Teaching Methodologies
Group work, oral presentations, discussions.
Learning Results
To develop the Master degree objectives on Food Safety and Team Work
After completion students should be able to analyse, discuss and present scientific articles in the Food safety
area.
Program
Recent scientific articles will be selected (by the lecturer and students) to be presented by the students e
discussed in the classroom. The selected articles will cover areas such as the implementation of HACCP, food
hazards analysis, epidemiological studies, good manufacturing practice and training food personnel on food
hygiene.
Grading Methods
- - Teste Teórico - 100.0%
Internship(s)
NAO
Bibliography
Artigos científicos publicados em Revistas que versem temas relacionados com a segurança Alimentar (e.g.
Food Control, International Journal of Food Microbiology, Trends in Food Science & Technology).