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Food Quality and Safety

Qualification awarded (in original language)
"Mestrado em Qualidade e Segurança Alimentar". Title of "Mestre".

Level of qualification
2nd Cycle of Studies. EQF level 7. ISCED level 5.

Admission requirements
The holders of the licenciado degree or legal equivalent, the holders of a foreign academic degree and the holders of a relevant academic, scientific or professional curriculum vitae may apply to the 2nd cycle of studies, 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.

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
4 Semesters (2 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). 120 ECTS Credits (30 per semester); 1 credit corresponds to 27 hours. It includes a scientific dissertation, a project work or a professional traineeship which will be concluded with a final report comprising 48 credits.
The holders of this qualification may apply to the Order of Engineers. The professional title of Engineer is awarded by this institution, according to its internal rules.

Profile of the programme
The profile of the programme comprises the development of the technical-scientific knowledge and professional specialized skills in the study areas of Food Quality and Safety: Food Industries, Engineering and Similar Techniques. Food Quality and Safety: Food Industries, Engineering and Similar Techniques.

Key learning outcomes
The degree of "mestre" (master) in Food Quality and Safety, is awarded to those students that demonstrate, in this field, the ability to:
a) develop and enhance the knowledge obtained in the first cycle, in order to develop and apply that knowledge to original situations often in the context of research;
b) apply their knowledge and understanding and problem solving capacities to new and unfamiliar situations in wide multidisciplinary situations, although related to their area of studies;
c) integrate knowledge, deal with complex matters, develop solutions or put forward opinions on situations of limited or incomplete information, including reflecting upon the implications and ethical and social responsibilities that result from both those solutions and opinions or indeed that condition them;
d) communicate their conclusions and the knowledge and reasoning that underly them, both to experts and non-experts, clearly and unambiguously;
e) develop competences that will enable them to benefit from self-oriented or autonomous lifelong learning.

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 "mestre" (master) in Food Quality and Safety belongs to the education and training area of Technologies. Graduates are specialized to develop a professional activity within the profile of the programme.

Access to further studies
The degree of "mestre" allows to proceed to 3rd cycle 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, Full-time.

Programme director
Maria de Fatima Alves Pinto Lopes da Silva (This email address is being protected from spambots. You need JavaScript enabled to view it.)

Scientific areas of the study plan
Scientific AreaAcronymECTS Credits
Biology and BiochemistryBIB6.00.0
Engineering and Similar TechniquesEST12.00.0
Food industriesFIN96.00.0
Mathematics and statisticsMAS6.00.0
Total 120.00.0

Course structure
YearSemTypeCodeCourse UnitScientific
11 Semestral  6369-508-1101-00-16 Analysis and Control of Biological HazardsBIB6.0
11 Semestral  6369-508-1102-00-16 Analysis and control of chemical hazardsFIN6.0
12 Semestral  6369-508-1103-00-16 Good Practices in Food IndustryFIN6.0
11 Semestral  6369-508-1104-00-16 Experimental Design and Multivariate AnalysisMAS6.0
11 Semestral  6369-508-1105-00-16 Advanced Analytical TechniquesEST6.0
12 Semestral  6369-508-1201-00-16 Sensory AnalysisFIN3.0
11 Semestral  6369-508-1202-00-16 Food authenticity and certification schemesFIN6.0
12 Semestral  6369-508-1203-00-16 Product Development and InnovationFIN6.0
12 Semestral  6369-508-1204-00-16 Food Safety and Public Health ManagementFIN6.0
12 Semestral  6369-508-1205-00-16 Legislation for Licensing Agro-Food ActivitiesFIN3.0
12 Semestral  6369-508-1206-00-16 Traceability and SafetyEST6.0
2- Annual  6369-508-2001-00-17 Final Project/DissertationFIN48.0
21 Semestral  6369-508-2101-00-17 SeminarFIN12.0


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