Food Safety in Aquaculture

Code: BIO14643M

6 ECTS

Duration: 15 weeks/162 hours

Scientific Area: Controlo e Processos

Teaching languages: Portuguese

Languages of tutoring support: Portuguese

Presentation

Defining the best practices in hygiene and food safety. Physic-chemical, microbiological and sensory monitoring to control the quality of aquaculture products. Quality parameters to ensure the quality and safety of the aquaculture product. Audits and inspections in the food sector.

Sustainable Development Goals

2. Erradicar a fome - Acabar com a fome, alcançar a segurança alimentar e melhoria da nutrição e promover a agricultura sustentável.

4. Educação de qualidade - Assegurar a educação inclusiva, e equitativa e de qualidade, e promover oportunidades de aprendizagem ao longo da vida para todos.

8. Trabalho digno e crescimento económico - Promover o crescimento económico sustentado, inclusivo e sustentável, emprego pleno e produtivo, e trabalho decente para todos.

12. Produção e consumo sustentáveis - Assegurar padrões de produção e de consumo sustentáveis.

14. Proteger a vida marinha - Conservação e uso sustentável dos oceanos, dos mares, e dos recursos marinhos para o desenvolvimento sustentável.

Learning Goals

Knowledge:
C.1. Know the legislation and codes of good practice in hygiene and food safety;
C.2. Know the parameters that determine the quality and safety of the aquaculture product;
C.3. Know the main physical-chemical and microbiological methods of quality control of aquaculture products;
C.4. Know the HACCP-Hazard Analysis and Critical Control Point system and the stages of its implementation;
C.5. Know the inspection processes in the food sector;

Skills:
A.1. Apply legislation and codes of good practice and food safety in aquaculture and processing industry;
A.2. Relate microbiology with the degradation phenomena of fish;
A.3. Perform physical-chemical, microbiological and sensory analysis techniques for aquaculture quality control;
A.4. Assess the occurrence of hazards based on HACCP system methodology;
A.5. Apply audit techniques to food safety systems, identify and correct non-conformities;
A.6. Apply sanitary rules to aquaculture products.

1. Legislative framework for food quality and safety
2. Quality and Food Safety of aquaculture products
2.1. Nutritional composition
2.2. Post-mortem physical-chemical and microbiological changes
2.3. Biological risks and processing effect: bacteria, fungi, viruses and prions, toxins. Parasites. Legislation.
2.4. Chemical hazards. Environmental, additives, antibiotics and hormones, Legislation. Allergens.
2.5. Quality control of fish - Laboratory practice:
2.5.1. Physical-chemical methods: Total Volatile Bases, TMA, indole, ocular fluid refraction index, K-value.
2.5.2. Microbiological methods: TVC of mesophilic, psychrotrophic, H2S producing bacteria. Legislation.
2.5.3. Sensory evaluation. Quality Index Method
3. Food Safety Management of fishery products
3.1. HACCP
Principles, prerequisites, hazard identification and risk assessment, Critical Control Points. Audits.
3.2. HACCP in Aquaculture. Standard Operating Procedures. Case study.
3.3. Labelling and traceability.

Teaching Methods

1. Theoretical-practical (TP) classes:
-exposure and discussion of theoretical concepts;
-oral presentation of seminars by the students on food safety of aquaculture products.
2. Practical laboratory classes (PL):
Development of practical skills for physical-chemical and microbiological quality control of aquaculture products.
Experimental works:
-Determination of Total Volatile Bases (TVB-N) in fish;
-Determination of Total Viable Count (TVC) of mesophilic, psychrotrophic and H2S-producing bacteria;
-Determination of Specific Spoilage Organisms (SSO);
-Sensory evaluation and application of the Quality Index Method (QIM) to fish.
3. Study visit to a fishery products processing plant.