Universidade Federal do Ceará
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos

The PPGCTA has two lines of research, covering the main areas of food science:

Engineering and Processing Technologies The line of research in Engineering and Processing Technologies focuses on the study, modeling, and application of unit operations and transport phenomena in the food industry. The central focus encompasses the investigation of conventional and emerging technologies applied to the conservation and physical transformation of food matrices. The line covers the interface with biomaterials engineering, acting in the prospection and characterization of new materials for the development of active and biodegradable packaging, films, and coatings. It also encompasses the study of the thermodynamic and rheological properties of foods, aiming to optimize industrial parameters and increase structural efficiency. It is a line mainly aimed at the technological innovation of equipment, materials engineering, and the improvement of manufacturing processes.

Science, Innovation and Development of Food Products The line of research in Science, Innovation and Development of Food Products focuses on the investigation of biological matrices for the formulation of new products, ensuring safety and added value. The area covers the development of ingredients and foods of animal and plant origin, as well as the technological and sustainable utilization of agro-industrial co-products. It also includes activities in food biotechnology and microbiology, using bioprocesses and metabolic routes for the transformation of raw materials and the obtaining of bioactive compounds. The line also integrates comprehensive studies on quality control, food safety, and sensory analysis, seeking to understand consumer perception and interaction with nutritional innovations. It is a line aimed at scientific advancement, focused on innovation and the improvement of the final product.