Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)
In what concerns knowledge a bridge between primary production and further stages in the production chains, making students to get to know parameters, criteria and limits, and the factors that influence in primary production, all applicable in food quality and safety. These factors will be worked upon not only at primary production level, but also in subsequent stages, so that students may incorporate skills and capacities that will allow them to exert control and shape processes aiming to guarantee food quality and safety. Students will also be taken to know legislation, standards and guidelines and the systems that may be applied in the management of food quality and safety (and risk evaluation), so that they will be able to participate in the production, application and management and control of those systems. Ways of carrying out self-learning and knowledge and skills updating throughout their professional lives will be transmitted.
Syllabus
Food quality and safety characteristics, and hazards and risk levels. Chemical, microbiological and physical parameters, limits and criteria. Legal and technical and scientific aspects. Stages where hazards occur, and/or their control can be exerted. Applicable legislation, standards and guidelines. Pre-requisites, namely good practices. Food control and management systems (such as HACCP and Codex Alimentarius, and others). Identification and training in their interpretation and application. Control and critical control points in the management of these systems. Analysis of production units in the school's campus, and identification of points of interest.
Demonstration of the syllabus coherence with the curricular unit's learning objectives
A theoretical introduction will allow to establish a knowledge structure and allow the development of a written research practical work and at school and/or outside school, so that students integrate previous knowledge and thereafter acquire new knowledge that will enable them to obtain new capacities and skills to be used in field work, by applying the knowledge related to factors, parameters, criteria and limits in real situations and by producing food quality and safety systems they will integrate the necessary tools for an autonomous performance.
Teaching methodologies (including evaluation)
Theoretical (15h), by exposing the essential theoretical aspects needed to introduce subjects and tools.
Tutorial (15h), allowing students to interactively, accompanied by teaching staff, acquire knowledge, capacities and skills based on accompanied research and real situation analysis and production of practical research written work.
Practical (30h), production of written research work. For exam exemption: equal or above 10 marks, and each assessment element, equal or above 8 marks. Assessment elements: 2 written tests (70%*((PE1+PE2)/2)) + research group work (30%).
Exam written test (70%) + research group work, previously handed in (30%).
Demonstration of the coherence between the teaching methodologies and the learning outcomes
The students, by transmission of essential aspects in a theoretical way, will then semi-autonomously carry out their own learning experience through tutorials, and incorporate knowledge referred to in the curricular units in an integrated manner.
Bibliography (Mandatory resources)
Assoc. Port. de Certificação. Do Campo à Mesa/From farm to fork. Em http://www.apcergroup.com/portugal/images/site/graphics/Brochuras/APCER_Brochura_agro_food_PT.pdf, acedido a 10/out/2018, 41 p.
Aumaitre, A. (1999) Quality and safety of animal products. Livestock Prod. Sc., 59, 113-124
Codex Alimentarius (2003) CAC/RCP 1-1969 - Gen. Principles of Fd. Hyg. Rome: U. Nations, Fd. and Agric. Org., Codex Alimentarius, 23 p.
Ingr, I. (1990) Calidad de la carne - Definición del término desde una óptica actual. Fleischwirtschaft, español, (1), 63-66
Internat. Standards Org. (2015) ISO 9001:2015 - Sistemas de gestão da qualidade. Requisitos, 29 p.
Reg. (CE) n.o 853/2004 do Parlamento Europeu e do Cons. de 29 de Abr. de 2004, que estabelece regras específicas de higiene aplicáveis aos géneros alimentícios de origem animal. J. Of. da U. Europeia, L 226/22-L 226/82
Tamime, A. Y. (2009) Milk Processing and Quality Management. Eds. Tamime, A. Y. Blackwell Pub., Ltd., 343 p.
