Food Quality

Code:

LCN4106

Acronym:

QUALA

Keywords
Classification	Keyword
OFICIAL	Natural Sciences

Instance: 2021/2022 - 1S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	83	Official plan	4	-	6	56	162

Teaching language

Suitable for English-speaking students

Objectives

Learn the techniques, practices, procedures and legislation relating to the evaluation of food, in order to meet the requirements for public health for the consumption of safe and quality food.
Preparation and training of professionals on practical implementation, evaluation and quality monitoring.
Study methods of assessing the quality of food brought to public consumption in order to detect changes, defects, fraud and forgery food.
Knowledge management systems of food quality.
Analysis the relevant standards in force.


To publicize the principles governing measures for the promotion of quality.

Raising awareness of the importance of food quality.

Propose teaching about food quality, knowledge-based, on biochemical, nutritional qualities, microbiological, toxicological, and technological and legislation previously acquired, applying and interrelating them.

To understand the conditions and circumstances that affect the quality of food.

Prepare and train professionals for the quality control - sanitation and food quality, particularly in monitoring catering/food production units and food industry.

Identify the problems caused by junk food both at the production, marketing and consumption.

Identify risks to health due to inadequate hygiene practices and the risks of non-quality.

Acquaint with quality systems. Promote the management and quality assurance of food.

Clarify the role of food handlers, health technicians and the consuming public as to the responsibilities in the preservation of food, individual health and the whole community.

Alert to the importance of integrated management, in particular in hygiene and safety, prevention of health and the respect and protection of the environment with the purpose of total quality.

Learning outcomes and competences

Mastery of the techniques, practices, procedures and legislation related to food assessment, in order to cater to the requirements of public health for the consumption of food quality.


Ability to implementation, evaluation and monitoring of quality.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

Biochemical, microbiological, toxicological, technological knowledge and legislation already acquired, applying them and interrelating them.

Program

1. QUALITY
1.1. Concepts of Quality.
1.2. Food Quality.
1.3. Quality Vectors.
1.4. Quality Properties.
1.5. Features, Parameters and Quality Indicators.
1.6. Quality Standards.
1.7. Quality Levels.
1.8. Quality Tools
1.9. Quality Control.
1.10. Quality Management.

2. QUALITY SYSTEMS
Prevention / enforcement / implementation / maintenance / security, management and control in the production chain.
2.1 Portuguese Quality System / Portuguese Institute of Quality.
2.2 Quality Subsystems: Metrology, Standardization and Qualification.
2.3 Accreditation / Certification.
2.4 Quality Management/ Quality Assurance
2.5 Normative References 
ISO standards - ISO 9000 Series, ISO 9000:2015; ISO 9001:2015. ISO 22000 Series - ISO 22000:2018.
2.6. Interaction between food safety systems, food safety management systems and quality management systems.
2.7. Integrated Systems (ISO 9001, ISO 22000, ISO 14001, OHSAS 18001, ISO 45001:2018, ... BRC, IFS, ERS, ...)
2.8. Audits (ISO 19011:2018).

3. FOOD QUALITY

Production / Processing / Preservation / Storage / Characteristics and quality parameters / quality indicators / quality changes, defects and fraud. Final product quality analysis in view of the food chain, the system of supply and marketing of food, through a process approach contemplating the implementation of food safety management systems and / or quality management systems.

1. Water and Drinks.

2. Sugary products.

3. Condiments and Spices.

4. Milk and dairy products.

5. Meat and meat products.

6. Fishery products.

7. Eggs and egg products.

8. Oils and fats.

9. Cereals, cereal products and legumes.

10. Vegetables.

11. Fruits.


Main Bibliography:

- Shapton D. A., N. Shapton F., Principles and Practices for the Safe Processing of Foods, Heinz, Woodhead Publishing Limited (Series in Food Science and Technology), 1998. Cambridge, England.

- Larrañaga, IJ, Carballo, JM, Rodriguez, MM, Fernandez, JA,. Control and Hygiene de los Alimentos, 1999. Madrid. Mc Graw Hill.

- Mossel, DAA, Moreno García, B, Struijk, CB, Microbiología de los Alimentos, Second edición, Editorial Acribia SA 2003.Zaragoza.

- Hobbs, BC, Roberts, D, Food Poisoning and Food Hygiene, 1993. London. Edward Arnold.

- Quality Standards Portuguese Portuguese Institute of Quality.

- Normative Benchmarks - (ISO, BRC, IFS)

- Codex Alimentarius Commission, Joint FAO / WHO Fool Standard Programme, Food Hygiene - Basic Texts. Rome: FAO / WHO, 1999, 2003.

- Donald Corleto, Jr., HACCP - User's Manual, Aspen Publications, Inc. .1998.

- Portuguese Legislation relating to Food and Food in particular.

- Community legislation referring to food and to food in particular; Official Journal of the European Communities. (Regulations and Directives)

- Proença, RPC, Sousa, AA, Veiros, MB and Hering, B. Sensory and Nutritional Quality in the Production of Meals. Publisher's UFSC.Florianópolis. 2005.

- Doyle MP & Beuchat LR. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. ASM Press. 2007.

- Entis P. Food Safety: Old Habits, New Perspectives. ASM Press. 2007.

- Roberts D & M. Greenwood Practical Food Microbiology. 3rd edition. Blackwell Publishing. 2003.

- MR Pascual Anderson & Calderon Y Pascual V. Microbiología Alimentaria. Analytical methodology for food & Beverages. 2 ª edición. Santos Diaz. 2000.

- International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Foods 5: Characteristics of Microbial Pathogens. Blackie Academic & Professional. 1996.

- International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Blackie Academic & Professional. 1998.

Mandatory literature

Consultar a Bibliografia Principal na secção "Observações"; Consultar a Bibliografia Principal na secção "Observações"

Teaching methods and learning activities

Education shall be provided in four hours per week per student during the semester in the form of lectures and theoretical-practical classes.
The lectures will be two a week, lasting one hour and a theoretical-practical lesson per week, lasting two hours.
a. Lecture method (lectures) - to organize hierarchically the concepts relating to each theme and to foster a critical spirit. In theoretical classes will be made introductions to the various themes of the program, showing the theoretical and practical affairs, equated their problems, pointing out its most controversial, or difficult and suggested clues to their study.
b. Interrogative and demonstrative method (theoretical-practical) - designed to consolidate the skills acquired through an active participation of students in reflection, discussion and debate of the proposed topics within the discipline.
The theoretical -practical classes is mandatory (to the realization of the final evaluation is mandatory to care for two thirds of these classes).
It is proposed, to the students, to carry out various work groups.
The groups will consist of at least three (3) students, an optimal number of five (5) and a maximum of (7) seven students, preferably.
In these classes will be conducted both observational studies or implementation and / or presentation, including: critical analysis of articles, or following slide shows, videos, debates, oral presentations, etc..
Teaching school is over and the responsibility of the ruler of the discipline, but in some specific areas may be invited specialists.

Evaluation Type

Evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	100,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	106,00
Frequência das aulas	56,00
Total:	162,00

Eligibility for exams

The theoretical-practical classes are compulsory - the final evaluation has as mandatory requirement the assistance to two-thirds of these.

Calculation formula of final grade

Assessment only with final exam.

The exam is divided into two components of assessment:

* 1st Component - Theory and practice: evaluation writing. Correspond to 30% of the final grade.

* 2nd-Component Theory: completion a written assessment. Correspond to 70% of the final grade.

* To obtain approval in the discipline, the student must obtain a minimum score of 9.5 in the final examination in both theoretical - practical component either in the theoretical component.
* The final grade will be calculated by adding the scores obtained on each of the components theoretical-practical and theoretical, 30% of theoretical and practical + 70% of the theoretical note, respectively: NF = 0.3 x NTP + 0.7 x NT
where: NF-final grade; NTP-note theory-practice; NT-theoretical note.
* The rounding rules will be used only on the final grade.
* The time of examination, normal and appeal will be regulated by the Pedagogical Council.

Classification improvement

It is considered the achievement of grade improvement.

Observations

Period for pedagogical hours: Tuesday - 12h/13h; Wednesday - 17/18h; Thursday - 11:30h/13:30h.

Location: FCNAUP - 3rd floor, room 3.208
Contact: cristinasantos@fcna.up.pt

Classes are in person, in the classroom.

In circumstances that justify it, and which are known and authorized by the director of the 1st Cycle of Studies (degree) and by the Rectorate of the University of Porto, classes can be held remotely, using in this case new technologies of distance learning and teaching.

The final exam is in person, in the classroom and supervised by teachers.

In cases where it is justified and, if it is known and authorized by the director of the 1st Cycle of Studies (degree) and by the Rectory of the University of Porto, it can be carried out remotely, oral exam, using in this case new technologies for distance assessment.