Scenario of research on Food Service in Brazil

ABSTRACT Objective: The present study aims to investigate the scenario of research on Food Service in Brazil based on the Stricto Sensu Graduate Programs in Nutrition, research groups, and scientific production. Methods: A search of the research lines including studies related to this topic and the researchers engaged in those studies was conducted. The research groups were identified on the Directory of Research Groups in Brazil website and the profile of the scientific production was based on articles included in the Scientific Electronic Library Online database. Articles published in international journals that were related to research lines focused on food production were also searched and analyzed. Results: The search identified only two graduate programs with research lines that describe the food production as the object of study although 13 graduate programs carry out research related to Food Service, especially focused on nutritional and sanitary aspects of food. The same trend was observed in the national articles. The internationalization of these two research line results from the academic publication in 22 different journals over the past 5 years. Thirty five professors were identified and most of them hold a PhD in Food Science and Technology. The number of research groups increased from two in 2000 to twenty nine in 2010. Conclusion: The inclusion of Food Service in graduate programs is still limited. The main trend observed is towards a closer relationship with Food Science and Technology in terms of the lines of research, professional qualification, and published studies.

摘要 目的：本研究旨在基于巴西营养学严格型（Stricto Sensu）研究生培养项目、研究团队及科研产出现状，调研巴西餐饮服务领域的研究态势。方法：本研究检索了涵盖该主题相关研究的研究方向，以及参与相关研究的科研人员。研究团队通过巴西研究团队名录官网（Directory of Research Groups in Brazil）进行识别，科研产出概况以科学电子在线图书馆（Scientific Electronic Library Online, SciELO）数据库收录的文章为依据构建；同时还检索并分析了发表于国际期刊、聚焦食品生产相关研究方向的相关文章。结果：检索结果显示，尽管有13个研究生培养项目开展与餐饮服务相关的研究，且多聚焦食品的营养与卫生安全维度，但仅有2个项目的研究方向以食品生产为研究对象。国内期刊发表的相关论文也呈现出相同趋势。上述2个研究方向的成果已实现国际化——近5年间，相关学术成果发表于22种不同的国际期刊。本次研究共识别出35名科研人员，其中多数拥有食品科学与技术专业博士学位。研究团队数量从2000年的2个增长至2010年的29个。结论：餐饮服务相关研究在研究生培养项目中的占比仍较为有限。当前研究的主要趋势为，在研究方向、人员资质与发表成果层面，与食品科学与技术领域的联系愈发紧密。