Food Technology and Safety
Cycle
Segundo ciclo
Degree
Mestre
Coordinator
Benilde Simões Mendes
Opening date
September
Fees
1063,47 Euros/year or 7000,00 Euros/year (for foreign students).
Schedule
"Compressed" schedule - a day and a half per week (thursday afternoon, friday full day) and after working-hours schedule (monday do thursday after 18.00 pm).
Education objectives
Food production has become, in many circumstances, an act so industrialized as possible, worrying those responsible with the more quantitative aspects of the process than with product quality. The complexity of food chains is increasing, resulting in many interactions which may be the basis of risks to consumers, whose control will thus become more difficult. Food Security so requires an integrated and responsible approach, which stretches from production to consumers in a manner consistent, effective and dynamic.
Skills:
- To assess the quality of the food value, either raw or processed products, so as to contribute thereby to ensure, together with other technicians, security of food consumption and health;
- To intervene in the productive processes of the food industries, seeking to optimize the process itself and minimize the environmental impacts arising from it;
- Adequate training to the design of new products, food and others, and the reformulation of current products;
- To intervene in the processes of standardization and certification of products and systems for production and processing of products and raw food;
- Management of emissions, effluents and wastes and other disorders arising in processes of production, processing and distribution in food industries.
Careers
Level of production, quality control and food security in agro-food industries and to develop new products or improve existing ones. Tasks of research and development and consulting services in Technology and / or Food Safety.
Access conditions
Admission requirements
1. Holders of an undergraduate degree (1st cycle) in any field of Engineering, Natural Sciences, Exact Sciences or a legal equivalent, with a minimum of 180 ECTS;
2. Holders of an undergraduate degree (pre-Bologna) in any field of Engineering, Natural Sciences, Exact Sciences or a legal equivalent;
3. Holders of an academic degree from a foreign university in one of the areas mentioned in point 1, that is recognised by the Scientific Council of FCT/UNL as equivalent to an undergraduate degree;
4. Holders of an academic degree from a foreign university in one of the areas mentioned in point 2, that is recognised by the Scientific Commission of the Master course as equivalent to an undergraduate degree;
5. Holders of an academic, scientific or professional CV that is recognised by the Scientific Commission of the Master Course as demonstrating ability to undertake the cycle of studies.
Selection criteria
- Overall grade-point average of undergraduate course;
- Scientific and professional qualifications (curriculum vitae);
- Successful interview, when required
Degree pre-requisites
Duration: 2 years
Credits: 120 ECTS
Mandatory scientifc areas
| Scientific Area | Acronym | ECTS | |
| Mandatory | Optional | ||
| Food Technology | TA | 33 | - |
| Food Safety | SA | 15 | - |
| Chemistry | Q | 12 | - |
| Food Quality | QA | 6 | - |
| Chemical Engineering | EQ | 3 | - |
| Food Technology / Food Safety / Chemistry / Food Quality / Chemical Engineering | TA / SA / Q / QA / EQ | 42 | - |
| Transferable Skills | CC | 3 | - |
| Any Scientific Area | QAC | - | 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 / UNL, which includes the unity of all scientific areas of FCT/UNL
Access to other courses
Access to third cycles (PhD Programs).
Evaluation rules
The evaluation is done according the Regulamento de Avaliação de Conhecimentos da FCT (Despacho 34/2012).
The curricular units (UC) predicted a format of continous assessment, wich will include a minimum of three evaluation times, distributed along the semesters and that will be concluded till the end of teaching classrooms. The evaluation of UCs of the Insert Period is regulated by a separated decision of the Executive Council of FCT.
Appeal Exam.
The UC Master Dissertation comprises a public presentation and discussion of the dissertation work.
Structure
| 1.º Semester | ||
| Code | Name | ECTS |
| 10750 | Food Analysis | 6.0 |
| 10753 | Fundamentals on 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 |
| Options | ||
| 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 | Food Safety Management Systems | 6.0 |