Food Science and Technology
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(portuguese version)

General objectives of the course:


Know the basic principles of Food Science and Technology including the physical, chemical and sensory properties. Overlook knowledge of hygiene and food microbiology in order to ensure the production of safe food under current legislation. Learn to develop systems that ensure the production of food with quality, safe, innovative and high nutritional value according to consumers’ needs and expectations. Acquire skills in specific areas such as dairy technology, meat and fish technology, wine technology, olive oil, vegetable oils and horticultural technologies which are essential in regional and national context. Present in the global and social context, it implies ethical and professional responsibilities for the development and sustainable production with respect for the environment.


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