Food Engineering is a multi-disciplinary area which involves professionals graduated in Food Engineering and related fields, and who are interested in carrying out studies about the complex problems involving processed and/or perishable foods, inputs and packaging used in food agroindustry. As development is concerned, agroindustry is a strategic sector. Within this context, the Graduation Program in Food Engineering of FZEA/USP (School of Animal Science and Food Engineering of the University of São Paulo) is committed to educate masters and doctors with solid scientific and academic qualification which may enable them to have an outstanding performance in different areas of Food Engineering. For such, the Program counts on highly qualified and experienced Professors from different lines of research such as food engineers, civil engineers, chemical engineers, veterinary doctors, chemists, and physicists among others.
- Physical, Chemical, and Physical-Chemical Characterization of Foods.
- Biotechnological Processes and Microbiology applied to Food Industry.
- Chemistry in Industrial Food Processing.
- Process Engineering of Food Industry.
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