Objectives and Skills

Train qualified technicians with technical and scientific capacity to be able to provide services in the various aspects of Food Science, having to be able to:

• to develop the potential of the food industry, in terms of production and processing, as well as the development and innovation of technological processes and products;
• have broad knowledge in the area of quality and safety, and appropriate skills for the design, planning and management of industrial units;
• learn about science and technology innovations, enabling the interpretation and control of phenomena associated with biochemical, physical chemical and microbiological changes that affect food, from raw materials to final products, packaging, storage, and onwards to the consumer;
• develop new products and new technologies, optimizing available resources and, to this end, reduce waste, reuse by-products and take advantage of natural resources;
• work according to technical safety, quality, productivity, hygiene and environmental preservation standards;
• employ management and marketing strategies in the business world, with the possibility of creating your own company.

The future graduate will have skills in several areas such as: analysis and control of food quality, production of food units; the support service for companies in the agri-food sector; the sale of equipment and food products; in the area of research and development and support for the design and installation of companies in the agri-food sector.