Accreditation: Ordinance n. 36, of January 27th, 2017.
Degree: Technological
Modality: On-campus
Shift: evening
Vacancies: 40
Total workload: 3,255 hours
Program duration: 7 semesters
Minimum: 7 semesters
Maximum: 14 semesters
Graduate's competences and skills
The Food Technology program provides theoretical and practical knowledge for the training of professionals that will work in all stages of food processing. The knowledge and skills developed allow training professionals that are capable of working to enhance and use technologies for the production of safe food in the various stages of the production chain, encouraging a critical stance towards technological advances and contributing to the well-being and improvement of the population's quality of life. Therefore, the program offers a generalist, critical-reflective training, endowed with integrative capacity and with skills and abilities to work in processing, quality control, research and development, as well as in the implementation of technologies to obtain safe and healthy food. This graduate profile meets the needs of society with responsibility, sustainability and commitment to ethical principles. These professionals are also capable of evaluating and intervening in specific situations and contexts to promote quality of life and comprehensive health through the establishment of constructive and transformative dialogue with other sectors of society.
Curriculum
|
Semester |
Axis |
Course |
Workload (hours) |
|
1 |
Theoretical Foundations and Health |
Nutrition and Health |
45 |
|
General Chemistry |
45 |
||
|
Introduction to Food Technology |
45 |
||
|
Biostatistics |
30 |
||
|
Calculus |
60 |
||
|
Food Microbiology |
45 |
||
|
Education, Languages and Humanities |
Social Responsibility |
45 |
|
|
Reading and Text Interpretation in English I |
30 |
||
|
Academic Writing |
30 |
||
|
Scientific Methodology |
30 |
||
|
|
Mentoring I |
15 |
|
|
2 |
Theoretical Foundations and Health |
Transport Phenomena |
45 |
|
Food Chemistry |
60 |
||
|
Analytical Chemistry |
45 |
||
|
Microbiological Analysis of Food |
60 |
||
|
Food Preservation |
45 |
||
|
Physical Chemistry |
45 |
||
|
Introduction to Laboratories |
30 |
||
|
Education, Languages and Humanities |
Reading and Text Interpretation in English II |
30 |
|
|
Outreach and Extension Methodology |
45 |
||
|
|
Mentoring II |
8 |
|
|
3 |
Education, Languages and Humanities |
Education and Health |
30 |
|
Management and Entrepreneurship |
Marketing for Food Technology |
30 |
|
|
Principles of Administration Applied to Food Industry and Services |
45 |
||
|
Theoretical Foundations and Health |
Instrumental Analysis |
60 |
|
|
Food Biochemistry |
60 |
||
|
Food Processing |
Unit Operations in Food Processing I |
60 |
|
|
Theoretical Foundations and Health / Management and Entrepreneurship |
Environment, Health and Sustainability |
60 |
|
|
Theoretical Foundations and Health / Education, Languages and Humanities / Management and Entrepreneurship |
Food Hygiene, Safety and Legislation |
60 |
|
|
|
Mentoring III |
8 |
|
|
4 |
Food Processing |
Fermentation and Enzyme Processes |
60 |
|
Unit Operations in Food Processing II |
60 |
||
|
Fruit and Vegetable Technology |
60 |
||
|
Theoretical Foundations and Health |
Food Sensory Analysis |
45 |
|
|
Food Analysis |
60 |
||
|
Food Toxicology |
30 |
||
|
Education, Languages and Humanities / Theoretical Foundations and Health / Management and Entrepreneurship / Food Processing |
Health, Citizenship and Communication I |
30 |
|
|
Theoretical Foundations and Health / Education, Languages and Humanities / Management and Entrepreneurship |
Quality Control in the Food Industry |
60 |
|
|
|
Mentoring IV |
8 |
|
|
5 |
Food Processing |
Candy Making Technology |
60 |
|
Cereal, Root and Tuber Technology |
60 |
||
|
Oils and Fat Technology |
45 |
||
|
Milk and Dairy Product Technology |
75 |
||
|
Alcoholic Beverage Technology |
60 |
||
|
Education, Languages and Humanities / Theoretical Foundations and Health / Management and Entrepreneurship / Food Processing |
Health, Citizenship and Communication II |
45 |
|
|
Senior Thesis I |
30 |
||
|
Education, Languages and Humanities / Management and Entrepreneurship |
People Management |
30 |
|
|
|
Mentoring V |
8 |
|
|
6 |
Education, Languages and Humanities / Food Processing |
Food and Beverage Labelling |
45 |
|
Food Processing |
Meat and Meat Product Technology |
75 |
|
|
Food and Beverage Packaging |
45 |
||
|
Bakery and Pasta Technology |
60 |
||
|
Non-alcoholic Beverage Technology |
60 |
||
|
Education, Languages and Humanities / Theoretical Foundations and Health / Management and Entrepreneurship / Food Processing |
Food Product Innovation and Development |
60 |
|
|
Senior Thesis II |
30 |
||
|
|
Mentoring VI |
8 |
|
|
7 |
Theoretical Foundations and Health / Management and Entrepreneurship / Food Processing |
Integrative Project |
75 |
|
Internship |
600 |
||
|
Mandatory Courses |
2,475 |
||
|
Elective Courses |
60 |
||
|
Extracurricular Activities |
120 |
||
|
Internship |
600 |
||
|
Total Workload |
3,255 |
||
* Curriculum approved in 2023.
