Approved in Notice no. 7451/2018



COORDINATOR
Master Rita de Oliveira Serra
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PROFESSIONAL PROFILE

Organize, execute and supervise activities of food production, transformation storage and distribution units, ensuring safety, quality and environmental protection, contributing to corporate sustainability.

MAIN ACTIVITIES

  1. Manage raw material and final product stocks
  2. Manage production costs
  3. Use different food technologies
  4. Collaborate in the definition of commercial objectives and marketing and sales strategies
  5. Guarantee the quality and safety of the products under the legislation and various standards
  6. Develop new products and innovative products
  7. Assess the quality of the raw material and final product
  8. Organize industrial activity
  9. Plan and manage production
  10. Plan and manage human resources effectively and efficiently according to the production level

CURRICULUM

1ST YEAR

SEMESTER

HOURS

ECTS

English

1st Semester

45

5

Expression and Communication Techniques

1st Semester

45

5

Information and Communication Technologies

1st Semester

45

5

Economy and Management

1st Semester

45

5

Quantitative Methods

1st Semester

45

5

Introduction to Food Systems

1st Semester

45

5

Food and Beverage Management

2nd Semester

45

5

Food Processing Facilities and Equipment

2nd Semester

45

5

Food Legislation, Safety and Quality

2nd Semester

45

4

Consumer Behavior

2nd Semester

45

4

Quality Management Systems

2nd Semester

60

6

Ethics and Deontology

2nd Semester

20

2

Food Marketing

2nd Semester

45

4

2ND YEAR

SEMESTER

HOURS

ECTS

Innovation and Development of Food Products

1st Semester

45

5

Nutrition and Dietetics

1st Semester

30

4

Waste Management in the Food Industry

1st Semester 

45

4

Food Technology

1st Semester 

45

5

Air-Conditioning and Refrigeration

1st Semester 

45

4

Human Resources Management

1st Semester 

30

4

Logistics, Inventory and Production

1st Semester

45

4

Internship

2nd Semester

795

30