Food Quality and Safety

Code:

EAGR201

Acronym:

EAGR20

Keywords
Classification	Keyword
OFICIAL	Speciality Sciences

Instance: 2014/2015 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	First Degree in Engineering Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:CE	14	PE2007- Perfil Engenharia Alimentar	2	-	5	-

Teaching language

Suitable for English-speaking students

Objectives

Understanding the concepts of Quality and Safety in Agrifood sector.

Awareness of the importance of quality assurance and food safety.

Understanding the quality characteristics of a food product and its evolution, evaluation methods and production process control tools.

Familiarization with protective denominations of food products based on their geographical origin.

Acquisition of knowledge about the tools and rules currently used in quality management and food safety.

Development of capabilities to select and implement plans and quality and safety systems in the food industry.

Learning outcomes and competences

At the end of this course on Food Quality and Safety it is intended that the student is able to: 
Understand the concepts of Quality and Safety in Agrifood sector;
Recognize the importance of quality assurance and food safety;
Understand the characteristics of quality of a food product and its alterations, their evaluation methods and tools to control the production process;
Know the denomination to protect food products based on their geographical origin;
Understand the tools and rules currently used in quality management and food safety;
Develop the skills to know how to select and implement plans and quality and safety systems in the food industry.

Working method

Presencial

Program

1 Concept of Quality in the agrifood sector 
1.1. Framework 
1.2. Definition and dimensions of food quality 
1.3. Quality assurance and management

2. Quality of the food product
2.1. Changes in quality of a food product 
2.2. Shelf-life (primary and secondary) 
2.3. Factors influencing the quality of a food product 
2.3.1. Feedstock (agricultural products, livestock, fisheries and aquaculture products) 
2.3.2. Impact of processing operations 
2.3.3. Impact of preservation operations 
2.4. Evaluation and quality control 
2.4.1. Quality assessment. biosensors 
2.4.2. Tools for quality control 
2.4.3. Statistical process control and sampling plans 

3 Denominations of quality 
3.1. Framework. Valorisation of traditional products. European regulations 
3.2. Denomination of Origin: DOP 
3.3. Protected geographical indication: IGP 
3.4. Optional denomination
3.5. Authenticity and adulterations

4 Food Safety
4.1. Framework. food hazards 
4.2. Control system of food safety: the HACCP plan (Hazard Analysis and Critical Control Points) 
4.3. Prerequisites: Good hygiene practices, good manufacturing practices, specifications of raw materials, traceability 

5 Certifications for Quality and Safety management systems in the food sector 
5.1. Portuguese Quality System. Quality Management System: NP EN ISO 9001: 2008
5.2. Food Safety Management System: NP EN ISO 22000: 2005 
5.3. Other (BRC, IFS, Halal and Kosher)

Mandatory literature

I. g. gass; JURAN.S QUALITY CONTROL HANDBOOK. ISBN: 0-07-100510-2
Vasconcellos, J.A:; Quality Assurance for the Food Industry - A Practical Approach, CRC Press , 2004. ISBN: ISBN 0-8493-1912-9
Grant Eugene L.; Statistical quality control. ISBN: 0070241171
Montgomery Douglas C.; Introduction to statistical quality control. ISBN: 0-471-65631-3
Devor Richard E.; Statistical quality design and control. ISBN: 0-02-329180-X
Shewfelt Robert L. 340; Fruit & vegetable quality. ISBN: 1-56676-785-7
Connell J. J. John Jeffrey; Control of fish quality. ISBN: 0-85238-105-0
Alasalvar Cesarettin 340; Handbook of seafood quality, safety and health applications. ISBN: 978-1-4051-8070-2
Wiley Harvey W.; Foods and their adulteration

Teaching methods and learning activities

Lectures
- Expository method of programmed material with application examples 
Practical Classes
- Resolution of worksheets
- Study visits
- Oral presentations

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	55,00
Prova oral	20,00
Trabalho de campo	10,00
Trabalho escrito	15,00
Total:	100,00

Calculation formula of final grade

The UC evaluation will consist on the weighted average of the components of Continuous Assessment (45%) and Evaluation by Exam (55%).

Continuous assessment distributed by written report (15%), study visit (10%) and oral presentations (2 X 10%)

The minimum grade for Exam component values is 8.0.

Scores for each component are given to the tenth of the unit and the final grade is rounded to the nearest unit.