Students should know in depth the food, in order to manage the transformation of raw materials, aimed at optimization technologies to preserve their nutritional and sensory value, taking into account all aspects of quality management, environmental and food safety.

Should be able to perform the characterization and control of biological parameters and physico-chemical, microbiological and sensory food.

Finally a technician with the formation of Biological Engineering and food should be able to use the knowledge gained to collect, select, analyze and interpret relevant information to justify solutions to your workplace.


  • Business - biotech products - food products with essentially physical or physico-chemical processes - food products meat processing, fish and fish products - Pharmaceutical industry - water treatment plants, wastewater treatment plants and waste treatment plants solid - Laboratory analysis - Consulting Business - scientific supplies marketing companies and technology - R & D activities - agricultural products marketing companies or products for agriculture - Public Administration - Quality control of food - Technical Supervision - Disclosure and information - teaching activities at various levels, from high school through education or vocational track to higher education
Program taught in:
  • English (US)

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This course is Campus based
Start Date
3 years
1,100 EUR
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