PTEN
IPVCOTIC
 
   
 
     

Food Engineering

 
 
 
IPVC
 
Degree: 
Undergraduate
School: 
ESTG - School of Technology and Management
 

Presentation

Food Engineering is a diverse discipline that has evolved rapidly and encompasses diverse areas like quality control (chemical, microbiological, physical and sensory properties), production (processing, product design, plant design, operation and maintenance), quality management (management and certification systems, laboratory accreditation), marketing and food product development.

Course Coordinator

Rita  Pinheiro
ritapinheiro@estg.ipvc.pt

Course Aims

The course seeks to:

  • Provide technical training and learning, and the attribution of diplomas along the course that are relevant to market and industrial needs;
  • Guarantee adequate understanding and competencies in integrating quality and technical concepts, that is strongly focussed on national and international concerns and developments.

These objectives have been developed taking into consideration studies undertaken at an European Level by the ISEKI Food Association.

Length and Professional Profile

Generally, the 3 year undergraduate degree is divided into 3 major thematic areas that corresponds to 3 full academic semesters:

  1. Fundamental scientific and technical knowledge and competence;
  2. Food technology and manufacture, quality control practices;
  3. Product quality design and process improvement, quality assurance and management studies

The cycle of studies, with a duration of 6 semesters, 180 ECTS credits, is divided into three Higher Education Institutions (IES): ESTG (IPViana do Castelo), ESTM (IPLeiria) and ESA (IPBragança). In the 1st and 2nd semester the course works simultaneously in the three Institutions. In the 3rd, 4th and 5th semesters there will be compulsory mobility of all students to ESTG (IPVC), ESTM (IPLeiria) and ESA (IPB) respectively. In the 6th semester students return to their home institution. In this semester, in addition to interacting with the local business fabric in the development of a product or a process, they elaborate the engineering design work that should allow the student to integrate all the knowledges of Food Engineering

The proposed curriculum structure is supported by the Project Based Learning (PBL) methodology in which there is an active participation in learning. In the 1st and 2nd semesters it is intended to provide students with a basic scientific and technical preparation in which in the first semester they are taught basic sciences applied to Engineering and in the second semester a laboratory training in food analysis. In the 3rd, 4th and 5th semesters, the specific processing technologies and food quality analysis (excellence) of each HEI are taught. The sixth semester, taught at the three institutions simultaneously, will allow students to develop projects, products or services that impact on the territories of each HEI and that may even happen in partnership with companies in the sector.

This curricular structure aims to organize students' activities, by stages, from a basic technical preparation, through a technical specialization, and ending in the ability to design.

Career Opportunities

Opportunities for employment in the food and allied industries include positions in processing, quality assurance and control, technical and laboratory services, product and process development, sales and marketing, consultancy, retail and distribution, and professional training.

Study programme
  Updated01.08.2019