Master in Food Engineering

Open Applications 2020/2021

Course presentation

The Master in Food Engineering results from a partnership between the Scholl of Tourism and Maritime Technology (ESTM) of Politécnico de Leiria and  the School of Technology and Management of Instituto Politécnico de Viana do Castelo (IPVC).

The course of Master in Food Engineering is intended to provide knowledge on food processing, quality control, storage and advanced food supply concepts. The master will have skills to integrate teams of food quality management and teams of technology / engineering projects in industrial multidisciplinary real situations, with critical and independent view. Moreover, will have also skills and competence to: ­

  • Develop innovative technologies for the production of foods with high nutritional, sensory and healthy value meeting the consumer’s needs;
  • Conduct applied research and technological projects contributing to the adoption of development policies for the food industry;
  • Design and organisational support in quality management systems and food safety;
  • Perform audits and consulting;
  • Conduct a creative process of innovation, generating business opportunities with potential market and economic success.

Goals

The course of MSc. in Food Engineering aims at providing students with solid background in essential topics of the food industry enabling them to design a product, a process or an industry / food business in an integrated manner, focusing aspects such as: processes control; food industry and food services problem solving; food safety and security with special attention to public health and consumer care based on specific regulations in particular, chemical and microbiological aspects. Another objective is related to the development of attractive food products, as well as safe, to consumers in general, or for a well­defined consumer segments. Also aims to develop student’s capacity for innovation in the design of new food systems or processes by incorporating new concepts. Confer practical experience through working, individually or in teams, in the laboratory and by project work or trainee programs. Develop general skills for technical/scientific independent and critic work.

Curricular plan

CodeCurricular Unit Period ECTS Workload
Food Safety and Certification1st Semester638 h
Food Quality and Consumers1st Semester638 h
Food Quality and Public Health1st Semester638 h
Process Dynamics and Control1st Semester638 h
Food Research Methodologies1st Semester320 h
Food Marketing and Manegement1st Semester320 h
Advanced Food Packaging Technology2nd Semester638 h
Microbiological and Biochemical Control2nd Semester320 h
Seminar2nd Semester638 h
Elective I2nd Semester
Elective II2nd Semester
CodeCurricular Unit Period ECTS Workload
Dissertation/Internship/Project60

Conditions of admission

1. Holders of a course in food science, technology or engineering, organized in 180 ECTS in agreement with the Bologna Declaration.

2. Holders of a pre­Bologna 5 year course in food science, technology or engineering.

3. Holders of a pre­Bologna 3 year BSc course, or a 3 year first cycle of a bietapic degree in food science, technology or engineering.

4. Holders of a foreign diploma able to be declared by the Technico­Scientific Council as equivalent to any of the diplomas mentioned in previous points.

5. Holders of academic and/or scientific graduations complemented with professional experience, attesting the capacity to carry out this cycle of studies, as judged by the Technico­Scientific Council.

More information


Disclaimer: This information does not exempt you from reading the information provided in the course notice