PRESENTATION

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 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 Dairy Products 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.

 

PROGRAM PUBLICATIONS

Access the Program Publications in the Institutional Repository

CONCENTRATION AREA

Science and Technology of Milk and Dairy Products

 

Research Lines

  • Milk Composition and Quality: Study of the factors related to milk production, composition and quality. Evaluation of microbiologic and physical-chemical quality, as well as the presence of milk contaminants. Techniques and methods applicate in the study of milk quality.
  • Milk Technology and dairy products: Development of process and dairy products. Functional properties of dairy in health. Application of dairy components in biotechnological process.

SELECTION AND ENROLLMENTS

CURRICULAR STRUCTURE

 

Obligatory Subjects

  • Milk Science
  • Scientific methodology
  • Milk and Derivatives Technology

 

Optional Subjects

  • Sensory analysis applied to milk and dairy products 
  • Applied Biotechnology
  • Statistics
  • Milk and Dairy Microbiology
  • Teaching Traineeship
  • Probiotics and prebiotics in Health
  • Chemistry and Biochemistry of milk
  • Scientific Writing
  • Themes and perspectives of Dairy Industry
  • Special Topics 
  • Complementary activities I
  • Complementary activities II

FACULTY MEMBERS

 

Professor Dr. Elsa Helena Walter de Santana

E-mail: elsa.santana@unopar.br 
Lattes: http://lattes.cnpq.br/4659371795839679 

 

Professor Dr.  Hélio Hiroshi Suguimoto
E-mail: helio.suguimoto@unopar.br
Lattes: http://lattes.cnpq.br/6108199155863004

 

Professor Dr. Joice Sifuentes dos Santos
E-mail: joice.sifuentes@kroton.com.br
Lattes: http://lattes.cnpq.br/8390429541211090

 

Professor Dr. Katia Sivieri 
E-mail: katia.sivieri@kroton.com.br
Lattes: http://lattes.cnpq.br/8874534790612417

 

Professor Dr. Luiz Rodrigo Ito Morioka 
E-mail: luiz.morioka@kroton.com.br
Lattes: http://lattes.cnpq.br/8297908526218841

 

Professor Dr. Rafael Fagnani
E-mail: rafael.fagnani@kroton.com.br
Lattes: http://lattes.cnpq.br/1993995300016555

 

Professor Dr. Tatiana Colombo Pimentel
E-mail: tatiana.pimentel@ifpr.edu.br
Lattes: http://lattes.cnpq.br/0563661629304425

CONTACT

Professor Dr. Joice Sifuentes dos Santos
Coordinator of the Master´s Degree Course in Science and Technology of Milk and Dairy Products
E-mailjoice.sifuentes@kroton.com.br
Phone: (43) 3371- 7993

 

Professor Dr. Hélio Hiroshi Suguimoto
Dean of  Graduate Studies and  Research
Phone: (43) 3371- 7834
E-mail: helio.suguimoto@kroton.com.br

 

Stricto Sensu Graduate Studies Board
Phone: (43) 3371- 7834
E-mail: strictosensu@unopar.br

DOCUMENTS

EDITAL PRPPG Nº 014 - RESULTADO_BOLSA_PROSUP

ANEXO I_formulário para inscrição bolsa-taxa

EDITAL PRPPG Nº 013 - BOLSA_TAXA_PROSUP_2020_1

CRONOGRAMA DE AULAS 2020/1

Cronograma de aulas 2019/2

Normas para Participação de Membros Externos em Bancas Qualificação/Defesa

Critérios para Credenciamento Corpo Docente do Programa

Requerimento para prorrogação de defesa

Modelo versão final - páginas pré-textuais

Ficha Professor Convidado - Banca

Requerimento - Qualificação_Defesa

Solicitação de Documentos