Develop the best management practices and improve your organization's results, help launch and develop new products. The best way to achieve the most suitable solutions to promote your organization's performance is to embark on an educational journey and develop competences that allow each one of us to become top managers: are you ready to change your life by taking a step foward and create value inside your company?

The international course "Health and the Environment" aims to introduce students to the impact of environmental factors on public health. Our goal is to equip health professionals to minimize healthcare's negative effects on the environment and strengthen health systems to better handle environmental challenges.

Design and manage computer systems to support different areas of management and competence to manipulate, edit and analyze information in order to enhance the use of decision support tools.

The Institute of Portuguese Language and Culture is a teaching and research division in the School of Arts and Humanities of the University of Lisbon, the largest Portuguese university.

Learn about best practices in management and financial information. This programme develops skills and knowledge in financial management in a very strong practical way, based on solving business problems. It approaches key areas of financial analysis and management, accounting and management control in order to provide managers and companies with the best financial management and accounting practices that support the best decision processes.

Plan, implement and coordinate, in collaboration with the company's governing bodies, production activities and equipment, materials and human resources allocated to the production process, with a view to optimizing production and organizational competitiveness.

Expertise in Wine Management is a pioneering course, which covers all areas of interest to the wine business, provided by the best professionals in each area.

The English Course of the Foreign Language Center of the School of Arts and Humanities of the University of Lisbon (or CLi-FLUL) is designed for non-native speakers who want to learn or improve the English language. The English course is organized according to the Common European Framework of Reference for Languages, with all six levels available, from A1 to C2.

Discover Portuguese cuisine and how it influenced gastronomy around the world. CIAL organizes weekly dinners featuring Fado, Brazilian, African, and Indo-Portuguese food and music. There is also a monthly lecture on Port Wines with tasting.

All levels, year-round. Begin or continue your Portuguese language studies in an enjoyable communicative way, taking advantage of our extensive program of social activities.

Design, plan and execute, alone or under the guidance way, activities related to hotel, spas thermal and catering units, namely in the areas of accommodation, reception, food and beverages, commercial management, marketing and event organization.

To program, organize, manage and execute, autonomously or in a team, the activities of a holding in Organic Production Mode (MPB) the techniques of production and transformation of organic products, including water and soil management, plant breeding practices, pest and plant disease control, animal health and welfare, and certification, quality control and farm food security in the field of MPB.

IPB is running a well established 1-year long Portuguese Language and Culture course (PLC) for international students. The course is designed for students enrolled in foreign Higher Education Institutions (HEIs) to complement their education in the Portuguese language and also for other students and the general public interested in learning the Portuguese language.

Develop the specific skills in Portuguese you need to advance in your career. Individual lessons and private groups

Design, plan, and execute, autonomously or under guidance, technological manufacturing processes and raw materials and production quality control and safety, stock management, and Physico-chemical and microbiological analysis of food in the agri-food industry. Interpret and coordinate consumer expectations and the regional/national market in the development of novel foods.