Food Safety and Quality Management

Master’s Programme

The MSc in Food Safety and Quality Management aims to provide students skills to respond effectively to issues related with quality management and food security. It seeks to prepare students for careers in the national and international food chain: working in national and local government; academia and research; food production, processing, retail sectors and related areas.

Programme Coordinator

Maria Jorge Geraldes Campos
mcampos@ipleiria.pt

Reference

2041

School

Tourism and Maritime Technology

City

Peniche

Language

Portuguese

Type

B-learning

Length

4 Semesters

Vacancies

General and International student contingent: 30

Notice

Edital 2025 2v (PT Doc)

DGES certification

Link to Registration

Objectives

Programme

This training gives students scientific expertise and solid and comprehensive techniques in order to assess and solve practical problems related to feeding activity, particularly in quality control and safety and integration of innovative concepts of quality management, as well as to perform R&D activities, or even continue 3rd cycle studies.

Study Plan

ECTS: 120

1st Year
2nd Year

1st Year
ID	Name	Semester	ECTS	Length
	Quality and Food Safety	1st Semester	6	1st Year
Codes of Good Hygiene and Manufacturing Practice – Codex Alimentarius HACCP prerequisite programs Pest control Treatment of waste and by-products Maintenance of facilities and equipment Personal and facility hygiene Temperature and raw material control Supplier qualification and evaluation systems Water quality Labeling requirements General rules Applicable legislation Metrology and calibration procedures Categories Symbology Audit methodology Concept and application.Audit categories Audit development phases Packaging quality and safety Types of packaging Coatings and new packaging trends Traceability Concept and application of identifiers Collection and withdrawal procedures Practical application of analytical quality control programs in the production chain Drawing up analytical plans Interpretation and analysis of analytical results
	Controlo da Qualidade e Segurança Microbiológica de Alimentos	1st Semester	5	1st Year
Module I Microorganisms important in food safety and degradation in several types of foods. Microorganisms as mediated poisoning agents and infections or not by toxins, foodborne. Module II The importance of hygiene and sanitation in the prevention of public health. microbial inactivation mechanisms. emerging pathogens. Module III Legislation related to the assessment of water quality; laboratory techniques (classical microbiology and molecular methods) used in the microbiological evaluation of water quality used in food processing. Module IV Evaluation methodologies of hygiene and microbiological safety: conventional and molecular methods. microbiological criteria for foodstuffs. Quality Procedures in microbiology laboratory. Preparation and evaluation of test reports.
	Controlo da Qualidade e Segurança Química de Alimentos	1st Semester	5	1st Year
Composition and chemical and physical transformations of food. Sampling techniques in food analysis. Analytical methods used in the quantification of lipids, carbohydrates and proteins. Analytical methods for identifying food additives and contaminants. Alteration of the chemical and biochemical characteristics of food: analysis techniques. Analytical methods for monitoring and quality control of physicochemical parameters of water. Accreditation of laboratory techniques according to NP 17025.
	Controlo Estatístico de Processo	1st Semester	5	1st Year
Introduction to statistical process control Objectives of statistical process control Definitions of statistical process control Process control system Variability: common causes and special causes Probability distribution Control charts for variables Introduction to control charts for variables Choosing the type of control chart Control charts for attributes Importance of control charts for attributes Choosing the type of control chart Analysis of measurement systems
	Sistemas de Gestão da Qualidade	1st Semester	5	1st Year
Quality management systems Theorists and evolution of the concept of Quality Management Total Quality Management ISO 9001:2015 interpretation Implementation of quality tools Audit concepts, principles and activities Integrating the quality management system with other systems Case studies
	Recursos Alimentares Marinhos	1st Semester	4	1st Year
Case studies in the area of the application of marine food resources in the development of new food products and technologies, in conjunction with the research themes developed at the institution: Valorisation of by-products of marine origin. Valorisation of marine organisms. Functional molecules of marine origin with food applications. New products based on marine food resources
	Risk Analysis	2nd Semester	5	1st Year
	Experimental Design	2nd Semester	4	1st Year
	Food Consumption Sciences	2nd Semester	5	1st Year
	Sistemas de Gestão da Segurança Alimentar	2nd Semester	5	1st Year
	Integrated Management Systems	2nd Semester	5	1st Year
	Desenvolvimento de Novos Produtos	2nd Semester	6	1st Year

2nd Year
ID	Name	Semester	ECTS	Length
	Thesis or Traineeship / Project	Year	60
2041315 – Project 2041316 – Traineeship 2041317 – Thesis

Entry Requirements

May apply for access to the cycle of studies leading to Master’s degree in Quality Management and Food Safety:

Holders of a degree or legal equivalent in the areas of Food Engineering and related areas;
Holders of an academic, scientific or professional, who is recognized as attesting the capacity to carry out this cycle of studies by the national scientific-technical statutory authority;
Holders of a foreign academic degree conferred following a 1st. Cycle of studies organized according to the principles of the Bologna Process, for a State acceding to this process in the areas of Food Engineering and related areas;
Holders of a foreign academic degree that is recognized as meeting the objectives of a degree, by the national scientific-technical statutorily competent in the areas of Food Engineering and related areas.

Accreditation

State: Accredited
Number of years of accreditation: 6
Publication Date: 04-12-2020
A3ES Accreditation

More Information

Contacts
E-mail: studywithus@ipleiria.pt

Application Fee

60€

Enrolment Fee

General contingent: 50€
International student contingent: 100€

Tuition Fee

General contingent: 1140€
International student contingent: 3000€