Testimonies
Zita Duarte
I was a student at ESAB between 1997 and 2005, the year he completes his degree in Food Engineering.
I returned to ESAB in 2007 for the Masters in Food Engineering and on July 24, 2009, with great pride, a huge nervousness and some tears in my eyes, I was the first student to defend a thesis at the pole, entitled Physical Chemistry Characterization of Potato sweet Aljezur.
ESAB was in I got a solid foundation and a qualified training, extensive knowledge and directed to do, but it would not be possible without the "Gurus" who devote themselves body and soul to the school and students, passing all their knowledge in an exemplary manner, making this unique school. I wish to thank Dr. John Canada, to Dr. Silvina Iron Palma, Nuno Bartholomew and the Doctor to Doctor Carlos Ribeiro for having accompanied me over the years, for all you have taught me and for the friendship that continues, for these and many more reasons is proud that I graduated from ESAB.
At a professional level, as well as coordinating, lead and manage multidisciplinary teams, assure quality control and food safety in canteens, technicians seem elaborate, collaborate in promoting, promotion and enhancement of Aljezur municipality. I have no doubt that the teachings and solid training I got at ESAB, helped me be a more confident and motivated professional to face the great challenges that arise daily.
Palma Maria Teresa Gomes
I joined in 1990 in the second course of TIA-Technology of Agro-Food Industries, with the number of student 560. To complete the degree course developed in school work, titled "Survey of Listeria monocytogenes in cheese from sheep" under the guidance of prof. Teresa Santos. This technique still used by microbiology laboratories community support of the Department Agro-industries. Later I continued my studies, joining the 1st year of the 2nd cycle degree Bi-epática to completion just developed a research work on "The possibility of preparation of butter from cream of whey", under the guidance of Prof. . Bartholomew Alvarenga.
This academic course has allowed me to go down different paths: teaching in secondary and higher education, be responsible for a plant cutting and packaging of food products using various types of packaging; work in a consulting firm, supporting and overseeing the implementation of HACCP for caterers, hotels and industry. Currently performing functions "nutritionist" where I am responsible for supervising and implementing menus and the operating personnel.
I believe that the course is well structured food engineering, the courses that are run have applicability in the workplace. We have quality teachers with skills and competencies that make the course Food Engineering is a course "complete." Plus, for the school's small size compared to large universities, students and alumni have the privilege of being able to count on the support of teachers and school forever! The school provides training, but there has to be knowledge work / individual effort.
Thank you.
Liliana Poupinha
Am Liliana, started the course of Food Engineering in 2001. I find myself working in the area of dairy products since 2006. The entire route in the School of Agriculture Beja provided a huge learning applied in professional life.
Classes dairy with his practical nature, been an asset to my current employment status. From the analyzes milks, cheeses passing the manufacture of cheese, butter and study how the process of manufacturing cheese, butter and yogurt taste panel to various dairy products (milk, fresh and ripened cheese, yogurt, condensed milk, etc. .) facilitated all my insertion in the labor market.
Right now I find myself finishing a Masters in Food Engineering School of Agriculture Beja.
It is certainly an asset's motto ESAB learn by doing!
Olinda Warrior
In 2004 I joined ESAB, where I attended the course of Food Engineering. Where I think that had a comprehensive academic training, qualified and targeted, according to the motto "Learning While Doing". Where really learn by doing, as in most disciplines actually produce food products and develop new products. It was during my final course work in 2008 on the molecular diagnosis of mastitis in ewes, from milk samples, performed at the Center for Agricultural Biotechnology and Agri-Food and the Alentejo Litoral (CEBAL), I realized I wanted to follow the research. Also in 2008, started the Masters in Food Engineering, also at ESAB, which could deepen knowledge and experience in the field of molecular biology. Simultaneously, performed the work placement CEBAL, where I continue after two years to study new methods for diagnosing mastitis in ewes.