{"id":42576,"date":"2022-03-08T11:03:42","date_gmt":"2022-03-08T11:03:42","guid":{"rendered":"https:\/\/www.ipleiria.pt\/en\/?post_type=course&p=42576"},"modified":"2026-03-24T15:20:01","modified_gmt":"2026-03-24T15:20:01","slug":"food-engineering","status":"publish","type":"course","link":"https:\/\/www.ipleiria.pt\/en\/course\/food-engineering\/","title":{"rendered":"Food Engineering"},"content":{"rendered":"\n
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Food Engineering<\/h1>\n
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Course Type: <\/div>\n
Bachelor\u2019s Programme<\/div>\n <\/div>\n <\/div>\n\n\n
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Programme Introduction<\/h2>\n
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The undergraduate degree in Food Engineering has as a main purpose to graduate professionals with skills to play an active role in the development, implementation, improvement and management of food transformation processes, in the quality control of food products, distribution and in the implementation of food safety management systems.<\/p>\n\n\n\n

Another objective of the proposed study cycle is to train professionals able to conduct food development projects in an integrated and multidisciplinary way. Graduates will have the skills needed for immediate participation in the industry\/consultancy areas or for post graduate degree enrolment.<\/p>\n<\/div>\n

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Programme Coordinator<\/h2>\n
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Rui Manuel Ganh\u00e3o
rganhao@ipleiria.pt<\/a><\/p>\n<\/div>\n

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Reference\n<\/h2>\n
9087<\/div>\n
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School<\/h2>\n \n
Tourism and Maritime Technology<\/a><\/div>\n
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City<\/h2>\n \n
Peniche<\/a><\/div>\n
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Language<\/h2>\n
Portuguese<\/div>\n
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Type<\/h2>\n
Morning & Afternoon<\/div>\n
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Length<\/h2>\n
6 Semesters<\/div>\n
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DGES certification<\/h2>\n
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Link to Registration<\/a><\/p>\n<\/div>\n

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Objectives<\/h2>\n
Programme<\/div>\n<\/div>\n
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\u00adAcquire through Project Based Learning, knowledge in:<\/p>\n\n\n\n

(i) physical\u00adchemical and biological Composition of raw materials and processed foods\u037e<\/p>\n\n\n\n

(ii) to processing and conservation of animal and plant products\u037e<\/p>\n\n\n\n

(iii) monitoring and control food quality and safety methodologies \u00ad Acquisition of the following skills:<\/p>\n\n\n\n

(1) Ability to analyze and solve problems in the area of Food Engineering\u037e<\/p>\n\n\n\n

(2) Ability to develop or implement original ideas in the field of engineering\u037e and<\/p>\n\n\n\n

(3) planning and carrying out research projects in Food Engineering.<\/p>\n\n\n\n

\u00ad\u00ad Obtaining skills in terms of:<\/p>\n\n\n\n

(i) Understanding of food properties and food processing related phenonema, using basic
and applied research techniques\u037e<\/p>\n\n\n\n

(ii) resolution of problem situations\u037e<\/p>\n\n\n\n

(iii) building consistent arguments and technological proposals applied to problem solving and new product development.<\/p>\n<\/div><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n

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Study Plan<\/h2>\n
ECTS: 180<\/div>\n <\/div>\n \n \n
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  1. 1. Year<\/li>\n
  2. 2. Year<\/li>\n
  3. 3. Year<\/li>\n <\/ol>\n
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    1. Year<\/caption>\n
    ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
    \n 9087301\n <\/td>\n \n An\u00e1lise Matem\u00e1tica I\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087302\n <\/td>\n \n F\u00edsica\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087303\n <\/td>\n \n Qu\u00edmica\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087304\n <\/td>\n \n Biologia e Bioqu\u00edmica\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087305\n <\/td>\n \n Introdu\u00e7\u00e3o aos Processos Industriais\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087306\n <\/td>\n \n Laborat\u00f3rios de Qu\u00edmica Alimentar\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087307\n <\/td>\n \n Laborat\u00f3rios de Microbiologia Alimentar\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087308\n <\/td>\n \n Laborat\u00f3rios de An\u00e1lise Sensorial e Reologia\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087309\n <\/td>\n \n Opera\u00e7\u00f5es Unit\u00e1rias\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087310\n <\/td>\n \n \u00c1lgebra Linear e Estat\u00edstica\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n
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    2. Year<\/caption>\n
    ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
    \n 9087311\n <\/td>\n \n Tecnologias de Lactin\u00edcios\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087312\n <\/td>\n \n An\u00e1lise e Controlo de Qualidade de Lactic\u00ednios\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087313\n <\/td>\n \n Tecnologias de Vinhos e Outras Bebidas Alco\u00f3licas\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087314\n <\/td>\n \n An\u00e1lise e Controlo de Qualidade de Vinhos e Outras Bebidas Alco\u00f3licas\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087315\n <\/td>\n \n Projeto da Linha de Processamento Alimentar\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087316\n <\/td>\n \n Tecnologia dos Recursos Alimentares Marinhos\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087317\n <\/td>\n \n An\u00e1lise e Controlo de Qualidade dos Recursos Alimentares Marinhos\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087318\n <\/td>\n \n Tecnologia de Hortofrut\u00edcolas e Cereais\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087319\n <\/td>\n \n An\u00e1lise e Controlo de Qualidade Hortofrut\u00edcolas e Cereais\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087320\n <\/td>\n \n Higiene e Seguran\u00e7a Alimentar\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n
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    3. Year<\/caption>\n
    ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
    \n 9087321\n <\/td>\n \n Tecnologia das Carnes e Produtos C\u00e1rneos\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087322\n <\/td>\n \n An\u00e1lise e Controlo de Qualidade das Carnes e Produtos C\u00e1rneos\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087323\n <\/td>\n \n Tecnologia do Azeite, Azeitona e \u00d3leos Vegetais\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087324\n <\/td>\n \n An\u00e1lise e Controlo de Qualidade do Azeite, Azeitona e \u00d3leos Vegetais\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087325\n <\/td>\n \n Empreendedorismo\n <\/td>\n \n S1\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087326\n <\/td>\n \n Tratamento de Efluentes e Res\u00edduos\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087327\n <\/td>\n \n Sistemas de Gest\u00e3o da Seguran\u00e7a Alimentar\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087328\n <\/td>\n \n Revestimentos e Tecnologias Emergentes\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n 9087329\n <\/td>\n \n Ind\u00fastria e Inova\u00e7\u00e3o Alimentar\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
    \n \n <\/td>\n \n \n Projeto\/Est\u00e1gio em Engenharia Alimentar\n <\/a>\n <\/td>\n \n S2\n <\/td>\n \n 6\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
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