The Food Science and Innovation program produces professionals to work in the different stages of the food supply chains. As one of the six highest-paying professions of the future, according to Forbes, creating new flavors, textures and technologies for innovative foods, professional also find work in traditional industries. Graduates from the program will also be able to work as consultants helping consolidated companies to seek market repositioning in the food sector.
| SEMESTER | COD | COURSES |
|---|---|---|
| 1 | 254CG-02 | Creativity |
| 1 | 95300-04 | Calculus I |
| 1 | 1531U-04 | Rural Studies |
| 1 | 43297-04 | Traditional Processes in the Food Industry |
| 1 | 43298-02 | Food Science and Technology Projects I (90 hours) |
| 1 | 98E01-06 | General Chemistry I |
| 2 | 43299-04 | Food Science |
| 2 | 95301-04 | Calculus II |
| 2 | 4311X-12 | Elective courses |
| 2 | 4120E-02 | Descriptive Statistics |
| 2 | 4329A-06 | Food Structure and Functionality |
| 2 | 4210K-04 | Food Physics |
| 2 | 4329B-02 | Food Science and Technology Projects II (90 hours) |
| 3 | 4320L-06 | Chemical Analysis |
| 3 | 31530-04 | Fundamentals of Biochemistry and Physiology |
| 3 | 4322J-04 | Molecular Gastronomy |
| 3 | 36456-04 | Nutrition and Metabolism |
| 3 | 4321J-02 | Food Science and Technology Projects III (90 hours) |
| 3 | 42199-04 | Thermodynamics Applied to Foods |
| 3 | 4115S-02 | Matrix Algebra |
| 4 | 254AD-04 | Logistics and Materials Management |
| 4 | 4321L-02 | Sensory Analysis |
| 4 | 4321K-02 | Experiment Design |
| 4 | 254CN-02 | Entrepreneurship Development |
| 4 | 31732-04 | General Microbiology and Applied Parasitology |
| 4 | 4321P-02 | Food Science and Technology Projects IV (90 hours) |
| 4 | 4320U-04 | Instrumental Analytical Chemistry II |
| 4 | 43294-04 | Food Technology |
| 5 | 4322L-04 | Interface and Surface Phenomena |
| 5 | 254AK-02 | Innovation Management |
| 5 | 31733-04 | Food Microbiology |
| 5 | 4321Q-02 | Food Innovation and Entrepreneurship Projects I (90 hours) |
| 5 | 4321R-04 | Technology and Innovation in the Industry of Foods of Animal Origin I |
| 5 | 4321S-04 | Technology and Innovation in the Industry of Foods of Plant Origin I |
| 6 | 15099-04 | Philosophy and Bioethics |
| 6 | 4322A-02 | Food Innovation and Entrepreneurship Projects II (90 hours) |
| 6 | 254CM-02 | Intellectual Property |
| 6 | 4322B-04 | Food Quality and Safety |
| 6 | 4321V-02 | Food Rheology |
| 6 | 4321T-04 | Technology of Fermented Foods |
| 6 | 4321Z-04 | Technology and Innovation in the Industry of Foods of Animal Origin II |
| 6 | 4321X-04 | Technology and Innovation in the Industry of Foods of Plant Origin II |
| 7 | 4322F-04 | Food Biotechnology |
| 7 | 4322M-04 | Sustainable Processes Design |
| 7 | 44898-02 | Food Epidemiology and Toxicology |
| 7 | 4322E-04 | Supervised Internship (90 hours) |
| 7 | 11521-04 | Humanism and Religious Culture |
| 7 | 4322D-02 | Food Innovation and Entrepreneurship Projects III (90 hours) |
| 7 | 4322C-04 | Food Protection |
| 8 | 4314E-00 | Complementary Activities (105 hours) |
| 8 | 2515G-04 | Economics |
| 8 | 4322H-02 | Food Innovation and Entrepreneurship Projects IV(90 hours) |
| 8 | 4322G-02 | Integrative Seminar on Food Innovation (60 hours) |