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Who We Are
The Graduate Program in Food Technology at FEA/Unicamp was established in 1969 and currently offers Master’s, Doctorate, and Direct Doctorate (without Master’s degree) programs. In 1970, the School of Food Engineering was designated by the National Council for Scientific and Technological Development (CNPq) as a center of excellence, and its graduate programs are recognized by the Organization of American States (OAS).
The faculty of the Graduate Program in Food Technology is composed of 13 PhD professors engaged in three different research areas, with diverse projects that are constantly updated to meet the growing national and international demand for highly qualified professionals. The student body is approximately 100 students.
Mission, Vision, and Values
Mission
To train professionals who contribute to the development of food science and technology aimed at social and environmental well-being.
Vision
To be a recognized and attractive Graduate Program in the production and sharing of food science and technology, committed to socio-environmentally sustainable development.
Values
- Continuous and joint engagement in teaching, research, and outreach
- Excellence in education and in the development of research in food science and technology
- Responsible resource management
- Ethics, transparency, and democracy
- A plural, respectful, collaborative, and innovative environment
- Training professionals and developing research committed to social well-being and environmental responsibility
Infrastructure
As a distinguishing feature of the PPGTA, its infrastructure includes pilot plants and laboratories exclusively dedicated to graduate research. In addition to specific laboratories equipped for each research area, each area also has pilot plants that enable controlled studies of processes, through the application of technologies compatible with those used in industry and employing real operating parameters. Additionally, the Program has three multi-user laboratories in the areas of instrumental analysis, microbiology, and sensory analysis. The Program also has the Central Support Laboratory, an institutional multi-user laboratory of the School of Food Engineering at UNICAMP.
The laboratory and pilot plant facilities are continuously improved through the acquisition of new equipment and the adaptation of the physical structure, with the objective of keeping the Program’s research aligned with current technological and scientific standards, while also providing a safe and productive environment for graduate students. Regarding the pilot plants, a current trend is the acquisition of smaller-scale equipment for research, enabling projects with lower energy and raw material consumption. In general, during renovations and new installations, special attention has been given to the environment, sustainability, and accessibility. These improvements are mainly made possible by research grants awarded by funding agencies such as FAPESP and CNPq, in addition to resources from CAPES.
The laboratories and pilot plants are listed below:
- Laboratory and Pilot Plant of Oils and Fats
- Laboratory and Pilot Plant of Milk and Dairy Products
- Laboratory and Pilot Plant of Emerging Technologies
- Laboratory and Pilot Plant of Fruits, Vegetables, and Sugary Products
- Laboratory and Pilot Plant of Cereals, Roots, and Tubers
- Laboratory and Pilot Plant of Meat and Meat Products
- Laboratory and Pilot Plant of Packaging
- Laboratory of Hygiene and Legislation
- Laboratory of Instrumental Analysis
- Laboratory of Microbiological Analysis
- Laboratory of Sensory Analysis
In addition to the entire structure available at the Department of Food Technology, the Program also has the Central Support Laboratory (LAC), an institutional multi-user laboratory of the School of Food Engineering at UNICAMP.
Coordination
Prof. Dr. Sergio Bertelli Pfanzer Junior
E-mail: spflanzer@gmail.com
Deliberative Committee
Prof. Dr. Sergio Bertelli Pfanzer Junior
Prof. Dr. Ana Paula Badan Ribeiro
Prof. Dr. Priscilla Efraim
Ms. Marcos Nolasco (Student Representative)
Permanent Faculty
| Prof. Dr. I | Ana Paula Badan Ribeiro |  | +55 (19) 3521-3402 |
| Prof. Dr. I | Carlos Alberto Rodrigues Anjos | | +55 (19) 3521-3987 |
| Prof. Dr. II | Caroline Joy Steel | | +55 (19) 3521-3999 |
| Prof. Dr. II | Flávio Luís Schmidt | | +55 (19) 3521-4017 |
| Associate Prof. I | Marcelo Cristianini | | +55 (19) 3521-4008 |
| Prof. Dr. I | Maria Teresa Pedrosa Silva Clerici | | +55 (19) 3521-3434 |
| Associate Prof. I | Marise Aparecida Rodrigues Pollonio | | +55 (19) 3521-4002 |
| Prof. Dr. I | Maristela da Silva do Nascimento | | +55 (19) 3521-3995 |
| Associate Prof. I | Mirna Lucia Gigante | | +55 (19) 3521-3993 |
| Prof. Dr. I | Priscilla Efraim | | +55 (19) 3521-3998 |
| Prof. Dr. I | Sérgio Bertelli Pflanzer Jr. | | +55 (19) 3521-3989 |
| Associate Prof. I | Walkiria Hanada Viotto | | +55 (19) 3521-3988 |
Collaborating Faculty
Coming soon
Alumni
The alumni of the PPGTA have shown a successful and distinguished profile. The Masters and PhDs trained by the Program find opportunities in several research centers, universities, and institutes, ensuring that the Program fulfills its most important mission to society: the training of professors and researchers. These professionals work in national teaching and research institutions, such as universities, higher and technical education institutes, research centers, industries, and companies, due to their high level of expertise and pioneering spirit. Among the main positions held at the national level by alumni are: Professors and/or Researchers in various academic and non-academic roles, such as Rectors, Heads of Units, Directors, Industrial Managers, and National Representatives in public institutions, among others.