MSc in Food Engineering
Universidade Católica Portuguesa – Porto
Key Information
Campus location
Porto, Portugal
Languages
English, Portuguese
Study format
On-Campus
Duration
2 years
Pace
Full time
Tuition fees
EUR 5,760 / per year
Application deadline
Request info
Earliest start date
Request info
Introduction
The food sector is essential to ensure the quality and development of society. Despite the recent food systems developments, nowadays great challenges are approaching. Examples of these are the 2030 Agenda, issued by the UN with 17 Sustainable Development Goals (SDGs) since developments and sustainability are currently on a collision route, and the COVID-19 pandemic. By 2050, the world will need 60 percent more food, and with the drop in productivity levels, it is unlikely that this goal will be achieved, at least if there is no change to the current food system. In this sense, it is necessary to create development and innovation strategies to increase agricultural and food production sustainably, improve global supply chains, decrease food losses and wastes, decrease environmental impact, save energy and ensure safe and nutritious food for all. To respond to the demands of consumers who are increasingly aware of the impact of healthy and sustainable food and to guarantee the production of food in quantity and quality, the training of professionals capable of acting and intervening along the entire food chain is crucial.
Where is the campus located?
Check out our campus on Google Maps: https://tinyurl.com/portobiotecmap
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Admissions
Curriculum
What will I study?
The multidisciplinary master program in Food Engineering will allow students to develop a complete portfolio of competencies on Advanced Food Technologies and Transport Phenomena, Safety, and Quality Analysis, Product Development, Packaging, Safety of the Food Chain, Management, Marketing, and Innovation.
How will I study?
Each curricular unit has 5 ECTS and a total contact time of 26-40 hours, organized in Lectures, Tutorials, and Laboratory classes. This structure promotes the ideal balance and interconnection between different learning paths, specifically, theoretical concepts, reasoning, practical laboratory and argumentative skills, written and oral communication capacity, and teamwork. In parallel students are continuously encouraged to develop autonomous work and self-learning, essential for successful professional activities. The master thesis work, developed in a research laboratory or in a company, is the opportunity to apply and implement the knowledge and experience previously acquired to deliver new outputs.
Program Outcome
Graduates will become able to
Graduates in Food Engineering are trained to understand the scientific basis and develop food processing and preservation operations, know the methods used to assess and control food safety and quality, know the impact of diet on health, establish personal communication and integration relationships in multidisciplinary teams, convey conclusions and knowledge in a clear and sustained manner to specialized and non-specialized audiences, plan and carry out research projects and invest in continuing education programs.
Program Tuition Fee
Career Opportunities
Food Engineers develop skills allowing them to work in different professional contexts:
- In industry, in terms of the development and design of food preservation, production, or packaging processes, taking into account safety and quality, as well as health effects
- In industry and services, quality control, microbiological, nutritional and sensory, of food products
- In industry and research, innovation in the development of new products or food processes
- In industry and services at the level of management and marketing of food products and consumer studies
- In consulting to food companies, namely with diagnostic actions and preparation of technical opinions
- In education, training, and research