Master Food Engineering

Preparation of qualified technicians can lead to important progress being made in natural resources management, product assessment and guaranteed quality; control of contaminating factors, appraisal and defence of biological products or those with their original names and development of new products. These professionals can make substantial contributions to the field of consultancy and projects and to the rationalisation of existing resources.

High market competition implies highly demanding food production, commercialisation and preparation processes, with special emphasis on food control, in order to guarantee that foods are safe for consumers.