Objectives

This degree provides the following competences: critical thinking regarding new challenges in food consumption; understanding of the factors currently determining food consumption and the respective implications of the link between food technology and the development of novel products; the ability to raise awareness of and change attitudes to healthy eating habits; insight into the processes of creation, development and implementation of novel food products, as well as the adaptation of existing products; and the ability to conceive and implement research projects in consumer science and nutrition.

Employment Prospects

This degree is intended for any first cycle holder of a degree in the natural sciences, health science, life sciences or technology who is interested and currently working in the area of food consumption and nutrition, namely in the following sectors: modern retail (supermarkets); the food industry; animal and plant production; entities of public administration involved in food consumption (ASAE, DGConsumidor, etc); NGO’s involved in issues of food consumption (DECO, daycare centres, etc); specialised media; and research and teaching.

Admissions Requirements

Candidates to the MSc Degree in Consumer Sciences and Nutrition will be admitted if they are:

• Holders of a higher education degree in Nutritional Sciences, Engineering Sciences (Profiles in Food Engineering or in Agronomic Engineering), Agrarian Sciences, Dietetics, Food Engineering, Biology, Biochemistry, Pharmacy, or similar, as well as other courses in the areas of Exact Sciences, Health Sciences, Life Sciences or Technology.
• Holders of an academic, scientific or professional curriculum, which is recognized as attesting the capacity to carry out this cycle of studies.
• Applications from students of the courses mentioned above will be accepted, submitted by candidates who have completed a minimum of 150 ECTS of the respective study plan, having to prove the completion of the degree by the end of the enrolment deadline.

Exclusively in the 1st phase of applications, all candidates who do not prove that they have completed their degree by the end of the application deadline will be excluded

Knowledge of oral and written comprehension and expression of the Portuguese language is recommended but not mandatory as classes will be mainly in Portuguese but suitable for English speaking.

Criteria for Selection and Ranking

Final degree classification (weighting 1) *

Candidates who do not present a document with an explicit final grade point average of the degree, will be considered as presenting an average of 10/20 points.

The adjusted grade is obtained by normalising the grade to the 0-20 scale, adding the value of ln(R/r), and rounding to the nearest integer in the 0-20 scale, with ln expressing the natural logarithm and R and r being, respectively for the University of Porto and the university issuing the degree, the positions in the world ranking published in http://www.webometrics.info

Nature of the degree - graduates in Nutrition Sciences, Engineering Sciences (Profiles in Food Engineering or in Agronomic Engineering), Agrarian Sciences, Dietetics, Food Engineering, Biology, Biochemistry or Pharmacy will have an increase of 1.00 points on the degree average.

Pre-Bologna degree or 2nd cycle course - increase of 1.00 points over the degree average

Presentation of at least one communication at a scientific congress - increase of 0.25 points over the degree average

At least one indexed scientific article - increase of 0.75 points over the degree average

Complementary training in relevant areas - increase of 0.50 points over the degree average, if at least one training course is on one of the priority areas (see increase in the nature of the degree for a complete list).

Relevant professional experience - increase of 1.00 points over the degree average, if proven experience of more than one year in professional activity, or as a research fellow, in a sector directly related to one of the priority areas (see increase in the nature of the degree for full list).

Proficiency in the English language, expressed by a training diploma - increase of 1.00 points over the average degree.

In the case of candidates from countries whose official language is not Portuguese, mastery of the Portuguese language, expressed by a training diploma - increase of 1.00 points over the average degree

* For candidates who have not completed their degree, the weighted average (per ECTS) of the completed courses will be considered.

Candidate tiebreaker criteria:

• Normalized final degree classification
• Seniority of graduation completion
• Ranking of the University where the course was held (http://www.webometrics.info)
• Candidate's age, youngest first

Information

• Application Dates 2022-2023
• Access to FCUP’s Academic Exams

Contacts

Course Director:	m.ccn.diretor@fc.up.pt
Postgraduate Section:	pos.graduacao@fc.up.pt
Students:	m.ccn@fc.up.pt

This information is provided strictly for informational purposes
and does not preclude consultation of the Official Gazette.

General information

Study Plan

Involved Organic Units

Certificates

Predominant Scientific Areas