School of Food EngineeringFEAA pioneer in Latin America in its area of operation, the School of Food Engineering - FEA is recognized as a center of excellence by leading Brazilian research assessment and funding bodies and international organizations such as the Organization of American States (OAS), a partner institution of the School since its inception.

FEA is the leading supplier of highly skilled human resources attuned to the global trends in their fields of study for both industry and teaching and research. The high level of teacher training and the high level of scientific production can be calculated, among other indicators, by the average annual inclusion of approximately 300 publications in national and international conferences and more than 200 articles published in indexed journals annually. National and international awards also attest to FEA’s academic importance. The School has 4 graduate programs in the research area of Food Science and Technology (Food and Nutrition, Food Science, Food Engineering and Food Technology), including master’s and doctorate programs, and maintains levels of excellence in the triennial reviews by the Coordination for the Improvement of Higher Education Personnel (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Capes). Since 2013, it has been hosting the innovative PhD program in Bioenergy, which involves several teaching and research units of UNICAMP, USP and UNESP. With a total area of 25,000 square meters distributed across 17 buildings, FEA houses 45 laboratories and pilot plants spread across 4 departments named after its graduate programs. FEA has awarded 1,519 master’s and 1,051 PhD degrees across its graduate programs.

By contrast, the undergraduate program offers a comprehensive and multidisciplinary curriculum with basic engineering subjects and vocational subjects that comprise the food area, allowing the training of complete professionals with broad backgrounds, multiple skills and a full command of the different areas associated with the food industry. Since its establishment, FEA has awarded degrees to more than 2,700 food engineers.

Director’s OfficeRua Monteiro Lobato, 80Cidade Universitária “Zeferino Vaz”Campinas | SP | Brasil | CEP 13083-862Tel: +55 19 3521-4097 | 3521-0221 e-mail: diretor@fea.unicamp.br

Department of Undergraduate StudiesCidade Universitária “Zeferino Vaz”Campinas | SP | Brasil | CEP 13083-862Tel: +55 19 3521-7773 | 3521-0200Fax: +55 19 3289-1513 e-mail: gradu@fea.unicamp.br

Department of Graduate StudiesCidade Universitária “Zeferino Vaz”Campinas | SP | Brasil | CEP 13083-862 Tel: +55 19 3521-7592 | 3521-0202e-mail: posgradu@fea.unicamp.br

Undergraduate students 700Master’s students 141PhD students 281Faculty 58Staff 131

Dedicated to research since the School’s foundation by Dr. André Tosello in 1967, FEA (originally known as the School of Food Technology) has established itself as the main Brazilian center of knowledge, innovation and development of technologies focused on the food industry.

FEA has also become the most influential "school of schools" in the field, given that its alumni are faculty members at a significant portion of the Food Engineering schools in Brazil.

At the time, the emergence of an educational and research institution in the food industry contributed to the development of national expertise and provided greater competitiveness to Brazilian companies in the food sector. The performance of FEA itself translated into the industrial application of several of its projects and processes and was critical. Its performance also helped Brazil reach a prominent position in several areas of agribusiness and the food industry, in addition to the pharmaceuticals, cosmetics and energy and biofuels sectors.