Coordination Commission
Coordinator: Prof.Dr. ADRIANA LOURENÇO SOARES RUSSO
– adri.soares@uel.br – +55 43 3371-5962
Vice-Coordinator: Prof.Dr. KARLA BIGETTI GUERGOLETTO
– karla@uel.br – +55 43 3371-5967
Member: Prof. Dr. THAIS DE SOUZA ROCHA
– tsrocha@uel.br – +55 43 3371-4897
Introduction
The Graduate Program in Food Science (PPG-CA), a pioneer in the South region, began training masters in 1976 and doctors in 1990. The Program is evaluated by the CAPES/MEC Foundation annually and every four years and receives a valid concept for the quadrennium. In the 2017 evaluation, valid for 2013 – 2016, the Program received grade 4, on a scale ranging from 1 to 7.
The Program is multidisciplinary and mainly receives professionals from the areas of agricultural sciences, chemistry, health and engineering. It is accredited by CAPES to receive foreign students with an international scholarship (PEC/PG).
The formation of masters and doctors takes place through the development of researches related, mainly, to the lines of physical, chemical, sensory and functional properties of foods, food safety and innovation and development of new products.
The permanent faculty consists of doctors trained in the various areas covered by the course and who work in teaching and advising students. It also has the participation of collaborating professors from related areas.
Most of the graduates work in higher education, research institutes, technical education and agro-food industries.
Mission
The PPG-CA at the State University of Londrina (UEL) – Master’s and PhD academic programs – aims to offer solid theoretical and practical training in Food Science. It seeks to prepare students to work as professionals who can meet the expectations of society concerning knowledge production and transformation and the quality and safety of foods.
Goals
The PPG-CA’s aims to train professionals for the academic career, for the development of research, and for the labour market, by promoting educational, research, and extension activities. The program’s multidisciplinary approach aims to offer technical improvement to professionals with degrees in various areas of knowledge to work in the field of Food Science with a foundation on up-to-date scientific knowledge. It seeks to train highly qualified professionals from the areas of Agricultural, Exact, and Biological Sciences to work in higher education, research institutions, industries and provide other food-related services.
Research Themes
PPG-CA is structured upon three Research Themes:
RT1: Physical, chemical, biological, sensory, and functional properties of foods
RT2: Product Innovation and Development
RT3: Food safety.
Clientele
Graduates in areas of knowledge defined by the Program Coordinating Committee may apply.
Tuition and fees
The Program is free of tuition or fees.
Fellowships
The PPG-CA grants scholarships from different funding agencies, namely CAPES, CNPq, and Fundação Araucária.
Current value of scholarships: Master’s: R$2,100.00; Doctorate: R$ 3,100.00.
The distribution of scholarships is made by the selection classification, respecting the criteria established in the current PPG-CA Resolution for the granting of scholarships and the number of scholarship quotas available for the Program
Courses length
Students in the MS and PhD degrees are expected to complete their degree requirements in 4 (four) and 8 (eight) periods (on a full-time basis), being the minimum 2 (two) and 4 (four) periods, respectively.
Vacancies
Annually, a maximum of 18 (eighteen) and 14 (fourteen) new students will be accepted for MS and PhD degrees, respectively. depending of the advisors availability. Vacancies will be offered according to the availability of faculty advisors.
Application
The selection of Masters and Doctoral candidates will be made by a Selection Committee appointed by the Program Coordination.
Curriculum and other requirements
The structure and curriculum of the PPG-CA promote theoretical and practical training of students and the development of skills that enable them to design and execute research projects in Food Sciences as well as to contribute to the development of the area as a whole. The PPG-CA offers six core courses and 16 elective courses, as well as Special Topics of Study and Teaching Practicum at the undergraduate level.
Master (MS)
Students in the MS degree must meet 64 (sixty-four) credits, distributed as follow:
a) 12 (twelve) credits in courses of the core area
b) 12 (twelve) credits in courses of the complementary area
c) 40 (forty) credits in master dissertation.
Doctorate (PhD)
The PhD students must meet 110 (one hundred and ten) credits, distributed as follow:
a) 30 (thirty) credits in courses: 2 (two) credits Advanced Seminars
b) 80 (eighty) credits in doctoral thesis
Credits obtained in courses for MS degree will be accepted to complete the required number of credits in courses for PhD, after analysis by the Coordination Commission of the Program.
Courses
a) Courses from the Core Area (12 credits required for the MS degree)
| Name | Credits | Hours |
| Food Analysis | 4 | 60 |
| Microbiological Analysis of Foods | 4 | 60 |
| Physical-Chemistry of Foods | 4 | 60 |
| Food Microbiology | 4 | 60 |
| Food Chemistry | 4 | 60 |
| Biochemical Transformations in Foods | 4 | 60 |
b) Courses of the Complementary Area
| Name | Credits | Hours |
| Sensory Analysis | 4 | 60 |
| HPLC in Food Analysis | 2 | 30 |
| Meat Science and Technology | 4 | 60 |
| Biological control: ecology, physiology, and microbial metabolism | 3 | 45 |
| Quality Control Management in Foods | 4 | 60 |
| Planning of Food Experiments | 4 | 60 |
| Probiotics, Prebiotics and Lactic Bacteria | 4 | 60 |
| Functional Properties of Food Macromolecules | 4 | 60 |
| Redaction and Critical Review of Scientific Papers | 2 | 30 |
| Food Safety: natural, environmental, and process-related toxins | 4 | 60 |
| Special Activities I | 1 | 15 |
| Byproducts Valorization in Food Industry | 2 | 30 |
| Special Topics in Food Science and Technology | Variable | |
| Applied Statistics | 4 | 60 |
| Starch: Chemistry and Technology | 2 | 30 |
c) Training as Assistant Teaching in Undergraduate Courses
| Training as Assistant Teaching I | 2 | 30 |
| Training as Assistant Teaching II | 2 | 30 |
d) Master Dissertation
| Dissertation I | 10 | 150 |
| Dissertation II | 10 | 150 |
| Dissertation III | 10 | 150 |
| Dissertation IV | 10 | 150 |
e) Doctoral Thesis
| Thesis I | 10 | 150 |
| Thesis II | 10 | 150 |
| Thesis III | 10 | 150 |
| Thesis IV | 10 | 150 |
| Thesis V | 10 | 150 |
| Thesis VI | 10 | 150 |
| Thesis VII | 10 | 150 |
| Thesis VIII | 10 | 150 |
Faculty
The multidisciplinary faculty of the program work in a collaborative and supporting way in order to train professionals and contribute to intellectual production. They have degrees in different areas (Chemistry, Food Engineering and Chemical Engineering, Pharmacy-Biochemistry) and they hold PhDs in Science, Food Technology and Engineering, and Analytical Chemistry.
Research proposal
The student must submit the dissertation or thesis proposal to the Coordinating Committee – within 6 months for the master’s program and within 12 months for the PhD program – after admission to the program.
Qualifying examination
For master’s students, the application to the Qualifying Examination must be submitted 15 months after the beginning of the course and, for the PhD, after 30 months after starting the course. The exam is an evaluation of the research proposal (master’s degree) or a scientific paper (PhD). The procedures are: oral presentation of the work submitted, evaluation by the members of the Examining Committee, covering all aspects of the research proposal or paper and of the academic training provided by the Graduate Program.
Viva Examination and Title
The Dissertation or Thesis may be written in the traditional way or presented in the form of scientific papers. The oral presentation of the Dissertation or Thesis should be no longer than 40 minutes. Each member of the Examining Committee has up to 30 minutes to present their considerations about the work, and the supervisor will be the last one to speak. The Viva Examination is public. The candidate will have 30 minutes to reply to each of the examiners. If there is perfect agreement between the candidate and the examiner, they may establish a dialogue instead of the format presented above, in this case, they should use no more than 1 hour.
To complete the master’s program in Food Sciences, students must fulfil all the requirements of the Policies and Regulations for Graduate Programs. Additionally, students must have submitted to a scientific journal one paper based on the results of their master’s thesis. The journal must be rated B2 Qualis Capes or superior.
To complete the PhD in Food Sciences, students must fulfil all the requirements of the Policies and Regulations for Graduate Programs. Additionally, students must have submitted to a scientific journal two papers based on the results of the doctoral dissertation. The journal must be rated B2 Qualis Capes or superior.
Student learning outcomes
The professionals graduated at the PPPG-CA must be able to independently and critically solve social problems related to the area of Food Sciences. The curriculum, with all the courses offered for theoretical and scientific training, training for higher education teaching, research activities, project participation, the scientific conferences, and the writing of the thesis or dissertation and scientific articles, all guarantee the development of these abilities, which are important for professional training.
Master degree information:
http://www.uel.br/cca/dcta/pages/mestrado.php
Doctorate information: