CONSUMER SCIENCES AND NUTRITION

OBJECTIVES

This degree provides the following competences:

critical thinking regarding new challenges in food consumption;
understanding of the factors currently determining food consumption and the respective implications of the link between food technology and the development of novel products;
the ability to raise awareness of and change attitudes to healthy eating habits;
insight into the processes of creation, development and implementation of novel food products, as well as the adaptation of existing products;
and the ability to conceive and implement research projects in consumer science and nutrition.

STRUCTURE

The cycle of studies leading to the Master’s degree in Consumer Sciences and Nutrition is composed by:

a Specialization course, composed by an organised set of units of study corresponding to 66 ECTS credits. It confers a Specialization in Consumer Sciences and Nutrition;
a dissertation of scientific nature, original e specifically made for this purpose, to which corresponds 54 of the total 120 ECTS of the cycle of studies, whose public defense may award the Master’s degree in Consumer Sciences and Nutrition.

CURRICULAR PLAN

Click here to view the complete version of the latest curricular plan.

ADMISSION REQUIREMENTS

Holders of a Bachelor degree in Nutrition Sciences, Engineering Sciences (Profiles in Food Engineering or in Agronomic Engineering), Agrarian Sciences, Dietetics, Food Engineering, Biology, Biochemistry, Pharmacy and related areas, as well as other courses in the areas of Exact Sciences, Health Sciences, Life Sciences or Technology;
Holders of an academic, scientific or professional curriculum that is recognized as attesting the ability to carry out this Master;
Knowledge of the Portuguese Language, at the level of oral and written comprehension and expression, is required.

SELECTION CRITERIA

Final Bachelor’s grade (weight – 1 point) *
Nature of the degree – Nutrition Sciences, Engineering Sciences (Profiles in Food Engineering or in Agronomic Engineering), Agrarian Sciences, Dietetics, Food Engineering, Biology, Biochemistry or Pharmacy will have an increase of 1 point on the Bachelor’s grade.
Pre-Bologna degree or 2nd cycle course – increase of 1 point on the Bachelor’s grade.
Presentation of at least one paper at a scientific congress – increase of 0.25 points on the Bachelor’s grade.
At least one scientific article – increase of 0.75 points on the Bachelor’s grade.
Complementary training in relevant areas – increase of 0.50 points on the Bachelor’s grade, if at least one training course is verified in one of the priority areas (see admission requirements for full list).
Relevant professional experience – an increase of 1 point on the Bachelor’s grade, if you prove your experience of more than one year in a professional activity, or as a research fellow in an area directly related to one of the priority areas.
Proficiency in English, expressed by diploma – increase of 1.00 point on the Bachelor’s grade.

* For candidates who have not yet completed the Bachelor’s degree, it will be considered the weighted average (by ECTS) of the completed curricular units, after being graded all the candidates with the Bachelor’s degree.

Criteria for the tie-break of candidates:

Seniority of graduation
Final Bachelor’s grade
Age of applicant, newest first

CAREER PROSPECTS

This degree is intended for any first cycle holder of a degree in the natural sciences, health science, life sciences or technology who is interested and currently working in the area of food consumption and nutrition, namely in the following sectors: modern retail (supermarkets); the food industry; animal and plant production; entities of public administration involved in food consumption (ASAE, DGConsumidor, etc); NGO’s involved in issues of food consumption (DECO, daycare centres, etc); specialised media; and research and teaching.