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Food Science and Technology


Qualification awarded (in original language)
"Licenciatura em Ciência e Tecnologia Alimentar". Title of "Licenciado".

Level of qualification
1st Cycle of Studies. EQF level 6. ISCED level 5.

Admission requirements
Students may apply to the 1st cycle of studies through the general regime, through special conditions and through special competitions, as stated in the description of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement. Students may apply, through the general regime, if they obtain a minimum classification of 95 points (on a scale of 0 to 200) in the following national entrance examinations: Physics and Chemistry (07) or Mathematics (16) or Biology and Geology (02).

Recognition of prior learning
Following the implementation of the Bologna Process and the consequent legislation regarding the mobility of students among degrees and higher education institutions, prior learning must be recognized and credited. The prior learning concept comprises all the previous learning/training undertaken in other higher education study cycles in national or international institutions (crediting of certified training), as well as previous professional experience and any post-secondary school training or education. As such, the IPB promotes the crediting of the student’s prior learning when arriving at the institution.
Aiming at a quick and full integration of the student in his/her new education program, the recognition procedures must be submitted when enrolling at the IPB.
For further inquiries on crediting and recognizing prior learning and training at the IPB (calendars, procedures and assessment criteria), please go to the Applicant Portal at www.ipb.pt/portaldocandidato.

Qualification requirements and regulations
6 Semesters (3 years). 20 Weeks of study, per semester, full-time (40 per year). 40 total Hours per week. 810 total Hours per semester (1620 per year). 180 ECTS Credits (30 per semester); 1 credit corresponds to 27 hours.
Not applicable

Profile of the programme
The profile of the program comprises the development of the technical-scientific knowledge and professional skills in the study area of food science, with particular emphasis on chemistry, biochemistry, microbiology, toxicology and food analysis, in addition to conventional and emerging food technologies. Food Engineering: Food Industries, Biology and Biochemistry, Technology of Chemical Processes.

Key learning outcomes
The degree of "licenciado" (bachelor) in Food Science and Technology is awarded to those students that demonstrate, in this field, the ability to:
a) develop and enhance the acquired knowledge;
b) apply acquired knowledge and understanding capacity in order to clearly demonstrate a professional approach to the work carried out;
c) solve problems based upon their own arguments;
d) collate, select, and interpret relevant information which will enable them to consolidate the solutions they present and the opinions they put forward, including the analysis of relevant social, scientific and ethical aspects;
e) communicate information, ideas, problems and solutions, both to experts and non-experts;
f) develop competences that will enable them to benefit from lifelong learning with a high degree of autonomy.

To complete the qualification, the student is required to pass all compulsory course units of the study plan.

Occupational profiles of graduates
The degree of "licenciado" (bachelor) in Food Science and Technology belongs to the education and training area of technologies. Graduates are qualified to develop a professional activity within the various levels of the food and agribusiness sector, linked to traditional or industrial production, quality control,distribution and marketing. Moreover, these graduates will be able to perform consulting, supervision, licensing, inspection and certification tasks, as well as to integrate and manage innovation projects for product development for human consumption, in an integrated perspective considering the food chain as a whole.

Access to further studies
The degree of "licenciado" allows to proceed to post-graduate studies, according to the diagram of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement.

Graduation requirements
---

Examination regulations, assessment and grading
Examination and assessment are regulated by the IPB general regulation, available in www.ipb.pt/sa, and by the School pedagogical regulation, available in www.esa.ipb.pt.
Consult this Guide under the option “The ECTS at the IPB” for information on the grading and qualification system.

Mode of study
Full-time

Programme director
Antonio Manuel Coelho Lino Peres (This email address is being protected from spambots. You need JavaScript enabled to view it.)


Scientific areas of the study plan
Scientific AreaAcronymECTS Credits
CompulsoryOptional
Animal and agrarian productionAAP12.00.0
Biology and biochemistryBIB29.50.0
Engineering and similar techniquesEST30.00.0
Food industriesFIN72.00.0
InformaticsINF3.00.0
Mathematics and statisticsMAS9.00.0
Physical SciencesFSC12.50.0
Social and Entrepreneurial SciencesSES12.00.0
Total 180.00.0

Course structure
YearSemTypeCodeCourse UnitScientific
Area
ECTS
Credits
11 Semestral  9016-511-1101-00-16 BiophysicsFSC6.0
11 Semestral  9016-511-1102-00-16 BiologyBIB5.5
11 Semestral  9016-511-1103-00-16 Informatic and statisticsMAS/INF6.5
11 Semestral  9016-511-1104-00-16 MathematicsMAS5.5
11 Semestral  9016-511-1105-00-16 ChemistryFSC6.5
12 Semestral  9016-511-1201-00-16 BiochemistryBIB6.0
12 Semestral  9016-511-1202-00-16 BiosystematicsBIB6.5
12 Semestral  9016-511-1203-00-16 Fundamentals of food science e«and technologyFIN6.0
12 Semestral  9016-511-1204-00-16 Raw materials of animal originAAP6.0
12 Semestral  9016-511-1205-00-16 MicrobiologyBIB5.5
21 Semestral  9016-511-2101-00-16 Heat and Mass Transfer ProcessesEST6.0
21 Semestral  9016-511-2102-00-16 Instrumental Methods of AnalysisEST6.0
21 Semestral  9016-511-2103-00-16 Food MicrobiologyFIN6.0
21 Semestral  9016-511-2104-00-16 Unit operationsEST6.0
21 Semestral  9016-511-2105-00-16 Food ChemistryFIN6.0
22 Semestral  9016-511-2201-00-16 Food quality controlFIN6.0
22 Semestral  9016-511-2202-00-16 Economy and sociologySES6.0
22 Semestral  9016-511-2203-00-16 Raw materials of plants originAAP6.0
22 Semestral  9016-511-2204-00-16 Food processing and preservationFIN6.0
22 Semestral  9016-511-2205-00-16 Freeze and Heat Unit Operations in Food EngineeringEST6.0
31 Semestral  9016-511-3101-00-16 Food rheologyEST6.0
31 Semestral  9016-511-3102-00-16 Table olives, olive oil and seed oils technologyFIN6.0
31 Semestral  9016-511-3103-00-16 Meat Science TechnologyFIN6.0
31 Semestral  9016-511-3104-00-16 Seafood technology and their productsFIN6.0
31 Semestral  9016-511-3105-00-16 Wines and other alcoholic beverages technologyFIN6.0
32 Semestral  9016-511-3201-00-16 Packaging, Storage and TransportationFIN6.0
32 Semestral  9016-511-3202-00-16 Enterprise Management and EntrepreneurshipSES6.0
32 Semestral  9016-511-3203-00-16 Nutrition and ToxicologyBIB6.0
32 Semestral  9016-511-3204-00-16 Fruits, vegetables and cereals technologyFIN6.0
32 Semestral  9016-511-3205-00-16 Milk and milk product's technologyFIN6.0


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