Best Masters in Food Sciences in Portugal 2017. The aim of MSc programme 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 analyse 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 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 environmental impact of the food industry, traceability and authenticity of food products. Objectives Students will acquire the necessary skills to work in the design, implementation and innovation of processes and products in the area of food science and technology; Students will obtain the fundamental knowledge to understand the physical, chemical and biological properties of food and drink, as well as the changes resulting from technological processes and methods of control the food quality at the different stages of production, in order to obtain safe final products; Students will be able to create original applications, solve problems and produce ethical, social and environmentally responsible judgments, in new situations. Career Opportunities: Development of professional activities in the industry, public administration, education/training, consulting... [-]

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;... [-]