Master in Food Quality and Technology

The general objectives of this Master's course in Food Quality and Technology are the acquisition and deepening of technical and scientific knowledge in the area of Food Quality and Technology.

The specific objectives of the cycle of studies leading to the Master's degree in Quality and Food Technology are:

• Deepening knowledge of operations and processes in the food industry, in order to control reactions in food during processing and storage;
• Understand and have the ability to perform and implement modern analytical techniques associated with food, as well as demonstrate expertise in the application of modern laboratory analysis techniques;
• Ability to select the analytical technique appropriate to a specific problem associated with the area of Food Engineering and Quality and the design of new foods and processes;
• Describing the physical properties of foods and experimentally determining their values using various instrumental methods, as well as resorting to sensory analysis, with a view to optimizing and formulating food products;
• Understand the role of microorganisms and enzymes in the elaboration, use and transformation of food products in an innovative vision;
• Understand the principles associated with the design, planning and management of food processes using new solutions;
• Describe the chemical, biochemical, physical and enzymatic factors underlying the synthesis and metabolism of food-borne materials;
• Understand the source and variability of raw materials, as well as the new ways of obtaining them, in terms of their use in food preparation and also understand their impact on food processing/design operations;
• Develop the ability to establish and understand transport processes and unit operations in food processing both conceptually and experimentally;
• Understand the principles and current practices of processing techniques and the effects of processing parameters on the quality of food products and also relate them to development and innovation in the food industry;
• Design, apply and statistically interpret sensory analysis methods to assess the quality or preference of foods with a view to satisfying consumers as well as creating new food products;
• Understand the ethical aspects associated with the use of new raw materials and new processes involved in the production and commercialization of new foods;
• Contribute to quality and food safety certification programs.