The Master in Food Science and Technology was created on the joint initiative of the University of Porto, through the Faculty of Sciences (FC), and the University of Minho (UMinho), through the Department of Biological Engineering at the School of Engineering (DEB-EEUM).
This master presents a solution-oriented training of problems linked to the agro-food process industries, as well as to the sector of services for the agro-alimentary industry. Considers as major goals:

• To supplement the training of graduates in sciences of biological engineering, sciences of food engineering, chemistry or related, providing specialized training, advanced, in areas related to the agro-industries: dairy products, wines, beer, meat products, cereals and derivatives, vegetables, etc.
• Provide technology transfer on issues relating to the processing and the quality of food, the development of new products, taking into account the nutritional and sensory aspects, as well as the certification of food safety management system.
• Supporting R&D around the agro-industrial sector, promoting product quality, strengthening food safety and quality.

Admissions Requirements

Only candidates holding a Bachelor's degree in Biological Engineering, in Biochemistry, Chemistry, Engineering Sciences- Food Engineering or related areas or holders of an equivalent qualification will be admitted.
Other graduates and holders of a foreign higher academic degree if the Curriculum shows adequate basic scientific preparation may also be admitted.
A level of knowledge and understanding, oral and written, of the Portuguese language is requires.

Note: Candidates who did not provide proof of having completed the BSc degree (or equivalent) by the end of the application period, must do so by the deadline for enrolment in the respective phase (mandatory).

Selection and Ranking Criteria

Candidates who hold a Bachelor's degree in the appropriate fields will be placed first.
Ranking of candidates will be done according to the following criteria:

1. Degree in Biological Engineering, Chemistry, Engineering Sciences -Food Engineering
2. Other applicants who meet the admission requirements.

Selection. Candidates will be ranked in descending order of the final grade, considering the following parameters:

• a) final grade of bachelor's degree (0-20) (75%)
• b) additional classification for each of the items (25%):
  • b1) academic curriculum (training component in the Bachelor's degree in areas related to the Master's degree), 0-2
  • b2) scientific curriculum (scientific activity carried out), 0-2
  • b3) professional experience (relevant component for the master's degree), 0-2
  • b4) degrees concluded prior to 2002, will have a penalty of -0.5.
  • b5) degrees concluded prior to 1997, will have a penalty of -1.0.

Candidate tiebreaker criteria

• Tiebreaker will be in favour of the candidate who has the highest average in the curricular units of the scientific areas in this cycle of studies.

Teaching Language

• Fully in Portuguese

Information

• Application Dates 2024-2025
• Readmission Dates 2024-2025
• Access to FCUP’s Academic Exams

Contacts

General information

Study Plan

Involved Organic Units

Certificates

Predominant Scientific Areas