General information

Objectives and skills

• The general objectives of the Food Quality and Technology Master course are the acquisition and deepening of technical and scientific knowledge in the field of Food Quality and Technology.
• Specific objectives of this cycle of studies leading to the Master degree in Food Quality and Technology are:
• Deepening of knowledge of operations and processes in the food industry in order to control reactions during food processing and storage;
• Understand and have the capacity to execute and implement food related modern analytical techniques, as well as demonstrate expertise in the application of modern laboratory analysis techniques;
• Ability to select the appropriate analytical technique to address a specific problem associated with the Food Engineering and Quality field and the design of new foods and processes;
• Describe food physical properties and experimentally determine their values using several instrumental methods, as well as sensory analysis, in order to optimize and formulate food products;
• Understand the role of microorganisms and enzymes in the development, use and transformation of food products in an innovative perspective;
• Understand the principles associated with the design, planning and management of food processes using new solutions;
• Describe the chemical, biochemical, physical and enzymatic factors underlying the synthesis and metabolism of food-borne substances;
• Understand the source and variability of raw materials, as well as new ways of obtaining them, at the level of their use in food preparation and also understand their impact on food processing / design operations;
• Develop the ability to establish and understand transportation processes and unit operations in food processing either conceptually or experimentally;
• Understand the current principles and practices of processing techniques and the effects of processing parameters on the quality of food products and to relate them to development and innovation in the food industry;
• Design, apply and interpret statistically sensory analysis methods to assess the quality or food preference for consumer satisfaction as well as for the creation of new food products;
• Understand the ethical aspects associated with the use of new raw materials and new processes involved in the production and commercialization of novel foods;
• Contribute to food quality and safety certification programs.

Study Plan

ECTS - European Credit Transfer and Accumulation System.

Faculty

António Manuel Santos Tomás Jordão (ESAV / IPV)

Dulcineia Maria de Sousa Ferreira Wessel (ESAV / IPV)

Edite Maria Relvas Neves Teixeira Lemos (ESAV / IPV)

Fernando Jorge Andrade Gonçalves (ESAV / IPV)

Maria João Cunha Silva Reis Lima (ESAV / IPV)

Paula Maria dos Reis Correia (ESAV / IPV)

Raquel de Pinho Ferreira Guiné (ESAV / IPV)