Higher Technical Professional Course in Food Quality

The Professional Higher Technical Course in Food Quality aims to train professionals able to perform tasks, monitor and supervise activities, design and implement food safety and food quality control systems in food processing companies, contributing to its sustainability and development.
The duration of the program is 4 academic semesters. It is organized by: a General and Scientific component (24 ECTS); a Technical component (66 ECTS); and a Training component in work context (30 ECTS).

Can apply for Professional Higher Technical Courses, only the students who:
1) had completed secondary education or have legally equivalent qualification:
2) those who had made special tests designed for that course, under the terms of Law-Decree n.º 64/2006, de 21 de March, and changed by Law-Decree nº 113/2014, de 16 de July and nº 63/2016, de 13 de September;
3) students who have a technological specialization diploma, a higher professional technical diploma or a higher education degree, who seek their professional requalification.

The professional in Food Quality can perform the following activities in the exercise of his profession:
– Perform and supervise tasks in food production, processing and preservation;
– Collaborate in the implementation and planning of food quality management systems;
– Control food quality during food production processes;
– Perform physicochemical, microbiological and sensorial analyzes of food;
– Assess the quality and food safety of raw materials and food products;
– Plan and implement good hygiene and manufacturing practices in the production, processing and preservation of food products;
– Plan and implement food safety control systems;
– Monitor compliance with control limits and apply corrective actions;
– Conduct audits to verify good hygiene and manufacturing practices;
– Conduct audits of food safety systems;
– Implement environmental legislation related to food sector and evaluate their compliance;
– Plan and monitor the maintenance of food processing equipment;
– Participate in the development of new products and processes;
– Collaborate in the implementation of strategies of marketing and commercialization of food products;
– Identify opportunities and develop business ideas in the food sector.

Portuguese (PT)

It is intended that the holder of this diploma has specialized knowledge of: physicochemical, microbiological and sensorial analyzes of foods, environmental legislation and waste treatment systems management applied to the food sector; has comprehensive knowledge of food quality systems (ISO 9001: 2008), strategies and techniques of marketing and business management and entrepreneurship.
Apply techniques for the identification, control and evaluation of hazards and risks throughout the production line. Use measuring equipment for monitorization and control. Conduct audits to verify good hygiene practices in manufacturing equipment and facilities.
Use auditing techniques in food safety systems. Research and apply relevant legislation for environmental management and its compliance. Manage properly the water, energy, waste and effluents from the food industry. Plan and track maintenance and inspection in equipment and processes. Provide creative solutions to abstract problems in the design of new food products and production systems.
Collaborate in the implementation of sales and food marketing strategies. Analyze, organize and follow up market studies. Apply appropriate communication techniques to its intervention context.

Holders of a diploma of a Professional Higher Technical Course in Food Quality may apply for a bachelor’s degree.
At College of Agriculture of Coimbra, graduates have direct access to the application for admission to the degrees in Organic Agriculture, Crops and Livestock Engineering, Biotechnology, Forestry Sciences and Natural Resources, Food Technology, Technology and Environmental Management.