Food Technology and Safety
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.
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.
Master (2nd Cycle)
Access to other programs
Access to third cycles
Ana Luísa Almaça da Cruz Fernando
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.
Duration: 2 years
Credits: 120 ECTS
|Food Technology / Food Safety / Chemistry / Food Quality / Chemical Engineering||TA / SA / Q / QA / EQ||42||0|
|Any Scientific Area||QAC||0||6 a)|
(a) 6 ECTS in courses chosen by the student on a list approved annually by the Scientific Council of FCT NOVA, which includes the unity of all scientific areas of FCT NOVA.
Conditions of admittance
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.
|10753||Fundamentals of Food Engineering||3.0|
|10751||Biological Indicators on Agro Industrial Quality||6.0|
|7895||Legislation and Consumer Protection||3.0|
|10749||Food Chemistry and Biochemistry||6.0|
|10756||Food Quality I||6.0|
|2.º Semester - Opção 1|
|11017||Treatment and Valorization of Effluents and Residues||6.0|
|8910||Master Thesis on Technology and Food Safety||42.0|
|10761||Food Quality II||6.0|
|10762||Management Systems for Food Security||6.0|