Program Overview


The Graduate Program in Nutrition Science (PPGCN-UFV), at master’s and doctorate level, aims at providing specialized education in food, nutrition and health with an approach oriented to the individual, household and groups / communities seeking excellence in different areas of knowledge and professional training for the exercise of teaching, research and professional activities. Our aim is to integrate to the society, qualified professionals that meet the reality of the scientific, technological and innovation development in the country.

Each student is prepared for a comprehensive domain in the knowledge areas of nutrition, enabling them to conduct work with intellectual independence and creativity, emphasizing the interdisciplinary and team work.

The program duration is no more than 24 months for a master’s degree and 48 months for the doctorate. Period in which the student must attend 24 and 48 credits, respectively. There are two research lines for research projects: “Dietetics and Food Quality” and “Health and nutrition of individuals and populations.” In the first line, the student will develop basic research with food, as well as studying the impact of specific nutrients and foods on human health. In the second one, experiencing the local reality; the student may conduct research directed to planning and health management, and / or intervention programs in nutrition.


The Graduate Program in Nutrition Science (PPGCN) is linked to the Department of Nutrition and Health at UFV and resulted from the experience of its professors as advisors or Co-Advisors of master’s and doctorate students from other graduate programs in UFV and in other colleges in the country.

PPGCN, at master’s level, began in March 2001, and at doctorate level in March 2010. Our master’s and doctorate students are trained to be independent researchers, capable to modify the epidemiology, nutrition and health of the population when necessary.

Lines of research:

DNS-011: Health and Nutrition of Population
DNS-012: Nutritional Value, Functional Value, and Quality Control of Foods and Diets

Faculty and Staff:

Coordinator: Josefina Bressan ( )

Secretary: Rita de Cássia Lopes Stampini (