FOOD SCIENCE GRADUATE PROGRAMM
Coordination Commission
Coordinator: Prof.Dr. THAIS DE SOUZA ROCHA
- tsrocha@uel.br - 3371-4987
Vice-Coordinator: Prof.Dr. WILMA APARECIDA SPINOSA
- wilma.spinosa@uel.br - 3371-4585
Member: Prof.Dr. MARTA DE TOLEDO BENASSI
- martatb@uel.br - 3371-5970
- Secretary: 3371-4080
ABOUT
Opportunity for advanced studies at UEL/ Master and Doctor in Food Science
The program at UEL was the first in the south region initiated in 1976 with the master degree and in 1993 with the doctoral degree. The ranking of graduated courses by CAPES the program has a grade of 4, in a scale that varies from 1 to 7.
Applicants typically have undergraduate degrees in food engineering, food technology, chemistry, pharmacy, animal science, agronomy and others.
The faculty advises students in various aspects of basic and applied sciences in microbiology, chemistry, biochemistry, sensory analysis, extrusion of carbohydrates and proteins, biodegradable materials and others.
After completion students are prepared to become leaders or part of a research teams focusing in innovation and with technical expertise for government, industries or academy. Graduates will be able to enhance the quality, safety and functionality of foods or ingredients used in the food industry.
TUITION AND FEES
The Program is free of tuition or fees.
FELLOWSHIPS
A limited number of scholarships are available to qualified applicants, in accord to their classification in the selection process.
COURSES LENGTH
Students in the MS and PhD degrees are expected to complete their degree requirements in 4 (four) and 8 (eight) periods (on a full-time basis), being the minimum 2 (two) and 4 (four) periods, respectively.
APPLICATION
Application for admission can be presented by graduated in different areas.
Annually, a maximum of 18 (eighteen) and 14 (fourteen) new students will be accepted for MS and PhD degrees, respectively, depending of the advisors availability.
Candidates will be evaluated by an Admission Committee, concerning knowledge in food science and technology, English proficiency and curriculum vitae.
Master (MS)
Students in the MS degree must meet 68 (sixty eight) credits, distributed as follow:
a) 12 (twelve) credits in courses of the core area
b) 16 (sixteen) credits in courses of the complementary area
c) 40 (forty) credits in master dissertation.
Doctorate (PhD)
The PhD students must meet 124 (one hundred twenty four) credits, distributed as follow:
a) 44 (forty four) credits in courses
b) 80 (eighty) credits in doctoral thesis
Credits obtained in courses for MS degree will be accepted to complete the required number of credits in courses for PhD, after analysis by the Coordination Commission of the Program.
FACULTY AND RESEARCH LINES
|
FACULTY MEMBERS |
RESEARCH LINES / SPECIFIC AREAS |
|
ADELAIDE DEL PINO BELÉIA beleia@uel.br |
PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS - Food Biochemistry |
|
ADRIANA LOURENÇO SOARES RUSSO 3371 5962 |
MEAT SCIENCE AND TECHNOLOGY - Science and Technology of Meat and Poultry Products |
|
ELISA YOKO HIROOKA hirooka@uel.br |
FOOD SAFETY - Micotoxins and Toxigenic Fungi INNOVATION AND TECHNOLOGICAL DEVELOPMENT - Nanobiotechnology |
|
ELZA IOUKO IDA 3371.5971 |
PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS - Food Analysis MEAT SCIENCE AND TECHNOLOGY - Meat Science and Technology |
|
FÁBIO YAMASHITA fabioy@uel.br |
INNOVATION AND TECHNOLOGICAL DEVELOPMENT -Development and Application of Biodegradable Packaging |
|
PROF. SENIOR MARIA VICTÓRIA EIRAS GROSSMANN victoria@uel.br |
INNOVATION AND TECHNOLOGICAL DEVELOPMENT - Cereal Science and Technology |
|
MARTA DE TOLEDO BENASSI martatb@uel.br |
PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS - Coffee Chemistry |
|
SANDRA HELENA PRUDENCIO sandrah@uel.br |
PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS - Sensory Analysis |
|
SANDRA GARCIA sgarcia@uel.br |
INNOVATION AND TECHNOLOGICAL DEVELOPMENT |
|
TEREZA CRISTINA ROCHA MOREIRA DE OLIVEIRA terezaoliveira@yahoo.com |
FOOD SAFETY - Food Microbiology |
|
THAÍS DE SOUZA ROCHA 3371.4987 |
Food Biotechnology Inovation and Technologycal Development
|
|
WILMA APARECIDA SPINOSA wilma.spinosa@uel.br |
FOOD BIOTECHNOLOGY INNOVATION AND TECHNOLOGICAL DEVELOPMENT - Development of Fermented Products PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS - Study of Properties and Fermented Products |
COURSES
a) Courses from the Core Area(12 credits required for the MS degree)
|
Name |
Credits |
Hours |
|
Food Analysis |
4 |
60 |
|
Microbiological Analysis of Foods |
4 |
60 |
|
Physical-Chemistry of Foods |
4 |
60 |
|
Food Microbiology |
4 |
60 |
|
Food Chemistry |
4 |
60 |
|
Biochemical Transformations in Foods |
4 |
60 |
b) Courses of the Complementary Area
(16 credits required for the MS degree)
|
Name |
Credits |
Hours |
|
|
Food Additives |
2 |
30 |
|
|
Sensory Analysis |
4 |
60 |
|
|
HPLC in Food Analysis |
2 |
30 |
|
|
Food Biotechnology |
4 |
60 |
|
|
Meat Science and Technology |
4 |
60 |
|
|
Dairy Science and Technology |
4 |
60 |
|
|
Soybean Science and Technology |
3 |
45 |
|
|
Microbial Ecology Dynamics in Food Biotechnology |
4 |
60 |
|
|
Quality Control Management in Foods |
3 |
45 |
|
|
New Food Ingredients |
3 |
45 |
|
|
Planning of Food Experiments |
4 |
60 |
|
|
Probiotics, Prebiotics and Lactic Bacteria |
4 |
60 |
|
|
Functional Properties of Food Macromolecules |
4 |
60 |
|
|
Redaction and Critical Review of Scientific Papers |
2 |
30 |
|
|
Extrusion in Food Technology |
3 |
45 |
|
|
Toxins and Food Safety |
4 |
60 |
|
|
Food Toxinfections |
4 |
60 |
|
|
Data Analysis in Food Science |
4 |
60 |
|
|
Special Activities I |
1 |
15 |
|
|
Special Activities II |
2 |
30 |
|
|
Seminars Byproducts Valorization in Food Industry |
1 2 |
15 30 |
|
|
Special Topics in Food Science and Technology |
Variable |
|
|
|
Applied Statistics |
4 |
60 |
|
c) Training as Assistant Teaching in Undergraduate Courses
(required for PhD students with CAPES fellowship)
|
Training as Assistant Teaching I |
2 |
30 |
|
Training as Assistant Teaching II |
2 |
30 |
d) Master Dissertation
|
Dissertation I |
10 |
150 |
|
Dissertation IIT |
10 |
150 |
|
Dissertation III |
10 |
150 |
|
Dissertation IV |
10 |
150 |
e) Doctoral Thesis
|
Thesis I |
10 |
150 |
|
Thesis II |
10 |
150 |
|
Thesis III |
10 cr |
150 h |
|
Thesis IV |
10 cr |
150 h |
|
Thesis V |
10 cr |
150 h |
|
Thesis VI |
10 cr |
150 h |
|
Thesis VII |
10 cr |
150 h |
|
Thesis VIII |
10 cr |
150 h |
