Hygiene and Food Safety

Code:

EQB4002

Acronym:

EQB4002

Level:

400

Keywords
Classification	Keyword
OFICIAL	Chemical and Biological Engineering

Instance: 2017/2018 - 2S

Active?	Yes
Responsible unit:	Department of Chemistry and Biochemistry
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:TCA	31	Official Study Plan	1	-	5	45	140

Teaching language

Suitable for English-speaking students

Objectives

It is intended that students will be familiar with the main utilities necessary for the proper functioning of most industrial processes, notably the main processes used in water treatment, the main features of water cooling towers and boilers, the particularities of vacuum systems and compressed air used, and even the aspects related to the ventilation systems and industrial cleaning and disinfection.

Learning outcomes and competences

Propose, monitor and design processes for treatment of water intended for human consumption and industrial use. Describe and project cooling systems and water cooling towers. Meet the heating systems used in an industrial environment. Know the fundamentals of compressed air systems and vacuum pumps used in industrial environment. Know the particularities of ventilation and cleaning/disinfection processes used in an industrial environment.

Working method

Presencial

Program

1. Hazards in the Agro-Food industry, where the definition of hazard and the hazard classification according to their nature (biological, chemical and physical) is presented and developed;


2. The (microbiological) risk and consumers perception, where it is defined the concepts of risk, quality and health safety, and how to make risk estimation; and it is presented the concepts of quantitative risk assessment (QRA-Quantitative Risk Assessment) and of food safety objective (FSO-Food Safety Objective)

3. Risk Management, where risk assessment and the current legislative landscape are presented, with an emphasis on Regulation No. 852/2004, from 29th April and their updates. Finally, the major analogies between the HACCP model according to the codex and ISO22000 are discussed.

Mandatory literature

Y.H. Hui, B.L. Bruinsma, J.R. Gorham, W.-K.N.P.S.Tong, P. Ventresca,; Food Plant Sanitation, Marcel Dekker, Inc, 2003
H.L.M. Lelieveld, M.A. Mostert, J. Holah,; Handbook of Hygiene Control in the Food Industry, Woodhead Publishing Limited , 2005

Teaching methods and learning activities

It is intended that students will be familiar with the main utilities necessary for the proper functioning of most industrial processes, notably the main processes used in water treatment, the main features of water cooling towers and boilers, the particularities of vacuum systems and compressed air used, and even the aspects related to the ventilation systems and industrial cleaning and disinfection.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Teste	60,00
Trabalho escrito	40,00
Total:	100,00

Calculation formula of final grade

The evaluation consists of three components: two written tests, contributing with 60% to the final evaluation, and simulation work performed in groups of 3 elements, contributing with the remaining 40% to the final evaluation to UC.