The professional qualified in Food Science and Technology will present a solid technological knowledge regarding the characteristics and composition of most food assuring them skills for applying these knowledge to the activities that ensure safe food with quality, nutritional value and innovative throughout the food chain. The professional insertion of graduates in Food Science and Technology will extend from the control of food production, toxicological, hygiene and sanitary risk assessment, implementation of HACCP and traceability systems, application of advanced physical-chemical and microbiological analysis of food, quality control, marketing strategies of food products, auditing, consulting and entrepreneurship, among others