48 monthsProgramme duration
Feb, AugStarting Month
Programme overview
Main Subject
Food Science
Degree
PhD
Study Level
PHD
Study Mode
On Campus
The Graduate Program in Food Science at the Faculty of Pharmaceutical Sciences of the University of São Paulo aims to train masters and doctors capable of promoting the advancement of scientific and technological knowledge in the different areas of Food Science in our country.
Concentration areas
- Bromatology (9131)
- Experimental Foods and Nutrition (9132)
Research Lines
Chemical and Biochemical Characterization of Food Compounds
- Study of the characteristics of food components and their relationship with quality, biological activity and functionality, as well as the changes they are subject to as a result of the harvesting and processing of food raw materials.
- Projects: Biochemistry and Molecular Biology Pre and Post Harvest; Bioactive Compounds in Food: Prospection, Characterization, Functionality and Applications.
Metabolic Effects of Nutrients and Bioactive Compounds from Foods
- Study of the effects of nutrients and bioactive compounds present in food on metabolism, under normal or pathological conditions, in humans or experimental models.
- Projects: Nutrigenomics Applied to Studies of Bioactive Compounds in Food; Relationship Diet-Nutrition-Chronic Non-Transmissible Generative Diseases.
Food Quality and Safety
- Study of the chemical, physical, biochemical, organoleptic and microbiological characteristics of foods and their relationship with quality and safety.
- Projects: Food Analysis and Systematization of Composition Data; Assessment and Management of Chemical and Biological Risks in Food.
Programme overview
Main Subject
Food Science
Degree
PhD
Study Level
PHD
Study Mode
On Campus
The Graduate Program in Food Science at the Faculty of Pharmaceutical Sciences of the University of São Paulo aims to train masters and doctors capable of promoting the advancement of scientific and technological knowledge in the different areas of Food Science in our country.
Concentration areas
- Bromatology (9131)
- Experimental Foods and Nutrition (9132)
Research Lines
Chemical and Biochemical Characterization of Food Compounds
- Study of the characteristics of food components and their relationship with quality, biological activity and functionality, as well as the changes they are subject to as a result of the harvesting and processing of food raw materials.
- Projects: Biochemistry and Molecular Biology Pre and Post Harvest; Bioactive Compounds in Food: Prospection, Characterization, Functionality and Applications.
Metabolic Effects of Nutrients and Bioactive Compounds from Foods
- Study of the effects of nutrients and bioactive compounds present in food on metabolism, under normal or pathological conditions, in humans or experimental models.
- Projects: Nutrigenomics Applied to Studies of Bioactive Compounds in Food; Relationship Diet-Nutrition-Chronic Non-Transmissible Generative Diseases.
Food Quality and Safety
- Study of the chemical, physical, biochemical, organoleptic and microbiological characteristics of foods and their relationship with quality and safety.
- Projects: Food Analysis and Systematization of Composition Data; Assessment and Management of Chemical and Biological Risks in Food.
Admission Requirements
Scholarships
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