Analysis -: Research indicators of the XX Brazilian Congress of Food Science and Technology

被引：1

作者：

de Freitasi, Renato Joao Sossela ^{[2
]}

da Silva, Rui Sergio dos Santos Ferreira ^{[3
]}

Stertz, Sonia Cachoeira ^{[2
]}

Ida, Elza Iouko ^{[3
]}

Cancado, Rupesio Alvares ^{[1
]}

机构：

[1] Greensky Consultoria & Assessoria Alimenticia, BR-80020310 Curitiba, Parana, Brazil

[2] Univ Fed Parana, BR-81531900 Curitiba, Parana, Brazil

[3] Univ Estadual Londrina, Cent Ciencias Agrarias, Dept Ciencia & Tecnol Alimentos, BR-86051970 Londrina, PR, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2007年 / 27卷

关键词：

xxcbcta; research indicators; food science and technology;

D O I：

10.1590/S0101-20612007000500001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In October, 2006, the Brazilian Society of Food Science and Technology - Regional Parana got up in Curitiba the XX Brazilian Congress of Food Science and Technology (XX CBCTA) with the theme Brazilian Food and Agro Industries in the World Context. The objective of this Congress was discuss the scientific and technological development and the innovation in the food industry in the world scenery. The scientific program was including and diversified: Conferences, Lectures, Table-round, Courses, Technological Clinics, Technical Workshops and Scientific Works Presentations in eight areas defined by the Congress. As a result of XX CBCTA's accomplishment, this analysis seeks a presentation and discussion of the research indicators of the Food Science and Technology area, as well as subsidies for fomentation departments for decision of investments in the research and in the formation of human resources. In the XX CBCTA, 2066 scientific works of the whole Brazil were presented, except for the State of Rondonia. The works were registered in the database and used for this analysis. The registrations were chosen in agreement with the area of the research of each work, under each author's responsibility. The areas defined by the Scientific Commission of the Congress were: Packing (EB); Analytic Method (MA); Microbiology, Mycotoxicology and Biotechnology (MB); Nutrition, Health and Food (NA); Product Process and Development (PD); Food Quality (QA); Chemistry and Biochemistry (QB); and Agro industrial Residue and Environment (RM).

引用

页码：7 / 13

页数：7

共 12 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6]

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[7]

FILHO SS, 1973, REV BRASILEIRA INOVA, V1, P397

[8]

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[9]

*IBGE, IND CONJ 2006 PESQ

[10]

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