General
Program Description
Welcome to UAlg Virtual Fair!
The challenge posed by social distance makes it possible, curiously, that we are all closer.
Anyone from anywhere, any place in the country or in the world, will have the opportunity to visit the UAlg Virtual Fair and learn about our offers for the 2020/2021 academic year.
What awaits you?
For two weeks, participants will be able to visit an interactive pavilion, where stands from all higher schools and colleges will be available with materials to publicize the training offers for consultation and download. Each stand will also provide a live chat in which participants can ask questions. The virtual fair will also open space for course presentation sessions, transmitted through videoconference. The week from the 15th to the 19th of June will be dedicated to TeSP courses, Bachelor's and Integrated Masters, while the week from the 22nd to the 26th of June will be dedicated to Postgraduate courses and Masters. Come and discover, explore, question, feel, and choose the University of Algarve!
Overview
The aim of MSc program in Food Technology is to provide a general understanding of food properties and production, and knowledge in technologies involved in the production of safe and healthy food that qualifies the recipient not only to analyze and control but also to design, innovate and develop food production systems and food products.
Those completing the MSc in Food Technology can integrate research and development (R&D) institutions/departments, food company’s technical staff, or work at the intermediate/senior management level in the food industry. The acquired skills will enable them to carry out activities associated with e.g. the processing and analysis of food and (alcoholic) beverages, research and development of new food products and processes, food safety and quality, assessment and mitigation of the environmental impact of the food industry, traceability and authenticity of food products.
Course Structure
|
Curricular Unit |
ETCS |
Code |
|
Management of Food Products, Quality, and Safety |
5 |
15071049 |
|
Enzymology |
5 |
15071050 |
|
Thermal and Emergent Processes |
5 |
15071051 |
|
Data Analysis and Experimental Design |
5 |
15071052 |
|
Technology of Alcoholic Drinks Production and Analysis |
5 |
15071053 |
|
Option I +Show 2 Curricular Unit(s) Contained In The Option Above |
5 |
15079000 |
|
Curricular Unit |
ETCS |
Code |
|
Industrial Microbiology |
5 |
15071007 |
|
Seminar |
5 |
15071009 |
|
Technology of Products of Animal Origin |
5 |
15071054 |
|
Technology of Products of Plant Origin |
5 |
15071055 |
|
Water Technologies |
5 |
15071056 |
|
Option II +Show 1 Curricular Unit(s) Contained In The Option Above |
5 |
15079001 |
|
Curricular Unit |
ETCS |
Code |
|
Report |
15 |
15071014 |
|
Dissertation/Project/Placement +Show 3 Curricular Unit(s) Contained In The Option Above |
60 |
15079004 |
Admission Requirements
Vacancies Number: 20
Minimum number of students: 8
Access Conditions:
- Holders of a degree in the areas of Food Engineering, Food Science, Biology, Chemistry, Agronomy, Biotechnology, Biomedical Sciences, or equivalent degree, obtained in agreement with the principles of the Bologna Process.
- Holders of a foreign academic degree: - attributed in the first cycle of studies organized according to the principles of the Bologna Process by a signatory state to this process; - recognized as fulfilling the objectives of a degree by the Scientific Councils, Technical-Scientific Councils, or Scientific Committee of the associated organizational units.
- Where duly justified, holders of an academic, scientific, or professional curriculum vitae that is recognized as attesting the capacity to carry out this cycle of studies by the Scientific Councils, Technical-Scientific Councils, or Scientific Committee of the associated organizational units.
Candidate Selection Criteria:
- Academic qualifications (degree and duration of the course) [Max: 5 points].
- Education (final standings) [Max: 5 points].
- Curricular Assessment (professional and scientific experience) [Max: 5 points].
In case of a tie, the realization of an interview will be required.
Required Documentation
- Duly filled, application form.
- Certificates of academic qualifications.
- Curriculum vitae.
- Copy of personal identification document (Citizen Card or equivalent).
- Recommendation letter (optional).
Career Opportunities
Those completing the MSc in Food Technology can integrate research and development (R&D) institutions/departments, food company’s technical staff, or work at the intermediate/senior management level in the food industry. The acquired skills will enable them to carry out activities associated with e.g. the processing and analysis of food and (alcoholic) beverages, research and development of new food products and processes, food safety and quality, assessment and mitigation of the environmental impact of the food industry, traceability and authenticity of food products.
Last updated Jun 2020
About the School
The University of Algarve (Portugal) is a young public university, with a student population close to 8,000 and employs over 700 academics. In these last three decades, the University of Algarve has c ... Read More
The University of Algarve (Portugal) is a young public university, with a student population close to 8,000 and employs over 700 academics. In these last three decades, the University of Algarve has consolidated the link established with the regional business and with the public and private organizations, encouraging the transfer of knowledge and contributing to sustainable development with a positive impact across the community.
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