Food Science and Engineering
Food Science and Engineering
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The Master in Food Engineering is a 4-semester degree of 120 ECTS and aims to train professionals for taking up leadership positions in industry and research in food and related areas. The quality of the state of the art teaching allows for the mobility of students to other universities in Europe or outside Europe, as well as the inclusion of future Masters in the global labor market. The integration of concepts in the areas of science and engineering allows evaluating raw materials and interpret the phenomena associated with biochemical, physicochemical, microbiological, sensory and functional changes of food and beverages. The Master in Food Engineering also provides training in management and marketing allowing greater diversification of career options. The course is accredited by A3ES (Agency for Assessment and Accreditation of Higher Education) and by the Engineer Order (OE).