Master's in Food Sciences in the Viseu Portugal

Top Master Degrees in Food Sciences in the Viseu Portugal

Food Sciences

A masters is earned after students complete an undergraduate degree program. To obtain a masters, you usually need to complete 12 to 18 college courses that often involve completing comprehensive tests and/or a thesis.

Food sciences is a field of study that focuses on the biological composition of food as well as the chemical processes required to create foodstuffs. By learning about food sciences, individuals may be prepared to create safe and nutritious food products that can be delivered safely all around the world.

Portugal, officially the Portuguese Republic, is a country located in Southwestern Europe, on the Iberian Peninsula. Portugal is 900 years old, and even though it has a relatively small area, it played a crucial role in world history. Universidade do Porto is most popular by foreigners which consist of 11% international students.

Top Masters Program in Food Sciences in the Viseu in Portugal

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Master's Degree In Quality And Food Technology

Instituto Politécnico de Viseu – Escola Superior Agrária (ESAV)
Campus Full time October 2017 Portugal Viseu

The general objectives of this course of Master in Food Quality and Technology, the acquisition and further development of scientific and technical knowledge in Food Quality and Technology. [+]

Master's Degrees in Food Sciences in the Viseu Portugal. Objectives and competencies The general objectives of this course Master in Food Quality and TechnologyThe acquisition and deepening of scientific and technical knowledge in Food Quality and Technology. The specific objectives of the course of study leading to the degree of Master in Food Quality and Technology: Increasing knowledge of operations and processes in the food industry, in order to control the reactions in food during processing and storage thereof; Understand and have the ability to execute and implement modern analytical techniques associated with food, as well as demonstrating expertise in the application of modern laboratory techniques of analysis; Ability to select the appropriate analytical technique to a specific problem associated with the area of ​​Engineering and Food Quality and the design of novel foods and processes; Describe the physical properties of food and experimentally determine their values ​​using various instrumental methods as well as using the sensory analysis with a view to optimization and formulation of food products; Understand the role of microorganisms and enzymes in the development, utilization and processing of food products in an innovative vision; Understand the principles involved in the design, planning and management of food processes using new solutions; Describe the chemical factors, biochemical, physical and enzymatic, underlying the synthesis and metabolism of food-borne materials; Understand the source and variability of raw materials, as well as new ways of obtaining the same, in terms of their use in the preparation of foods and still understand... [-]