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

Animal Production

CA

Semestrial

132

T -2; TP -2

5

Biophysics

CF

Semestrial

138

T -2; TP -2

5

General Chemistry

CQ

Semestrial

132

T -2; PL -2

5

Vegetable Production

MPP

Semestrial

132

T -2; TP -2

5

Mathematics

MI

Semestrial

138

T -2; PL -2

5

Microbiology

MPP

Semestrial

132

T -2; PL -2 5
2nd Semester

Food Preservation

CTA

Semestrial

138

T -2; TP -2

5

Biochemistry

CQ

Semestrial

138

T -2; TP -2

5

Organic Chemistry

CQ

Semestrial

132

T -2; PL -2

5

Thermodynamics and Transfer
Phenomena

CF

Semestrial

132

T -2; PL -2

5

Statistical Methods and
Computer Sciences

MI

Semestrial

138

T -2; TP -2

5

Food Microbiology

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

Sensorial Analysis of Foods

CTA

Semestrial

132

T -2; PL -2

5

Human Nutrition

CN

Semestrial

138

T -2; TP -2

5

Food Quality and Safety

CTA

Semestrial

138

T -2; TP -2

5

Instrumental Methods of Analysis I

CQ

Semestrial

132

T -2; PL -2

5

Food Chemistry I

CQ

Semestrial

132

T -2; PL -2

5

Unit Operations

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)

Course Code/Ner:
3185 / 9087

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:

Relatório Curso 2019-2020

Relatório Curso 2020-2021

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!

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.