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General information 

Course name:

Food Quality and Nutrition

Field Of studies:

Food Industries

Degree or Diploma:

Bachelor - 1st Cycle

Duration:

3 years / 6 semesters

Director:

Paula Maria dos Reis Correia (paulacorreiaesav.ipv.pt)

Regime:

Daytime

Nr. of ECTS:

180 ECTS

Main scientific field:

Food Science and Technology

National admission exams:

Biology and Geology (02) or Physics and Chemistry (07) or Mathematics (16)

Institution / course code:

3185 / L025

  

Objectives and skills

  • Knowledge on food from its production, through its industrial processing, evaluating them qualitatively and nutritionally, from the point of view of quality, food safety and nutritional value facing the different demands of the consumers;
  • Establish a biunivocal relation between food production and consumption in a perspective of improvement / diversification of food production and nutritional conditions of the population.

 

 Career opportunities

  • Nutrition and Food Education;
  • Quality Control Technician;
  • Food Management (Kindergartens, Canteens, Senior Homes, Restaurants, etc.);
  • Education for Food Consumption;
  • Agro-Transforming Industries;
  • Food Biotechnology Industries
  • Analysis Laboratories;
  • Companies / Establishments of High Quality Food Products;
  • Business Training (Agro-Livestock, Manufacturing, Analysis Laboratories,1 Consulting);
  • R & D Activities;
  • Teaching;
  • Consulting.

 

Study plan

1st Year

 

 

 

 

 

1st semester

Curriculum unit

Scientific field

Duration

Work hours

Contact hours

ECTS

Chemistry

Chemical Sciences

Semestrial

132

T -2; P -2

5

Biophysics

Physic Sciences

Semestrial

138

T -2; TP -2

5

Mathematics

Mathematics and Computer Sciences

Semestrial

138

T -2; TP -2

5

Microbiology

Microbiology and Plant Protection

Semestrial

132

T -2; P -2

5

Animal Production Systems

Animal Science

Semestrial

132

T -2; TP -2

5

Food and Health

Nutrition Sciences

Semestrial

132

TP -3

5

 

 

 

 

 

 

2nd semester

Curriculum unit

Scientific field

Duration

Work hours

Contact hours

ECTS

Biochemistry

Chemical Sciences

Semestrial

132

T -2; P -2

5

Statistical Methods and Computer Technology

Mathematics and Computer Sciences

Semestrial

138

T -2; TP -2

5

Food Microbiology

Microbiology and Plant Protection

Semestrial

132

T -2; P -2

5

Molecules and Macromolecules in Food

Chemical Sciences

Semestrial

132

T -2; P -2

5

Preservation and Quality of Food

Food Science and Technology

Semestrial

132

T -2; P -2

5

Hygiene , Safety and Health at Work

Food Science and Technology

Semestrial

132

TP -3

5

 

 

 

 

 

 

 2nd Year

 

 

 

 

 

1st semester

Curriculum unit

Scientific field

Duration

Work hours

Contact hours

ECTS

Vegetable Production System

Microbiology and Plant Protection

Semestrial

138

T -2; TP -2

5

Management and Marketing

Agrarian Economics and Rural Sociology

Semestrial

138

T -2; TP -2

5

Food Structure and Composition

Chemical Sciences

Semestrial

138

T -2; TP -2

5

Human Nutrition

Nutrition Sciences

Semestrial

138

T -2; TP -2

5

Process in Food Industries

Industrial Engineering

Semestrial

138

T -2; TP -2

5

Food Analysis I

Chemical Sciences

Semestrial

138

T -2; TP -2

5

           

2nd semester

Curriculum unit

Scientific field

Duration

Work hours

Contact hours

ECTS

Quality and Food Safety

Food Science and Technology

Semestrial

138

T -2; TP -1; P -1

5

Quality and Processing of fruits and vegetables

Food Science and Technology

Semestrial

132

TP -3

5

Entrepreneurship

Agrarian Economics and Rural Sociology

Semestrial

138

T -2; P -2

5

Innovation, Development and Valuation of Foods

Food Science and Technology

Semestrial

138

T -2; TP -2

5

Nutrition and Dietetics

Nutrition Sciences

Semestrial

138

T -2; TP -2

5

Food Analysis II

Chemical Sciences

Semestrial

138

T -2; TP -2

5

 

 

 

 

 

 

3rd Year

 

 

 

 

 

1st semester

Curriculum unit

Scientific field

Duration

Work hours

Contact hours

ECTS

Quality and Processing of Meat and Fish

Food Science and Technology

Semestrial

132

T -2; P -2

6

Food Sensorial Analysis

Food Science and Technology

Semestrial

132

TP -4

4

Quality and Production of Wines and Derivatives

Food Science and Technology

Semestrial

132

T -2; P -2

4

Technology and Quality of Cereals

Food Science and Technology

Semestrial

132

T -2; P -2

5

Oils and Vegetables Fats Technology

Food Science and Technology

Semestrial

132

T -2; P -2

5

Project

Nutrition Sciences

Semestrial

200

TP -2; P -4

6

           

2nd semester

Curriculum unit

Scientific field

Duration

Work hours

Contact hours

ECTS

Quality Management

Food Science and Technology

Semestrial

132

T -1; TP -2

5

Food Rheology

Industrial Engineering

Semestrial

138

T -2; TP -2

5

Nutrição e Alimentação ao Longo da Vida

Nutrition Sciences

Semestrial

138

T -2; TP -2

5

Quality and Processing of milk and dairy products

Food Science and Technology

Semestrial

132

T -2; P -2

5

Traineeship in Working Context

 

Semestrial

250

 

10

 T- Theorectical; TP- Theorectical/Practical; P- Practice; ECTS - European Credit Transfer and Accumulation System.