InícioPós-GraduaçãoTecnologia de Alimentos

Food Tecnology

GRADUATE PROGRAM IN FOOD TECHNOLOGY

Teaching staff
Research lines
Curriculum Structure
Forms and Guidelines
PLANES – PPGTA Strategic Plan – 2025 to 2029

The Graduate Program in Food Technology (PPGTA) at the University of Campinas (UNICAMP) is part of the Agricultural Sciences area, within the Food Science subarea of CAPES. The Master’s program was created in 1969, followed by the Doctorate in 1978. PPGTA is one of the five graduate programs at the School of Food Engineering (FEA). As guiding principles for its operation, the PPGTA is characterized by the following organizational identity:

Coordinator:
Prof. Dr. Sergio Bertelli Pfanzer Junior 
E-mail: spflanzer@gmail.com – ppgtafea@unicamp.br

Mission

To train professionals who contribute to the development of food science and technology focused on social and environmental well-being.

Vision

To be a recognized and attractive graduate program in the generation and sharing of food science and technology, committed to socially and environmentally sustainable development.

Values

  • Continuous and integrated work in teaching, research, and outreach
  • Excellence in education and research in food science and technology
  • Responsible resource management
  • Ethics, transparency, and democracy
  • A plural, respectful, collaborative, and innovative environment
  • Education and research committed to social welfare and environmental responsibility

History

The Graduate Program in Food Technology (PPGTA) at the School of Food Engineering (FEA) at UNICAMP is one of the pioneering graduate programs in the country. The Master’s program began in 1969, and the Doctorate program was established in 1978. Since then, master’s dissertations and doctoral theses have been produced with excellence. Alongside high-impact publications, they have brought national and international visibility to the program.
PPGTA alumni hold leading positions in research institutes, food industries, governmental and non-governmental organizations, and universities in Brazil and abroad. These accomplishments have earned the program a CAPES rating of 5.

CAPES Ratings

  • 1998–2000: Score 5
  • 2001–2003: Score 5
  • 2004–2006: Score 5
  • 2007–2009: Score 5
  • 2010–2012: Score 5
  • 2013–2016 (four-year period): Score 6
  • 2017–2020 (four-year period): Score 5

Regulations and Guidelines

PPGTA Regulations

Admissions Process for PPGTA/FEA

The admissions process is conducted annually and coordinated by a specific committee composed of PPGTA faculty. The committee is responsible for preparing exams, coordinating interviews with prospective supervisors, and evaluating the candidates’ résumés. Candidates are ranked based on the selection criteria, which also determine whether they are eligible for institutional scholarships.
The number of available slots depends on the faculty’s supervision capacity, and not all available positions must be filled.
Click here for more information – link

Infrastructure

Laboratories and Pilot Plants:

  • Oils and Fats Laboratory and Pilot Plant
    – Prof. Ana Paula Badan Ribeiro
  • Milk and Dairy Products Laboratory and Pilot Plant
    – Prof. Mirna Lúcia Gigante
    – Prof. Débora Parra Baptista Freitas
  • Emerging Technologies Laboratory and Pilot Plant
    – Prof. Marcelo Cristianini
  • Fruits, Vegetables, and Sugary Products Laboratory and Pilot Plant
    – Prof. Flávio Luís Schmidt
    – Prof. Priscilla Efraim
  • Cereals, Roots, and Tubers Laboratory and Pilot Plant
    – Prof. Caroline Joy Steel
    – Prof. Maria Teresa Pedrosa Silva Clerici
  • Meat and Meat Products Laboratory and Pilot Plant
    – Prof. Marise Aparecida Rodrigues Polloni
    – Prof. Sergio Bertelli Pflanzer Jr.
  • Packaging Laboratory and Pilot Plant
    – Prof. Carlos Alberto Rodrigues Anjos
    – Prof. Luís Marangoni Junior
  • Hygiene and Food Legislation Laboratory
    – Prof. Maristela da Silva do Nascimento
  • Instrumental Analysis Laboratory
  • Microbiological Analysis Laboratory
    – Prof. Maristela da Silva do Nascimento
  • Sensory Analysis Laboratory

Theses and Dissertations
To access online theses and dissertations, click here.

Social Impact

Patents Filed

  • Invention Patent (PI) 12/28/2021 – Filed
    BAKED PRODUCTS WITH PROBIOTIC ACTIVITY USING Saccharomyces cerevisiae UFMG A-905: PROCESSES AND APPLICATIONS
  • Invention Patent (PI) 05/14/2024 – Filed
    STARCH EXTRACTION PROCESSES FROM BABASSU MESOCARP AND MALTODEXTRIN PREPARATION
  • Invention Patent (PI) 05/16/2024 – Filed
    PROCESS FOR OBTAINING COMPOSITION AND FORMULATIONS OF PALM OIL, OBTAINED COMPOSITION AND FORMULATIONS, AND THEIR USE
  • Certificate of Addition (CA) 02/23/2024 – Filed
    LIPID COMPOSITION, LIPID FORMULATIONS BASED ON MACAÚBA OIL, AND APPLICATIONS
  • Invention Patent (PI) 02/22/2024 – Filed
    OPTRONIC SYSTEM FOR PROCESSING PLANT STALKS
  • Invention Patent (PI) 04/16/2024 – Filed
    PROCESS FOR OBTAINING LIPID COMPOSITIONS AND TERNARY LIPID FORMULATIONS, OBTAINED TERNARY LIPID COMPOSITIONS AND FORMULATIONS, AND APPLICATIONS
  • Invention Patent (PI) 03/25/2024 – Filed
    LIPID COMPOSITION, LIPID FORMULATIONS BASED ON MACAÚBA OIL, AND APPLICATIONS
  • Certificate of Addition (CA) 08/09/2024 – Filed
    LIPID COMPOSITION, LIPID FORMULATIONS BASED ON MACAÚBA OIL, AND APPLICATIONS
  • Invention Patent (PI) 12/19/2014 – Granted
    PROCESS FOR OBTAINING FOOD COMPOSITION AND FOOD COMPOSITION
  • Invention Patent (PI) 12/19/2014 – Granted
    PROCESS FOR OBTAINING FOOD COMPOSITION AND FOOD COMPOSITION
  • Invention Patent (PI) 10/28/2014 – Granted
    PROCESS FOR OBTAINING MICROENCAPSULATED FAT CRYSTALS, THE OBTAINED MICROENCAPSULATED FAT CRYSTALS, AND APPLICATIONS
  • Invention Patent (PI) 05/04/2012 – Granted
    HEATED PRESSURIZED DEVICE AND ITS USE AS A CAPILLARY RHEOMETER AND CONTINUOUS REACTOR
  • Invention Patent (PI) 12/15/2019 – Granted
    ANTICRYSTALLIZATION COMPOSITION AND FORMULATION AND APPLICATIONS

Extension Activities

Faculty members of the Program actively participate in various approaches to the development of social outreach projects and public policy initiatives. In the current four-year period, the following projects and responsible faculty members can be highlighted. All projects involve PPGTA graduate students and are formally registered with the UNICAMP Office of Extension and Culture (PROEX):

  • Prof. Priscilla Efraim – Project “Hunger: Structure, Consequences and Combat” aimed at enabling the visit of a guest professor specializing in the study of hunger and its causes. As part of the project, the undergraduate course FT150: Hunger – Causes and Consequences was offered, taught by Visiting Professor Adriana Salay Leme.
  • Prof. Priscilla Efraim – Project “Food Sovereignty and Citizenship: Integrative Actions between Teaching and Outreach,” contributing to the curricularization of FEA’s undergraduate courses through classes such as AM018 (2nd semester 2022) and EX023 (1st semester 2023), in partnership with the ISA (Institute of Solidarity of Campinas) and other UNICAMP units.
  • Prof. Priscilla Efraim – Project “Improvement of products and processes for the women’s collective of the Elizabeth Teixeira encampment – SP” – 3rd PROEC – PEX Call. Main pillars:
    i) Establishing marketing channels for processed products;
    ii) Designing a community processing facility project;
    iii) Improving food processing through training workshops at the settlements and at FEA.
  • Prof. Marcelo Cristianini – Academic Week of Food Engineering – FEA INTERNAL CALL FOR CURRICULARIZATION 01/2024.
  • Prof. Maria Teresa Pedrosa Clerici – The Magical Properties of Traditional Fermented Foods – 5th PROEC – PEX Call 2023.
  • Prof. Priscilla Efraim – Development of a low-cost drying system for communities in São Paulo State – FEA INTERNAL CALL FOR CURRICULARIZATION 01/2024.
  • Prof. Maria Teresa Pedrosa Clerici – Social outreach project evaluating the market potential of cocoa honey for product development, funded by Cargill Foundation, 2020–2023.
  • Prof. Maria Teresa Pedrosa Clerici – Fibers and starches from underutilized tubers, funded by Cargill Foundation, 2020–2023.

A Landmark Initiative

The “Food Processing for the Curious” program stands out as a key extension initiative. During the period, Prof. Mirna Lúcia Gigante coordinated the partnership between the Brazilian Food Industry Association (ABIA) and UNICAMP, aiming to jointly develop and disseminate knowledge on food production, processing, distribution, and consumption. The project’s main goal is to expand the reach of science beyond the university and bring awareness of food processing and preservation beyond industry walls.

Click here to learn more

The program is streamed live via YouTube on FEA’s channel. Eight episodes have been broadcast to date:

  1. Why food spoils and how to preserve it – Live on 06/29/2022 – 6,901 views (03/30/2024)
  2. How the industry replicates what you do at home – Part 1 – Live on 07/27/2022 – 1,072 views
  3. How the industry replicates what you do at home – Part 2 – Live on 08/31/2022 – 565 views
  4. The new nutritional labeling – Live on 09/28/2022 – 1,898 views
  5. How plant-based food products are made – Live on 10/26/2022 – 1,221 views
  6. How sliced bread is made in the industry – Live on 03/29/2023 – 1,349 views
  7. UHT milk production – Live on 05/31/2023 – 1,566 views
  8. How the industry turns potatoes into chips – Live on 10/04/2023 – 796 views

2025 – Present: Creating Flavor and Knowledge
(Creator: Prof. Sergio Pflanzer)

This project is offered by the Graduate Program in Food Technology at the School of Food Engineering, coordinated by the FEA Extension Office. It aims to provide elementary and middle school children (ages 6 to 14) with the opportunity to experience university life and spark interest in education and scientific fields.

Science Popularization

Prato de Ciência
This is the official podcast of the School of Food Engineering (FEA) at the University of Campinas (UNICAMP).
It offers researchers from the PPGTA a platform to share their work in an accessible and engaging way, satisfying the curiosity of those interested in food science.

Arroz com Feijão
A segment of Prato de Ciência, designed to provide audio lessons for students in vocational and undergraduate programs in Food Science, Engineering, Technology, and Nutrition using accessible language.

Direto do Forno
A journalistic segment featuring expert commentary on hot topics in food science.

Petiscos
A segment where undergraduate and graduate students present the results of their research projects in up to 3 minutes.

Episodes
Structured through research and interviews, the episodes are narrated, last up to 40 minutes, and are released in seasons.

AWARDS AND DISTINCTIONS

2021

  • Priscilla Efraim, Patroness – Graduating Classes of the Full-time and Evening Food Engineering Programs (UNICAMP), FEA – UNICAMP.
  • Priscilla Efraim, Teaching Excellence Award for Dedication to Undergraduate Teaching, University of Campinas (UNICAMP).

2022

  • Ana Paula Badan Ribeiro, Top Cited Article 2021–2022 in the Journal of Food Science – “Oleogel-based emulsions: Concepts, Structuring Agents, and Applications in Food,” Wiley.
  • Priscilla Efraim, Teaching Excellence Award for University Extension – PROEC University Extension Award, Office of Extension and Culture, UNICAMP.

2023

  • Ana Paula Badan Ribeiro, Zeferino Vaz Academic Recognition Award, University of Campinas (UNICAMP).
  • Ana Paula Badan Ribeiro, Honoree – 2023 Inventors Award, “Filed Patent” category: “Lipid composition, lipid formulations based on fully hydrogenated macaw palm almond oil,” University of Campinas (UNICAMP).
  • Flávio Luís Schmidt, Unicamp Excellence Award for Doctoral Thesis in Engineering and Technological Sciences, University of Campinas (UNICAMP). 2023. Thesis: “Study of induced anaerobic fermentation in coffee.” Student: Ana Valéria Ulhano Braga.
  • Caroline Joy Steel, João Vitor Mendes Amorim, Victor Guilherme Sebastião, Ana Paula Rebellato. Evaluation of the use of baru by-product to obtain a protein ingredient for vegan burger production. Poster presented at the XXXI Scientific Initiation Congress – UNICAMP, October 25–27, 2023, Campinas, SP. Selected among the top 20 finalists in the Technology Area for the PIBIC 2023 Award.

2024

  • Ana Paula Badan Ribeiro, 2024 Inventors Award – Technology Licensing: “Lipid composition, lipid formulations based on macaw palm oil and their uses,” and the know-how “Modification of the functionality of lipid fractions,” Innovation Agency, UNICAMP.
  • Priscilla Efraim, Josué de Castro Award – Family Farming Fair – FAF GESTO, São Paulo State Food Security Council – CONSEA SP.
  • Sérgio Bertelli Pflanzer Junior, PROEC University Extension Award, University of Campinas (UNICAMP).

Program Objectives
The program aims to:

  • Create opportunities for graduates from undergraduate courses related to Food Technology to pursue advanced degrees, providing them with a solid foundation to become Masters and/or PhDs, with suitable conditions to develop their research activities and enhance their academic and professional projects;
  • Identify and foster emerging topics that become relevant research subjects, resulting in theses and dissertations capable of offering technological solutions focused on the better use of natural resources, energy efficiency, sustainability, safety, and health;
  • Operate across the three main university pillars: teaching, research, and outreach, through interaction with the entire academic community, government agencies, and research funding bodies;
  • Offer courses with critical and specific perspectives to support the development of graduate students and their integration into national and international academic and professional environments, preparing them to face various technological challenges in their fields;
  • Promote international partnerships through exchange programs with researchers who demonstrate strong scientific output;
  • Actively pursue funding for research and infrastructure, as well as encourage patent filings for new processes and products resulting from projects developed in close collaboration with industry, based on legitimate social interests;
  • Stimulate and support graduate student participation in national and international scientific events, promoting external engagement and consolidating their progress within their research areas;
  • Ensure a learning environment that enables the professional placement of graduates, generating social benefits for the country by fostering leadership across various fields.

Scientific and Social Relevance
The PPGTA prioritizes the training of Masters and PhDs for both national and international contexts, and has been recognized as a benchmark program in Brazil, as demonstrated by the admission of students from all Brazilian states. Additionally, the projects developed under the program address strategic issues relevant to both regional and national development. Notably, PPGTA graduates have achieved significant placement in research, teaching, and the private sector, reinforcing the program’s impact and reputation in its field.

The PPGTA maintains strong and consistent integration and collaboration with other graduate programs and research centers in the field, aiming to strengthen graduate education. It plays a key role in a variety of partnerships, including agreements with research institutes, universities, research groups, and the productive sector, as detailed in the full proposal.

Research Lines & Projects

The PPGTA currently comprises three thematic research lines within the Food Technology concentration area, each hosting multiple specific research projects:

1) Food Quality

Faculty

  • Marise Aparecida Rodrigues Pollonio
  • Sergio Bertelli Pflanzer Junior

Objective:
This line focuses on projects aimed at improving and evaluating food quality using both plant and animal-derived raw materials and their derivatives. The research examines how pre-processing and processing factors impact final product quality, including analyses of macro and micronutrient composition, physical structure, texture, rheology, technological and nutritional functionality, and sensory properties.

Projects Include:
a. Quality analysis and control of oils and fats
b. Functional quality attributes of meat products
c. Structure and functional properties of dairy products
d. Meat quality and muscle biology

Sustainable Development Goals (SDGs):
Projects under this line align with:

  • SDG 2 – Zero Hunger: ensures nutritious and accessible foods, promoting efficient use of raw materials.
  • SDG 3 – Good Health & Well‑Being: involves reformulation of meat and dairy to reduce fat, sodium, and additives, fostering healthier diets and reducing chronic disease risk.
  • SDG 9 – Industry, Innovation & Infrastructure: develops new processes to enhance structure and function in dairy and meat products, fostering innovation.
  • SDG 12 – Responsible Consumption & Production: seeks functional and natural ingredients to reduce synthetic additives and support cleaner, more sustainable processing.

2) Food Safety & Stability

Faculty

  • Luis Marangoni Junior
  • Marise Aparecida Rodrigues Pollonio
  • Maristela da Silva do Nascimento

Objective:
This research line focuses on developing packaging systems to maintain product stability during production and storage. It also addresses the implementation of preventive hygiene measures in processing (BPF, PPHO, HACCP) and the reformulation or development of novel products with undefined safety or preservation characteristics.

Projects Include:
a. Safety and stability of reformulated meat products
b. Preventive and operational hygiene control in industrial processes
c. Development and application of packaging materials

Sustainable Development Goals (SDGs):

  • SDG 2 – Reduces food waste and ensures safer, longer-lasting products.
  • SDG 3 – Strengthens food safety and public health.
  • SDG 9 – Enhances industrial competitiveness via innovative conservation technologies.

SDG 12 – Encourages eco-friendly packaging materials and conservation methods.

3) Product & Process Technology

Faculty

  • Ana Paula Badan Ribeiro
  • Caroline Joy Steel
  • Flavio Luis Schmidt
  • Marcelo Cristianini
  • Maria Teresa Pedrosa Silva Clerici
  • Mirna Lúcia Gigante
  • Priscilla Efraim

Objective:
This line encompasses the development and enhancement of technological processes for both plant and animal-derived foods. It includes industrialization processes such as milling, drying, concentration, extraction (pulp, juice, vegetable oils), thermal treatments (pasteurization, sterilization, freezing, freeze-drying), biotechnological methods (fermentation, enzymatic treatments), and the use of ingredients and packaging. The line also explores by-product valorization and the application of emerging food processing technologies.

Projects Include:
a. Resistant starch and non-digestible carbohydrates
b. Extruded ingredients and products
c. Bakery and pasta product technology
d. Coffee, cocoa, and other Theobroma technologies
e. Beverage development and processing
f. Vegetable product and process technology
g. Emerging food processing technologies
h. Utilization of vegetable processing by-products
i. Oil and fat processing and modification

Sustainable Development Goals (SDGs):

  • SDG 2 – Valorization of by-products and new ingredients improves food chain efficiency and reduces waste.
  • SDG 3 – Encourages development of functional foods and reduction of harmful ingredients for healthier diets.
  • SDG 9 – Introduces emerging technologies (ultrasound, microwaves, supercritical fluids) boosting industrial innovation.
  • SDG 12 – Optimizes production processes to cut operational costs and environmental impact.
  • SDG 13 – Reduces energy consumption and promotes resource efficiency to mitigate climate change impacts.

Project Objectives Overview

  1. Oils & fats quality control: Conventional and instrumental physicochemical analysis, compositional profiling, and quality assessment of raw materials and finished products.
  2. Functional quality in meat: Examines functional properties of meat proteins—water retention, emulsification, gel formation, fat binding—and sensory evaluation of novel additives.
  3. Structure and function of dairy products: Reviews physical-chemical properties of cheeses, membrane-based purification, processing impact, formulation of dietary/nutritional products, and structure-function-sensory relationships.
  4. Meat quality and muscle biology: Enhances meat quality in cattle, pigs, poultry, and fish via research on muscle structure/biochemistry, animal welfare, pre/post-slaughter factors, conservation systems, and sensory properties.
  5. Safety of reformulated meat products: Investigates sodium/fat reduction, identity and quality standards, microbiological safety, and lipid oxidation in reformulated meats.
  6. Process hygiene control: Implements BPF, PPHO/POP, and HACCP preventive hygiene measures to control physical, chemical, and biological hazards throughout processing stages.
  7. Packaging materials development: Evaluates and applies renewable-source packaging for food, non-food products, and beverages, focusing on containment and stability.
  8. Non-digestible carbs and starches: Studies starches and fibers (resistant, modified, prebiotic), including instrumental (NMR, DSC, IR), in vitro/in vivo biological assays, and technological applications.
  9. Extruded ingredients & products: Searches for plant-based ingredients with novel technological and biological properties, including biopolymer-based eco-friendly packaging systems—assessed via instrumental, chemical, biological, and sensory methods.
  10. Bakery and pasta technology: In-depth evaluation of processes and ingredients to improve health and technological properties (e.g., gluten-free, reduced sodium/fat/sugar), considering processing phenomena using diverse evaluation techniques.
  11. Coffee, cocoa, and Theobroma tech: Develops and refines processes from post-harvest to final product, emphasizing quality improvement.
  12. Beverage processing: Develops alcoholic/non-alcoholic beverage processes, focusing on novel raw materials, ingredients, energy efficiency, and process parameter optimization.
  13. Vegetable product/process technology: Applies process engineering to maintain bioactive compounds and sensory features across production stages, from design to optimization.
  14. Emerging food technologies: Applies traditional and emerging methods (HPP, electric fields, ozonation, ohmic heating) to inactivate microbes and alter macromolecules—evaluated across animal and plant-based ingredients via physicochemical, microbiological, and sensory analyses.
  15. By-product valorization: Develops technologies to extract high-added-value products from vegetable by-products, maintaining bioactive compounds or transforming them.
  16. Oil & fat processing modification: Covers extraction, pre-processing, refining, blending, fractionation, interesterification, crystallization, and related technological applications.

Admission Process

The Graduate Program in Food Technology (PPGTA/UNICAMP) announces the official opening of applications for the selection process. For more information, click here.
Call for Applications – 1st Semester 2025

Curricular Structure
Incoming master’s or doctoral students must complete a total of 16 credits, as defined in the Program Catalog (link here).

Courses and Class Schedules
Master’s
Doctorate

The list of courses and schedules for the 1st semester of 2025 is now available. To access them, click here.

Course Programs (Topics, Seminars, and Directed Studies)

Committee
Coordinator
Prof. Dr. Sergio Bertelli Pflanzer Junior
Email: spflanzer@gmail.com – ppgtafea@unicamp.br

Members

  • Sergio Bertelli Pflanzer Junior – Graduate Program Coordinator
  • Ana Paula Badan Ribeiro – Faculty Member
  • Priscilla Efraim – Faculty Member
  • Marcelo Cristianini – Alternate Faculty Member
  • Mirna Lúcia Gigante – Alternate Faculty Member
  • Crislane Cristina Baima Silva – Student Representative
  • Sophia Messa – Alternate Student Representative
  • Camila Ferreira Julio – Administrative Secretary of the Graduate Office