The degree in Food Engineering aims at training professionals for the Food Industry, with extensive knowledge in the area of Quality and Safety, and able to design, plan and manage industrial units. The training in this engineering branch focuses on the integrated knowledge of science and technology, enabling the interpretation and control of phenomena associated with biochemical, physico-chemical and microbiological changes that affect food, from raw materials to final products. Graduates have access to the Master in Food Engineering or other related fields.