7 Food and Beverage Degree Programs in Brazil

For future managers who are passionate about food and agriculture, the Master of Science in food and agribusiness management (FAM) program delivers top academic and practical business knowledge to better manage the world food challenges in a responsible and innovative manner.

The Bachelor’s in Food Engineering prepares professionals who are able to solve problems affecting the food industry development, combining knowledge of science and engineering and aiming at a high quality standard in food production. The food engineer works in the selection of raw materials, in industrial food processing and in the distribution of food to consumers. This engineer is also involved in the development and quality control of food products, in the design of industrial processes, in the administration and management of industries, and in the units responsible for the distribution and storage of such products. Additionally, they can follow a career in marketing, health surveillance and environmental pollution control (liquid effluents and air pollutants).

Postgraduate studies in Food Science and Technology at the Federal University of Viçosa (PPGCTA / UFV) began in August 1974 (master's degree) and April 1994 (doctorate). The PPGCTA, with its 680 dissertations and 323 theses defended until December 31, 2020, is accredited by Organs competent bodies of the Ministry of Education (MEC). In total, more than 60,000 professionals have graduated from the institution; more than 12,000 Master's theses and 4,000 Doctoral theses have already been defended at Campi da UFV.

The Academic Master's Degree in Food Science and Technology at the State University of Santa Catarina (UDESC) started in March 2016, after CAPES recommended it in 2015. In this course, there is the possibility of complementing the training of professionals in areas related to Science and Food Technology, with the objective of exercising teaching activities at a higher level, strengthening scientific and technological research, consultancy, and specialized work in companies and in the public sector. Currently, there are 13 professors from the University of the State of Santa Catarina in the program, who work in two lines of research : 1 - Development and optimization of technologies, products, and processes; 2 - Food properties and safety.

The course covers food science content and its classes, involving the professional in kitchen chemistry; the management of food products and the legal aspects involved; construction of specific menus; junction of nutritional bases and gastronomic techniques (trend in the area); the technical and historical foundations of national, international cuisine, bakery, and confectionery; the use of creativity and food design topics; in addition to entrepreneurship and marketing in gastronomy.

Brazil is one of the largest grain and meat producing countries in the world. Thus, the disciplines offered aim at engaging students in several aspects related to sustainable agricultural and animal production in the tropics

Develop technological education of excellence, build and share knowledge aimed at solving the real challenges of society.