Food Technology and Safety

Education objectives

Master course in  Food Technology and Safety aim to prepare professionals to act in the fields of:

  • Quality of the food value of raw and processed products;

  • Production processes on food industries;

  • Control of food quality and safety in agro-food industries;

  • Development of new products and/or improvement of current ones;

  • Management systems for food quality and safety/ standardization;

  • Certification of products and systems for production and processing of products and raw food;

  • Sustainability of agro and food industries/food chain development;

  • Research, development and consulting services in food technology, quality and safety. 

Career opportunities

Masters in Technology and Food Safety will be able to work at the level of production, quality control and food safety in agricultural and food industries as well as to develop new products and/or improve existing ones. They can also perform research and development tasks as well as providing consulting services in technology and/or Food Safety.

General characterization

DGES code



Master (2nd Cycle)



Access to other programs

Access to third cycles


Ana Luísa Almaça da Cruz Fernando

Opening date





(await approval)

Portuguese students: 1500 €/year

Foreign students: 7000 €/year


Compressed - one and a half per week (Thursday half-day, Friday full day and Saturday morning) and/or after work hours depending on the number of students enrolled.

Teaching language

Available soon

Degree pre-requisites

Duration: 2 years

Credits: 120 ECTS

Scientific Area Acronym ECTS
Mandatory Optional
Food Technology TA 33 0
Food Safety SA 15 0
Chemistry Q 12 0
Food Quality QA 6 0
Chemical Engineering EQ 3 0
Food Technology / Food Safety / Chemistry / Food Quality / Chemical Engineering TA / SA / Q / QA / EQ 42 0
Transferable Skills CC 3 0
Any Scientific Area   QAC 0 6 a)
TOTAL 114 6

(a) 6 ECTS in courses chosen by the student on a list approved annually by the Scientific Council of FCT NOVAwhich includes the unity of all scientific areas of FCT NOVA.

Conditions of admittance

Available soon

Evaluation rules

The evaluation of all UCs is continuous for all the components that integrate it, and it must be completed by the last day of the school term of the academic semester.

The continuous evaluation of a UC must include a minimum of three elements in the set of evaluation components, on dates adequately spaced throughout the period of classes.

All UCs with a theoretical-practical evaluation component must provide, in addition, a form of evaluation of this component by exam, to be carried out after the period of classes (Examination of Appeal).

All requirements and conditions related to the evaluation of the UC, namely the minimum weights and classifications, if any, of each component, as well as the Frequency conditions, are defined a priori and, mandatorily, published in the Discipline Form.

For each UC, combinations of three evaluation components are allowed: (i) Theoretical-practical evaluation; (ii) Laboratory or project evaluation; (iii) Summative assessment.

The final Dissertation (or Project) involves a public discussion with a Jury.

Regulamento de Avaliação de Conhecimentos (Licenciaturas, Mestrados Integrados e Mestrados.)


1.º Semester
Code Name ECTS
10750 Food Analysis 6.0
10753 Fundamentals of Food Engineering 3.0
10751 Biological Indicators on Agro Industrial Quality 6.0
7895 Legislation and Consumer Protection 3.0
10752 Nutrition 6.0
10749 Food Chemistry and Biochemistry 6.0
2.º Semester
Code Name ECTS
10757 Food Packaging 3.0
10755 Food Preservation 6.0
10380 Entrepreneurship 3.0
10756 Food Quality I 6.0
10754 Food Toxicology 6.0
2.º Semester - Opção 1
Code Name ECTS
11066 Unrestricted Electives 6.0
11017 Treatment and Valorization of Effluents and Residues 6.0
2.º Year
Code Name ECTS
8910 Master Thesis on Technology and Food Safety 42.0
3.º Semester
Code Name ECTS
10760 Food Industries 6.0
10761 Food Quality II 6.0
10762 Management Systems for Food Security 6.0