PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA E TECNOLOGIA DE ALIMENTOS (PPGCTA)

UNIVERSIDADE FEDERAL DA PARAÍBA

Phone
3216/7269

Curricular structure

Curricular structure

Milk composition. Hygienic acquisition of milk. Milk microbiology and its products. Production technology of artisanal cheese. Production technology of fine cheese. Fermented milk and yogurt. Concentrated milk and powder milk. Butter in bottle and cream butter. Milk jam and ice cream. Utilization of sub-products of the dairy industry. Technological progresses in the dairy industry. 

Preliminary projects of the importance of the experimental planning and processes optimization. Importance of the use of methodology in multivariate processes. Advantages of the factorial experimental compared to the univariate type experiments. Potential for the application to Food Science and Technology. Basic statistics concepts needed at the interpretation of results. Tests of hypothesis. ANOVA. Linear regression and Non-linear regresses and parameter estimates. Elaboration of the Full Factorial Planning. Fractioned Factorial Planning. Analysis of Response Surface: definition of the good operation groups. Examples of application/Case studies.

General characteristics of meat and fundamental components. Properties, quality, deterioration, hygienic-sanitary control of meat. Processing and conservation methods for meat products. Sub-products in the meat industry. New topics of interest in meat science and technology.

Sensory property of good. Utilization of principles and sensory analysis methods in research and quality control for food. Organization and operation of sensory analysis programs. Planning and analysis of experimental data. New topics of interest in sensory analysis.

Theory and applications of Spectrometric methods for Food Analysis. Spectrometry in the region of UV and visible. Molecular florescence. Spectrocopy in the infra-red region. Mass Spectrometry. Spectrometry of Atomic Absorption and Emission. Basic concept of the liquid and gas chromatographic separation. Processes.

Study of the biotechnological routes of ingredients production for the use in the food industry and its perspectives. Utilization of microorganisms in industrial processes. Characteristics of industrial microorganisms.

Concept of total quality control (TQC). Tool for TQC. Relations with hygiene and quality. Sampling, data analysis, and statistics. Organization of programs, establishment of norms and specifications. Good production practices. Hazard Analysis and Critical Control Points (HACCP). ISO 9000. Applications in the various food industries. Evaluation of conformity. Audits. Certification. Tracking systems.

Importance, definition, and characterization of new products. Interaction: customer x new products. Introduction to the market and the path of the development of the new product. Market characterization. Conditions to be met by the new product. Relation Success x Failure of a new product. Marketing strategy for: product, price, logistics and channel, advertisement and promotion, sales management, international, supermarket, measuring, and prediction of demand. Supermarket planning. Marketing and Nutrition.

Characterization of macromolecules of food interest. Functional properties of proteins, carbohydrates, and lipids.

Biochemical transformations in the development and post-harvest of fruits and greenery. Biochemical-molecular regulatory processes of ethylene and the main events involved in the ripening process of weather and non-weather fruits. Pre and post-harvest factors that affect the ripening and quality of berries and greenery. Post-harvest loss and its control. Physiological disorder and post-harvest diseases. Storage system and packaging. Effect of temperature, humidity, and employment of controlled atmosphere during the stocking of berries and greenery. Minimally processes products.

To promote the opportunity to deepen the studies linked to subjects that correspond to the courses (mandatory and optional), covering current and emerging research subjects in Food Science and Technology in the lines of research and to the research projects of the professors and students in the Program.

To promote the opportunity to deepen the studies linked to subjects that correspond to the courses (mandatory and optional), covering current and emerging research subjects in Food Science and Technology in the lines of research and to the research projects of the professors and students in the Program. 

To promote the opportunity to deepen the studies linked to subjects that correspond to the courses (mandatory and optional), covering current and emerging research subjects in Food Science and Technology in the lines of research and to the research projects of the professors and students in the Program.

Presentation and discussion of a proposal for thesis and dissertation project. Scientific bases and their relevance and possible repercussions in the development of the area of study. Seminars.

During the period of the course, the Doctoral student must present a second seminar about a subject related to his/her concentration area.

Considerations on the nature of the scientific knowledge and scientific method. Construction of knowledge and competences related to the scientific investigation. Planning and elaboration of research projects. Methodological aspects and development of skills for the elaboration of scientific projects. Authorship and writing of scientific papers.

Characterization and transformations of carbohydrates, proteins, and lipids in food systems. Base of enzymatic and non-enzymatic darkening in food and control measures. Importance and repercussion of the actions of enzymes in food. Technological properties of the macromolecules and application in the formulation of food.

Function in chemistry of various food constituents, such as: water, carbohydrates, lipids, proteins, pigments, and mineral salts. Sampling. Physical, physical-chemical, and chemical methods for the food analysis and its products. Determination of the food constituents. Applications, pros and cons of the analytical techniques. Food nutritional labeling.

Food contamination. Microbial ecology in food. Specific microbial groups. Index microorganisms in food. Food conservation. Diseases transmitted by food. Food safety. Evaluation of food microbial quality.

Considerations on processes for food conservation and chemical, physical, and microbiological alterations, aiming to obtain safe food concerning the microbiology and in a good nutritional and sensory quality status. Food processing: technical principles of the basic processing operations. Conservation by heat, cold, dehydration, additives, fermentations and irradiations, and non-thermal or low-heat emerging technologies. Processing of sub-products and food industry residues.

The activity of internship in teaching will be developed by a graduate student under the responsibility of a professor designated by the Department and charged of the course, and supervised by the intern’s advisor.

The activity of internship in teaching will be developed by a graduate student under the responsibility of a professor designated by the Department and charged of the course, and supervised by the intern’s advisor.