Nutritional Phytotechnology for Human Health
To lead the state of the art of the Phytotechnological processes applied to human health on a sustainable basis, in order to develop professional activity focused on economic added-value;
To analyze the complexity of Ecophysiological systems in an innovative way, demonstrating critical skills, entrepreneurial and creative capabilities in order to develop new products of plant origin;
To understand the different aspects of an industrial processing system suitable for the design of new products of plant origin, as well as the social context in which the system is integrated;
To communicate and interact within a team, with intervention in the productive industrial systems linked to the vegetable sector, seeking to optimize processes and being aware of the responsibilities and ethical and professional obligations.
In a national and transnational employability perspective, the Master aims to train specialists with a solid and integrated theoretical and practical background in the production and processing of products of plant origin, considering nutrition and public health standards;
Research works leading to the Master Thesis will be preferably carried out in institutions linked to the hospital sector and / or public health and food businesses;
Masters in Nutritional Phytotechnology for Human Health will be able to exercise their professional activity in public and private sector organizations, management, development, maintenance and quality control in the food and nutrition sector;
Masters in Nutritional Phytotechnology for Human Health can also integrate companies of services as consulters, projecters and auditers or perform research tasks in an academic and/or business context.
Master (2nd Cycle)
Access to other programs
Access to a 3rd cycle
Fernando Henrique da Silva Reboredo
Portuguese students: 1500 €/year
Foreign students: 7000 €/year
Daytime or after work-hours schedule
Duration: 2 years
Credits: 120 ECTS
|Ecology and Biological Sciences||ECB||11||0|
|Cellular and Molecular Medicine||MCM||11||0|
|Food and Nutritional Technology||TAN||77||0|
|Engineering Sciences or Chemical Engineering or Functional Sciences and Therapeutic Targets or Genetics, Oncology and Human Toxicology||CE / EQ / CFAT / GOTH||0||6|
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.
|13068||Insights on Molecular, Biochemical and Physiological Nutrition||5.5|
|13069||Metabolic Integration and Nutrition||5.5|
|13071||Nutrition and Physiopathology||8.0|
|11747||Unitary Operations for Agro-Industry||6.0|
|13073||Data Processing Technologies in Food Industry||2.0|
|13074||Food Additives I||6.0|
|11374||New Products Developments in the Agroindustry||6.0|
|13075||Forests and Human Health||8.0|
|13070||Research Design and Methods in Nutrition||4.0|
|11753||Processing Technologies in Agro-Industry||6.0|
|11764||Dissertation in Nutritional Phytotechnology for Human Health||42.0|
|11763||Food Additives II||3.0|
|3.º Semester - Opção 1|
|11755||Remote Sensing and Image Analysis||6.0|
|11754||Management and Water Quality||6.0|
|11370||Food Raw Materials||6.0|
|11756||Conversion Technologies of Agro-Industrial Residues||6.0||O aluno deverá obter 6.0 créditos nesta opção.|