About the Program

The UFSC Graduate Program in Nutrition (PPGN) started its activities in March 2002, offering a Master’s Degree in Nutrition. Later, in 2012, as a result of the program’s good evaluation and national recognition, a Doctoral Degree was also implemented, becoming the ninth Doctoral Program in Nutrition in the country and the first in the Southern Region.

PPGN/UFSC faculty is formed by professors from the Department of Nutrition and other departments at UFSC. Some of them are CNPq Research Productivity Fellows and influential consultants on the solution of teaching, research and outreach issues in the area of food and nutrition in the country. They also collaborate as editors and reviewers in national and international scientific journals, as well as coordinate research projects funded by agencies in Brazil and abroad.

 

OBJECTIVE

The objective of the Graduate Program in Nutrition at UFSC is the development of innovative, problem-solving and knowledge-creating researchers in an interdisciplinary area combining Food, Nutrition and Health. The academic training emphasizes on the construction, development and dissemination of scientific knowledge, preparing qualified professionals to work on Higher Education Institutions and develop research in the area.

 

MASTER’S DEGREE STRUCTURE

The Master’s Program in Nutrition has a minimum duration of 2 academic semesters and a maximum duration of 4. The student must complete a total of 30 credits, being at least 24 credits in required and elective courses and 6 credits for the dissertation. Each credit corresponds to 15 hours of theoretical or practical classes or other activities previously determined in the Course Plan. By the end of the third semester of the program, the student must present a research proposal for approval by an Examination Committee. The student will be awarded a Master’s Degree after completing the necessary amount of credits during the established duration of the program and after approval of the final thesis by an Examination Committee.

DOCTORAL DEGREE STRUCTURE

The Doctoral Program in Nutrition has a duration of at least 4 academic semesters and a maximum of 8. The student must complete a total of 60 credits, consisting of a minimum of 48 credits in required and elective courses and 12 credits for the thesis. Each credit corresponds to 15 hours of theoretical or practical classes or other activities previously determined in the Course Plan. By the end of the fifth semester of the program, the student must present a research proposal for approval by an Examination Committee. Special attention will be given to sandwich doctoral program opportunities abroad. Besides constituting a valuable experience for the student, it helps the program to develop international partnerships. The student will be awarded a Doctoral Degree after completing the necessary amount of credits during the established duration of the program and after approval of the final dissertation by an Examination Committee.