The aim is for graduates of the Professional Master's Course in Food Science and Technology to have the following profile:

• Multidisciplinary technical-scientific and capable of generating knowledge through applied research to promote knowledge and social development with a view to solving, mitigating and/or preventing impacts and/or liabilities in the agro-industrial food production chain;

• Able to use Food Science and Technology tools to develop innovations in processes and products for the agro-industrial production chain in accordance with the needs of the regional, national and international market;

• Able to develop and transfer knowledge through research applied to food safety, using quality tools to produce safe and quality products;

• Capable of fostering closer ties between the University and industry, through cooperation projects with the productive sector, promoting industrial technological development and disseminating research results through technical and scientific articles;

• Committed to understanding and applying concepts and methods to promote socioeconomic development with a view to Food Science and Technology, meeting the needs of society, companies and public institutions, in order to scientifically lead the resolution of problems, apply, innovate and create knowledge;

• Entrepreneur capable of identifying and developing innovations, products and technological processes, aiming for the continuous development of the agro-industrial sector.