About Us

Since its creation, FEA has continuously sought to maintain a standard of academic excellence, producing knowledge and training highly qualified professionals. Among the institutes and schools of Unicamp, FEA is one of the units that offers the largest number of Graduate Programs, all of them very well evaluated by Capes (Coordination for the Improvement of Higher Education Personnel). FEA has 4 Graduate Programs: Food Science, Food Engineering, Food Technology, and Food and Nutrition. Recently, a 5th program, the PhD in Bioenergy, was incorporated into the existing Graduate Programs of the unit.

The Graduate Program in Food Science was created in 1969, being the first Graduate Program in the field of Food Science implemented in Brazil; the doctoral program was established in 1975. The Graduate Program in Food Technology was created in 1969, offering the Master’s degree; the doctoral program in this field was introduced in 1978. The Graduate Program in Food Engineering had its Master’s program created in 1969, while the Doctoral program began in 1980. The Graduate Program in Food and Nutrition established both its Master’s and Doctoral programs in 1987, under the name of Nutritional Sciences. The integrated PhD Program in Bioenergy (USP, UNICAMP, and UNESP) was recognized by the Ministry of Education (MEC) on December 18, 2013.

Since the establishment of FEA’s Graduate Programs, 1,112 Doctoral theses and 1,578 Master’s dissertations have been defended. Graduates occupy prominent positions in Research Institutes, Food Industries, governmental and non-governmental organizations, as well as in Universities, both in Brazil and abroad.

In 2014, the PhD Program in Bioenergy began as a joint initiative among the three state universities of São Paulo: University of São Paulo (USP), University of Campinas (UNICAMP), and UNESP. This program is a unique initiative involving the three state universities of São Paulo and presents several innovative aspects.

Currently, FEA has 54 faculty members, all holding doctoral degrees. They are researchers of excellence who contribute to high-level teaching and research, in addition to providing services aligned with global trends in all segments of the food sector.