ENADE — Engenharia de Alimentos

Brazil · INEP (Instituto Nacional de Estudos e Pesquisas Educacionais Anísio Teixeira) · professional · unverified source

0practice questions written to this syllabus

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Format

Unverified. National assessment of graduating students, with a general-education part and a specific part for the course area.

Over the years

Unverified: only the INEP ENADE page was confirmed to exist. Whether Engenharia de Alimentos is assessed in a given cycle depends on the rotating course-area calendar.

Official source: https://www.gov.br/inep/pt-br/areas-de-atuacao/avaliacao-e-exames-educacionais/enade

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Food Science & Technology subjects

Mathematics for Food Science & Engineering13 units Statistics, Experimental Design & Chemometrics for Food Science12 units Chemistry for Food Science (General, Organic & Physical)13 units General Biochemistry & Metabolism11 units General Microbiology12 units Principles of Food Science & Food Preservation13 units Human Nutrition & Nutritional Quality of Processed Foods14 units Food Chemistry I: Water, Carbohydrates, Proteins & Lipids14 units Food Chemistry II: Pigments, Flavours, Vitamins, Minerals, Enzymes & Browning14 units Food Microbiology: Spoilage, Pathogens & Detection14 units Fermentation Technology & Food Biotechnology14 units Food Analysis: Proximate, Chemical & Instrumental Methods15 units Physical Properties, Rheology & Texture of Foods12 units Sensory Science & Consumer Research12 units Food Toxicology, Contaminants & Allergens13 units Transport Phenomena in Food Processing: Fluid Flow, Heat & Mass Transfer15 units Mechanical Unit Operations: Size Reduction, Mixing & Separation15 units Thermal Processing & Canning Technology14 units Evaporation, Dehydration & Concentration of Foods13 units Chilling, Freezing & Frozen Food Technology11 units Novel & Non-thermal Food Processing Technologies13 units Extrusion & Texturisation Technology11 units Food Plant Design, Hygienic Engineering, Utilities & Automation15 units Food Plant Sanitation, Cleaning & Pest Management13 units Cereal Science & Milling Technology12 units Bakery, Pasta & Snack Food Technology12 units Pulses, Oilseeds & Plant Protein Technology12 units Fats & Oils Technology13 units Fruit & Vegetable Processing Technology14 units Beverage Technology: Soft Drinks, Tea, Coffee, Cocoa & Alcoholic Beverages12 units Sugar, Sweeteners, Chocolate & Confectionery Technology11 units Spices, Herbs, Essential Oils & Flavour Technology11 units Meat, Poultry & Egg Products Technology12 units Fish & Seafood Processing Technology12 units Dairy Science & Technology for Food Technologists13 units Traditional, Ethnic & Indigenous Foods Technology11 units Food Packaging Science & Technology16 units Shelf-life Science & Food Stability11 units Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes14 units Food Quality Assurance, Statistical Process Control & Laboratory Accreditation14 units Food Law, Standards & Regulatory Affairs Worldwide15 units Food Safety Inspection, Sampling & Enforcement13 units Food Adulteration, Authenticity & Food Fraud11 units Food Risk Analysis: Risk Assessment, Management & Communication12 units Food Additives & Ingredient Technology12 units New Food Product Development & Formulation12 units Functional Foods, Nutraceuticals & Health Claims11 units Alternative Proteins & Future Foods12 units Food Waste Valorisation, By-products & Sustainable Food Processing11 units Food Industry Management, Costing & Entrepreneurship11 units In-plant Training, Experiential Learning & Project9 units Research Methodology, Scientific Writing & Ethics in Food Science11 units Advanced Analytical Techniques & Foodomics12 units Food Structure, Colloids, Encapsulation & Nanotechnology12 units Food Process Modelling, Simulation & Optimisation11 units

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