The milk productive chain grows annually and there is urgency in the formation of qualified human resources, either to work in teaching and in research, or directly with the producers and industrial units of milk and dairy products. Therefore, it is essential t the formation of researchers able to develop new products and/or processes to meet the demands of this important segment of the agribusiness.

In this sense, UNOPAR is a pioneer in offering a Stricto Sensu Graduate Program, in a specific area of the large area of Food Science and Technology, and which aims to train professionals of higher level for the exercise of activities of teaching, research and technological innovation.

The Academic Master's degree in Science and Technology of Milk and its Derivatives is a contemporary course, designed to broaden and deepen knowledge about the production and technology of dairy products. In addition to providing the ascension of our students in the academic environment, the sensu stricto modality enables the refinement in its approach to industrial problems and in the development of new products, improving the definition of hypotheses, the work methodology, data analysis and interpretation of the results.

Thus, the objective of the course is not limited to teachers and researchers’ training, but also enhances the essential skills  to the exercise of any profession within the productive chain of milk and derivative products. Currently, this sector produces about 35 billion liters of milk a year and employs more than 4 million people in Brazil, among professionals of research, teaching, extension, industrial technicians and businessmen. This scenario shows the importance of the improvement of human resources in the area of dairy products, offering competitive advantage in relation to the employability, either  for academic work or directly with producers and industrial units of milk and dairy products.

Our course is a pioneer in offering a Program of  Stricto Sensu graduate degrees in a specific area of the large area of Food Science and Technology, being composed of two lines of research covering the whole chain of milk and derivative products, since the animal production, passing by the industrial processing, up to themes associated  to technological innovation and functionality of dairy products. Our disciplines, in addition to the requirements of classical concepts of the area, also discuss current issues, stimulating the students’ theoretical reflection and reasoning. All this favors the formation of leaders who act with a critical sense, mastery and excellence in results.


Science and Milk Technology and Derivatives


Research Lines

  • Milk Composition and Quality: Study of factors that influence the milk quality. Control systems, monitoring of standards and norms for obtaining quality products.

  • Properties and Applications of constituents of whey cheese and buttermilk: Study of the properties and applications of residues of the dairy industry, whey cheese and buttermilk, in particular the constituents of high biological, technological and economical values, used in biotechnological processes and in the food industry.


  • Milk Technology and dairy  products: Study of the technology for the manufacture of dairy products. Development of new products. Functional dairy products. Maturation of cheeses. Sensory characteristics. Use and application of animal by-products of the dairy industry.




Obligatory Subjects:

  • Scientific methodology I
  • Scientific methodology II
  • Milk and Dairy Microbiology
  • Chemistry and Biochemistry of constituents of milk and derivatives
  • Milk and Derivatives Technology


Optional Subjects

  • Sensory analysis applied to milk and dairy products 
  • Applied Biotechnology
  • Development of new products in the dairy industry 
  • Teaching Traineeship
  • Statistics
  • Special Topics 


Professor PhD. Agostinho Ludovico


Professor PhD. Cínthia Hoch Batista de Souza


Professor PhD. Elsa Helena Walter de Santana


Professor PhD.  Giselle Aparecida Nobre Costa


Professor PhD.  Hélio Hiroshi Suguimoto


Professor PhD. Joice Sifuentes dos Santos


Professor PhD. Luiz Rodrigo Ito Morioka 


Professor PhD. Paulo Roberto Adona 


Professor PhD. Rafael Fagnani


Professor PhD. Tatiana Colombo Pimentel


Professor PhD. Joice Sifuentes dos Santos
Coordinator of the Master´s Degree Course in Science and Technology of Milk and Derivatives
Phone: (43) 3371- 7993


Professor PhD. Hélio Hiroshi Suguimoto
Dean of  Graduate Studies and  Research
Phone: (43) 3371- 7834


Stricto Sensu Graduate Studies Board
Phone: (43) 3371- 7834


Edital PRPPG nº035/2018

EDITAL Nº 025/2018 - PROCESSO SELETIVO - 2018/2

EDITAL PRPPG Nº 012/2018 - Edital de resultado

Cronograma 12a turma - 3o semestre / 2018.1

Edital 055/2017 - Processo Seletivo 2018/1

Edital Nº048/2017 - Resultado Estudante Especial

Cronograma de Aulas - Projeto 43

Cronograma de Aulas - Projeto 41

Processo Seletivo - Estudante Especial

Normas para Participação de Membros Externos em Bancas Qualificação/Defesa

Critérios para Credenciamento Corpo Docente do Programa

Aditamento Nº.006/2017 - Mestrado em Ciência e Tecnologia de Leite e Derivados

Quadro de Horário 2017/1 - Projeto 43

Quadro de Horário 2017/1 - Projeto 41

Edital Nº. 014/2017 - Estudante especial 2017/1

Edital de Resultado - Processo Seleção 2017/1

Edital PRPPG Nº052/2016 - Processo Seletivo 2017

Requerimento para prorrogação de defesa

Modelo versão final - páginas pré-textuais

Ficha Professor Convidado - Banca

Requerimento - Qualificação_Defesa

Solicitação de Documentos