Academic Degree
Master's Degree
General Objectives
The aim of the course leading to the degree of Master in Food Engineering is to offer a solid, advanced training using research activity in the areas of Food Quality and Safety, Food Chemistry, Food Technology, Biotechnology and Microbiology, deepening the knowledge acquired in initial training courses, and with the following main objectives:
a) To develop and consolidate technical and scientific professional competences that allow an intervention of excellence in the field of Food Engineering, with a view to the graduates’ employability.
b) To acquire the capacity to evaluate, innovate, plan and implement new processes that allow issues or problems of a specific nature in the field of Food Engineering to be resolved.
c) To develop the capacity for autonomous study and critical analysis of new subjects.
d) To reinforce research skills enabling a constant updating throughout life.
e) To promote the acquisition of research skills for access to the 3rd cycle of studies in Portuguese or foreign institutions.
 
CNAEF Classification
Food Industries
(541) Portaria n.º 256/2005 [PT]
Study Programme/Publication in the Portuguese Official Gazette
Duration
2 years
ECTS
120
Career Opportunities
Masters in Food Engineering are able to undertake professional activities in food companies, laboratories responsible for quality control of food products, as well as entities that are geared towards research in the areas of Food Quality and Technology and of Food Biotechnology. These MSc graduates will be specialists in the performance of the following functions:
- Food production and quality control;
- Assessment of hygiene & health and toxicological risks;
- Implementation of HACCP systems;
- Provision of technical, professional or consulting services in food companies;
- Design and development of new products and their strategies for the marketing and sale of food products;
- Scientific research and technological development in universities, research centres and public or private laboratories.
- Development and validation of analytical methods indispensable to food quality control, at the chemical analysis and microbiological analysis levels.
- Design and Development of New Food Production Technologies
DGES Code
9567
Admission Requirements
- Holders of a foreign higher academic degree recognised as meeting the objectives of the bachelors degree;
- Holders of a foreign higher academic degree, resulting from a 1st cycle of studies organised according to the principles of the Bologna Process, in the areas of Food Engineering, Bioengineering, Food Science, Genetics and Biotechnology, Biotechnology, Biology, Biochemistry, Chemistry, Microbiology, Oenology, Agronomy, Animal Science or related;
- Holders of a bachelors degree or legal equivalent in the areas of Food Engineering, Bioengineering, Food Science, Genetics and Biotechnology, Biotechnology, Biology, Biochemistry, Chemistry, Microbiology, Oenology, Agronomy, Animal Science or related;
- Holders of academic, scientific or professional curriculum recognised as attesting the capacity to carry out this cycle.
Selection And Ranking Criteria
- Classification of access qualification;
- Scientific curriculum;
- Professional curriculum;
- Candidates may be subjected to interview for selection and ranking.
Resolution Date
18-05-2015
A3ES Deliberation
Registry Date
29-06-2015
Accreditation Validity
18-05-2021