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.
• 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 or 3 digital written documents (e-folios) during the semester (40%) and a
presence-based final exam (p-folio) in the end of the semester (60%). In due time, students can alternatively choose to perform one
final presence-based exam (100%).