As Brazil faces an estimated shortage of 75 thousand engineers—a figure that could exceed one million professionals by 2030, according to the National Academy of Engineering (ANE)—initiatives that strengthen collaboration between universities and industry are playing an increasingly important role in developing talent and transforming research into innovation. In the food industry, this movement has become even more strategic as companies strive to develop products that meet consumers’ evolving demand for solutions that combine health and wellness, indulgence, and sustainability.
In this context, DR Flavors & Ingredients has established an ongoing engagement program with educational institutions through academic weeks, technical visits, internship programs, and activities offered under the Immersion Program, an initiative created to bring students closer to the realities of the food and beverage industry.
One of the most recent examples of this strategy took place during the 45th Food Engineering Week at the University of Campinas (SEMALIM), recognized as Brazil’s largest student-led academic event in the field of food science and engineering. Organized by students from the University of Campinas (Unicamp) School of Food Engineering since 1981, the event brings together participants from more than 155 universities across 26 Brazilian states for a program featuring courses, workshops, lectures, panel discussions, and hands-on activities focused on innovation and the advancement of the food industry.
During this year’s edition, held from July 27 to 31, DR showcased trends shaping the food and beverage industry, shared insights on innovation and career opportunities, and led sensory experiences that connected students with the practical application of science. In one of the activities, participants chewed gum while their noses were initially blocked and then repeated the experience while breathing normally, demonstrating the influence of flavor and the sense of smell on flavor perception. In another activity, participants sampled beverages with intentionally mismatched colors and flavors—such as a red beverage with guaraná flavor—highlighting how sensory perception shapes the consumer experience.
These initiatives are part of the Immersion Program, developed by DR nearly 30 years ago to strengthen collaboration between industry and educational institutions. The program promotes the exchange of knowledge, experiences, and industry trends, bringing students closer to the real-world challenges of the food and beverage industry while demonstrating how innovation is embedded in every stage of new product development.
More than opening its doors for technical visits and lectures, the program fosters collaboration between academia and industry. While students gain a broader understanding of their career opportunities, the company strengthens its relationships with emerging talent, stays connected to research being conducted at universities, and fosters closer collaboration between science and industry.
This connection also extends to the company’s facilities. Recently, Chemical Engineering students from Univille visited DR’s headquarters in Jaraguá do Sul, where they toured the company’s laboratories, pilot plants, and manufacturing facilities, gaining a firsthand look at the processes and technologies used to develop flavors and ingredients for the food industry. The experience gave students a firsthand understanding of how concepts learned in the classroom are applied in an industrial setting.
The university engagement program will continue from September 28 through October 1 during the Academic Week of Chemical and Food Engineering (SAEQA) at the Federal University of Santa Catarina (UFSC), an event sponsored by DR since 2023.
As part of the program, the company will participate in the Meet & Greet, fostering connections between students and industry professionals, and will also present a lecture on product reformulation to reduce sugar and fat, with a focus on applications for the fitness and wellness market. The session will be led by DR professionals from the Research & Advanced Technologies, Talent Acquisition, and Marketing teams, giving students an inside look at how technical expertise, creativity, and collaboration come together to transform market demands into innovative solutions.
Another recent initiative took place during the Chemical Engineering Academic Week at the Federal University of Santa Maria (UFSM), where DR presented its Internship Program and delivered a lecture titled Natural solutions for the development of new flavors and products. The session demonstrated how the knowledge gained at the university is applied to research, ingredient development, sensory analysis, industrial validation, and manufacturing processes, while also introducing students to the wide range of career opportunities available in the food industry.
The strategy is also aligned with the goals of EngenhAção, an initiative of the National Academy of Engineering (ANE), with which DR also partners. The initiative aims to increase awareness of the many fields within engineering and inspire more students to pursue careers in the profession. More recently, DR opened its laboratories, pilot plants, and Research & Development facilities to the EngenhAção project team, showcasing how food, chemical, and production engineers transform scientific knowledge into flavors, ingredients, and technologies found in foods consumed daily by millions of Brazilians. The initiative was featured in the report The technology behind the flavors that reach the table, which aired on Balanço Geral, NDTV’s news program.
Throughout its more than a century of history, DR has built a legacy rooted in the integration of tradition, science, and innovation. For the company, fostering closer collaboration between universities and industry means helping prepare professionals to meet the sector’s technological challenges while strengthening an ecosystem capable of transforming scientific knowledge into solutions that drive the future of food.
