Registration for the São Paulo School of Advanced Science in Reverse Engineering of Processed Foods is open until May 15, 2017. The course will be held between September 25th and October 4th at the Faculty of Food Engineering (FEA) at Unicamp.
The event, which is supported by FAPESP through the São Paulo School of Advanced Science (ESPCA), offers 100 places for postgraduate students and young researchers in the areas of Food Science, Technology and Engineering, Nutrition and Biochemistry of Nutrition, 50 of which are for Brazilians and 50 for foreigners.
For the maintenance of selected students who come from other cities, states and countries, the benefits offered are air tickets and daily allowances in the city that will host the school.
The course aims to address epidemiological considerations and the pros and cons of processed foods, in addition to providing foundations for the design and development of processed foods with the main function of promoting long-term health.
“It’s a very trendy topic nowadays. There has been bad talk about processed foods. Our idea is to show how to process food, knowing epidemiological aspects and processes, so that it can even be used to treat chronic diseases”, said Miriam Dupas Hubinger, professor at the Faculty of Food Engineering at Unicamp and organizer of the event.
Hubinger explains that, to this end, the course begins by covering nutritional biochemistry, microbiome and then focuses on processes. “We will talk about how the use of food industry processes contributes to formulating foods that are healthier for the general population,” he said.
In addition to lectures with renowned researchers from Brazil, Denmark, Portugal, the United States and New Zealand, there will be a demonstration of the TIM/SHIME systems (gastrointestinal simulators) for metabolomics and data generation for the characterization of the microbiota.
With this, food engineers and young researchers will be able to learn about new biomolecular methods and systems that simulate the human intestine to more effectively solve classic problems in the search for safer and longer-lasting ingredients, additives and process protocols.
Processing strategies to minimize inconveniences and increase the benefits of processed foods will also be discussed, as well as new strategies to increase satiety and improve nutritional bioavailability.
There will also be a lecture on neuroscience and an analysis of the reasons why people like sweet foods so much.
Registration and more information: www.espca.extensao.fea.unicamp.br.
(Maria Fernanda Ziegler | Fapesp Agency)
