Food Science and Technology
Qualification awarded (in original language)"Licenciatura em Ciência e Tecnologia Alimentar". Title of "Licenciado".
Level of qualification1st Cycle of Studies. EQF level 6. ISCED 2011 level 6.
Admission requirementsStudents 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 learningFollowing 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 regulations6 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.
Profile of the programmeThe 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 outcomesThe 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 graduatesThe 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 studiesThe 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.
Examination regulations, assessment and gradingExamination 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 studyFull-time
Scientific areas of the study plan
|Scientific Area||Acronym||ECTS Credits|
|Animal and agrarian production||AAP||12.0||0.0|
|Biology and biochemistry||BIB||29.5||0.0|
|Engineering and similar techniques||EST||30.0||0.0|
|Mathematics and statistics||MAS||9.0||0.0|
|Social and Entrepreneurial Sciences||SES||12.0||0.0|
|1||1|| Semestral || 9016-511-1101-00-19 ||Biophysics||FSC||6.0|
|1||1|| Semestral || 9016-511-1102-00-17 ||Biology||BIB||5.5|
|1||1|| Semestral || 9016-511-1103-00-19 ||Informatic and statistics||MAS/|
|1||1|| Semestral || 9016-511-1104-00-19 ||Mathematics||MAS||5.5|
|1||1|| Semestral || 9016-511-1105-00-17 ||Chemistry||FSC||6.5|
|1||2|| Semestral || 9016-511-1201-00-17 ||Biochemistry||BIB||6.0|
|1||2|| Semestral || 9016-511-1202-00-17 ||Biosystematics||BIB||6.5|
|1||2|| Semestral || 9016-511-1203-00-17 ||Fundamentals of food science e«and technology||FIN||6.0|
|1||2|| Semestral || 9016-511-1204-00-17 ||Raw materials of animal origin||AAP||6.0|
|1||2|| Semestral || 9016-511-1205-00-17 ||Microbiology||BIB||5.5|
|2||1|| Semestral || 9016-511-2101-00-19 ||Heat and Mass Transfer Processes||EST||6.0|
|2||1|| Semestral || 9016-511-2102-00-17 ||Instrumental Methods of Analysis||EST||6.0|
|2||1|| Semestral || 9016-511-2103-00-18 ||Food Microbiology||FIN||6.0|
|2||1|| Semestral || 9016-511-2104-00-17 ||Unit operations||EST||6.0|
|2||1|| Semestral || 9016-511-2105-00-19 ||Food Chemistry||FIN||6.0|
|2||2|| Semestral || 9016-511-2201-00-17 ||Food quality control||FIN||6.0|
|2||2|| Semestral || 9016-511-2202-00-17 ||Economy and sociology||SES||6.0|
|2||2|| Semestral || 9016-511-2203-00-17 ||Raw materials of plants origin||AAP||6.0|
|2||2|| Semestral || 9016-511-2204-00-17 ||Food processing and preservation||FIN||6.0|
|2||2|| Semestral || 9016-511-2205-00-17 ||Freeze and Heat Unit Operations in Food Engineering||EST||6.0|
|3||1|| Semestral || 9016-511-3101-00-19 ||Food rheology||EST||6.0|
|3||1|| Semestral || 9016-511-3102-00-19 ||Table olives, olive oil and seed oils technology||FIN||6.0|
|3||1|| Semestral || 9016-511-3103-00-18 ||Meat Science Technology||FIN||6.0|
|3||1|| Semestral || 9016-511-3104-00-19 ||Seafood technology and their products||FIN||6.0|
|3||1|| Semestral || 9016-511-3105-00-19 ||Wines and other alcoholic beverages technology||FIN||6.0|
|3||2|| Semestral || 9016-511-3201-00-18 ||Packaging, Storage and Transportation||FIN||6.0|
|3||2|| Semestral || 9016-511-3202-00-18 ||Enterprise Management and Entrepreneurship||SES||6.0|
|3||2|| Semestral || 9016-511-3203-00-18 ||Nutrition and Toxicology||BIB||6.0|
|3||2|| Semestral || 9016-511-3204-00-18 ||Fruits, vegetables and cereals technology||FIN||6.0|
|3||2|| Semestral || 9016-511-3205-00-18 ||Milk and milk product's technology||FIN||6.0|