Food Quality and Safety

Code:

CAGR3003

Acronym:

CAGR3003

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2021/2022 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Bachelor in Agricultural Engineering

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:EA	0	The study plan from 2019	3	-	6	49	162

Teaching language

Portuguese

Objectives

A. Understanding the concepts of Quality and Safety in Agrifood sector.
B. Awareness of the importance of quality maintenance and food safety in the food supply chain.
C. Understanding the quality characteristics of a food product and the alterations that occur over its shelf life, analytical methods and production process control tools.
D. Familiarization with protected origin denominations of food products based on their geographical origin (PDO, PDI, TSG).
E. Acquisition of knowledge about the, good practices, tools, systems and standards currently used in quality management and food safety.
F. Development of competences to select and implement plans and quality and safety systems in the food industry.

Learning outcomes and competences

The theoretical classes are intended to cover Food Quality and Safety basis and are divided into various topics. In practical classes problems are presented about the topic in the theoretical component. Thus there is a strong link between these two fundamental components so that the student may understand the principles presented in each topic and develop the skills to know how to select and implement plans and systems of quality and safety management in the food industry.

The objectives and the contents are related:
Objectives A e B: Themes 1 e 4
Objective C: Theme 2
Objective D: Theme 3
Objective E: Themes 4 e 5

Working method

Presencial

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

Program

3. Denominations of quality
3.1. Framework. European regulation
3.2. Protected Designation of Origin (PDO)
3.3. Protected Geographical Indication (PDI)
3.4. Traditional Specialty Guaranteed (TSG)
3.5. Certification process.

4. Food Safety
4.1. Framework. General concepts
4.2. Control system of food safety: HACCP
4.3. Prerequisites. Good practices. Traceability.

5. Certifications for Quality and Safety management systems in the agrifood sector
5.1. Portuguese Quality System
5.2. Accreditation and certification
5.3. Quality Management System: NP EN ISO 9001. Quality tools
5.4. Food Safety Management System: NP EN ISO 22000
5.5. Global GAP, BRC and IFS certifications.

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

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	100,00
Frequência das aulas	49,00
Trabalho escrito	13,00
Total:	162,00

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.