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Courses

Master's degree in Food Science and Technology

Tuition Consult
Vacancies 40
Phase 1 4
Phase 2 4
Phase 3 32 + Leftover vacancies
Minimum nº 15 students
InformationCourse/CS accredited by the Agency for Assessment and Accreditation of Higher Education (A3ES).

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, growers, 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.

Information


Contacts

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


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


General information

Official Code: M702
Director: Victor Freitas
Acronym: M:TCA
Academic Degree: Master
Type of course/cycle of study: Masters Degree
Start: 2014/2015
Duration: 4 Semesters

Study Plan

Involved Organic Units

Certificates

  • Tecnologia e Ciência Alimentar (120 ECTS credits)

Predominant Scientific Areas

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Last update: 2018-09-24 I  Page created on: 2019-04-18 at 16:08:14