“Innovation needs to be understood as a global strategy of the organization, which is intended to guarantee the adaptability, flexibility and responsiveness that the market demands, given its increasing mutability. ….. Innovation is teamwork, which involves all levels of the company and its interactions with the outside world.”

Jorge Oliveira, 1999.

Innovation develops the ability to successfully implement and explore new ideas. Based on knowledge and experience, innovation plays a central role in the scientific, technological, economic and social development of an organization, company or country.

The Master’s in Biotechnology and Innovation program aims to train professionals capable of promoting innovation in different aspects of Biotechnology, in response to current challenges. This course is aimed at professionals linked to areas anchored in Biotechnology who wish to acquire, update, consolidate or modernize their knowledge.

This master's degree has four optional branches, each consisting of the curricular component – corresponding to a specialization course (postgraduate) – and a thesis component in the respective area. Currently, the branches offered are:

• Food Science
• Human Nutrition
• Health and Quality of Life
• Environment and Sustainability

The entire master's degree is designed based on a lifelong training model and constructed to meet the needs of its privileged target audience, mainly technical staff with professional experience in areas related to the respective field of expertise.

What is the role of an MSc in Biotechnology and Innovation?

Graduates with an MSc in Biotechnology and Innovation are trained to:

• Deal critically and proactively with innovation in different professional contexts in the food, nutrition, health or environment areas;
• Interpret and apply concepts of management, marketing and quality control in the innovation of organizations;
• Communicate with peers, the academic community and society, in general;
• Apply scientific and technological principles in the development, production and characterization of high-quality and sustainable foods;
• Assess, diagnose and intervene at the nutritional level to promote a general state of health and well-being;
• Manage the use of technological advances and environmental management tools enabling organizations to perform efficiently in matters of sustainability.

They may work in diverse professional contexts including:

• Design, development or improvement and quality and safety control of biotechnology-based products and/or processes in the food, environmental or health areas;
• Innovation in the development of new products, processes or work methodologies based on biotechnology in the food, environmental or health areas;
• Management and marketing in a context of products, processes or services associated with biotechnology;
• Consultancy;
• Education and training in the area related to the field of specialization;
• Research in different areas related to the field of specialization.

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How does the Master’s program work?

The Master’s in Biotechnology and Innovation is intended for professionals who hold a first cycle degree in the Engineering or Life Sciences fields.

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