Aos interessados em internacionalização, estas podem ocorrer basicamente de três formas, mas não limitadas a estas:
Para os pós-graduandos, além da possibilidade de doutorado sanduíche, considere participar de congressos internacionais. SIM! Isto também é internacionalização e providencia uma experiência importante para a formação do docente e pesquisador. A participação de eventos no exterior pode ocorrer tanto no mestrado quanto no doutorado.
Os projetos de pesquisa bidirecionais normalmente ocorrem a partir de editais de agências governamentais ou de fomento. Uma vez aprovado, o desenvolvimento do projeto terá a mobilidade entre discentes ou docentes para os locais parceiros. Esta mobilidade normalmente requer um tempo mais prolongado de permanência no exterior, de 6 meses a um ano, dependendo do projeto, e é mais usual para o doutorado.
Com o objetivo de ampliar a transparência e a acessibilidade internacional, as informações do Programa podem ser acessadas em diferentes idiomas por meio de ferramentas de tradução automática integradas aos navegadores. Complementarmente, a matriz curricular vigente e as ementas das disciplinas são disponibilizadas em língua inglesa, permitindo que estudantes estrangeiros conheçam, de forma detalhada, a estrutura formativa do curso (ver abaixo).
Explore nossas ementas em inglês
Scientific Research Methodology:
Considerations on the nature of scientific knowledge and the scientific method. Development of knowledge and competencies related to scientific research. Operationalization of concepts applied to scientific investigation. Approaches to scientific research. Planning and development of research projects.
Integrated Seminars in Nutrition I:
Presentation and critical discussion of relevant and current topics in the field of Nutritional Sciences.
Integrated Seminars in Nutrition II
Presentation and discussion of a thesis project proposal. Scientific basis of its relevance and potential contributions to the development of the field of study.
Integrated Seminars in Nutrition III
Presentation and discussion of thesis project results. Peer evaluation.
Planning and Execution of Scientific Projects
Discussion of methodological aspects and development of skills for the preparation of scientific projects. Strategies for actively seeking research funding. Potential outputs derived from research, development, and innovation projects in nutrition.
Statistics Applied to Nutrition
Sampling and experimental design. Exploratory data analysis. Descriptive and inferential statistics applied to nutrition studies. Main parametric and non-parametric tests applied to nutrition studies. Measures of association and logistic regression in nutrition studies.
Physiology of Nutrition and Metabolic Interrelationships
Regulation of food intake and digestion. Regulation of nutrient metabolism. Interrelationships among nutrient metabolism and their influence on physiological activities and body homeostasis.
Epidemiology Applied to Nutrition
Epidemiology of nutritional problems in populations. Epidemiological, demographic, and nutritional profile in Brazil (trend analysis). Epidemiological diagnosis (validity, reliability). Epidemiological indicators (morbidity and mortality). Methods and techniques in Nutritional Epidemiology. Study designs in Epidemiology. Analysis of epidemiological data (measures of disease frequency, association, and effect).
Current Practices in Clinical Nutrition
Analysis of national and international guidelines related to the prevention and treatment of chronic diseases, with a focus on nutrition. Critical approach to current topics of interest in clinical nutrition research. Planning of research models in clinical nutrition.
Fundamentals of Food Analysis
Main methods used in food analysis. Evaluation and interpretation of food quality parameters. Interrelationship between physicochemical, nutritional, microbiological, and sensory quality of foods. Study models in food analysis.
Microbial Processes in Foods
Implications of microbial growth in foods: theoretical and practical foundations. Ecology and control of microbial growth in foods. Foodborne diseases of microbial origin and their implications for food safety. Microorganisms as transforming agents in biotechnological processes.
Biochemical Transformations in Foods
Characterization and transformations of carbohydrates, proteins, and lipids in food systems. Enzymatic and non-enzymatic browning in foods and control measures. Importance and implications of enzyme action in foods. Technological properties of macromolecules and their application in food formulation.
Molecular Biology Applied to Nutrition Research
Principles of molecular biology: basic concepts. Information pathways. Basic techniques used in molecular experiments. Gene analysis. Genomic analysis. Epigenetics. Gene expression. Experimental designs in molecular studies related to nutrition.
Scientific Writing
Concepts and construction of scientific writing. Planning and development of scientific manuscripts. Criteria for choosing dissemination formats. Content and structure of scientific paper review.
Dissertation I
Activities related to the theoretical and methodological foundation and execution of the dissertation project.
Dissertation II
Activities related to the execution, qualification, and defense of the dissertation.
Thesis I
Activities related to the theoretical and methodological foundation and execution of the thesis project.
Thesis II
Activities related to the execution of the thesis project.
Thesis III
Activities related to the execution and qualification of the thesis work.
Thesis IV
Activities related to the execution and defense of the thesis work.
Chemistry of Molecules of Interest in Foods
Structure of biological molecules and study of intra- and intermolecular forces and their relationships. Conformations, biological arrangements, structure-function relationships, and ligand interactions. Models for isolation, purification, and characterization of biological molecules.
Bioactive Compounds in Foods
Functional, nutritional, technological, and regulatory aspects of bioactive compounds for use in foods. Experimental models for evaluating bioactive properties of food constituents.
Pharmacology Applied to Nutrition Research
General aspects of mechanisms of action and pharmacokinetics of active compounds. Drugs acting on the nervous, digestive, and endocrine systems. Drug–nutrient interactions and their implications. Experimental models in pharmacology applied to nutrition research.
Dietary Assessment Methods
Application of dietary survey methods and techniques, sources of error, validity, and statistical methods applied to dietary intake studies. Analysis of dietary data and diet quality indices.
Biological Experimental Models in Nutrition
Planning, validation, and execution of biological experimental models in food and nutrition research. Ethics, welfare, and legislation in animal experimentation. Methods for studying the quality of foods and experimental diets. Models for inducing nutritional disorders.
Nutrition and Physiometabolic Adaptations to Physical Exercise
Relationship between nutrients and physical exercise. Nutrition for delaying fatigue and enhancing exercise adaptations. Institutional guidelines on sports nutrition. Sports supplementation: necessity, safety, and effectiveness.
Ethics and Bioethics in Research
History of ethics. Ethics and morality. Foundations of bioethics. Regulations, resolutions, and guidelines related to research involving human subjects and animal models. Ethics committees for human research. Ethics committees for the use of laboratory animals. Ethics in the production and dissemination of scientific knowledge.
Special Topics in Food Safety, Quality, and Functionality I
Variable content covering relevant topics in food quality, safety, and functionality not addressed in other courses of the program. Includes short courses with invited researchers or faculty members, addressing specific or general topics as complementary training.
Special Topics in Food Safety, Quality, and Functionality II
Variable content covering relevant topics in food quality, safety, and functionality not addressed in other courses of the program. Includes short courses with invited researchers or faculty members, addressing specific or general topics as complementary training.
Special Topics in Diagnosis and Intervention in Nutrition I
Variable content covering relevant topics in clinical and epidemiological studies applied to nutrition not addressed in other courses of the program. Includes short courses with invited researchers or faculty members, addressing specific or general topics as complementary training.
Special Topics in Diagnosis and Intervention in Nutrition II
Variable content covering relevant topics in clinical and epidemiological studies applied to nutrition not addressed in other courses of the program. Includes short courses with invited researchers or faculty members, addressing specific or general topics as complementary training.
