Food Quality and Safety

Code:

EAGR201

Acronym:

EAGR20

Keywords
Classification	Keyword
OFICIAL	Speciality Sciences

Instance: 2013/2014 - 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	26	PE2007- Perfil Engenharia Alimentar	2	-	5	-

Teaching language

Suitable for English-speaking students

Objectives

Informative objectives:
- To provide the necessary information for the acquisition of knowledge that enables:
- the understanding of the significance and importance of Quality and Safety in the agri-food sector; and
- the acquaintance of the students with the basic concepts and methodologies, and how they should be applied.

Formative objectives:
- To promote a capacity to interrelate the knowledge gained in other subjects such as food chemistry and food microbiology with the subject of Food Quality and Safety;
- To develop the capacity to select, prepare and implement quality systems plans in the food industry;
- To know about the statistical methods for quality control such as sampling plans design, statistical process control and process capability; and
- To know the current available software used for food quality and safety control.

Learning outcomes and competences

At the end of this Module, the student will be able to integrate the knowledge of food microbiology, chemistry, food science and statistics. In this way, the student will be capable of understanding the importance of food quality and safety. The program will present the concepts, models and tools in a practical way, taking advantage of case studies and exercises leading to a better comprehension of the topics. The program will present a general vision of quality and safety, the principles and concepts of quality management, the food chain concept, the main foodborne diseases using practical examples and solving exercises. The student will gain a better appreciation of the diverse dimensions of food quality and safety.

Working method

Presencial

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

Knowledge in Microbiology, Food Chemistry and Statistics.

Program

1. QUALITY - Concepts, Dimensions, History. Principles and concepts of the Quality Control and Management. The consumer´s perspective of quality. Impact of food processing on quality and safe. Quality evaluation of foods: evaluation of the physicochemical, microbiological, nutritional and sensory characteristics.
Tools for quality control. Statistical process control and acceptance sampling plans.
2. SAFETY - Concepts, food chain
Food additives, chemical contaminant, naturally-occurring toxins in foods, Food-borne diseases. Higiene in food production. Kinetics of microbial growth and death.
3. MANAGEMENT of quality and safety in the food industry.
ISO 9000, ISO 22000. HACCP. Pre-requisite programmes: Good Hygiene Practices, Good Manufacture Practices, Specifications of raw materials, Traceability.
4. RISK ANALYSIS. Chemical and Microbiological. Risk ranking.

Mandatory literature

ISO; ISO 9001
ISO; ISO 9001
ISO; ISO 22000

Teaching methods and learning activities

The objective of the theoretical lectures is to impart each of the topics of the module along with the discussion of practical cases and exercises. This will be supported by the utilisation of didactic material such as books, articles and other documents, as well as audiovisual equipment.
In the practicals, the realization of individual and group tasks will be directed by means of practical useful examples that promote the participation of the students. The realization of "state-of-the-art" reviews has as objective that the students can identify by themselves the current lines of research in food quality and safety.

Software

PMP - Predictive Modeling Program
RiskRanger - Toolbox for risk ranking
ICMSF - Microbiological Sampling Plans

keywords

Natural sciences > Agrarian Sciences > Zootechnics > Feed contamination
Technological sciences
Technological sciences > Technology > Safety technology

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	50,00
Participação presencial	5,00
Trabalho escrito	20,00
Trabalho laboratorial	25,00
Total:	100,00

Calculation formula of final grade

Formula Evaluation:
Attendance/Participation: 5%
Practicals: 25%
Final assigment and presentation: 20%
Final exam: 50%