Fields of Concentrations

Food and Nutrition

          The concentration area “Food and Nutrition” belongs to field 25 of CAPES: Food Science. According to the most recent area document, from 2019, Food Science directly relates to 12 different areas of knowledge (Figure below). Thus, the area of "Food and Nutrition" represents the section of Food Science that is related and presents interdisciplinarity with the Sciences of Nutrition and Health. The same area document (p. 6) informs that graduate programs in Food and Nutrition should show, as a “strong point”, the relationship between Food Science and Health.

Figure. Some areas of knowledge that present correlation or interdisciplinarity with the area of Food Science. Modified from 'Area document (area 25), 2019, [Fig. 7, page 9]’.
 
            The main objective of PPGAN-UNIRIO is the generation of unprecedented knowledge and the training of human resources with high technical capacity, involving  interdisciplinarity between Chemistry, Biochemistry, Biotechnology, Microbiology and Food Technology and Food technology and the effects of food on consumer health and well-being. As a result, recurring themes in the research developed in this area of knowledge are: nutrients and bioactive compounds in foods, their transformations throughout the production process, as well as their bioavailability and behavior throughout the digestive process. But also the effects of the presence of nutrients and bioactive compounds on the technological and sensory aspects of foods and the development and application of techniques for analyzing and evaluating the presence and influences of these compounds in
foods. Last but not least, it is the objective of the concentration area in “Food and Nutrition” to explore the frontiers of knowledge and discover new sources of nutrients and bioactive compounds, evaluating and proving their function and bioactivity, for application in food and in related areas (cosmetics and nutraceuticals), in addition to establishing a commitment to sustainability and promoting the circular economy as a basis for food and nutrition security.