The Department of Food Science and Technology develops activities in the areas of quality and processing of food from vegetal and animal sources, food and nutritional security, functional foods, nutrition, food analysis, food biochemistry, process engineering, development of products and quality and processing of sugar, ethanol and beverages.


The LCA works on undergraduate teaching of the courses of Agricultural Engineering and Food Sciences.


The Department of Food Science and Technology holds the graduate program in Food Science and Technology, at Master and Ph.D. degree. The Department also counts on Post-doctor researchers.