10 Food Science and Technology Degree Programs in Portugal

A novel and innovative Ph.D. program for students from temperate countries with skills in agriculture and agri-food chains searching for tropical regions contextualization and for students from tropical countries who seek to confront their contextualized competencies with exposure to new technical and scientific knowledge, through an international training experience.

The MSc programme in Food Technology aims to provide a general understanding of food properties and production, and knowledge of 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.

The ESB’s Master's in Food Engineering, is aimed at those interested in food and bioprocess engineering, risk assessment, process development and control, advanced production systems and associated environmental and social issues. This specialization leads graduates to various job opportunities in one of the most important sectors in Portugal and the European Union.

The Program aims to produce a new generation of highly qualified professionals well prepared to intervene in industrial, academic, regulatory and other relevant roles. By offering a wide choice of research opportunities in three renowned and complementary research institutions, an environment will be provided in which selected students will be able to identify and develop unique paths of advanced learning.

The Master in Innovation in Food Systems and Nutrition aims to enable students to understand the importance of innovation in nutrition, recognizing them as determining factors for professional growth and development.

This course aims to train specialized senior technicians to direct, coordinate and control the activities and operations of food and beverage services (Food and Beverage) in catering and beverage establishments, integrated or not in hotel units, guaranteeing the quality of the service, the optimization resources and maximizing the profitability of the business.

The Master's Degree in Food Technology aims to reinforce, integrate and expand the knowledge of technicians in the food and nutrition areas, taking into account the food/nutrition/health policy and requirements, throughout the entire food chain at the European and world levels. The cycle of studies in Food Technology is oriented in order to allow the acquisition and deepening of the following professional skills: control of primary production; quality and safety control of food processes and products; control of effluents and food-borne residues, processing and distribution of food products or their raw materials; food analysis; implementation of food security systems; technical and legal consultancy; prevention and control of risks in the food chain; identification of factors that influence the nutritional characteristics of foods; intervention in management areas of food companies; training in the food field.

Design, plan, and execute, autonomously or under guidance, technological manufacturing processes and raw materials and production quality control and safety, stock management, and Physico-chemical and microbiological analysis of food in the agri-food industry. Interpret and coordinate consumer expectations and the regional/national market in the development of novel foods.

Food technologists are essential in the production of safe and high quality food, in an organized and planned way and within certain economic and ethical assumptions.

Preparation of qualified technicians can lead to important progress being made in natural resources management, product assessment and guaranteed quality; control of contaminating factors, appraisal and defense of biological products or those with their original names, and development of new products. These professionals can make substantial contributions to the field of consultancy and projects and to the rationalization of existing resources. High market competition implies highly demanding food production, commercialization, and preparation processes, with special emphasis on food control, in order to guarantee that foods are safe for consumers.