Food Engineering
Objectives and Skills
Train qualified technicians with technical and scientific capacity to be able to provide services in the various aspects of Food Science, having to be able to:
- to develop the potential of the food industry, in terms of production and processing, as well as the development and innovation of technological processes and products;
- have broad knowledge in the area of quality and safety, and appropriate skills for the design, planning and management of industrial units;
- learn about science and technology innovations, enabling the interpretation and control of phenomena associated with biochemical, physical chemical and microbiological changes that affect food, from raw materials to final products, packaging, storage, and onwards to the consumer;
- develop new products and new technologies, optimizing available resources and, to this end, reduce waste, reuse by-products and take advantage of natural resources;
- work according to technical safety, quality, productivity, hygiene and environmental preservation standards;
- employ management and marketing strategies in the business world, with the possibility of creating your own company.
The future graduate will have skills in several areas such as: analysis and control of food quality, production of food units; the support service for companies in the agri-food sector; the sale of equipment and food products; in the area of research and development and support for the design and installation of companies in the agri-food sector.
Curricular Year - 1st
Curriculum Unit | Scientific Field |
Regime | Work Load (hours) | Credits | |
Total | Contact | ||||
1st Semester | |||||
CA |
Semestrial |
132 |
T -2; TP -2 |
5 |
|
CF |
Semestrial |
138 |
T -2; TP -2 |
5 |
|
CQ |
Semestrial |
132 |
T -2; PL -2 |
5 |
|
MPP |
Semestrial |
132 |
T -2; TP -2 |
5 |
|
MI |
Semestrial |
138 |
T -2; PL -2 |
5 |
|
MPP |
Semestrial |
132 |
T -2; PL -2 | 5 | |
2nd Semester | |||||
CTA |
Semestrial |
138 |
T -2; TP -2 |
5 |
|
CQ |
Semestrial |
138 |
T -2; TP -2 |
5 |
|
CQ |
Semestrial |
132 |
T -2; PL -2 |
5 |
|
CF |
Semestrial |
132 |
T -2; PL -2 |
5 |
|
MI |
Semestrial |
138 |
T -2; TP -2 |
5 |
|
MPP |
Semestrial |
132 |
T -2; PL -2 |
5 |
Caption: T — Theoretical; TP —Theoretical/Practical; PL — Lab Practice; TU — Tutorials; OT – Internship
Curricular Year - 2nd
Curriculum Unit | Scientific Field |
Regime | Work Load (hours) | Credits | |
Total | Contact | ||||
1st Semester | |||||
CTA |
Semestrial |
132 |
T -2; PL -2 |
5 |
|
CN |
Semestrial |
138 |
T -2; TP -2 |
5 |
|
CTA |
Semestrial |
138 |
T -2; TP -2 |
5 |
|
CQ |
Semestrial |
132 |
T -2; PL -2 |
5 |
|
CQ |
Semestrial |
132 |
T -2; PL -2 |
5 |
|
EI |
Semestrial |
138 |
T -2; TP -2 |
5 |
|
2nd Semester | |||||
Business Management | EASR | Semestrial | 138 | T -2; TP -2 | 5 |
Horticulture and Fruit Technology | CTA | Semestrial | 108 | TP -3 | 4 |
Instrumental Methods of Analysis II | CQ | Semestrial | 132 | T -2; PL -2 | 5 |
Food Chemistry II | CQ | Semestrial | 132 | T -2; PL -2 | 5 |
Food Rheology | EI | Semestrial | 138 | T -2; TP -2 | 5 |
Technological Workshops | CTA | Semestrial | 160 | OT -5 | 6 |
Caption: T — Theoretical; TP —Theoretical/Practical; PL — Lab Practice; TU — Tutorials; OT – Internship
Curricular Year - 3rd
Curriculum Unit | Scientific Field |
Regime | Work Load (hours) | Credits | |
Total | Contact | ||||
1st Semester | |||||
Food Biotechnology | CTA | Semestrial | 108 | TP -3 | 4 |
Meat and Fish Technology | CTA | Semestrial | 132 | T -2; PL -2 | 5 |
Olive Oil and Vegetal Lipid Technology | CTA | Semestrial | 132 | T -2; PL -2 | 5 |
Cereal Technology | CTA | Semestrial | 132 | T -2; PL -2 | 5 |
Wine Technology | CTA | Semestrial | 132 | T -2; PL -2 | 5 |
Food Product Innovation, Development and Optimal Usage |
CTA | Semestrial | 138 | T -2; TP -2 | 5 |
2nd Semester | |||||
Quality Management | CTA | Semestrial | 108 | TP -3 | 4 |
Mik Technology | CTA | Semestrial | 132 | T -2; PL -2 | 5 |
Internship | In Any scientific field | Semestrial | 360 | TU -4 | 13 |
Food Industry Marketing | EASR | Semestrial | 138 | T -2; TP -2 | 5 |
Industrial Equipment and Facilities | EI | Semestrial | 108 | TP -3 | 4 |
Caption: T — Theoretical; TP —Theoretical/Practical; PL — Lab Practice; TU — Tutorials; OT – Internship
Employment
The main areas of intervention of Graduates in Food Engineering essentially comprise companies in the agri-food sector, biotechnology associated with the food sector, agro-chemical or similar.
Thus, Graduates in Food Engineering can perform a very diverse set of functions, namely:
- Entrepreneurs or managers of agro-industrial units;
- Laboratory technicians for food analysis and quality control;
- Technical management/production of food units;
- Provision of support services to companies in the agri-food sector;
- Sale of equipment and food products;
- Investigation and development;
- Support for the design and installation of companies in the agri-food sector.
Course:
Food Engineering
Training Field:
Food Industries
Degree or Diploma:
Bachelor (1st Cycle)
Duration:
3 Curriculum Years/ 6 semesters
Departament:
Departamento de Indústrias Alimentares (DIA)
Director:
Maria João Cunha Silva Reis Lima
Regime:
Diurnal
Number of ECTS credits:
180 ECTS
Main Scientific Field
Food Science and Technology
Admission Requirements:
Matemathics (16) + Physics and Chemistry (07) or Matemathics (16) + Biology and Geology (702)
Employment
Statistic Information: InfoCursos ou DGEEC
Curso Registado na Associação Nacional dos Engenheiros Técnicos (ANET)
Course Assessment/Accreditation - A3ES
Decisão e data da publicitação:
Accredited(3 years) | 27-03-2015
Report CAE: Relatório
consultar deliberação da A3ES
SIGQ Annual Report:
Self-Assessment report
Relatório
Engineer Ricardo Pereira leaves his testimony about the importance of the Escola Superior Agrária de Viseu for his professional growth! Degree in Food Engineering 2013 by ESAV!