Mestrado Acadêmico em Ciência e Tecnologia de Alimentos

ACADEMIC MASTER'S PROGRAM IN FOOD SCIENCE AND TECHNOLOGY 

Beginning 

The Academic Master's Program in Food Science and Technology at the Santa Catarina State University (UDESC) began in March 2016, after the recommendation by CAPES in 2015. In this program, there is the possibility of complementing the education of professionals from areas related to Food Science and Technology, with the purpose of exercising higher-education teaching activities, strengthening scientific and technological research, consulting, and doing specialized work in companies and the public sector. There are currently thirteen faculty members in the program from the Santa Catarina State University who work in two lines of research: 

1 - Development and optimization of technologies, products, and processes; 

2 - Food properties and safety. 

PRESENTATION 

The Master's Program in Food Science and Technology of the Santa Catarina State University (UDESC) enables the complementation of the education of professionals connected to the areas related to Food Science and Technology. It aims to render the professional fit to understand and translate the needs of individuals, social groups, and communities from the most diverse realities, providing to the professionals that integrate it the possibility to solve or reduce technological problems of products and processes and propose innovations in product generation and the processes, allying sustainability in the entire production chain. The Master's Program has the purpose of training human resources qualified to work in research and/or education institutions, regulatory agencies, specialized laboratories, and the industry, fostering and strengthening Food Science and Technology. 

Objective  

Propitiate scientific and academic education in the area of Food Science and Technology. The Master's Program is multidisciplinary and aims to capacitate the higher education professionals to exercise teaching, research, development, and scientific and technological innovation activities in food, especially food science, food safety, production, technology development, and optimization of products and processes. 

Teaching  

The courses in the Program enable the Master in Food Science and Technology to contribute to developing technologies and processes regarding the food industry and its respective ramifications, taking into account economic, social, and environmental aspects. For such, the necessary completion of studies comprises 12 credits in mandatory courses, 12 credits in optional courses, and 6 credits equivalent to the Thesis, totalizing 30 credits. The minimum attendance required in courses is 75%, and the maximum duration time of the program is 24 months, counted from the student's admission. 

How does the Master's Program work? 

Upon being selected, the master's student will decide, together with their supervising professor, which courses they will attend during the semester. Several courses are offered according to the lines of research. The master's student must attend 24 credits in disciplines in the program, with 12 credits per semester, which equates, on average, to 4 courses per semester. The courses are offered in the morning and afternoon. 

The student who has a scholarship must dedicate full-time to the program, and those who do not have scholarships may attend the chosen courses without full-time dedication. 

Therefore, the PPGCTA Master's Program enables the formation of two student groups: those who dedicate themselves full-time and those who have employment relationships and seek improvement. 

After finishing the courses, recommended for the 12 first months of the program (first year), the master's students may dedicate themselves to their Theses. The research may be carried out in partnership with factories according to the availability and agreement of the supervisor. 

UDESC is PUBLIC AND FREE !!!