General information 

Objectives and skills

Design, plan, and execute, autonomously or under guidance, technological manufacturing processes and raw materials and production quality control and safety, stock management and physico-chemical and microbiological analysis of food in the agri-food industry. Interpret and coordinate the consumer expectations and the regional / national market in the development of novel foods.

Main activities

• Coordinate the food manufacture technological processes under superior guidance;
• Manage manufacturing processes associated with food processing under superior guidance;
• Perform physical-chemical and microbiological tests on raw materials and final product;
• Manage quality control of food production under superior guidance;
• Monitor commercial and industrial cold;
• Improve the existing technological processes in the company;
• Design the formulation of healthy foods;
• Design new regional food products;
• Respect and enforce the basic rules of hygiene, safety and health and avoid accidents;
• Control the effluents and residues of the food industry;
• Manage and supervise teams and equipment in an integrated manner.

Study plan 

Areas of education and training

Access to bachelor degrees (1st Cycle)

Students with approval in all training components of the CTeSP, will be holders of a Diploma of Higher Professional Technician in Food Technology, being able to apply directly, through a special contest, to the ESAV Degree courses in Food Quality and Nutrition and Agronomic Engineering.

During the course of studies a broad set of curricular units carried out in the CTeSP will be credited on the Degree courses mentioned above.

Access and admission

Consult specific application form for the course.

Component in work context

The training component in the context of work aims to apply the guideline and knowledge acquired to the practical activities of their professional profile.

The training component in the work context (internship) lasts for one semester and is ensured through protocols that ESAV has established with the entities or companies of the Viseu region and in specific cases of the bordering regions.

Protocols

• Adega Cooperativa de Mangualde, CRL
• Associação Apicultores Beira Alta
• Avicasal- Sociedade avícola S.A.
• Beiragel, S.A.
• Cooperativa de Olivicultores de Nelas
• Crizaves- Centro de Abate de Aves, S.A.
• Deltagel- Produtos Alimentares, S.A.
• Indumape- Industrialização de Fruta, S.A.
• Lacticínios do Paiva, S.A.
• Lactipedros Sociedade de lacticinios, S.A.
• Marserra Alimentar, Lda
• Novarroz-Produtos Alimentares, S.A.
• Salsicharia Trancosense, Lda
• Vines &Wines- consultores de Enologia, Lda
• Padaria VARANDAS, ALMEIDA & LOPES, LDA
• Cooperativa Agrícola de Mangualde, CRL