Unisinos

Area of concentration

The Professional Master's in Nutrition and Food aims at training professionals that combine an investigative attitude to a manufacturing practice, so as to act in the areas of Nutrition and Food, transferring knowledge to society in order to meet the current demands of the work market.

The Professional Master's Degree in Nutrition and Food is the first in Brazil in the area of Nutrition approved by CAPES. The course is part of the Technological Institute for Food for Health - itt Nutrifor. Linked to the institute, the course develops applied research that can directly collaborate on changes in the diet, in the production of food, in the development of innovative products and, consequently, on the improvement of the lifestyle, with a positive impact on public health and on the quality of life of individuals.

With the scientific and technological advances, the researches that present a multidisciplinary focus are the most promising regarding social applicability. The PPG Nutrition and Food is composed of professors from various fields such as Nutritionists, Biologists, Managers, Food Engineers, Agronomists and Pharmaceuticals among professors and doctors. In this context, the course becomes innovative due to its theoretical and scientific design that is supported by the principles of the generation and application of interdisciplinary knowledge in nutrition and food.

Area of concentration:

Lines of Research Back to menu

• Nutrition and Human Metabolism
• Quality and Innovation in Food

Curricular Structure Back to menu

Master's Degree

The Master's Degree comprises 20 credits, relating to the courses, four credits relating to the dissertation and two credits for complementary activities. The student must take Compulsory (four courses, equivalent to 12 credits) and Optional (four courses, to be chosen, equivalent to 8 credits). The complementary credits may be achieved through publications, technical visits, seminars and exchanges. Among the optional courses, the student may take up to 4 credits in other stricto sensu Graduate Programs accredited from this University or other higher education institution.

Compulsory Courses - Research Line: Human Nutrition and Metabolism (12 credits)
- Nutritional Ecology (3 credits)
- Advanced Topics (3 credits)
- Research Methodology (2 credits)
- Biochemistry Applied to Nutrition (2 credits)
- Physiological and Metabolic Bases of Health and Disease (2 credits)

Compulsory Courses - Research Line: Quality and Innovation in Foods (12 credits)
- Nutritional Ecology (3 credits) - Advanced Topics (3 credits) - Research Methodology (2 credits) - Food Science and Innovation (2 credits) - New Product Development (2 credits)

Optative Courses
- Application of Functional Ingredients in Product Development
- Gastronomy and Food Technology for Special Purposes
- Management of Agrofood Production Chains
- Special topics
- Biostatistics*
- Special Topics II - Didactics in Higher Education***
- Strategic Marketing**
- Scientific Writing****
- Registration of Products, Trademarks, Intellectual Property and Patents****
* - Shared course with PPG in Public Health; ** - Shared course with PPG in Administration; *** - Shared course with PPG in Educational Management; **** - Shared discipline with PPG Nursing

Faculty Back to menu

Head of Program

Valmor Ziegler
PhD in Food Science and Technology
Research Line: Quality and Innovation in Foods.
Contact: valmorziegler12@unisinos.br

Academic Staff

Cristiano Dietrich Ferreira
PhD in Food Science and Technology
Research Line: Quality and Innovation in Foods
Contact: cristianodietrich@unisinos.br

Daiana de Souza
PhD in Chemical Engineering.
Research Line: Research Line: Quality and Innovation in Foods
Contact: daianasouz@unisinos.br

Denise Zaffari
PhD in Health Sciences
Research Line: Nutrition and Human Metabolism
Contact: zaffari@unisinos.br

Jessica Fernanda Hoffmann
PhD in Food Science and Technology
Research Line: Quality and Innovation in Foods
Contact: jessicahoffmann@unisinos.br

Juliana de Castilhos
PhD in Biological Sciences: Physiology
Research Line: Nutrition and Human Metabolism
Contact: jdecastilhos@unisinos.br

Maria Teresa Anselmo Olinto
PhD in Human Nutrition and Metabolism
Research Line: Nutrition and Human Metabolism
Contact: mtolinto@unisinos.br

Paula Dal Bó Campagnolo
PhD in Health Sciences
Research Line: Nutrition and Human Metabolism
Contact: pcampagnolo@unisinos.br

Priscila Schmidt Lora
PhD in Medical Clinic
Research Line: Nutrition and Human Metabolism
Contact: plora@unisinos.br

Renata Cristina de Souza Ramos
PhD in Biological Chemistry
Research Line: Nutrition and Human Metabolism and Food Quality and Innovation
Contact: rcramos@unisinos.br

Rochele Cassanta Rossi
PhD in Pharmaceutical Sciences
Research Line: Research line: Nutrition and Human Metabolism and Quality and Innovation in Food.
Contact: rochelecr@unisinos.br

Tanise Gemelli
PhD in Biological Sciences
Research Line: Nutrition and Human Metabolism
Contact: taniseg@unisinos.br

Selective Process Back to menu

For more information: unisinos.br/mestrado-profissional/nutricao-e-alimentos