Food Technology Graduation

The course of Technology in Food was officially established by Resolution No. 54 of July 1, 2010, by UFMS Council, with its implementation in the first half of 2011.
Currently the course receives the official name of “Food” being a technological degree and recognised by MEC in 2014, obtaining 4 points (out of 5). It is an evening course lasting three years, with a curriculum framework based on socioeconomic characteristics of Mato Grosso do Sul State. It has as main focuses technological disciplines relating to industrialisation processes of plant and animal products and also managerial scope.
Until the mid-90s, the Centre of Biological Sciences and Health – CCBS/UFMS brought together teachers with degrees in Pharmacy, Physical Education, Biological Sciences, Medicine, Veterinary Medicine, Husbandry, Nursing, Chemistry and Dentistry, when it began hiring teachers with interest in the food area with training of Food Technology and Public Health Department.
Now called Food Technology and Public Health Unit, which houses the Physical-Chemical labs, Food Processing of Animal Origin, Food Processing of Plant Origin and Microbiology of Food. A Food Processor Unit is being implemented with its opening scheduled to 2016, containing exclusive areas for plant and animal products, quality control area and classrooms.
The course offer is justified by the growth of the number of small and large companies in the food sector, increasing therefore the demand of human resources with expertise in the area, and by the importance of the participation of this professional in discussions about the current changes in the productive sector by its direct relation to research and development of new products, production and processing of food, marketing and business, among others, with the purpose to promote Food and Nutritional Security (SAN) and sustainable development.
In order to achieve the essential objectives of teaching improvement, the Food course is actively taking place in research and extension activities, stimulating the development of new products associated with preservation of natural resources of Mato Grosso do Sul environment, specially the fauna and flora from Pantanal and Cerrado, regions where it is inserted, promoting actions of social and economic relevance in the areas of meat, dairy, grains and fruits, specially from the pulp of fruits and native seeds, such as pantaneiro rice, bocaiuva, jatobá, guavira, baru, genipap, among others.


Bocaiuva Fruit


Bacuri Fruit


Pantaneiro rice or wild rice



Course Information



Sorry, this entry is only available in Brazilian Portuguese.

(Português do Brasil) XXI Jornada Acadêmica de Farmácia

Sorry, this entry is only available in Brazilian Portuguese.

(Português do Brasil) II Workshop de Nutrição Esportiva da UFMS

Sorry, this entry is only available in Brazilian Portuguese.