Strategic Planning

The Graduate Program in Food Science and Technology (PPGCTA) at the Federal University of Viçosa (UFV) conducts its activities based on its mission, vision, and values, aligned with UFV’s institutional guidelines.

The mission of the PPGCTA/UFV is: “To train qualified professionals in Food Science and Technology to meet society’s demands in teaching, research, outreach, and technological development.”
This mission is, therefore, aligned with UFV’s Mission: “(…) to promote science, humanities, arts, culture, innovation, and the education of citizens through ethical and integrated actions in teaching, research, and outreach, aimed at sustainable and inclusive societal development.” (https://www.ufv.br/missao-visao-e-valores/).

The vision of the PPGCTA/UFV is: “To be a reference in teaching, research, outreach, and innovation among graduate programs in Food Science and Technology, with national and international recognition.” This vision is consistent with UFV’s broader vision: “To be a national and international reference in teaching, research, outreach, and innovation, recognized by society as an institution that promotes sustainable development and social inclusion.”

The core values of the program are: Commitment, Synergy, and Responsibility towards the program’s participants, society, and the environment. These principles align with UFV’s institutional values: “Ethics, transparency, excellence, social commitment, respect for diversity, and sustainability.”

Based on the program’s history, the essence of the PPGCTA lies in the multidisciplinary training of highly qualified human resources to work in research, technological development, teaching, and outreach, generating a high impact on the food industry and Brazilian society. The PPGCTA has demonstrated a strong focus on applied research, with an emphasis on product and process innovation. Projects involving nanoscience, biochemistry and interactions of food biomolecules, characterization of natural colorants and bioactive compounds, analytical and sensory methods, enzymatic and microbial biotransformation, process modeling, and the application of emerging technologies in the development of food processes and products establish the PPGCTA as a center of excellence in Food Science and Technology. With more than five decades of tradition, PPGCTA-UFV has consolidated itself as a nationally and internationally recognized program.

The work of the internal committee led to the preparation of the Strategic Planning (full document available below), which reviews and formalizes the current diagnosis of the PPGCTA. The goal is to guide the program’s actions for the 2025–2028 quadrennium, with a focus on the continuous improvement of academic training, scientific output, and social engagement. This document serves as a reference for the program and supports the monitoring and evaluation of institutional goals.

Strategic Planning – PPGCTA | 2025–2028 Quadrennium