PPGECAL/UESB has two Concentration Areas to better meet the existing demands for professional qualification and to better reflect the research and work developed.

FOOD ENGINEERING

In the area of ​​concentration in Food Engineering, our proposal is to apply the broader concept of engineering, which aims to study and apply technical-scientific knowledge in the execution of projects associated with the food area, aiming at human benefit from an economic, scientific, social and practical point of view. In this sense, its lines of research and projects address, among others, aspects related to the principles of green chemistry, circular economy and sustainability, product and process development, characterization of food and materials, among others. The research lines in this area are aligned with SDGs 2, 6, 9, 12, 13 and 14.

FOOD SCIENCE

The Food Science concentration area seeks to deepen knowledge related to the interaction between food components and the effects of processing variables on them, aiming to provide a better basis for proposing technological products or changing technologies already applied. It includes concern with the use of co-products, by-products, waste and alternative sources, as well as the importance of social valorization of regional products, studies with biochemical processes, use of analytical methodologies and studies of technological characteristics. This area has strong adherence to SDGs 1, 2, 3, 6, 12, 14 and 15.