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Food Engineering


Qualification awarded (in original language)
"Licenciatura em Engenharia Alimentar". Title of "Licenciado".

Level of qualification
1st Cycle of Studies. EQF level 6. ISCED 2011 level 6.

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) and Mathematics (16) or Biology and Geology (02) and Mathematics (16).

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 programme, the recognition procedures must be submitted when enrolling at the IPB.
For further enquiries 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.
The holders of this qualification are admitted in ANET – National Association of Technical Engineers. Professional titles are awarded by this institution, according to its internal rules.
The programme is included in the FEANI INDEX - European Federation of National Engineering Associations.

Profile of the programme
The profile of the programme comprises the development of the technical-scientific knowledge and professional skills in the study areas of Food Engineering, with particular emphasis on chemistry, biochemistry, microbiology and food analysis, as well as formation in food safety management systems. Food Engineering: Food Industries, Biology and Biochemistry, Food Analysis and Food Safety Management Systems.

Key learning outcomes
The Degree in Food Engineering is conferred to students who demonstrate in this area the ability to:
a) develop and deepen the knowledge acquired;
b) to apply the acquired knowledge, in order to show a professional approach to the work developed;
c) solve problems and build and substantiate their own arguments;
d) to collect, select and interpret the relevant information that will enable us to base the recommended solutions and the judgments issued, including in the analysis the relevant social, scientific and ethical aspects;
e) communicate information, ideas, problems and solutions, both to specialists and non-specialists;
f) to develop lifelong learning with a high degree of autonomy.

In order to complete the qualification, the student will have to obtain approval to all the required curricular units of the study plan.


Occupational profiles of graduates
The degree of "licenciado" (bachelor) in Food Engineering belongs to the education and training area of Technologies. The objective is to train professionals in a multidisciplinary framework, with basic skills (engineering sciences) and applied, which allows an active participation in the development, implementation, improvement and management of transformation processes, conservation, quality control , The distribution of food products and the implementation of food safety management systems. With this training, graduates can directly integrate the labor market, being able to perform a wide range of functions associated with the food sector.

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
One of the following pairs of tests:
(02) Biology and Geology
(16) Mathematics
or
(07) Physics and Chemistry
(16) Mathematics

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, Full-time.

Programme director
Elsa Cristina Dantas Ramalhosa (
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
Biology and BiochemistryBB12.00.0
 Business sciencesBS6.00.0
ChemistryCHEM12.00.0
Engineering and engineering tradesEET54.00.0
Environmental protection technologyEPT6.00.0
Food industriesFI72.00.0
Mathematics and statisticsMS12.00.0
PhysicsPHY6.00.0
Total 
180.00.0

Course structure
YearSemTypeCodeCourse UnitScientific
Area
ECTS
Credits
11 Semestral 
 9087-641-1101-00-20 
Math AnalysisMS6.0
11 Semestral 
 9087-641-1102-00-20 
Biology and BiochemistryBB6.0
11 Semestral 
 9087-641-1103-00-20 
PhysicsPHY6.0
11 Semestral 
 9087-641-1104-00-20 
Introduction to Industrial ProcessesEET6.0
11 Semestral 
 9087-641-1105-00-20 
ChemistryCHEM6.0
12 Semestral 
 9087-641-1201-00-20 
Linear Algebra and StatisticsMS6.0
12 Semestral 
 9087-641-1202-00-20 
Sensory Analysis and Rheology LaboratoriesFI6.0
12 Semestral 
 9087-641-1203-00-20 
Food Microbiology LaboratoriesBB6.0
12 Semestral 
 9087-641-1204-00-20 
Food Chemistry LaboratoriesCHEM6.0
12 Semestral 
 9087-641-1205-00-20 
Unit operationsEET6.0
21 Semestral 
 9087-641-2101-00-21 
Dairy Products Quality Analysis and ControlFI6.0
21 Semestral 
 9087-641-2102-00-21 
Analysis and Analysis and Quality Control of Wine and Other Alcoholic BeveragesFI6.0
21 Semestral 
 9087-641-2103-00-21 
Food Processing Line ProjectFI6.0
21 Semestral 
 9087-641-2104-00-21 
Dairy Products TechnologiesEET6.0
21 Semestral 
 9087-641-2105-00-21 
Wine and Other Alcoholic Beverages TechnologiesEET6.0
22 Semestral 
 9087-641-2201-00-21 
Analysis and Quality Control of Marine Food ResourcesFI6.0
22 Semestral 
 9087-641-2202-00-21 
Horticulture and Cereals Analysis and Quality ControlFI6.0
22 Semestral 
 9087-641-2203-00-21 
Food Hygiene and SafetyFI6.0
22 Semestral 
 9087-641-2204-00-21 
Horticultural and Cereal TechnologyEET6.0
22 Semestral 
 9087-641-2205-00-21 
Marine Food Resource TechnologyEET6.0
31 Semestral 
 9087-641-3101-00-20 
Analysis and Quality Control of Meat and Meat ProductsFI6.0
31 Semestral 
 9087-641-3102-00-20 
Analysis and Quality Control of Olive Oil, Olives and Vegetable OilsFI6.0
31 Semestral 
 9087-641-3103-00-20 
EntrepreneurshipBS6.0
31 Semestral 
 9087-641-3104-00-20 
Meat and Meat Products TechnologyEET6.0
31 Semestral 
 9087-641-3105-00-20 
Technology of Olive Oil, Olives and Vegetable OilsEET6.0
32 Semestral 
 9087-641-3201-00-20 
Industry and Food InnovationFI6.0
32 Semestral 
 9087-641-3202-00-20 
Food Engineering ProjectEET6.0
32 Semestral 
 9087-641-3203-00-20 
Emerging Technologies and InvestmentsFI6.0
32 Semestral 
 9087-641-3204-00-20 
Food Safety Management SystemsFI6.0
32 Semestral 
 9087-641-3205-00-20 
Effluent and Waste TreatmentEPT6.0

Accreditation/Register
With prior accreditation in 2017, for 6 years | Fixed vacancy limit: 75
Initial registration: R / A-Cr 19/2017 of 05/24/2017
Additional documents

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