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The course has as general objectives enable for the planning and execution of activities of processing, preparation, handling and distribution of agri-food products. Prepare for the implementation of quality, hygiene and food safety programs, as well as for the preparation and interpretation of laboratory analyses. Prepare to manage companies in the agri-food sector.


(a) plan and carry out food processing, preparation and handling activities, as well as product distribution and marketing; (b) implement quality control and safety assurance systems, including performing analytical tasks, interpreting the obtained results, implementing and maintaining record systems; c) act in systems to reduce the environmental impact of production processes in the agri-food industries; d) run its own food business.

Admission Requirements

Those who meet the following conditions may apply to this CTeSP: a) holders of a high school diploma or legal equivalent and have had approval in disciplines of the areas of Chemistry or Biology; b) applicants aged over 23 who have approved the special exams for assessing their capability to attend higher education, with written exam in Chemistry or Biology and Geology; c) holders of a diploma of technological specialization, of CTeSP or a University/Polytechnic degree, with approval in disciplines of the areas of Chemistry or Biology; d) holders of a high school diploma or legal equivalent, or holders of a diploma of technological specialization, or CTeSP, or a University/Polytechnic degree, whose educational plans do not include curricular units of the disciplinary areas of Chemistry or Biology, who have approved in a specific exam on Chemistry or Biology.

Professional Opportunities

Companies and entities producing, processing, distributing and marketing agri-food products; Quality control and food safety assurance systems.


Angra do Heroísmo

Course Code


ECTS Credits



2 Years

Study Regime

Full-time attendance, presence required in daytime schedule


  • Direcção Geral de Ensino Superior
  • R/Cr 387/2015 de 05-10-2015

Study Program

Code Name Year Semester
0000363Anatomy and Physiology of Domestic Animals1st year1st semester
0000361Chemistry 1st year1st semester
0000370Composition and Analysis of Food1st year1st semester
0000367Fundamentals of Microbiology1st year1st semester
0000357Slaughter and Cutting Technologies1st year1st semester
0000368Food Quality Control1st year2nd semester
0000356Gastrotechnics1st year2nd semester
0000364Guarantee of Safety in Agroindustries1st year2nd semester
0000358Hygiene and Safety in the Agro-Food Chain1st year2nd semester
0000362Hygiene, Safety and Health at Work1st year2nd semester
0000371Microbiology and Food Preservation1st year2nd semester
0000354Technical English1st year2nd semester
0000366Dairy Products Technology2nd year1st semester
0000359Development and Entrepreneurship2nd year1st semester
0000355Gastronomy2nd year1st semester
0000365Marketing and Public Relations2nd year1st semester
0000360Meat Technology2nd year1st semester
0000369Postharvest Technology2nd year1st semester
0000314Internship2nd year2nd semester