Guidelines for the Qualifying Exam – PPGCTA

All students pursuing the title of Doctor Scientiae in Food Science and Technology must take the qualification exam by the end of their fifth academic semester.

Only students who have completed the credits listed in their study plan may take the qualification exam. At the time of the exam, the student may be enrolled only in the Teaching Internship courses (TAL 776, TAL 777, TAL 778).

The qualification exam must be based on the results written in the form of a scientific manuscript.

Responsibilities

Student and Advisor Responsibilities
⇒ Schedule the qualification exam date with the PPGCTA office (Deadline: last day to change the “I” grade of the semester – check the Graduate Program calendar);
⇒ Book the room or generate the link (for online exams);
⇒ Set up the examination committee in the Graduate Academic System (AcademicoPG);
⇒ Submit the completed Qualification Exam form to the PPGCTA office after the exam.

PPGCTA Coordinator and Office Responsibilities
⇒ Review and approve the examination committee submitted by the advisor in the Graduate Academic System;
⇒ Prepare participation certificates and declarations, if requested;
⇒ Submit the qualification exam documents to the Office of Research and Graduate Studies.

Examination Committee

The qualification exam committee must be composed of at least five (5) regular members and two (2) alternates, all holding a doctoral degree. The committee is chaired by the student’s advisor.

Note: For the qualification exam, it is not mandatory for the committee to include members external to the PPGCTA or to UFV.

Required Documents for the Qualification Exam

⇒ Form 5 – Qualification Exam (available in the Graduate Academic System);
⇒ Qualification Exam update protocol (available in the system after updating the exam data – issued by the PPGCTA office);
⇒ Email addresses of committee members participating via videoconference.

After the exam, all documents must be signed and sent by email to the PPGCTA office (tca@ufv.br).