Scientific area: Chemistry and Biochemistry
Total working hours: 195
Total contact time: 35
Consumers are nowadays constantly confronted by the media about the dangers or eventual catastrophes resulting from the ingestion of food products, which leads to lack of trust in food safety. It is therefore of importance to study safety throughout the food chain, in a context of evaluation and risk assessment.
At end of this course each student shall be able to: • Evaluate the main dangers on food safety (biological, chemical and physical); • Know the main rules of Hygiene and Food Safety; • Know the food control system
1. Microbiology and microbial contamination 2. Food-borne diseases 3. Toxins naturally present in foods 4. Contaminants 5. Additives and food safety 6. Hygiene and food safety 7. Control system of food safety: hazard analysis and critical control points
de Vries (ed.), J.,Food Safety and Toxicity, CRC Press, 1996.-
Lemos, A. L. e Moura, A. P., Segurança e QualidadeAlimentares: Perigos Alimentares e Políticas de Autocontrolo, UniversidadeAberta. Awaiting publication.
Evaluation is made on individual basis and it involves the coexistence of two modes: continuous assessment (60%) and
final evaluation (40%). Further information is detailed in the Learning Agreement of the course unit.
This curricular unit requires that students have knowledge and reading skill in English.