First graduate program in Food Science in Brazil, for over 40 years it has contributed to the consolidation of the area, preparing MSc and PhDs students to develop scientific and technological research related to food and nutrition by multidisciplinary and interdisciplinary approaches.

The main research areas of the graduate program are: Food Analysis, Food Biochemistry, Biochemistry of Nutrition and Nutritional Assessment of Population Groups.

Currently, the Graduate Program in Food Science is leading NAPAN (Food and Nutrition Research Center), one of the Research Support Centers of University of São Paulo, and FoRC (Food Research Center), one Center for Research, Innovation and Diffusion (CEPID) supported by the São Paulo Research Foundation (FAPESP), which are network research initiatives to address large scale scientific challenges and promote advances,  technology and knowledge transfer for all sectors (industry, government and consumers) related to food and nutrition.