PPGCTA Visibility

The PPGCTA has stood out in the development of food products and processes, aligning its activities with the economic, social, and cultural needs at the local, regional, and national levels. Located in the Zona da Mata region of Minas Gerais, the program significantly contributes to the development of the area, which houses approximately 11% of the state’s population. The GDP of the Zona da Mata is mainly driven by the tertiary sector, followed by industry and agriculture, with a focus on industrial sectors such as agroindustry (juice production, dairy, coffee, and food products), textiles, furniture, construction, and automobiles.
In Viçosa, the city where PPGCTA is based, the GDP is also heavily influenced by agroindustry, with an emphasis on juice production, fruit growing, dairy, vegetables, poultry farming, pig farming, and dairy cattle. These sectors provide essential raw materials for the program’s activities, which focus on the development of food products, technological and biotechnological processes, as well as improving production systems. PPGCTA also invests in analyzing the impacts of its activities, proposing mitigating and remedial actions for the environment.
Furthermore, the program has played an active role in promoting the professional growth of the local and regional community by offering training to workers and employers in the food sector. This focus on training is also reflected in social integration and support for cultural manifestations related to the field. An example of this work is the technical training and support provided to food producers in the region, such as those involved in fruit, dairy, and derivative products. Through specialized courses and technical consulting, PPGCTA has contributed to improving the quality of production processes and increasing the competitiveness of small and medium-sized local producers, fostering the sustainable development of the production chain.
The program has also been committed to fostering innovation and the improvement of sustainable practices in the food sector, considering environmental and social aspects in its actions. The training of workers has been accompanied by the implementation of more efficient and sustainable technologies, ensuring cleaner production with less environmental impact. Additionally, PPGCTA has promoted social inclusion through projects involving vulnerable communities, providing access to knowledge and technologies that favor empowerment and autonomy.
These actions are clear examples of how PPGCTA has integrated with the region’s development, strengthening the ties between academia, industry, and the community, and seeking innovative solutions to local challenges. In this way, the program contributes not only to the improvement of agroindustrial practices but also to building a more sustainable and inclusive future for society.

Actions:

1. Ana Clarissa and Márcia Vidigal: “Feeding with Science”
   Objective: The “Feeding with Science” program aims to promote the exchange of experiences and knowledge between established researchers in the field of Food Science and young researchers, high school students, undergraduates, postgraduates, and anyone else enthusiastic about this special field of science. RAEX EVE-2608/2021. 06/10/2021 to 06/09/2022. Viçosa/MG.
2. Ana Clarissa: Since 2021, the THERMA group has maintained a column on the Milkpoint website. This column publishes articles on science popularization and dissemination with accessible content aimed at high school students, undergraduates, rural producers, industries, and the general public. The topics addressed are current and relevant in the area of Dairy Science and Technology. To date, 38 articles have been published. Milkpoint THERMA column.
3. Ana Clarissa: The group led by the professor participated as exhibitors in the 8th edition of “Ciência na Praça” (RAEX EVE-3073/2023) at the Escola Municipal Doutor Arthur Bernardes. The project aims to foster greater connection between the Federal University of Viçosa and the Viçosa community through public exhibitions of scientific work developed within UFV, promoting the exchange of knowledge and experiences. The group presented the project “Buttermilk: a versatile co-product.”
4. Antonio Fernandes: Inovaleite is an inter-institutional group, formed by professors/researchers from UFV, UFJF, UNICAMP, and ILCT, working on the science and technology of milk and dairy products. During the 2021-2023 period, the group, registered with CNPq and with its trademark at INPI, has been developing research, technology, and industrial innovation, promoting the sharing of knowledge with the dairy industry, the community, producers, companies, and students at all levels of education. Inovaleite YouTube Channel – Inovaleite Website
5. Bruno Leite: “Career Fair at Colégio Nossa Senhora do Carmo”
   Objective: Promotion of the Dairy Science and Technology course to high school students. RAEX EVE-3159/2022. 06/14/2022. Viçosa/MG.
6. Bruno Leite and Erica Vieira: Since 2020, the Group of Studies on Innovation in Food Processing (LIPA) has maintained a column on Milkpoint. This column publishes technical articles on innovations in dairy science and products, written in an accessible way for high school students, undergraduates, rural producers, industries, and the general public. To date, 43 articles have been published. Milkpoint LIPA column
7. Eduardo Basilio: Since 2022, the professor has been disseminating academic activities and productions to the community, youth, students, technicians, and professionals. Theme: Formation experiences and student productions in the TAL 408, TAL 494, and TAL 708 courses at UFV. Eduardo DTA UFV YouTube Channel (Social Media).
8. Frederico Barros: “Food Engineering in High School: A Link to Enhance Chemistry”
   Objective: Based on one of the greatest difficulties faced by high school teachers, which is relating theory to practice, this project aims to address this gap by developing classroom activities for 2nd and 3rd-year high school students that provide information and resources to better contextualize theoretical knowledge, as well as offering a solid foundation for exams such as the ENEM (National High School Exam). Topics related to Food Engineering, associated with chemistry, are fundamental for a better understanding of Chemistry content and for knowledge of reality. The project, started in 2017, continues to operate in Viçosa, MG.
9. Márcia Vidigal: “Career Fair at Colégio Nossa Senhora do Carmo”
   Objective: Promotion of the Food Engineering course to high school students. RAEX EVE-3159/2022. 06/14/2022. Viçosa/MG.
10. Paulo Stringheta and Pedro Campelo: Since 2023, the group has been carrying out science popularization actions aimed at disseminating laboratory research activities to students and teachers of Basic Education through technical visits to laboratory facilities. Available at: Instagram link
11. Jane Coimbra: Among the actions carried out by the professor, in collaboration with Prof. Eduardo, the technical visits to the Operations and Processes Laboratory (LOP) by high school students from the Escola Estadual Engenheiro Caldas (Caratinga-MG) stand out. These activities took place throughout 2024, and during the visits, students had the opportunity to learn about the research activities conducted in the laboratory, understand fundamental processes in the food technology area, and interact with program researchers. In addition to this action, Prof. Jane and Prof. Eduardo also participated in other scientific dissemination initiatives, including receiving high school students from Mexico in various PPGCTA laboratories in 2023. These visits helped strengthen the program’s engagement in extension activities and bring the university closer to the school community.
12. Professor Monique Eller: As part of science popularization activities, Prof. Monique was involved in initiatives aimed at disseminating knowledge in the area of food technology. Among the initiatives, she mentored students from the PIBIC Jr. program, contributing to the training of high school students and encouraging their interest in scientific research. Additionally, courses on mead production were offered at events aimed at the general public, promoting learning about fermentation processes and stimulating engagement with applied science in an accessible way. These actions were documented and shared on social media: Mead course – science popularization event Instagram link; Another scientific dissemination event Instagram link; Another action related to scientific dissemination Instagram link. In addition to these activities, the professor also hosted students from Mexico, promoting academic and cultural exchange between visitors and program researchers during the four-year period.

Highlights of Faculty and Students in the Media

The impact of the research developed by the PPGCTA has been widely publicized in the media, reinforcing the program’s relevance:

• UFV among the most sustainable institutions in Brazil – Link
• G1 report – Research on the production of mead and other beverages – Link
• G1 report – Development of a detection system for Pseudomonas spp. – Link
• UFV elected the most entrepreneurial federal university in Brazil – Link
• Technology licensing by Professor Jane – Link
• Microorganism detection test developed in partnership with Recombine – Link
• Professor Dr. Paulo César Stringheta honored with the Milton Santos Medal (04/25/2024) and the André Tosello Award – Link
• UFV research suggests that Brazil nut intake improves breast milk quality – Link
• DTA promotes exchange of experiences among Food Science researchers – Read more
• Raquel Rainier developed sensors to detect Salmonella in food – Read more
• I PPGCTA Lecture Series: Complementary training and mental health – Read more
• Research opens new paths for powdered human milk production – Read more
• Event: Science Moment at PPGCTA – Read more
• PPGCTA student receives award for best scientific article published in Food Bioscience – Read more
• Team of PPGCTA researchers receives Scientific Merit Certificate – Read more
• PPGCTA faculty and students win best presentation award in the Food Biotechnology thematic area – Read more
• PPGCTA/UFV students participate in the 8th edition of “Ciência na Praça” – Read more
• Team of PPGCTA researchers receives honorable mention for work submitted to the II SICITAL – Read more
• Article by Dr. Kely de Paula Correa, PPGCTA alumna, chosen as the best of 2022 by the Journal of Human Lactation – Read more
• PPGCTA students and professor receive honorable mention at X SIMTEA & II SIMEQ – Read more
• Doctoral student from PPGCTA/UFV develops antimicrobial active packaging from biodegradable polymer – Read more
• PPGCTA professor interviewed by MB Sense executive director – Read more
• UFV and UFSJ license new technology for fruit preservation – Read more
• Event: 50 Years of PPGCTA – Read more
• TV report with PPGCTA faculty and students on food production – Watch and Watch

Other Highlights:

• Antonio Fernandes: UFV 2024 Outstanding Inventor, Honorable Mention at the 2023 ABRAPA International Symposium
• Eduardo: UFV 2024 Outstanding Inventor Certificate
• Monique: Best work in the field of Food Microbiology, UFV Inventor Highlight, 3rd place at Bioexperience 2024, among other awards
• Ana Clarissa: 1st place in the Innovation and Sustainability in Food Production category, Best Researcher Award
• Valéria: Scientific Merit for research on sensory dysfunctions caused by COVID-19 in coffee consumers

These recognitions reinforce the academic and scientific relevance of PPGCTA, highlighting its contribution to technological development, innovation, and the advancement of the food industry.