Mandatory Courses

• Product Development and Technological Innovation: 3 credits;

• Management Quality Control: 3 credits;

• Statistics Applied to Quality and Process Management: 3 credits;

• Seminars: 1 credit

Courses (2 credits each one)

• Microbiology and Molecular Biology Applied to the Identification of Microorganisms in Foods;

• Food Safety and Hygiene;

• Technology of Animal Products;

• Technology of Products of Plant Origin;

• Functional Foods;

• Physical, chemical and microbiological control in the storage of foods;

• Physical, chemical and microbiological control in the processing of foods;

• Food biotechnology;

• Sensory Analysis of Food Applied to Food Quality;

• Sensory Analysis Applied to Consumer Behavior;

• Applied Enzymology;

• Food biodiversity and innovation in the food science and technology;

• Special Topics

Details can be found at here.

If you have any doubts, please contact us: ppgcta@uergs.edu.br