Master in Food Safety

Master in Food Safety

The Master in Food Safety (MSA) are entitled to exercise a professional activity in the field of procurement systems in food markets with special emphasis on the respective evaluation procedures and quality management, nutrition and safety. This course prepare and develop skills to work in multidisciplinary environments, having as central axis scientific and technical frameworks, legislative and regulatory, applicable to the production, processing and distribution of food.


In our times “Food Security and Safety”, alike ongoing global climate change, is one of the biggest challenges to human survival: without access to safe, nutritious and healthy food in adequate amounts, the progress of mankind is threatened. The concept of Food Security, recognized by FAO, is complex and multifactorial. It not only comprises the physical, social and economic access to food, by everyone at any time in sufficient amounts, but also the safety and nutrient suitability regarded as necessary for a healthy and active life. Participation in this scenario requires a multidisciplinary approach, based on scientific, technic and legal frameworks applicable to the production, transformation and distribution of food, in order to protect the interests of consumers and the Public Health.


The Master study programme in Food Safety (MFS) aims to assure a high-level training in the agri-food area, based on technical knowledge and sustained by scientific investigation, innovation and development. Accordingly, it is intended that the students of the Master’s programme acquire the following capabilities:
1 – To carry out functions in the area of food quality, especially in food safety;
2 – To join in multidisciplinary professional teams;
3 – To communicate with technicians and other staff of the food sector with different educational backgrounds and levels of knowledge;
4 – To understand and to analyze the issues associated with the production and transformation of food which influence its safety and quality;
5 – To plan, implement and validate food safety pro-active systems;
6 – To apply technological and management options and restrictions in order to attain determined levels of quality set by food producing organizations;
7 – To identify, analyze and evaluate safety and quality problems in a food producing organization according to national and community legal requirements;
8 – To assess and improve quality control and safety processes taking in to account environmental management issues;
Consequently, the Post graduate in Food Safety or the Master in Food Safety will be fit to practice professional activity in the field of food provisioning systems to the market, with a special emphasis on quality evaluation and management, nutrition and safety procedures.



To apply to the MFS, the candidates must have a degree of the 1st (Bachelor) or 2nd (Master) levels of higher education on Veterinary Sciences, Nutrition Sciences, Agricultural Sciences, Biological Sciences, Food Engineering or Animal Husbandry. Professionals of the Food Production, Processing, Preservation, Distribution and Trading sectors with a scientific or professional curriculum recognized as suitable for admittance by the Scientific Committee of the MFS can also apply.


The applications for the MFS 2019/2021 (12th Edition) will take place in two periods:

–2nd of May to the 15th of July 2019.

–1st of August to the 6th of September 2019.

Edital (notice) 2019/2021

Applications must be submitted online through a FMV-ULisboa FenixEdu account. All of the mandatory documents listed on the Notice must be provided. The applications which are not according to requirements listed on the Notice will be excluded.

Application site:

  1. If the applicant already has a FMV-ULisboa FenixEdu account or a Campus@Ulisboa account, with a student or ex-student record at FMV-ULisboa, access Fenix and login:
  2. If the applicant does not have an account on FMV-ULisboa FenixEdu, one must be created at:
  3. If the applicant has applied in previous years with local accounts or if the account password was forgotten, the applicant must recover their credentials on the link above in the “Credentials Recovery” section;
  4. If the applicant has a Campus account and a FMV student or ex-student record and needs to recover their password or username, the applicant must access the user webpage and on the Authentication menu must choose the option “Recover Access”: https//

 Application manual

The submission of an application has a non-refundable fee of 100€ (except in the case of the Master science programme not being held).

Operation and Schedule

The MFS has a 4 semester duration (2 years), comprising a total of 120 European credits (ECTS), divided in a curricular part of 60 ECTS and the thesis of 60 ECTS.

The curricular part (1st year) will be held on Thursdays and Fridays from 6 to 10 pm and on Saturdays from 9 am to 1 pm.

Numerus Clausus

Minimum – 15 students

Maximum – 40 students


Profs. Rui Bessa and Maria João Fraqueza

Scientific Committee
Prof. Rui Bessa
Prof. Maria João Fraqueza
Prof. Virgílio Almeida
Prof. Marília Ferreira
Prof. Magda Aguiar Fontes
Prof. João Bettencourt Cota


National student: 1250€ annual fee tuition, divided in 6 instalments (September 250€, November, January, March, May and July 200€)

International student: 2500€ annual fee tuition, divided in 6 instalments (September 500€, November, January, March, May and July 400€)

Application Documents

The candidates may obtain further information in the Academic Services of the Faculty, according to the working schedule. Further information will be provided according to the defined calendar, published in the web page of the Faculty

Other information: please contact Master Science secretariat Mrs Maria Paula (email:


Branch of knowledge
1st Semester ECTS
Food Microbiology 3,5
Food Chemistry 2,0
Food Biochemistry 2,0
Livestock production 3,0
Vegetable production and other food 2,0
Hygiene in food production and food processing 2,0
Food Technology 4,0
Epidemiology 3,5
Applied Statistics 2,0
Nutrition and Dietetics 2,0
2nd Semester
Consumer rights and obligations 1,5
Food Quality Legislation 2,0
Food Poisining 3,0
Food Quality Control 3,0
Proactive methods in Food Safety 3,0
New food/new dietary concepts 2,0
Referential norms and integrated systems 3,5
Biosecurity and sanitary certification 3,0
Analysis and Management of Environmental Impact 3,0
Risk Analysis applied to Food Safety 2,0
3rd and 4th semesters
Dissertation 60,0