Curricular Structure

Curricular structure

The academic semester starts with the period for student enrollment, similar to the University Academic Calendar. 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 the 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.

In order 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, as well as do an English proficiency test, be approved in the qualification exam and in the thesis defense, and submit a paper to a journal indexed to Food Science Qualis. The qualification exam must be performed up to April of the second year of the Program.

In order to obtain the Doctoral Degree in Food Engineering and Science, students must complete 48 credits for the doctoral dissertation and 36 credits from courses taken, as well as be approved in the English proficiency test, in the qualification exam and in the dissertation defense, besides submitting or rather publishing a paper in a journal indexed to Food Science Qualis. The student must perform the qualification exam 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 in charge of the Coordinator, that is, the Coordinator and/or the Assistant Coordinator are/is responsible for them. The project is presented to a Program’s board of professors. Afterwards, the student is submitted to the Qualification Exam, when the changes recommended by the abovementioned board must have been made. Then the project must be submitted once more for approval by a board of Ph.D. professors who will make the assessment.

After completing their master’s theses, 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 the Program by a reasoned process. The examination board is constituted by up to 4 Ph.D. professors, whereas at least 3 members must have 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 to Program by a reasoned process. The examination board is constituted by up to 7 Ph.D. professors with proven background in the area, totaling at least 4 members, whereas one has to be from outside FURG.

The courses offered by the Program are the following:

Course

Credits

TEACHING PRACTICE III

2

THERMODYNAMICS

2

QUALITY PROGRAM APPLIED TO FOOD ENGINEERING

4

BIOCHEMISTRY ENGINEERING

4

EXPERIMENTAL  PLANNING APPLIED TO FOOD ENGINEERING

2

GRADUATE SEMINARS II

2

TEACHING PRACTICE I

2

TEACHING PRACTICE II

2

GRADUATE SEMINARS I

2

FOOD DRYING

2

MASTER’S THESIS II

12

MASTER’S THESIS I

12

DOCTORAL DISSERTATION  I

12

DOCTORAL DISSERTATION  II

12

DOCTORAL DISSERTATION  III

12

DOCTORAL DISSERTATION  IV

12

FOOD CHEMISTRY

2

FOOD MICROBIOLOGY

4

SPECIAL TOPIC IN FOOD ENGINEERING AND SCIENCES

2

SPECIAL TOPIC IN FOOD ENGINEERING AND SCIENCES I

2

SPECIAL TOPIC IN FOOD ENGINEERING AND SCIENCES II

2

SPECIAL TOPIC IN FOOD ENGINEERING AND SCIENCES III

2

SPECIAL TOPIC IN FOOD ENGINEERING AND SCIENCES IV

2

TRANSPORT PHENOMENA APPLIED TO FOOD ENGINEERING

4

FOOD BIOCHEMICHAL PROCESSES

4

FOOD PROCESSING AND PRESERVATION

4

UNIT OPERATIONS OF FOOD ENGINEERING

4

SENSORIAL ANALYSIS OF FOOD

4

FOOD TOXICOLOGY

2

AQUATIC PRODUCT PROCESSING 

4

MATHEMATICAL METHODS

2

SCIENCE AND TECHNOLOGY OF OILS AND FATS

2

FOOD BIOLOGICAL ASSESSMENT

2

RECOVERY AND PURIFICATION OF BIOPRODUCTS

2

TECHNOLOGY OF CEREALS AND FLOURS

2

ANALITICAL METHODS APPLIED TO FOOD

4

SPECIAL TECHNIQUES IN FOOD  ANALYSIS

2