PRESENTATION

The aim of the course is to train human resources at the Master's level, with the capacity to conduct research that results in the generation of new knowledge in the area of Food Science and Technology, in the development of new products and technological processes associated to the various sectors of the food area, in the optimization of existing technologies, in the modernization of the food industry, as well as in the improvement of monitoring and quality control of food produced at regional and national levels. Among the most relevant objectives of the Program, it also includes training professionals able to work in Higher Education Institutions - governmental and private in the North and Northeast of the country, notably in Food Science, Technology and Engineering, Nutrition, Fisheries Engineering, Chemical Engineering, Gastronomy and other related areas.

Spread over an extremely large region of the Country, which includes the states of Alagoas, Sergipe, Bahia and Espírito Santo, which are showing great economic growth associated with agribusiness, the Postgraduate Program in Food Science and Technology (Masters Level) of the Federal University of Sergipe has demonstrated great potential for growth by being engaged in training and qualification of high level Human Resources with experience in research focused on regional and national demands. The program, which began in 2008, currently has 47 active / enrolled students, and by 2010, formed its first group, titling 13 Masters, who completed the course within 24 months, as recommended by CAPES. In 2011, 64 higher-level professionals from various public and private institutions from the states of Sergipe, Alagoas, Bahia, Pará, among others, were enrolled in the Program, of which 20 were enrolled in the course. In the years 2010, 2011 and 2012, they have had 12, 19 and 12 dissertations defended, respectively - practically all in a record time of 24 months. These data demonstrate that the Program has not only achieved great recognition in the North / Northeast region of the Country, as it presents high regional demand and strong growth prospects.

The Masters course linked to the Program, after obtaining the degree, are able to act, and in fact have been absorbed by teaching and research institutions, as well as by food industries and Regional and National Institutes, such as: Embrapa Tabuleiros in the Coastal área of Aracaju, SE; Institute of Technology and Research of Sergipe (ITP, SE), Federal Institute of Sergipe (IFS), Agronomic Development Company of the State of Sergipe (EMDAGRO, SE), Sanitary Surveillance of the Municipality of Aracaju, SE, ANVISA, Food Industries Maratá Ltda, Duas Rodas Industrial Ltda, Grupo Mabel Alimentos, Pomar do Brasil Industry and Food Trade, Serigy Food Group, Tropical Fruits Ltd., Federal University of Sergipe, Tiradentes University), Sergipe School of Business and Business (FANESE), Sergipe Federal Institute of Technology Education, Center for Applied Health Studies, among others.

Since its creation, the emphasis of the Program is on the development of research in the priority areas of processing tropical and subtropical fruits, milk and by-products, fish and seafood, honey and by-products, because these sectors are of high relevance for the economy of the State of Sergipe and neighboring states. In these areas, the tendency of the Food Science and Technology Program is to be inserted within the National Program for the Development of Science and Technology of the Country, focusing primarily on the development of new technologies, products of differentiated and high added value, with the use of raw materials of animal and vegetable origin, of high production in the State and North/Northeast of the Country. With this focus, the Program has been implementing technologies of aroma and pigment production in bioreactors, technologies of lyophilization of tropical fruits and exotic species, production of biofilms from regional raw materials, among others - these are current issues of high relevance for the development of food products.

The Program also focuses on the development and optimization of advanced analytical methods, nowadays necessary for the control and assurance of the quality of healthy foods to the population. For this reason, with the resources obtained from CNPq, CAPES, BNB, FINEP and FAPESE, among others, the Program was able to implement a cutting-edge analytical laboratory, comparable to the best laboratories in the country in the area of Food Science and Technology, which is fully equipped with gas chromatographs (GC) coupled with several detectors including Flame Ionization Detector, Thermal Conductivity Detector and mass spectrometer, High Pressure Liquid Chromatographs (HPLC) coupled with various detectors including DAD Array Detector, mass spectrometer (GC-MS), liquid chromatograph coupled to mass spectrometer (LC-MS), ultra fast liquid chromatograph (Ultra Fast HPLC), Fourier Infrared equipment, Olfactometers among others.

The Laboratory of Flavor and Chromatographic Analysis (LAF) is available for the development of research works by students of the Program, and through it, the Program's tendency has been to encourage the implementation of advanced lines of research of interest to the North/Northeast Region. To this end, the Program has not only trained students in the use of advanced analytical equipments and techniques, but has also begun the elaboration of a database of exotic tropical fruits, containing identification and quantification of important nutrients such as phenolic compounds, vitamins, organic acids, pigments, among others, that will be of great value in the aggregation of value to regional fruits.

Recognition of the leadership of the Program in the national scientific community can be seen, considering that in 2010, the Program hosted the II Symposium on Food Science and Technology of the Northeast, an event linked to the Brazilian Society of Food Science and Technology, and most recognized Brazilian society in the area of Food Science & Technology. With 512 participants, 30 speakers from all regions of the country, and the presentation of 570 scientific papers, the event consolidated the competence and potential of the Program with the scientific community of the country. The event also dedicated a day to present research papers of the Master's students in Food Science and Technology, as well as the 1st Congress of the National Institute of Science and Technology (INCT/CNPq) of Tropical Fruits, coordinated by Prof. Dr. Narendra Narain. In 2011, in the same module, the III Symposium on Food Science and Technology of the Northeast was held together with the 2nd Congress of the National Institute of Science and Technology (INCT/CNPq) of Tropical Fruits, in Recife-PE where it had the about 600 registered research papers – In this event too there was the large participation of our Master's students.

Lastly, because it identified a high regional demand for PhDs in the area of Food Science and Technology, the Graduate Program in Food Science and Technology provides for the request for accreditation for PhD level in 2018, due to the its prominence, consolidation and contribution in the generation of high level research in the areas of food science and technology.

COORDINATOR: Prof. Dr. Narendra Narain

VICE-COORDINATOR: Prof. Dra. Alessandra Almeida Castro Pagani

LOCATION:

Cidade Universitária, Campus Prof. José Aloísio de Campos

Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos

Av. Marechal Rondon, s / n

Jardim Rosa Elze

CEP 49100-000

São Cristóvão/SE

PHONES:

+55 (79) 31947472-6514 - Secretary

+55 (79) 3194-7472 - Coordinator

+55 (79) 3194-7416 - Deputy Coordinator

E-mail: procta.ufs@gmail.com

ALTERNATIVE PAGE

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PROGRAM COORDINATION

- NARENDRA NARAIN

Phone / Extension: (79) 3194 7472

Phone / Extension 2: (79) 3194 6514

E-mail: narendra.narain@gmail.com

- ALESSANDRA ALMEIDA CASTRO PAGANI

Phone / Extension: (79) 3194 7416

Phone / Extension 2: No content available yet

E-mail: alespagani@yahoo.com.br