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K
ABOUT PROGRAMM

 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 
3371.5968

PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS

- Food Biochemistry
- Cereal Science

ADRIANA LOURENÇO SOARES RUSSO

adri_soares@uel.br

3371 5962

MEAT SCIENCE AND TECHNOLOGY

- Science and Technology of Meat and Poultry Products

ELISA YOKO HIROOKA

hirooka@uel.br  
3371.5963

 FOOD SAFETY   

- Micotoxins and Toxigenic Fungi
- Toxins of Cianobacteries / Water
- Chemical and Biological Advanced Analysis for Toxin Detection
- Ecosystem,  Microbial Metabolism and Biocontrol in Foods

INNOVATION AND TECHNOLOGICAL DEVELOPMENT

- Nanobiotechnology
- Development of Immune reagents for Quality Control 

ELZA IOUKO IDA

elida@uel.br 

3371.5971

PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS

- Food Analysis 
- Science and Technology of Oleaginous and Leguminous

- Chemistry and Biochemistry of Foods

MEAT SCIENCE AND TECHNOLOGY

- Meat Science and Technology

FÁBIO YAMASHITA

fabioy@uel.br
 3371.5967

INNOVATION AND TECHNOLOGICAL DEVELOPMENT

-Development and Application of Biodegradable Packaging

PROF. SENIOR

MARIA VICTÓRIA EIRAS GROSSMANN

victoria@uel.br  
3371.5965

 INNOVATION AND TECHNOLOGICAL DEVELOPMENT

- Cereal Science and Technology
- Extrusion of Flours and Starches

- Modification of Starch and Fiber
- Biodegradable Packaging

MARTA DE TOLEDO BENASSI

martatb@uel.br
3371.5970

PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS

- Coffee Chemistry
- Sensory Analysis

SANDRA HELENA PRUDENCIO

sandrah@uel.br
3371.4986

 PHYSICAL, CHEMICAL, BIOLOGICAL, SENSORY AND FUNCTIONAL PROPERTIES OF FOODS

- Sensory Analysis
- Extrusion of Proteins

- Science and Technology of Oleaginous and Leguminous 
- Functional Properties of Food Macromolecules

SANDRA GARCIA

sgarcia@uel.br
gassandra15@gmail.com

3371.5966

 INNOVATION AND TECHNOLOGICAL DEVELOPMENT

- Probiotics Vegetable Juices and Extracts
- Dehydration and Microencapsulation of Probiotics

- Dairy and Soybean Functional
- Non-Convencional Prebiotics

 TEREZA CRISTINA ROCHA MOREIRA DE OLIVEIRA

terezaoliveira@yahoo.com
3371.5968

 FOOD SAFETY

- Food Microbiology
- Epidemiology of Food-borne Bacterial Diseases

- Food Toxinfections
- PCR and Immunological Assays for Pathogenic Bacteria Detection in Food

THAÍS DE SOUZA ROCHA

tsrocha@uel.br

3371.4987

 

Food Biotechnology
Fermentative and oxidative process

Inovation and Technologycal Development
Structural and chemical characterization of chemically, physically or enzymatically modified flours and starches

 Physical, Chemical, Biological, Sensory and Functional Properties of Foods
Chemical composition and biological activity of fermented products or derivatives of starches and proteins
 

WILMA APARECIDA SPINOSA

wilma.spinosa@uel.br
3371.4585

FOOD BIOTECHNOLOGY
- Fermentation Process
- Recycling of agroindustry and agriculture residues

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

 

 

DESTAQUES
DESTAQUES

Gênero cômico faz parte do ensino de Artes Cênicas

Compostos são alternativas para tratar a Leishmaniose (LTA)

Síndrome associada à Doença de Chagas tem alto índice de mortes

Projeto auxilia crianças a superar dificuldades motoras

Jornal Notícia - 1.407

Medicamentos reduzem lesões cardíacas da Doença de Chagas

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