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USP offers PEDUCA 2026 for employees of the state and municipal networks of São Paulo; classes start on May 1 and run until August 31
USP has opened 10,000 spots for PEDUCA, a free online course on food education offered by the School of Public Health. The training is entirely remote, lasts 110 hours, and is specifically aimed at employees of the São Paulo State Department of Education and municipal education departments.
Registrations for USP can be made until April 15, 2026, through the Apolo system. The course begins on May 1 and runs until August 31, 2026, with a cross-cutting pedagogical proposal, connecting food, public health, and school routine.
What is the USP course and who is it for
PEDUCA, short for Food Education Program, was created to provide an expanded view of food in the school environment. Instead of following a traditional technical path of nutrition, USP aims to empower education professionals to understand how food relates to public health, culture, and educational policies.
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The target audience is well-defined: employees of the state and municipal public education networks of São Paulo. The idea is for these professionals to bring the topic into structured classroom projects and practices.
How to register for the USP course and what are the dates
Registrations are open until April 15, 2026, and must be made in the Apolo system of USP. The training starts on May 1 and ends on August 31, 2026.
The format is online and uses the Moodle USP virtual environment, allowing participation without travel and facilitating access for educators from different regions of the state.
Cross-cutting approach and connection with the BNCC
A central point of PEDUCA is to treat food as a cross-cutting theme in the school daily life. The curriculum was designed to connect scientific knowledge with pedagogical practices, ranging from the history of food to concrete applications within school projects.
USP also plans to discuss the implementation of the BNCC in activities related to the topic, reinforcing the pedagogical nature of the course and the possibility of insertion into school planning.
Course structure: modules and specialists
The 110-hour workload has been divided into modules led by specialists, focusing on different dimensions of the subject.
In the History and Culture block, coordinated by Ana Paula de Queiroz Mello, the course explores food practices over time and the use of the Dietary Guidelines for the Brazilian Population.
In Health and Prevention, under the responsibility of Nágila Raquel Teixeira Damasceno, the classes address the fundamentals of nutrients and the prevention of chronic diseases such as diabetes, obesity, and hypertension.
In the School Environment and Public Policies module, taught by Livia Alvarenga, topics such as food marketing, food safety, and programs like PNAE and the Health in School Program are covered.
Why USP invests in 10,000 spots and distance learning
The initiative has a large-scale training character. By using Moodle USP, USP seeks to democratize access to academic content and create a direct bridge between the university and public education networks.
The high number of spots also reinforces university extension and the intersectorality between health, assistance, and education, focusing on practical application in the school daily life.
Quick summary with essential information
Course: PEDUCA 2026, food education
Registrations: until April 15, 2026, via USP Apolo system
Target audience: employees of the state and municipal education networks of SP
Mode: online, Moodle USP
Workload: 110 hours
Period: May 1 to August 31, 2026
Cost: free
Do you think a course like this from USP should also be open to parents and guardians, or does it make sense to keep it restricted to education employees?
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