body. These loans often have favorable interest rates and repayment terms, and are available to both undergraduate and graduate students enrolled full-time in the program. Additionally, the university provides scholarships based on academic performance, financial need, and other criteria. These scholarships aim to reduce the financial burden on students and encourage academic excellence within the Food Technology course. The university also collaborates with government agencies and private sector partners to facilitate research grants and funding opportunities that students and faculty can tap into for research projects and special initiatives related to food science and technology.

Furthermore, students are encouraged to seek external funding sources such as research internships, fellowships, and sponsorships offered by national or international organizations interested in food technology. The university's career services and academic departments provide guidance in identifying and applying for these funding opportunities. Many students also benefit from work-study programs or part-time employment opportunities within campus facilities or affiliated industry partners, enabling them to support themselves financially while gaining practical experience relevant to their studies. International students may have access to specific scholarships and financial aid programs tailored for foreign students, often managed through collaborations with government agencies or international organizations.

Overall, the University of Campinas is committed to providing comprehensive financial support channels designed to ensure that students enrolled in the Food Technology program can focus on their academic and research activities without undue financial stress. These initiatives aim to foster an inclusive educational environment where talented students from diverse backgrounds can succeed and contribute to advances in food science and technology, ultimately benefiting the wider community and the global food industry.

The Food Technology program at the University of Campinas (Unicamp) is a comprehensive undergraduate course designed to prepare students for careers in the food industry, research, and academia. The program covers a wide range of topics related to the processing, preservation, quality control, and innovation of food products. It emphasizes both theoretical foundations and practical skills, integrating disciplines such as chemistry, microbiology, engineering, and nutrition to provide a multidisciplinary approach to food technology.

Students in the program gain knowledge about the biochemistry of food, methods of food analysis, food safety standards, and packaging technologies. The curriculum includes courses in food microbiology, food process engineering, product development, sensory analysis, and quality management. Practical training is a vital component, often involving laboratory work, internships with food companies, and participation in research projects. This hands-on experience allows students to develop critical skills in the production, testing, and improvement of food products.

The program also promotes understanding of sustainable practices and the environmental impact of food processing. Graduates are equipped to work in various sectors, including food manufacturing, quality assurance, research and development, regulatory agencies, and consulting firms. Additionally, the program encourages innovation and continuous learning to adapt to new technological advancements and market demands within the food industry.

Unicamp’s Food Technology program benefits from the university's strong emphasis on research and collaboration with industry partners, providing students with opportunities for networking and professional growth. The course is designed to produce highly qualified professionals capable of contributing to the development of safe, nutritious, and sustainable food solutions. Graduates are also prepared to engage in postgraduate studies should they choose to pursue further specialization.

Overall, the Food Technology program at Unicamp upholds a commitment to excellence in teaching, research, and community engagement, aiming to serve the needs of society by enhancing food systems and promoting public health. The program’s rigorous academic environment ensures that graduates are well-prepared to face the challenges of the modern food sector and contribute positively to technological and scientific advancements in food production.