Master in Technology and Food Safety
Educational objectives
The production of food has, in many circumstances, become an act of an industrialized character as much as possible, with those responsible more concerned with the quantitative aspects of the process than with the quality of the products. The complexity of the food chains is increasing, resulting in multiple interactions that can be the basis of risks for consumers, whose control is thus becoming more difficult. Food Security, therefore, requires an integrated and responsible approach, which extends from production to the consumer in a coherent, effective, and dynamic way.
Skills
Evaluation of the quality of food value, whether of raw materials or processed products, in order to contribute thus to guarantee, in collaboration with other technicians, the safety of food consumption and the health of the populations;
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Intervention in the production processes of the food industries, seeking to optimize the process itself and minimize the environmental impacts resulting from it;
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Adequate training in the design of new products, food and others, and in the reformulation of current products;
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Intervention in the standardization and certification processes for products and systems for the production and processing of food products and raw materials;
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Management of emissions, effluents, and residues, and other dysfunctions originated in production, transformation, and distribution processes in food industries.
Professional Opportunities
Level of production, quality control, and food safety in the agri-food industries, as well as developing new products and/or improving existing ones. Research and development tasks and consultancy services in Technology and/or Food Safety.