Food Safety

The theoretical classes will be taught through interactive lectures. The remaining topics will be taught using active learning methods, in which students carry out group work and the corresponding oral presentations.

At the end of the course, students should be able to:
(1) Understand the principles of food safety, foodborne diseases and risk assessment;
(2) Know the applicable regulations and standards, including HACCP;
(3) Describe appropriate food handling and storage practices, focusing on temperature, cross-contamination and hygiene; (4) Identify and respond to food safety hazards in different contexts;
(5) Relate the importance of food safety culture to communication, training and documentation;
(6) Analyse global challenges such as emerging pathogens, food fraud and international trade;
(7) Develop critical thinking to assess risks and implement control measures;
(8) Recognise the ethical and social implications of food safety and its impact on public health and the environment;
(9) Recognise the benefits, risks and biosafety requirements associated with the use of GMOs.

The course is organised into four components.
I – Microbial safety: biological hazards; major foodborne microbial diseases; prerequisites and HACCP; prevention and control measures; good manufacturing practices.
II – Non-microbial safety and risk analysis: chemophobia; animal and toxicological models; epidemiological studies; dietary aspects; additives; pesticide and veterinary drug residues; natural toxins; packaging materials; N-nitroso compounds and other contaminants (dioxins, PCBs, heavy metals).
III – Genetically Modified Organisms: genetic engineering; production of GMOs for food applications; agronomic and nutritional improvement; microbial strains; production of useful compounds; benefits and risks; biosafety; risk assessment and management; labelling; detection; social, ethical and environmental aspects.
IV – Seminar: presentation and discussion of topics proposed by students.

NAO