About PPGTA
The Graduate Program in Food Technology, at the Academic Master’s and Doctoral levels, offered in a multi-campus structure (Medianeira and Campo Mourão), aims to train highly qualified human resources capable of promoting advances in scientific and technological knowledge in the field of food science. Graduates are prepared to develop research projects and apply them to solving problems related to food production, preservation, and safety, as well as to the development of products and processes. In this way, the program seeks to provide conditions that enable the deepening and updating of theoretical and practical knowledge of professionals in related fields; to apply Food Technology tools in the development of processes for the food production chain and products in accordance with the specific needs of the consumer market; to foster closer ties between the university and industry through cooperative projects with the productive sector, promoting industrial technological development; and to disseminate research results through technical and scientific publications.
Thus, it aims to provide conditions that give the opportunity for further development and updating of theoretical and practical knowledge for professionals in related fields; to use Food Technology tools in the development of processes for the food and products chain according to the specific needs from the consumer market; to strengthen university’s ties with industry through cooperation projects with the productive sector, supporting industrial technological development and disseminating the research results through scientific and technical articles.
Graduates of the Graduate Program in Food Technology are expected to be able to meet scientific and technological demands in their respective fields of expertise, within public and private institutions, conducting problem-solving processes based on scientific principles, as well as applying, innovating, and generating new knowledge.
The Master’s Degree in Food Technology has been offered annually since 2011, with academic periods organized into semesters. Student selection is carried out in accordance with the criteria established in the Selection Call. The Academic Advisor for each admitted student is appointed within six months of enrollment as a regular student.
The Doctoral Program, which began in March 2024, aims to train highly qualified researchers with a solid scientific and technological background, capable of acting critically and innovatively in the development, innovation, and production of safe foods. The program seeks to address the strategic demands of the Brazilian agrifood sector, contributing to the strengthening of the food production chain, the addition of value to regional raw materials, and the promotion of sustainability at both regional and national levels. The doctoral program is offered at the Campo Mourão and Medianeira campuses of the Universidade Tecnológica Federal do Paraná (UTFPR), strategic regions within the state of Paraná characterized by a strong agribusiness vocation.
Concentration area
- Wide area: Agricultural Sciences
- Evaluation Area: Food Science
- Concentration Area: Food Technology
It intends to qualify professionals with investigative, theoretical and experimental profile to develop and analyze processes and products in food industry as well as to generate scientific knowledge. Train able and autonomous human resources to interpret and apply the physical, chemical and biological phenomena that occur during food processing and storage.
Research lines
1. Science and Technology of Food Products
This research line seeks to assess the potential of technologies for the development of traditional, functional and special purpose products using regional raw materials and agro-industrial products. It also covers studies on extraction, isolation, purification, and qualitative and quantitative characterization of natural and synthetic compounds with bioactive and technological properties. In food technology those aspects related to quality control, to the identification of critical areas which compromise hygienic and sanitary aspects of food processes and products - with an emphasis on food and nutrition security - will be addressed.
2. Technological Processes in the Food Industry
Tis research line intends to develop modeling, simulation and optimization of technological processes and products of interest to the food industry. Predictive microbiological techniques, fermentation processes, bioproducts characterization, industrial waste reutilization, development of biodegradable packaging and films, analysis of heat and mass transfer phenomena, and determination of physical and thermophysical food properties will be investigated.
