Master in Food Engineering

The Graduate Program in Food Engineering at FZEA-USP was approved by the USP Graduate Council in December 2007 and by the CAPES CTC in the second half of 2008, with grade 4. It began its activities in 2009 , offering Master's and Doctorate courses.

The PPGEA has a concentration area, Food Engineering Sciences, and two lines of research: Emerging Technologies in Food Engineering and Process Engineering, Biotechnology and Microbiology in the Food Industry.

This PPG was proposed seeking multidisciplinarity, involving professionals trained in Food Engineering and related areas, interested in studies on issues of the food agroindustry. The word food encompasses raw materials, inputs, packaging, food products and beverages in general, as well as other chemical substances or biological products associated with pre-processing, processing, food preservation and waste treatment.

The general objective of the FZEA/USP PPGEA is the training of high-level researchers and professors, with skills and competencies to work in teaching and/or research institutions and in the food agroindustry interested in the development of technological innovations.