Food Safety

not applicable

Group work, oral presentations, discussions.

The goal of a food safety curricular unit is to provide learners with the knowledge and skills necessary to protect the public from foodborne illness and to ensure a safe and sustainable food supply.

Learning outcomes:
1 Understanding of the principles and concepts of food safety, including microbiology, foodborne illnesses, and risk assessment.
2 Familiarity with the regulations, guidelines, and standards related to food safety, such as HACCP (Hazard Analysis and Critical Control Points).
3 Knowledge of the proper handling and storage of food, including temperature control, prevention of cross-contamination, and sanitation.
4 Ability to identify and respond to potential food safety hazards in various settings, such as in a foodservice operation or at home.
5 Knowledge of the importance of food safety culture and the role of communication, training, and documentation in maintaining a safe food supply.
6 Understanding of the global nature of food safety issues, including emerging pathogens, food fraud, and international trade considerations.
7 Development of critical thinking, problem-solving, and decision-making skills related to food safety, including the ability to evaluate risk, implement control measures, and assess the effectiveness of interventions.
8 Awareness of the ethical and social implications of food safety issues, including access to safe food, food insecurity, and the impact of food safety on public health and the environment.

The UC is divided into four components:

I. Microbial safety;

II. Non-microbial safety: risk and hazard analysis;

III. Genetically Modified Organisms (GMO) and

IV. Seminar.

I. Microbial safety 1.1. Analysis of food hazards of microbial origin 1.2. Implementation of HACCP systems and CHAC methodology 1.3. Foodborne diseases of microbial origin (main microbial agents involved) 1.4. Preventive measures and control of the development of alteration and pathogenic microorganisms 1.5. Good manufacturing practices in the food industry 1.6. Strategies for training in good hygiene practices.

II. Non-microbial safety: risk and hazard analysis Food Chemistry and Chemophobia 2.1. Risk analysis 2.1.1. animal models 2.1.2. Toxicological tests (in vivo, in vitro) 2.1.3. Epidemiological studies 2.1.4. Dietary aspects 2.1.5. Food additives 2.1.6. pesticide residues 2.1.7. Veterinary products 2.1.8. Toxins of natural origin 2.1.9. packaging materials 2.2. Hazard Analysis 2.2.1. N-Nitroso Compounds 2.2.2. pesticide residues 2.2.3. Toxic contaminants: Dioxins, PCB’s, Heavy metals etc.

III. Genetically Modified Organisms (GMO) 3.1. Genetic Engineering – basic concepts 3.2. Production of GMOs in the food sector 3.2.1. Improvement of agronomic characteristics 3.2.2. Improving the nutritional quality of food 3.2.3. Improvement of industrial microbial strains 3.2.4. Production of useful compounds in the Food Industry: GE enzymes among others. 3.3. Benefits vs risks of GMOs 3.3.1 Market acceptance of food products containing GMOs. 3.4. Biosafety aspects of GMOs 3.4.1. risk assessment 3.4.2. risk management 3.5. Labeling of products containing GMOs 3.6. GMO detection methods 3.7. Social, ethical and environmental considerations.

IV. Seminar: Presentation and discussion of topics proposed by students

• - Teste Teórico - 100.0%

NAO

Yasmine Motarjemi and Huub Lelieveld(2014). Food Safety Management: A Practical Guide for the Food Industry, Academic press ISBN 978-0-12-381504-0

Food and Agriculture Organization of United Nations (2009). Biosafety of Genetically Modified Organisms: Basic concepts, methods and issues. Chowdhury MKA, Hoque MI and Sonnino A (Eds.). 1-293. Rome.

Scharer-Zublin, E.V. (2003). Os Genes e a Alimentação. Coimbra Capital Nacional da Cultura 2003 (Edição Potuguesa). Fondation Alimentarium. 1-195. Vevey.

Stephen J. Forsythe (2008) The Microbiological Risk Assessment of Food. Blackwell Publishing. 216 

Videira, A. (2011). Engenharia Genética – Princípios e Aplicações. 2ª Edição. Lidel, Lisboa.

Papers from scientific journals: Food Control; International Journal of Food Microbiology,Trends in Food Science & Technology)