Food Safety
Cod: 21100
Department: DCET
Scientific area: Chemistry and Biochemistry
Total working hours: 156
Total contact time: 26

The debate on food safety and quality has become quite commonplace. Consumers are constantly confronted by the media and opinion-makers about the dangers of eating. In order to reduce food accidents, it is important to consider different kinds of danger, in order to implement safety and self-control policies along the food chain, as well as understanding how consumers understand issues on food safety and quality.

1. Food Safety
2. Food Hygiene

• Knowing the different dangers for food safety.
• Identifying the main existing dangers along the food chain.
• Knowing how to control any kind of danger.
• Understanding the HACCP system, implementation requirements and main stages.

• Definition of safety, danger and risk.
• Definition and illustration of the several danger types.
• Safety along the food chain and self-control policies: analysing dangers and critical control points.
• Food safety and quality from a consumer’s point of view.

Subjects will be establish in plataform.


Continuous assessment is privileged: 2 digital written documents (e-folios) during the semester (40%) and a final digital test, Global e-folio (e-folio G) at the end of the semester (60%). In due time, students can alternatively choose to perform one final exam (100%).