Unicamp's Faculty of Food Engineering (FEA) obtained important international recognition by being classified in the sixth position in the area of Food Science and Technology by the Global Ranking of Academic Subjects, prepared by the Chinese consultancy ShanghaiRanking. In total, 4.000 universities from around the world were evaluated, in 52 areas of concentration. Among the criteria considered in the analysis are the number of articles published, their impact and the degree of internationalization of the institutions.
In the area of Food Science and Technology, FEA appears as the best institution in Latin America, followed by USP, which ranked seventh. The leadership of the ranking in the segment went to the University of Wageningen (Netherlands). The second, third and fourth positions went to universities in China and the fifth position went to a Belgian higher education school.
According to the director of FEA, professor Antonio José de Almeida Meirelles, the ranking result is an important recognition of the activities carried out in that teaching and research unit, whose 50-year trajectory has been marked by a commitment to excellence. “FEA was the first Food Engineering college in Latin America. In other words, he was born practicing the avant-garde. Since then, we have been working to maintain our teaching, research and extension activities at a high level”, says the professor.
Meirelles remembers that the Faculty's graduation is classified with the highest score by the Student Guide. The Postgraduate Program, which has four programs, has two of them with a grade of 7 [the maximum, of international quality] and two others with a grade of 5, according to the evaluation system of the Coordination for the Improvement of Higher Education Personnel (Capes) , a body linked to the Ministry of Education. “In addition, we have a strong relationship with society. I think that the result of the Global Ranking of Academic Subjects reflects this performance”, considers Meirelles.
In 2016, continues the director, FEA received accreditation from The International Union of Food Science and Technology (IUFoST), an international scientific entity whose objectives are to strengthen research and stimulate cooperation between universities and research centers that operate in the area. In its assessment of institutions, IUFoST takes into account several aspects, such as the quality of teaching and research, the degree of relationship with society and the capacity to generate innovation.
In Meirelles' opinion, FEA's current performance is a consequence of the work accumulated over the last five decades. “Obviously, we can’t rest on our laurels. We have obtained results that we are proud of, but we need to continue acting to preserve what has been achieved and move forward in what is still possible to improve. After all, we operate in a highly competitive world,” he acknowledges.
Looking into perspective, the professor assesses that the Faculty has some challenges to face. “At undergraduate level, for example, I think we can develop a curriculum that trains professionals even more aligned with new trends, such as linking Food Science to people's health and well-being and also to the principles of the so-called bioeconomy. In postgraduate studies, one of our missions is to ensure that programs that have a score of 5 move to a score of 7 in the Capes assessment. Finally, I believe there is room for us to expand our relationship with the production sector, in order to generate products and processes that bring new benefits to society”, points out Meirelles.
