This degree aims to foster the continuous improvement of professionals who work in the food industry by developing activities to complement their education and make them more capable of solving problems, applying knowledge, innovating and creating in their professional area (academic, productive and socially).
Lines of research
- Food bioprocesses;
- Characterization of agricultural resources;
- Valuation of hydrobiological resources.
Capes Score: 5
Area of Concentration: Food Science and Engineering