The benefits of a Masters extend beyond improving your earning potential. They can provide you with personal and professional skills to accelerate your development. They are also an opportunity to differentiate yourself from your peers, many of whom will have similar A-level and undergraduate qualifications.
The growing field of food safety is tasked with monitoring what people eat at every stage from farm to table. Qualified food safety experts are needed to assure quality and safe practices in retail establishments, institutional settings, and manufacturing facilities.
Portugal, officially the Portuguese Republic, is a country located in Southwestern Europe, on the Iberian Peninsula. Portugal is 900 years old, and even though it has a relatively small area, it played a crucial role in world history. Universidade do Porto is most popular by foreigners which consist of 11% international students.
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The general objectives of this course of Master in Food Quality and Technology, the acquisition and further development of scientific and technical knowledge in Food Quality and Technology. [+]
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;... [-]