This study program is intended to impart skills to an advanced level in the emerging fields of both technology and food safety, intending that the trainees acquire a critical attitude to allow them a competent intervention in the agrofood sector. It is also important that students are able to develop a comprehensive and integrated vision of food safety throughout the whole agri food chain: "farm to fork". To provide specific vocational training in the areas of horticultural products, dairy products, meat and fish sectors of particular importance both regional and national. Encourage in the future professionals the ability to apply new concepts to the traditional production methods. It is 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, among others.
Food technology (FT) plays a crucial role in ensuring that the food reaches the final consumer by preserving its organoleptic, nutritional and while being safe for the consumer. There are many opportunities of food deteriorate, since the moment of its production, to consumption. These prejudice represent a loss in nutritional terms, as well as in monetary terms, especially in developing countries. Thus it is intended to familiarize the future master with the unit operations and methods that enable the conservation of foods, increasing its stability, and consequently the shelf life. The master course also wants to confer specific vocational training, in particular in the area of dairy technologies, technologies of products of plant origin and processing of meat and fish sectors of particular importance both regional and national, which are crucial for the communities associated with these activities. The development of these sectors, is based on a differentiation by quality and specificity, being so fundamental to stimulate future professionals the ability to apply new concepts to the traditional manufacturing technologies, to improve the quality and safety of these products, while maintaining their peculiar characteristics, whose diversity is a valuable cultural heritage. The area of quality control (QC) should focus on the analysis of the potential risks to public health served by food and provide the necessary resources for the preparation, implementation, evaluation and validation of food safety programs, promoting students' participation in the planning, implementation and evaluation of specific actions in the prevention and control of foodborne diseases. Finally, it is important that students in this area develop the ability to analyse and present accurately the current state of knowledge about the main problems of food safety, and to be aware the legislation in force in Portugal and the European Union.
May apply for the cycle of studies: a) holders of a licenciatura (BSc) degree in Food Sciences, Agrarian Sciences, Nutrition Sciences, Biotechnology, Biological Sciences, or related fields, 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 to the capacity to carry out this cycle of studies and demonstrates wide experience in the area of the study cycle.
Food industry: food processing, implementation of food quality and safety systems, chemical and microbiological quality control of production and products and inspection of food products; Support for management, administration and marketing functions; Advisor, consultant and auditor in the course areas; Researcher in new food product development projects; Trainer in the areas of hygiene and food safety.
Angra do Heroísmo
Full-time attendance, presence required in daytime schedule
|0201464||Chemistry and Food Analysis||1st year||1st semester|
|0201466||Food Microbiology||1st year||1st semester|
|0200995||Hygiene and Food Safety||1st year||1st semester|
|0201493||Management and Marketing||1st year||1st semester|
|0201440||Statistical Quality Control||1st year||1st semester|
|0201015||Unit Operations||1st year||1st semester|
|0201463||Food Toxicology||1st year||2nd semester|
|0201483||Health Promoting Foods||1st year||2nd semester|
|0201000||Quality Management||1st year||2nd semester|
|0200977||Risk Perception and Management||1st year||2nd semester|
|0201443||Water Quality and Wastewater Treatment||1st year||2nd semester|
|0200983||Dairy Products Technology||1st year||2nd semester|
|0201040||Enology||1st year||2nd semester|
|0201008||Farm Products Technology||1st year||2nd semester|
|0201029||Meat and Fish Technology||1st year||2nd semester|