The Graduate Program in Food Science and Technology (PPGCTA, acronym in Portuguese) was created in 1983, the first class joined in 1985, obtaining accreditation by Capes initially as a Master Course, since 2000 also as a Doctorate.
The program features a single area of concentration (Food Science and Technology) and three lines of research: Fruit and Vegetable Science and Technology, Grain Science and Technology and Food Microbiology.
As a major objective, it aims to meet the demand for the qualification of higher education professionals working in the areas of teaching, research and development on topics related to the activities of the agro-industrial complex, predominantly involving conservation, transformation, standardization, quality control of raw materials, products and processes, as well as in the development and improvement of products from the food agro-industry. In this context, academic and research training for masters and doctors is the center of attention of the PPGCTA. As expected results, the qualification of professionals graduating from the PPGCTA, intellectual production, especially scientific and technological, the generation of knowledge and its popularization are projected, in the order of priority and its fullness.
Qualified training of professionals in Food Science and Technology, at the Master and Doctorate levels, with an outstanding ability in generating knowledge and transforming that knowledge into a social good.
The PPGCTA predicts that the optimum degree time is 24 months for the master's degree and 36 months for the doctorate.
The PPGCTA has scholarships from the CAPES Social Demand Program, from CNPq and from cooperation projects.
The permanent teaching staff of the PPGCTA consists of professors with doctorates, with at least 80% of UFPel. In conducting the projects and guidance committees, the PPGCTA has collaborating professors and researchers from both UFPel and sister institutions.
The profile of the student body, renewed annually with an average demand of around 45 candidates for Master's and 25 for Doctorate, is composed of professionals from Agronomy, Biology, Biochemistry, Agricultural Engineering, Food Engineering, Chemical Engineering, Pharmacy, Nutrition, Chemistry , Food Chemistry, Industrial Chemistry, Veterinary, Viticulture and Oenology.
In all lines of research and research projects of the PPGCTA, undergraduate students participate, with or without scientific initiation grants.
Based on the 2017-2020 graduate update (titled between 2012-2020), the diagnosis is:
a) 93% of graduates work in the area of the obtained ??qualification;
b) 90.0% of masters degree holders continue their studies at higher levels.
Of the 246 graduates from 2012-2020, we have:
a) 51.4% of graduates work in higher education institutions;
b) 6.0% work in research institutions and/or agro-industrial management bodies;
c) 25.2% work in private companies and/or as self-employed professionals;
d) 13.8% are studying for a Doctorate;
e) 2.0% work in activities that are not part of the qualification area;
f) 1.6% without information about their performance.
1997-1999: Concept 3;
2000-2002: Concept 4;
2003-2005: Concept 4;
2006-2008: Concept 5;
2007-2009: Concept 4;
2010-2012: Concept 5;
2013-2016: Concept 5.
217-2020: Concept 6.
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