Curricular Unit:			Code:
Food Quality and Security			1080QSAL
Year:	Level:	Course:	Credits:
3	Undergraduate	Nutrition Sciences	6 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	78
Learning Outcomes of the Curricular Unit:
OA1. Recognize the importance of food safety and quality. OA2. Analyse the legislation applicable to food hygiene. OA3. Identify the essential principles of food hygiene and safety applicable throughout the food chain. OA4. Identify the conditions and circumstances that condition the hygiene and safety of foodstuffs, as well as their quality. OA5. Describe the principles and steps for implementing the HACCP food safety system - hazard analysis and control of critical points in a food company. OA6. Assess the main hazards potentially present in food and respective control measures. OA7. Explain the concepts of quality assurance and quality management. OA8. Identify the main normative references used in food security management and the requirements for their implementation. OA9. Understand the certification process of a normative framework as well as the principles and steps of an audit.
Syllabus:
CP1. Introduction to Food Safety and Food Quality: framework, concepts, and importance. CP2. General principles and standards of food law. CP3. Hygiene: concepts, legislation. Codes of good hygiene and food safety practices. Hygiene of facilities, equipment, and utensils in food establishments. Personal hygiene. CP4. Safety and quality in the food chain: production, transformation, conservation, storage, quality parameters, quality indicators and defects in the final product. CP5. HACCP food security system. Prerequisite program, implementation steps, control, and monitoring. CP6. Official control of hygiene rules applicable to foodstuffs. Food fraud. CP7. Portuguese Quality System. Quality vectors. Quality control and guarantee. CP8. Food safety management systems. Normative food security standards. Certification process. Audits.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
CP1 aims to achieve OA1. CP2 aims to achieve OA2. CP3 aims to reach OA2 and OA3. CP4 Aims to achieve OA3 and OA4. CP5 aims to achieve OA5 and OA6. CP6 aims to reach OA2, OA4 and OA5. CP7 aims to achieve OA7. CP8 aims to reach OA8 and OA9.
Teaching Methodologies (Including Evaluation):
The teaching methodology includes theoretical classes with oral exposition of the programmatic contents; and practical and theoretical-practical classes for application and development of skills and abilities within the discipline. Students are encouraged to attend classes and participate in study visits outside the University. The teaching materials are available on the Fernando Pessoa University e-learning platform. Continuous assessment encompasses 2 components: 1) theoretical component: 2 individual written tests (75%); 2) practical component: practical group project (25%). To pass the course unit the student must obtain a minimum weighted average grade of 9.5 values(out of 20) in each of the components.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The teaching methodologies were defined with the aim of allowing a more fluent knowledge transmission, promoting student involvement and oral discussion, and with this, a more assertive learning and fostering their critical and communication skills. Theoretical classes allow the deepening of knowledge with the active participation of the student. The practical classes allow the acquisition and development of skills and practical skills in the area of food quality and safety. These classes include research and analysis of legislative documents and normative references, discussion of relevant scientific articles with the objective of developing the critical capacity, as well as the reflection and discussion of proposed topics within the discipline. The continuous evaluation method stimulates the permanent contact of the student with the contents of the curricular unit, allowing the teacher a more rigorous evaluation of the acquisition of the defined objectives.
Reading:
1. Codex Alimentarius Commission, Joint FAO/WHO Fool Standard Programme. Food Hygiene – Basic Texts. FAO/WHO, 2003. ISBN 978-92-5-105913-5. 2. Codex Alimentarius Commission, Joint FAO/WHO Fool Standard Programme. General Principles of Food Hygiene, CXC 1-1969-Rev-2020. 3. Monteiro, V. Higiene, Segurança, Conservação e Congelação de Alimentos. Lidel. 2010. ISBN: 978-972-757-690-6. 4. Forsythe, S. J. Microbiologia da segurança alimentar Artmed. 2002. ISBN 85-7307-988-6. 5. Legislação Portuguesa respeitante aos Géneros Alimentícios. 6. Legislação Comunitária referente aos Géneros Alimentícios; Jornal Oficial das Comunidades Europeias. 7. Referenciais Normativos (Normas ISO, BRC, IFS)
Lecturer (* Responsible):
Catarina Simões (catarinasimoes@ufp.edu.pt)