Postgraduate Degree in Agronomy

The present cycle of studies is intended to provide skills at an advanced level in the emerging fields of both Technology and Food Safety, with the intention that trainees acquire a critical attitude that will allow them to intervene competently in the Agro-Food sector. It is equally important that students are able to develop a global and integrated vision of food safety throughout the entire production chain: “from farm to fork”. Provide specific professional training in the areas of horticultural products, dairy products, meat and fish, sectors of special importance both regionally and nationally. Stimulate in future professionals the ability to apply new concepts to traditional modes of production. It is also intended that students become familiar with emerging issues in the areas of Technology and Food Safety, such as transgenic foods, products with designation of origin, functional foods.

The following may apply for the cycle of studies: a) holders of degrees in Food Sciences, Agricultural Sciences, Nutritional Sciences, Biotechnology, Biological Sciences, or similar areas, or legally equivalent qualifications; b) holders of an academic, scientific or professional curriculum that is recognized by the Scientific Council of the UAc as attesting the capacity to carry out the master's degree and demonstrate extensive experience in the area of ​​the study cycle.

Indústria alimentar: processamento de alimentos, implementação de sistemas de qualidade e segurança alimentar, controlo de qualidade químico e microbiológico da produção e dos produtos e fiscalização de produtos alimentares; Apoio a funções de gestão, administração e marketing; Assessor, consultor e auditor nas áreas do curso; Investigador em projetos de desenvolvimento de novos produtos alimentares; Formador nas áreas de higiene e segurança alimentar.

Food technology (AT) plays a crucial role in ensuring that food reaches the final consumer, preserving its organoleptic and nutritional characteristics and at the same time being safe for the consumer. There are many opportunities for food to deteriorate, from the time of production to consumption. These losses represent a loss, both in nutritional terms and in monetary terms, especially in developing countries. Thus, it is intended to familiarize the future master with the unit operations and methods that allow the preservation of food, increasing its stability, and consequently the shelf life. The master's course also aims to provide specific professional training, namely in the area of ​​technologies for dairy products, technologies for products of plant origin and the processing of meat and fish, sectors of special importance both regionally and nationally, which are determinants for communities associated with these activities. The development of these sectors is based on differentiation in terms of quality and specificity, and it is therefore essential to encourage future professionals to be able to apply new concepts to traditional manufacturing technologies, in order to improve the quality and safety of these products, while maintaining their unique characteristics. , whose diversity constitutes a valuable cultural heritage. It is up to the Quality Control (QC) area to focus on the analysis of potential risks to public health transmitted by food and to provide the necessary resources for the preparation, implementation, evaluation and validation of Food Safety programs, promoting the participation of students in the planning, execution and evaluation of concrete actions in the prevention and control of food-borne illnesses. Finally, it is important that students in this area develop the ability to rigorously analyze and present current knowledge on the main Food Safety issues, as well as the legislation in force in Portugal and in the European Union.

Full-time attendance; Running after working hours.