UP.PT - Faculty of Nutrition and Food Sciences

This training aims to provide professionals in the restaurant/hotel sector with knowledge and skills in the area of microbiological hazard analysis and microbiological quality assessment in the Restaurant and Collective Food sector.

There is growing scientific evidence that demonstrates the importance of microbiology and food safety from a farm to fork perspective for the prevention of diseases transmitted by microbiological hazards at different stages of the food chain, specifically in food preparation and distribution establishments, a crucial area for the economy in the catering, hotel and tourism sectors.
Dual operating regime: face-to-face and distance/e-learning.

Duration: 81h total, of which 30h of contact and 51h of autonomous study.