Food Safety and Quality — General Information

The concept of Food Safety and Quality is related to food production, storage and preparation in such a way to prevent infection and contamination in the food production chain and ensure that the quality and health of food are maintained so as to promote good health. This theme was selected due to the high quality of the research on this field carried out at the UFV. Consolidated graduate programs with more than 30 years of experience develop research and train human resources to investigate the intrinsic properties of foods, different genotypes, different forms of cultivation and preparation, chemical and nutritional characterization and new products for the agro-food industry. UFV research also involves access to food, family farming, urban cultivation, organic food, pesticides or lack of pesticides, processed, fortified and biofortified foods and the binomial health-diseases, considering political, economic and cultural aspects.

GOALS

• Developing Food Safety and Quality joint research projects with international groups.
• Training human resources with international experience in Food Safety and Quality.
• Consolidating international partnerships in Food Safety and Quality through the granting of scholarships for sending UFV faculty as visiting professors to an international institution and hosting international visiting
  professors at UFV.
• Promoting short term courses and / or regular classes for graduate programs to be conducted at the UFV by international professors in partnership with our faculty.

Graduate Programs

• Nutrition Science

• Food Science and Technology

• Agricultural Engineering