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General information

Course name:

Nutrition and Food Safety

Field of studies:

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Degree or Diploma:

Postgraduate

Duration:

1 year / 2 semesters

Department:

Department of Food Industries (DIA)

Director:

António Manuel Santos Tomás Jordão (antoniojordaoesav.ipv.pt)

Regime:

Daytime

Nr. of ECTS:

60 ECTS

Main scientific field:

Nutrition Sciences

National admission exams:

Local application

Institution / course code:

3185 / ----

 

Objectives and skills

  • The Agrarian School of Viseu has graduated, and intends to continue to graduate, referenced professionals who work at various levels in the complex process that constitutes the modern food chain. In this context, the proposal for a postgraduate course in Nutrition and Food Security was created to meet a regional / national commitment to scientific and technological progress, since postgraduate training provides an update, a deepening of knowledge that leads to a higher qualification of professionals in the field of nutrition that will undoubtedly contribute to the development of areas such as nutrition and the agri-food sector.
  • The postgraduate course in Nutrition and Food Safety intends to offer an interdisciplinary training in the field of nutrition sciences for health promotion, both individually and collectively, aiming to grant simultaneously competences in the area of ​​development and implementation of quality management systems to ensure safer food and the continuous improvement of the population's nutrition.
  • The postgraduate program aims to support the specialization of professionals involved, directly or indirectly, in the areas of food safety and nutrition. This way, it is intended that at the end of this course the participants have developed the following skills:
    • Specific skills related to learning objectives::
      • Identify all the food factors that condition health's state and affect todays agro-food industry;
      • Know the different aspects related to food and nutrition throughout life to evaluate and plan meals;
      • Incorporate risks assessment, management and communication along the food chain;
      • Look for biomarkers of exposure, effect and susceptibility to control and prevent the risk of exposure to genotoxic and non-genotoxic agents;
      • Transmit information about eating habits and health promotion and quality of life;
    • Main skills:
      • Interpersonal relationships and group work skills;
      • Oral and written communication skills;
      • Initiative in problem solving;
      • Use of computer, bibliometric and other resources;
      • Organization and prioritization skills;
      • Critical thinking and creativity when facing new ideas;
      • Ethical behavior and independence.

 

Study plan

1st Year

         
 

Curriculum unit

Scientific field

Duration

Work hours

Contact hours

ECTS

Food Quality and Hygiene

Food Science and Technology

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4

Bioactive compounds in food

Chemical Sciences

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3,5

Food & Beverage Outlets

Industrial Engineering

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5

Quality Systems

Food Science and Technology

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4

Nutrition and Dietetics

Nutrition Sciences

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4

Biotoxicology

Chemical Sciences

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4

Bromatology

Nutrition Sciences

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4

Sensory Evaluation Techniques

Food Science and Technology

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3,5

Biostatistics

Mathematics and Computer Sciences

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3,5

Food Additives and Supplements

Chemical Sciences

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3,5

Collective Nutrition

Nutrition Sciences

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4

Pharmacodynamics and Nutrition

Nutrition Sciences

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4

Nutrition and Public Health

Nutrition Sciences

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4

Zoonoses and Public Health

Veterinary Sciences

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3,5

Research Methods

Animal Science / Veterinary Sciences

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-----

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3,5

Nutrigenomics

Biological Sciences

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-----

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3,5

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)