Training Course on Algae applications and food safety

General Objectives of the Course

The course aims to provide techniques and methodologies for extraction and characterization of bioactive compounds and assessment of the nutritional profile of macroalgae, applications in industrial sectors with a main focus on the food industry, methodologies and techniques for cooking and development of food recipes and natural films based on in recommended daily doses, approach to the benefits and risks of seaweed consumption based on current legislation.

Admission Requirements

Post-graduate student, preferential to PhD students, in the research areas of Biology, Biochemistry, Biotechnology, Environmental Engineering or similar research areas. Acceptance will be considered by order of registration.

Candidates should check the admission requirements available on this site, in addition to the information provided here.

Mode of Study

Daytime

Teaching / Evaluation language(s)

Portuguese/ English

Examination Regulations, Assessment and Grading

0-20 grading scale.

Learning Objectives and Intended Skills

At the end of the course students should have acquired knowledge and skills in: methods and techniques of extraction and characterization and assessment of the nutritional value of algae; identification of the application of algae and its compounds in different sectors; food application and food confection and film coating techniques; benefits and risks of seaweed consumption by approaching food security and legislation.

Qualification Requirements and Regulations

Rules of creation and operation of non-degree courses at the University of Coimbra.

Study Programme

Aplicação das algas e segurança alimentar

Academic year
2022-2023

Course Type
Non Degree Course

Qualification Awarded: Diploma/Certificate

Duration: 54 HORAS

ECTS Credits: 2.0