Food Quality and Safety

Code:

AGR201

Acronym:

AGR201

Keywords
Classification	Keyword
OFICIAL	Food Technology

Instance: 2016/2017 - 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:AST	0	Plano de Estudos a partir de 2008	3	-	5	49	135
L:F	0	Plano de estudos a partir de 2008	3	-	5	49	135
L:G	0	P.E - estudantes com 1ª matricula anterior a 09/10	3	-	5	49	135
		P.E - estudantes com 1ª matricula em 09/10	3	-	5	49	135

Teaching language

Portuguese

Objectives

1. Understanding the concepts of Quality and Safety in Agrifood sector.


2. Awareness of the importance of quality maintenance and food safety in the food supply chain.


3. Understanding the quality characteristics of a food product and the alterations that occur over its shelf life, analytical methods and production process control tools.


4. Familiarization with protected origin denominations of food products based on their geographical origin (PDO, PDI, TSG).


5. Acquisition of knowledge about the, good practices, tools, systems and standards currently used in quality management and food safety.


6. 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 maintenance and food safety;
Understand the characteristics of quality of a food product and its alterations over shelf life, their analytical methods to quality evaluation and tools to control the production process;
Know the denominations to protect food products based on their geographical origin;
Understand the tools and standards 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

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

Program

Mandatory literature

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
I. g. gass; JURAN.S QUALITY CONTROL HANDBOOK. ISBN: 0-07-100510-2
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

- Final work

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	55,00
Prova oral	20,00
Trabalho de campo	5,00
Trabalho escrito	5,00
Trabalho prático ou de projeto	15,00
Total:	100,00

Eligibility for exams

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 (5%), study visit (5%), oral presentations (2 X 10%) and final work (15%).

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.

Special assessment (TE, DA, ...)

NA