FOOD ENGINEERING

GRADUATE PROGRAM IN FOOD ENGINEERING

Teaching staff
Research lines
Course Curriculum

Regulations

The general objective of the Postgraduate Program in Food Engineering is to graduate high level human resources from both the Master’s and Doctoral programs with a solid academic-scientific basis, allowing for their professional placement in the various areas of food engineering, especially in teaching and research activities. With this in view, the specific objectives are: to reach a level of excellence in the basic courses offered by the program (thermodynamics, transport phenomena, mathematical methods etc.); pass on knowledge to the students in the various Food Engineering areas by offering basic knowledge courses including themes of current interest; capacitate the students in such a way that they can develop high level research in an independent way in innovative research lines of current interest, so as to reach international levels of excellence.

Coordinator:
Dr. Douglas Fernandes Barbin, E-mail: dfbarbin@unicamp.br