Professional Master in Science and Food Technology

Atualizado em: 11/09/2017 12:11

Informações Gerais / General Information:

The Professional Masters Course on Food Science and Technology should offer attendants a path to immersion in the domain of research, seeking to qualify professionals with a scientific basis and capable of using research to add value to one's professional activities. This way, the research projects of both teaching staff and students will be directed to the cases of application of scientific knowledge in the professional realm or in the needs found in the organisations involved with the food production industry. It focuses on food safety, food technology, and innovation. It is offered free of charge and has no costs for enrolment or tuition. Its goals are: Strenghtening the scientific knowledge one has acquired in the degree course, and developing creative capabilities and technical and professional skills in the Food Science & Technology, as well as qualifying high-level professionals that can work as autonomous or professionals research workers with a specific technical and scientific emphasis on the job market, capable of boosting the areas of production and services based on scientific innovations and current knowledge, whilst developing skills that will justify, at the end of the course, one's insertion and greater efficiency/efficacy in the job market. This programme was approved by the Director's Committee in March 2009 (Resolution No.03 of March, 2009) and by the CAPES CTC in 2009 (Official Letter number 235-13/2009).

The PCTA is in the Rio de Janeiro Campus of the IFRJ at Rua Senador Furtado, 121, borough of Maracanã, Rio de Janeiro, RJ. The Master's course is free, with neither enrolment nor tuition fees. It is takes place on Mondays and Wednesdays from 18:15 to 22:15hs.

Coordination: Márcia Cristina da Silva

Email: marcia.cristina@ifrj.edu.br; pcta@ifrj.edu.br

Processo Seletivo / Selection Process :

2017 Selection Process - Click here

Linhas e Projetos de Pesquisa / Research Lines:

RESEARCH LINES AND PROJECTS

Line 1: FOOD SAFETY - This research line aims at studying the implementation of the food safety management system, as well as the evaluation of the physical-chemical as well as microbiological quality controls, and of critical points in the control of the production chain activities.

Associated Research Projects:

1.1. Food Microbiology

Project description: Research is carried out in this project that is related to Food Microbiology, aimed at its three major areas: food preservation with the use of micro-organisms or their products (enzymes, bacteriocins and other anti-microbe substances); the detection of pathogens associated to intoxication and food infections and lastly on the implementation of methods to prevent and control the transmission of food-related diseases.

1.2. Food Management and Food Quality

Project description: Aimed at integrating quality programmes and the use of quality control tools in food safety programmes, to create innocuity, simplicity and effectiveness for the production systems.

Line 2: TECHNOLOGY, BIOTECHNOLOGY AND INNOVATION IN THE FOOD PRODUCTION CHAIN - This line of research emphasizes a qualification of the student towards applied research, the production of technology and innovation for the processes and for product development. It aims at preparing specialist professionals, capable of interfering in the process of food and drink transformation, developing products and materials with a solid scientific and technological basis, rooted on inquiry and innovation, both adjusted to the realities of technological development and inserted in the social and human context of local and regional productive arrangements.

Associated Research Projects:

2.1. Product development technology for the food industry

Project description: Research is done in this project to allow the development and enriching food products, giving them a higher nutritional score as well as functional properties. Different technologies and processes are used in the preparation of fermented products, drinks and foods with improved nutritional value and/or enriched with functional components. Another focal point will be to create in the students a perspective of continuous technological innovation for food products through strategic planning towards the launch of new products in this market segment.

2.2. Food Biotechnology

Project description: Research is carried out in this project on the modern procedures in the area of Food Biotechnology. Studies aimed at obtaining and using enzymes and food additives of a microbiological origin will be done, as well as on the use of analytical techniques that allow the detection of such elements with greater efficiency. Another point to deserve attention will be the application of enzymes and additives to develop new food products. The project will also deal with the use of molecular tools in food production, emphasizing the information on obtaining genetically modified organisms (GMOs) along with all the legal contents that involve the handling, trading and monitoring of these products that derive from Modern Food Biotechnology.

Estrutura Curricular / Disciplines:

Disciplines - Food Science and Technology

The Professional Masters' Course on Food Science and Technology requires a 24-credit pass grade distributed as follows: Mandatory discipline credits, already considering the credits used to write the thesis and optional discipline credits that will be chosen with the supervisor, as detailed in the PCTA Pedagogical Project. The credits required for study supplementing are distributed as follows:

I - Common Food Science and Technology Domain: minimum twelve (12) mandatory discipline credits.

II - Specific Domains 1 and 2: minimum four (4) optional discipline credits.

III - Specific Domain 3 - Masters Thesis: eight (8) mandatory discipline credits.

Table 1 - Common Domain - Food Science and Technology

Common Domain - Food Science and Technology	Discipline	Credits
Food Bio-Chemistry	Optional	2
Microbiological Food Control	Mandatory	3
Food Safety Management	Mandatory	2
Innovation, Technology and New Product Development	Mandatory	1
Instrumental Analytical Chemistry	Optional	2
Food Chemistry	Mandatory	3
Food Technology	Mandatory	3
Special Statistics Topics Applied to Food Science and Technology	Optional	2
Special Food Science and Technology Topics	Optional	2

Table 2 - Specific Domain 1 - Food Safety

Specific Domain 1 - Food Safety	Discipline	Credits
Molecular Biology Applied to Food Pathogen Identification	Optional	2
GMO Bio-safety	Optional	2
Food Toxicology	Optional	2

Table 3 - Specific Domain 2 - Technology, Biotechnology and Innovation in the Food Production Chain

Specific Domain 2 - Technology, Biotechnology and Innovation in the Food Production Chain	Discipline	Credits
Functional Foods	Optional	2
Food Sensory Analysis	Optional	2
Processing of Foods of Animal Source	Optional	2
Processing of Vegetable Foods	Optional	2
Biochemical Processes	Optional	2
Food Packaging Systems	Optional	2

Table 4 - Specific Domain 3 - Masters' Thesis

Specific Domain 3 - Masters Thesis:	Discipline	Credits
MSc Thesis I	Mandatory	2
MSc Thesis II	Mandatory	3
Seminars I	Mandatory	1
Seminars II	Mandatory	2

Corpo Docente / Teaching Staff:

Teaching Staff

1) Adriano Gomes da Cruz

DSc, Food Technology, Unicamp, 2010

Degree in Chemical Engineer, UFRJ

Email: adriano.cruz@iq.ufrj.br

Line of work: technology, biotechnology and innovation in the food production chain.

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Professional Master in Science and Food Technology

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