Food Quality, Safety and Health in Gastronomic Sciences

MORE INFORMATION Program 2026-2027

Coordinator

José Pestana Assunção: jose.assuncao@eshte.pt

Sub coordinator

Tânia Albuquerque: tania.albuquerque@eshte.pt

Presentation

Gastronomy is now recognized as an integrated system of food production, transformation, creation, and consumption, in which quality, safety, and health constitute structural pillars.

In a context marked by the increasing complexity of food systems, increasingly stringent regulatory requirements, new consumption trends, and a greater awareness of the impact of food on public health and sustainability, it becomes essential to train specialists capable of intervening in a qualified and responsible manner at the interface between food and consumer.

The Master's in Quality, Safety, and Health in Gastronomy is positioned at the intersection of food science, risk management, innovation, sustainability, and public health, training professionals capable of:

Ensuring high standards of food safety and quality
Implementing food safety management and certification systems
Integrating health promotion principles into gastronomic practice
Leading teams and processes in demanding food contexts

This study cycle combines scientific rigor, practical applicability, and strategic vision, contributing to the development of safer, healthier, and more sustainable food systems.

Accreditation of the study cycle GEE

The course is accredited by the Agency for Assessment and Accreditation of Higher Education (A3ES) for two years.

Process Nr: ACEF/2324/0124442 - A3ES

Initial registration with DGES:R/A-Ef 155/2011 de 18-03-2011 - Registo DGES

2.nd registration with DGES: R/A-Ef 155/2011/AL01 de 29-03-2018 - Registo DGES

3.th registration with DGES (last change): R/A-Ef 155/2011/AL02 de 15-04-2026 - Registo DGES

APPLICATIONS 2026/27

LIST OF ADMITTED CANDIDATES

1.st application season - NOTICE
2.nd application season - NOTICE

Differentiation and Strategic Value

The course stands out for:

Structured integration between gastronomy, food safety, sustainability, and public health
An interdisciplinary approach that articulates science, regulation, management, and innovation
Strong component in food risk management and communication
Specialized training in auditing and certification of food systems
Professional certification as an ISO 22000 Internal Auditor
Integration of healthy eating and health promotion into gastronomic practice
Development of leadership and team management skills
Possibility of a dissertation, internship, or applied project in an organizational context

The course is organized into two academic years. The first year consolidates scientific and technical skills; the second year is dedicated to research work or an applied project with academic and professional relevance.

Candidate Profile

Eligible applicants:

Holders of a bachelor's degree (minimum 180 ECTS credits) in the areas of Hospitality, Food Production, Food Science, Nutrition, Food Engineering, Health Sciences, Agricultural Sciences, Biotechnology or related fields.

Holders of a foreign higher academic degree recognized as equivalent.

Individuals with a relevant academic, scientific, or professional curriculum recognized by the competent body.

The course is also intended for professionals who wish to deepen their skills in the areas of quality, safety, and health applied to gastronomy.

Areas of Professional Practice

Quality and food safety management in the gastronomy and food industry sector, including the implementation of HACCP systems and ISO 22000 certification
Development of innovative and healthy gastronomic solutions
Integration of sustainable and responsible practices in food systems
Health promotion and food risk communication
Specialized consulting in quality, safety, and sustainability
Applied research projects and progression to doctoral studies

CURRICULAR UNITS

APPLICATIONS

1.st season | from february 3.rd to march 15.th - NOTICE
2.nd season | from march 30.th to may 1.st - NOTICE
3.rd season | from may 14.th to june 19.th - NOTICE

The results of the applications will be published according to the deadlines established in the application notice for each round, on the ESHTE website, in the tab dedicated to the course to which you are applying.

Telephone information: Monday to Friday – 9 am – 12:30 pm / 2 pm – 5:30 pm

Telephone: +351 210 040 700

E-mail: info@eshte.pt

Formalization of Applications:

To complete the application process, which takes place exclusively online, the candidate must access the Applications Portal. It is necessary to access the Guide for Applicants and follow precisely the examples provided (documents can only be up to 1MB).

Application fee | 75 €

The application fee will only be returned if the course does not open. For this purpose, the candidate must keep the respective receipt. Applications will only be considered valid if payment is made within the deadline for formalizing them.

Errors or omissions made in filling in the online application form or the application process’s instructions are the sole responsibility of the candidate.

Documentation:

Citizen Card or Birth Certificate
Taxpayer Card
Certificate of qualifications ⁽¹⁾
Duly proven Curriculum Vitae / Portfolio
Letter of motivation with a maximum of 500 words (mandatory)
Letter of recommendation (optional).

(1) If the candidate does not have a degree certificate, he/she must attach a written declaration. Under honor, he/she undertakes to present the missing documents by the 15.th October. Consult the rules for the payment of master’s fees.

Holders of a foreign higher education degree must present the certificate/diploma with the Hague handout.

Vacancies (numerus clausus)

30*

*Minimum number of participants required for the course to begin: 10

Ranking criteria

The ranking criteria will be applied if the number of candidates exceeds the defined numerus clausus.

Applications will be evaluated by the Scientific and Executive Committee of the Master's in Quality, Safety, and Health in Gastronomy, which will decide on each interested party's situation, defining the corresponding credits and study plans.

On the other hand, candidates will be selected by the Scientific and Executive Committee of the Master's in Quality, Safety, and Health in Gastronomy, based on the successive selection of the following criteria:

i) Classification obtained in undergraduate or postgraduate courses, advanced training or equivalent;

ii) Curriculum vitæ and or portfolio of the candidate, namely academic, scientific, and technical;

iii) Letter of motivation with the statement of objectives;

iv) Result of individual interview, when deemed necessary by the Scientific and Executive Committee of the Master's in Quality, Safety, and Health in Gastronomy.

Preference will be given to former students of undergraduate and Postgraduate, Advanced Training (or equivalent) courses at ESHTE and executives from companies or public bodies with more than two years of professional experience, up to a limit of 30% available places.

In case of admission:

Registration | € 30

Registration | € 15

School Insurance | € 15

Fees | see below

Despacho n.º 17-PRES-ESHTE-2026 | Propinas cursos de mestrado ano letivo 2026-27

COURSE EVALUATION