Founded in 1967, the School of Food Engineering (FEA – Portuguese: Faculdade de Engenharia de Alimentos) is a leading teaching and research unit at the University of Campinas (UNICAMP) and has, since its foundation, been characterized by innovation and a pioneering spirit. It was the first school in this field in Brazil and Latin America, and in its second year of operation, the OAS (Organization of American States) chose FEA to implement postgraduate programs for professionals in Latin America.
FEA consists of two departments: the Department of Food Science and Nutrition (DECAN – Portuguese: Departamento de Ciência de Alimentos e Nutrição) and the Department of Food Engineering and Technology (DETA – Portuguese: Departamento de Engenharia e Tecnologia de Alimentos). It currently has 53 professors working in various areas of science, engineering, food technology, and nutrition. It offers undergraduate courses in Food Engineering and four graduate courses in the food area, which grant Master’s and Doctorate degrees in Food Science, Food Engineering, Food Technology, and Food and Nutrition. It has already graduated 3,557 postgraduate students and 3,882 undergraduate students, and today has approximately 700 undergraduate students and 500 postgraduate students enrolled.
Over its 58 years, FEA has trained professionals who now work in various areas, including educational and research institutions across Brazil and abroad, and consistently strives to maintain a standard of excellence in teaching and research. The Unit was honored by UNICAMP’s Inova Innovation Agency as an Outstanding Unit in Intellectual Property Protection in four editions of the UNICAMP Inventors Award, the last one won in 2025.
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