acessibilidade

Food Engineering is a branch of Engineering related to the development, production, conservation, processing, storage, transport and commercialization of food and beverages. It is a multidisciplinary course that cmprises knowledge in the areas of Physics, Chemistry, Mathematics and Biology, in addition to concepts of Economics and Administration. It aims to train qualified professionals to work in food production, transforming food raw materials of plant and animal origin into consumer goods. The food engineer has the competence to work in industries related to food products, inputs, equipment and packaging, as well as in service companies, public organizations and institutions, in inspection, auditing, consulting and in teaching and research institutions.