This program is fully lectured in English and aims to provide technological and scientific training for professional purposes in the broad field of Food Industry. It covers areas such as food processing and preservation, quality assurance, food safety management, innovation in product development, and the application of sustainable practices in food production.
Profile of the Programme
The profile of the programme focuses on developing technical-scientific knowledge and professional skills in key domains of the food sector, including:
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Food technology and engineering
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Microbiology and hygiene control
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Quality and safety management systems (HACCP, ISO standards)
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Nutrition and regulatory compliance
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Research and innovation in food systems
Key Learning Outcomes
The degree in Food Industry is awarded to students who demonstrate the ability to:
a) deepen and apply their foundational knowledge in real-world food industry settings, including research and innovation contexts;
b) address complex problems in multidisciplinary environments related to food production, safety, and sustainability;
c) develop critical thinking and propose innovative solutions, while considering ethical, environmental, and social responsibilities;
d) communicate clearly and effectively with both specialized and non-specialized audiences, including technical teams and regulatory bodies;
e) engage in continuous learning and adapt to technological developments in the food sector.
To complete the qualification, students must pass all required course units outlined in the study plan.
Occupational Profiles of Graduates
This program belongs to the education and training area of Food Science and Technology. Graduates are equipped to pursue careers in various areas of the food industry, such as food production and quality control, product development, safety auditing, industrial management, research, and public or private regulatory agencies.