International Students

In accordance with the level of study (Master’s or Doctoral degree), the program aims to educate intellectually independent professors and researchers, capable of working collaboratively in research groups with critical thinking, ethical commitment, reflective practice, and strong scientific and methodological rigor. Graduates are expected to be able to design and conduct high-impact scientific and technological research projects that contribute both to the advancement of Nutrition Sciences and to society as a whole.

Academic requires for Master’s:

Research Lines

FOOD SAFETY, QUALITY, AND FUNCTIONALITY

This research line aims to conduct studies focused on evaluating quality aspects and functional properties of conventional and non-conventional foods and raw materials, as well as investigating and developing intervention strategies to ensure food safety.

Graduates from the Master’s and Doctoral programs in this research line develop strong scientific and technological expertise to work in teaching, research, development, and innovation in the field of food safety and functional food properties. With an integrated perspective of the food production chain, they are prepared to assess and ensure the quality of conventional and non-conventional raw materials, as well as to design innovative strategies that promote safe and functional foods.

Their professional profile enables them to work in universities and research institutions, food industries, regulatory agencies, specialized consulting services, and quality control laboratories. In addition, graduates are qualified to lead projects that foster innovation and promote safer and more nutritious foods, contributing to public health improvement and the sustainable development of the food sector.

NUTRITION DIAGNOSIS AND INTERVENTION

This research line aims to analyze the relationships between nutrition, health, food consumption, socioeconomic factors, and the occurrence of diseases through observational and intervention population-based studies. It also promotes training in clinical analyses and nutritional interventions, with emphasis on nutritional therapy for individuals and populations.

Graduates from this research line are prepared to work as independent professors and researchers, with critical thinking, ethical responsibility, and scientific rigor to design projects investigating the relationships between food, nutrition, health, and socioeconomic and environmental factors. Their multidimensional training enables them to develop innovative nutritional interventions for individuals and populations, with emphasis on disease prevention and management.

With expertise in nutritional assessment and clinical analysis, graduates are able to lead observational and intervention population-based research projects and collaborate within research groups and healthcare services, including the Brazilian Unified Health System (SUS). Their work contributes to the development of public policies, innovation in nutritional therapy, and the promotion of healthy and adequate diets, generating significant impacts on Nutrition Sciences and society.

In accordance with the level of study (Master’s or Doctoral degree), the program aims to educate intellectually independent professors and researchers, capable of working collaboratively in research groups with critical thinking, ethical commitment, reflective practice, and strong scientific and methodological rigor. Graduates are expected to be able to design and conduct high-impact scientific and technological research projects that contribute both to the advancement of Nutrition Sciences and to society as a whole.

Academic requires for Doctorate:

Research Lines

FOOD SAFETY, QUALITY, AND FUNCTIONALITY

This research line aims to conduct studies focused on evaluating quality aspects and functional properties of conventional and non-conventional foods and raw materials, as well as investigating and developing intervention strategies to ensure food safety.

Graduates from the Master’s and Doctoral programs in this research line develop strong scientific and technological expertise to work in teaching, research, development, and innovation in the field of food safety and functional food properties. With an integrated perspective of the food production chain, they are prepared to assess and ensure the quality of conventional and non-conventional raw materials, as well as to design innovative strategies that promote safe and functional foods.

Their professional profile enables them to work in universities and research institutions, food industries, regulatory agencies, specialized consulting services, and quality control laboratories. In addition, graduates are qualified to lead projects that foster innovation and promote safer and more nutritious foods, contributing to public health improvement and the sustainable development of the food sector.

NUTRITION DIAGNOSIS AND INTERVENTION

This research line aims to analyze the relationships between nutrition, health, food consumption, socioeconomic factors, and the occurrence of diseases through observational and intervention population-based studies. It also promotes training in clinical analyses and nutritional interventions, with emphasis on nutritional therapy for individuals and populations.

Graduates from this research line are prepared to work as independent professors and researchers, with critical thinking, ethical responsibility, and scientific rigor to design projects investigating the relationships between food, nutrition, health, and socioeconomic and environmental factors. Their multidimensional training enables them to develop innovative nutritional interventions for individuals and populations, with emphasis on disease prevention and management.

With expertise in nutritional assessment and clinical analysis, graduates are able to lead observational and intervention population-based research projects and collaborate within research groups and healthcare services, including the Brazilian Unified Health System (SUS). Their work contributes to the development of public policies, innovation in nutritional therapy, and the promotion of healthy and adequate diets, generating significant impacts on Nutrition Sciences and society.

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.