Food Quality and Nutrition

The CU will be developed based on the analysis and discussion of the contents using the expository method in practical classes. The classes will be based on active and interactive method, by applying the knowledge acquired in studies/practical exercises.
Facilities include, where appropriate, the study accompanied by the application of theoretical and practical knowledge through collection of relevant and current information on aspects for the certification and food quality.
The continuous assessement consists:
– written evaluation using a written test summative assessment of knowledge;
– elaboration of work  with application in real context of work.
The approval in the discipline is obtained with a rating greater than or equal to 10 values resulting from the sum of the marks obtained in the theoretical and practical component and practice component, respectively, with a weight of 40% and 60%. The classification in each of the assessments can not be less than 9.5.

Know the evolution of the concept of quality and the concept of food quality;
Understand the set of rules that establish the necessary requirements to ensure quality;
Know the mechanisms necessary to implement a quality system;
Understand the concepts of certification and accreditation and differentiate them;
Implement Quality Management and Food Safety Management Systems;
Know the interrelationship between the main normative references for quality and food certification, including specific certification of food products;
Undesrstand the HACCP system implementation and the process of certification;
Understand and apply European / national legislation related to food control and safety;
Know the process that involves an audit, as well as the requirements inherent to an auditor;
Develop competence and ability to work as a team (audit team, advisory team).

Evolution of the concept of quality
Quality Control
Checklist
– Food Safety: European / National Legislation
– Audits: basis of the audit process and requirements of an auditor
Quality Certification
– Certification and Accreditation: concepts
– Quality Management System (ISO 9001)
– Food Safety Management (Main references of food safety certification and their comparison ISO 22000, BRC and IFS)

NAO