Valorization, Certification and Sustainability of Products from Fisheries and Aquaculture

Code:

MA329

Acronym:

VCSPPA

Keywords
Classification	Keyword
OFICIAL	Applied Biology

Instance: 2020/2021 - 4T

Active?	Yes
Responsible unit:	Aquatic Production
Course/CS Responsible:	Aquatic Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
LCMA	5	Official Study Plan	3	-	5	49	135

Teaching language

Portuguese

Objectives

Students are expected to acquire specific knowledge on several of the most recent and emerging aspects of aquatic food and non-food products, focusing on the valorization, certification and sustainability of commercial items, as these concepts are nowadays the great concerns of the consumers. Students are expected to be in touch with background knowledge on these subjects, and also to be able to recognize and understand the views of the various players in the fish chain (including consumers), in order to take decisions that are more clear and justified. They are also expected to keep in mind these important concerns in their professional future, in any of the areas included in the aquatic and environmental sciences.

Learning outcomes and competences

The results and skills that are expected to be developed include training in informed decision making and the correct choices facing problems, in order to be able to be applied in the student's professional future, in any areas related to aquatic products.

Working method

Presencial

Program

Program (7 main chapters):

I - Welfare of aquatic animals in fishing and aquaculture. Production, transport, capture and slaughter methods.

II - Aquatic food valorization: new species, new processes (on board and on land) and new food products. Equipment and maintenance. Packaging, labeling and food symbols.

III - Quality, safety and inspection of aquatic food. Nutritional value and benefits to human health.

IV - Certification of fisheries and aquaculture products. Major families of international food standards. Food Inspection.

V - Seafood processing waste management. Main by-products: fish flour, oils, minced products, silage and protein hydrolysates.

VI - Extraction and isolation of compounds of marine origin: nutraceuticals, pharmaceuticals and other food and non-food products.

VII - Sustainability of aquatic production, having in mind the problem of aquatic nutrition and the protein scarcity at global level in near future.

Non-theoretical component (7 sessions)

Each theoretical week focused on the themes presented above, will be debated in short sessions, conferences and seminars, to which professionals from the areas under study will be invited to participate, as well as theoretical-practical sessions where the concepts in real products will be verified and demonstrated. Visits will also be made to entities representing the sectors involved in the topics to be addressed.

Mandatory literature

Nunes ML, Batista I, Bandarra NM, Morais MG, Rodrigues PO ; Produtos da pesca: valor nutricional e importância para a saúde e bem-estar dos consumidores., Publicações avulsas do IPIMAR, nº 18., 2008
Batista I, Pires C, Nunes ML; Hidrolizados proteicos de pescado - Preparação, propriedades e utilizações., Publicações avulsas do IPIMAR, nº 14., 2006
Galvão J, Oetterer M ; Qualidade e processamento de pescado., Elsevier, Rio de Janeiro, Brasil., 2014

Complementary Bibliography

Paulo Vaz-Pires; Terminologia de produtos da pesca e aquicultura
Rogério Mendes; Identificação de espécies em produtos da pesca
Calvar NE, Ferreiro UV, Piñeiro PS, Leal JM ; Valorización de Recursos Marinos: Nutracéuticos y Moleculas com Actividad Terapéutica. , Fundación CETMAR (Centro Tecnologico del Mar), Espanha, 2014
Soares NF, Vicente AA, Martins CMA; Food Safety in the Seafood Industry - A Practical Guide for ISO 22000 and FSSC 22000 Implementation, Wiley Blackwell, Reino Unido., 2016

Teaching methods and learning activities

The subjects of this curricular unit are in accordance with the main problems that fisheries and aquaculture products face nowadays. Theoretical presentations and discussions are designed to introduce students to problems and making them to develop clear ability to analyse topics and effective argumentation skills. Practical sessions and visits are planned to provide students the direct contact with actual aspects of the aquatic products and their production, as well as the reality of the industrial environments where they are made.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	60,00
Trabalho escrito	40,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Frequência das aulas	49,00
Trabalho escrito	86,00
Total:	135,00

Eligibility for exams

Minimal frequency of 75% of non-theoretical classes given; Minimal classification of 9.5/ 20 in the written work.

Calculation formula of final grade

60% classification of exam, 40% classification of written work.

Examinations or Special Assignments

Individual written work.

Special assessment (TE, DA, ...)

According to regulations in force.

Classification improvement

Written exam (only exam classification will count for the final improvement classification)