2023
Food Quality and Safety
Name: Food Quality and Safety
Code: FIT13880L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
To develop knowledge of control methodologies in order to achieve quality and safe products, compatible with the economic efficiency of the farm or production unit . With the appropriate supervision, students who are approved in the course should be able to integrate teams that implement quality and food safety systems.
Contents
Food Safety Module
Quality concept, quality systems and quality management.
Toxicity of natural compounds in food. Toxicology of pesticides in food.
Food contamination. Physical, microbiological, chemical and biochemical food degradation.
Food microbiology.
The use of starter cultures.
Food additives.
Sanitation in food industry.
Hazard Analysis and Critical Control Points (HACCP).
Food Control Quality Module
Statistical quality control.
Sampling plans.
Control graphics.
Sensorial evaluation.
Post Harvest Module
Ripening physiology; respiratory process.
Deterioration of fresh fruits and vegetables.
Harvest methods and mechanical damages.
Evaluation of quality.
Packaging, storage and commercial chain. Minimal processed fruits and vegetables.
Storage and cooling module
Room and equipment management.
Cooling and freezing methods and equipment.
Quality concept, quality systems and quality management.
Toxicity of natural compounds in food. Toxicology of pesticides in food.
Food contamination. Physical, microbiological, chemical and biochemical food degradation.
Food microbiology.
The use of starter cultures.
Food additives.
Sanitation in food industry.
Hazard Analysis and Critical Control Points (HACCP).
Food Control Quality Module
Statistical quality control.
Sampling plans.
Control graphics.
Sensorial evaluation.
Post Harvest Module
Ripening physiology; respiratory process.
Deterioration of fresh fruits and vegetables.
Harvest methods and mechanical damages.
Evaluation of quality.
Packaging, storage and commercial chain. Minimal processed fruits and vegetables.
Storage and cooling module
Room and equipment management.
Cooling and freezing methods and equipment.
Teaching Methods
Theoretical and Practical classes.
Group report.
Enterprises visit.
Net research will be promoted.
Evaluation will be made using group report (30%), two written tests (70%) or written exam classification (70%).
Group report.
Enterprises visit.
Net research will be promoted.
Evaluation will be made using group report (30%), two written tests (70%) or written exam classification (70%).
Teaching Staff
