The Master’s Degree in Food Engineering (MEA) has emerged at a time when there is a need to consolidate knowledge of food techniques, giving students a solid background in essential topics in the food industry that will allow them to project a product, a processing line or a food factory/company in an integrated fashion. It is aimed at providing training in terms of process control and problem solving connected to food industries and the food services sector. As well as training students in aspects related to health and food safety, focusing on specific regulations (chemical and microbiological aspects) and the development of products which, apart from being safe, are also appealing to consumers in general or clearly defined segments.

The study cycle will be taught in partnership with the Leiria Polytechnic Institute’s School of Tourism and Maritime Technology (IPL ESTM). In addition to common core course units (CUs), each one of the institutions also offers three optional CUs, namely the Advanced Food Engineering Project, Quality and Food Safety Audits and Tools and Quality Models, taught at ESTG-IPVC, and the Advanced Project on Adding Value to Products of the Sea, Food Technology and Entrepreneurship, taught at IPL ESTM. The second year of the study cycle may take place in the laboratories of the two institutions (project/dissertation) or in food industries (project/internship); the guidelines for this work will always be shared between the teaching staff and the two organisational units. This will result in students receiving a signed document recognised by both institutions.

This partnership will make possible, if relevant, an exchange of students and teaching staff in order to do the internship/project/dissertation and lecture on specific topics, between the two organisational units.

Food Engineering Master’s Degree Prospectus