Curricular Structure

Curricular structure

The academic semester starts with the period for student enrollment, similar to the University Academic Calendar. The student shall request to enroll in courses as recommended by the program coordinator, together with the advisor. The courses put together topics, which characterize the area of concentration of Food Engineering and Science. Every course has a duration of one semester, consisting of 15 consecutive weeks. The Special Topics course in Food Engineering and Science can be offered during academic semesters or in special periods, regarding the accomplishment of the regimental study hours.

To obtain the Master’s Degree in Food Engineering and Science, students must complete 24 credits for the master’s thesis and 24 credits from courses taken. In addition, the student should do an English proficiency test, be approved in the qualifying examination and in the thesis defense, and submit a paper to a journal indexed to Food Science Qualis. The qualifying examination must be performed up to April of the second year.

To obtain the Doctoral Degree in Food Engineering and Science, students must complete 48 credits for the doctoral thesis and 36 credits from courses taken, as well as have English proficiency test. Besides, the students should be approved in the qualifying examination and in the thesis defense, as well as submitting or publishing a paper in a journal indexed to Food Science Qualis. The student must perform the qualifying examination up to the fifth academic semester.

Before developing their research project, students must attend Graduate Seminar courses aimed at enabling them to prepare a project in one of the Program’s lines of research. The Seminars are responsible for the Coordinator and/or the Assistant Coordinator. The project is presented to a Program’s board of professors. Afterward, the student performs the Qualifying Examination, where must consider the changes recommended by the said board. Then, the project must be submitted once again for approval by a doctoral professor, who will make the assessment.

After completing their master’s thesis, together with their respective advisors, students must start the public defense process. The necessary credits to obtain the title must be reached within 24 months, and an extra time of 6 months can be requested to Program by a reasoned process. The examination board is constituted by up to 4 doctoral professors, whereas at least 3 members must have a proven background in the area, and one has to be from outside FURG.

After completing their doctoral dissertations, together with their respective advisors, students must start the public defense process. The necessary credits to obtain the title must be reached within 25 months, and an extra time of 6 months can be requested for Program by a reasoned process. The examination board is constituted by up to 7 doctoral professors with a proven background in the area, totaling at least 4 members, whereas one has to be from outside FURG.

Concentration Areas
- Food Engineering

- Food Science

The courses offered by the Program are the following:

Course

Level

Credit

FE"

FC"

MASTER’S THESIS I *

M

12

X

X

MASTER’S THESIS I *

M

12

X

X

TEACHING INTERNSHIP I (ECA)*

M

2

X

X

GRADUATE SEMINARS I (ECA)*  **

M and D

2

X

X

 TEACHING INTERNSHIP II (ECA)**

D

2

X

X

 TEACHING INTERNSHIP III (ECA)**

D

2

X

X

 GRADUATE SEMINARS I (ECA)**

D

2

X

X

DOCTORAL DISSERTATION  I (ECA)**

D

12

X

X

DOCTORAL DISSERTATION  II (ECA)**

D

12

X

X

DOCTORAL DISSERTATION  III (ECA)**

D

12

X

X

DOCTORAL DISSERTATION  IV (ECA)**

D

12

X

X

 FOOD BIOCHEMICHAL PROCESSES

M and D

4

 

X

 TRANSPORT PHENOMENA APPLIED TO FOOD ENGINEERING

M and D

4

X

 

 FOOD PROCESSING ENGINEERING

M and D

4

X

 

 FOOD CHEMISTRY

M and D

2

 

X

ANALYTICAL METHODS APPLIED TO FOOD

M and D

4

 

X

 UNIT OPERATIONS OF FOOD ENGINEERING

M and D

4

X

 

BIOCHEMICAL ENGINEERING

M and D

4

X

 

THERMODYNAMICS

M and D

3

X

 

MATHEMATICAL METHODS

M and D

2

X

 

 AQUATIC PRODUCT PROCESSING

M and D

4

X

 

RECOVERY AND PURIFICATION OF BIOPRODUCTS

M and D

2

X

 

SPECIAL TECHNIQUES IN FOOD ANALYSIS

M and D

3

 

X

 FOOD MICROBIOLOGY

M and D

4

 

X

 EXPERIMENTAL DESIGN APPLIED TO FOOD ENGINEERING

M and D

3

X

X

SPECIAL TOPIC IN FOOD ENGINEERING I

M and D

2

X

 

SPECIAL TOPIC IN FOOD ENGINEERING II

M and D

3

X

 

SPECIAL TOPIC IN FOOD SCIENCE I

M and D

2

 

X

SPECIAL TOPIC IN FOOD SCIENCE II

M and D

3

 

X

MASTER’S THESIS ECA

M

0

X

X

 DOCTORAL DISSERTATION V, VI, VII

D

0

X

X

 

* compulsory subjects for the master's

** compulsory subjects for the doctorate

"EA: Food Engineering concentration area, CA: Food Science concentration area