Objectives and competencies
The general objectives of this course Master in Food Quality and TechnologyThe acquisition and deepening of scientific and technical knowledge in Food Quality and Technology.
The specific objectives of the course of study leading to the degree of Master in Food Quality and Technology:
Increasing knowledge of operations and processes in the food industry, in order to control the reactions in food during processing and storage thereof;
Understand and have the ability to execute and implement modern analytical techniques associated with food, as well as demonstrating expertise in the application of modern laboratory techniques of analysis;
Ability to select the appropriate analytical technique to a specific problem associated with the area of ​​Engineering and Food Quality and the design of novel foods and processes;
Describe the physical properties of food and experimentally determine their values ​​using various instrumental methods as well as using the sensory analysis with a view to optimization and formulation of food products;
Understand the role of microorganisms and enzymes in the development, utilization and processing of food products in an innovative vision;
Understand the principles involved in the design, planning and management of food processes using new solutions;
Describe the chemical factors, biochemical, physical and enzymatic, underlying the synthesis and metabolism of food-borne materials;
Understand the source and variability of raw materials, as well as new ways of obtaining the same, in terms of their use in the preparation of foods and still understand its impact on processing / design of food operations;
Develop the ability to establish and understand the transport processes and unit operations in food processing whether conceptually or experimentally;
Understanding the principles and practices of current processing techniques and the effects of processing parameters on the quality of food and also relate them to the development and innovation in the food industry;
Design, apply and interpret statistically, sensory evaluation methods to evaluate the quality or choice of food for the consumer satisfaction as well as the creation of new food products;
Understand the ethical issues associated with the use of new raw materials and new processes involved in the production and marketing of new foods;
Contribute to quality assurance programs and food security.