Master degree in Food Safety

General Objectives of the Course

The important aims of this course are the following:
a) to know the current state of Food Safety, in the world, in the EU and, specifically, in Portugal;
b) to provide students with a stimulating, personalized and updated curriculum.
c) to establish synergies between the Faculty of Pharmacy , Research Centres, Food Sector Companies and the Regulatory Authority;
d) To identify and evaluate public health risks transmitted by food, including water, with a view to prevention and control.
e) to plan and evaluate HACCP programs (Hazard Analysis and Critical Control Points) ;
f) to promote a proper food risk management and communication in food field;
g) to continually and permanently evaluate Food Safety professional activity, thus contributing to improve health conditions and quality of life in populations;
h) to improve knowledge within “Food Safety” by means of pure and applied scientific research.
i) to stimulate professional inter-and transdisciplinarity and promote inter- personal relationships as well;
j) to develop internal mechanisms leading to the creation of conditions so that students’ academic course of study may achieve the Master's Degree in Food Safety.

Admission Requirements

Candidates to the master’s degree may be:
a) holders of a Bachelor’s degree or legal equivalent;
b) holders of a foreign higher academic degree, that was awarded after accomplishing a 1st cycle of studies, which should be structured according to the principles of the Bologna Process in an adhering country to this Process;
c) holders of a foreign higher academic degree that is recognized to meet the objectives of the Bachelor’s degree by the legal competent Scientific Council of the Higher Education Institution to which they want to be admitted.
d) holders of an academic, scientific or professional curriculum, which is recognized as attesting the capacity to accomplish this cycle of studies by the legal competent Scientific Council of the Higher Education Institution to which they want to be admitted.

* In each academic year, the admission notice for the course, which establishes the specific access requirements, should be consulted.

Candidates should check the admission requirements available on this site, in addition to the information provided here.

Professional Goals

Students of this Master’s Degree, within food science particularly emphasizing quality and safety, will acquire theoretical and practical knowledge essential for their professional activity in the field of food, whether in production, processing, storage, distribution or marketing, including inspection, supervision, licensing and control, not to mention restaurant activities and always bearing in mind public health.
Students training will be multi- and transdisciplinary, which allows to ensure wider competences and to establish contact networks which are leverage factors of innovation.
This new Masters will be trained and assessed in accordance with the international quality strict criteria and, as a consequently will have employability either in Portugal or in other countries.

Mode of Study

The course is delivered in full time or part time attendance and daytime schedule. Curricular units of the Master’s Degree in Food Safety take place in evening classes and on Saturdays all day.

Teaching / Evaluation language(s)

Portuguese, Spanish and English

Examination Regulations, Assessment and Grading

As assessment is a pedagogical activity inseparable from the teaching process, its aim is to establish the students' competencies and knowledge, their critical sense, ability to recognize and resolve problems, as well as their written and oral presentation skills. Students may only register for exams for classes they are currently registered for under the terms of number 6 of article 4 of the University of Coimbra Pedagogical Policy. The following are examples of assessment items: Oral or written exams, written or practical work, individual and group projects that may require an oral defense, as well as class participation. Assessment for each class may include one or more of the above mentioned items. Grading is based on a scale of 0 to 20 and a grade of 10 is required to pass. Whenever assessment includes more than one item, the final grade is calculated by taking into account the relative weight of each item according to a formula published in the course outline under the terms of number 2 of article 7 of the UC Pedagogical Policy.

Learning Objectives and Intended Skills

The students of this Master’s degree will develop both theoretical and practical skills in food science, focusing particularly in food safety. These will prove to be necessary whether in food production, transformation, conservation, distribution or marketing, including supervision, surveillance, licensing and control, especially in restaurants, always concerning public health.
Their training will be multi-and transdisciplinary, thus ensuring a wider variety of experiences, the establishment of contact networks, factors that harness innovation.
These new masters will be trained and evaluated according to strict international quality criteria and, consequently, will have employability either nationally or internationally.
They can also create their own employment opportunities in an area that is expected to be exponential and competitive worldwide.

Course Coordinator(s)

André Monteiro Pais Teixeira Pereira
uc41625@uc.pt

Angelina Lopes Simões Pena
angelina.pena@ci.uc.pt

ECTS Departmental Coordinator(s)

Ana Cláudia Paiva Santos
ana.cl.santos@gmail.com

António José Ribeiro
aribeiro@ff.uc.pt

Ricardo António Esteves de Castro
rcastro@ff.uc.pt

Recognition of Prior Learning

Recognition of prior learning is carried out in accordance with the Academic Regulation of the University of Coimbra.

Qualification Requirements and Regulations

The legal framework for the qualification is established by the decrees: Decree-Law no. 74/2006, 24th March, amended and republished by the decree: DL no 107/2008, 25th June; Ordinance no. 782/2009, 23rd de July.

Graduation Requirements

120 ECTS-Duration of the study cycle (art.º 3 DL-74/2006):
2 years / 4 semesters
A Postgraduate Diploma in Food Safety will be awarded, after completion, with approval, of the teaching portion of the master's degree, corresponding to 60 ECTS.

Access to Further Studies

Access to a 3rd cycle studies.

Study Programme

Health Sciences and Technologies

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Course Type
2nd Cycle Studies - Advanced Specialisation Master Programme

DGES Code: 6240

Qualification Awarded: Mestre

Duration: 2 Year(s)

ECTS Credits: 120.0

Category: Advanced specialization second cycle

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Applications

Call for Applications

• 2nd Cycle Course
• Readmission

• Application submission
• Web page with information for candidates

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Calendar

1st Semester

Start date: 20-09-2021
End date: 18-12-2021

2nd Semester

Start date: 07-02-2022
End date: 21-05-2022

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Accreditations

Agência de Avaliação e Acreditação do Ensino Superior

2020-07-31 a 2026-07-30

Direcção Geral de Ensino Superior

Nº Registo: R/A-Cr 135/2011

2011-09-06

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Documents