2024
Hygiene and Safety of Foods
Name: Hygiene and Safety of Foods
Code: CMS13793I
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Ciências Farmacêuticas
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Presentation
This UC intends that students develop knowledge about food control and food security methodologies, to obtain safe products that are compatible with economic efficiency, and to integrate teams that implement food security systems.
Sustainable Development Goals
Learning Goals
To develop knowledge of control methodologies in order to achieve 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 food safety systems.
Knowledge about food control and food safety methodologies, with economical sustainability. Students approved in this curricular unit, with proper supervision, will be able to make part of teams focused in food safety implementation systems.
Knowledge about food control and food safety methodologies, with economical sustainability. Students approved in this curricular unit, with proper supervision, will be able to make part of teams focused in food safety implementation systems.
Contents
Quality concepts. Phylosophy and design of quality systems. Quality management.
Safety sistems.
Toxicity of natural compounds present in food. Toxicology of pesticides in food.
Food contamination of food. Changes in food properties (physical, microbiological, chemical and biochemical). Food microbiology (microbial ecology, spoilage microorganisms, microorganisms implicated in food poisoning, microorganisms of technological interest). Food additives. Hygiene and sanitation in the food industry.
Hazard analysis and critical control points (HACCP).
Safety sistems.
Toxicity of natural compounds present in food. Toxicology of pesticides in food.
Food contamination of food. Changes in food properties (physical, microbiological, chemical and biochemical). Food microbiology (microbial ecology, spoilage microorganisms, microorganisms implicated in food poisoning, microorganisms of technological interest). Food additives. Hygiene and sanitation in the food industry.
Hazard analysis and critical control points (HACCP).
Teaching Methods
Teaching will achieved through the transmission of theoretical knowledge, by practical and laboratory teaching and the presentation of a group research work. Students will be encouraged to learn through the use of computer networks. Field study visits will also take place.
For evaluation purposes there will be two written tests, without consult and with an extent of 120 minutes each.
Students will have to prepare a written group work.
There will be a final exam consisting of an individual written test, without consult and with an extent of 120 minutes.
The final classification will result from the combination of the evaluation of written tests or examination (70%) and group research work (30%).
For evaluation purposes there will be two written tests, without consult and with an extent of 120 minutes each.
Students will have to prepare a written group work.
There will be a final exam consisting of an individual written test, without consult and with an extent of 120 minutes.
The final classification will result from the combination of the evaluation of written tests or examination (70%) and group research work (30%).
Certificações
