Food Quality Control

Recommended Prerequisites

The recommended knowledge fall under knowledge, technical skills achieved in course units, Biology, Biochemistry, Microbiology, Toxicology, Organic Chemistry, Analytical Chemistry and Instrumental Methods of Analysi to successfully achieve the objectives of this course unit.

Teaching Methods

Lectures with strong dialog component using essentially the visual media. Case studies in the literature recommended by professors. A strong dialogue component is promoted with the presentation of recent results of scientific research and scientific opinions from EFSA with a strong interconnection with regulatory aspects

Motivate the student for autonomous learning; encourage critical thinking and reflection and development of communication skills

Oral presentation of written work on practical cases and critical discussion in which all students are involved.

Learning Outcomes

Contribute to the training of bioanalysts alerting them for the influence of food on the health of populations. The current state of Food Security in the EU. The importance of quality control and food safety. Challenges of the human food system at a global level

Identify and know the main components of food that affect its quality.

Acquire basic knowledge about the parameters of interest in food safety.

Know the legal aspects related to quality and food safety parameters.

Benefits and risks of additives intended for human consumption. Risk Assessment to Human Health.

Main food contaminants: Identify and assess risks associated with Human Health. Establish risk minimization measures.

Human Biomonitoring. Evaluation of human exposure and risk assessment to human health.

Analytical procedures leading to the analysis of additives and contaminants with enhancement

for the preparation, purification and concentration stages deserve special attention

Work Placement(s)

No

Syllabus

Food safety and risk assessment. European Food Safety Authority; Food legislation; Implementation of HACCP system as part of its quality management system; Food Additives: Additives that improve odor  and flavor (flavor enhancers, flavoring and sweetening agents), food dyes, preservatives, antioxidants, and emulsifiers. Feed additives. Benefits and Risks; Contaminants: veterinary medicines, dioxins, furans and polychlorinated biphenyls; Biogenic amines; Heterocyclic aromatic amines; Acrylamide; Food packaging.

Spectrophotometric determination of phosphoric acid in cola drinks. Determination of aspartame in soft drinks and energy drinks by HPLC-UV. Determination of sorbic acid and benzoic acid in yogurt in HPLC-UV. Determination of residues enrofloxacin, ciprofloxacin and norfloxacin in chicken muscle; Determination of aflatoxin in bread by ELISA.

Head Lecturer(s)

Ana Teresa Sanches Silva

Assessment Methods

Continuous assessment
assiduity: 5.0%
Synthesis work: 30.0%
Mini Tests: 65.0%

Final assessment
Exam: 100.0%

Bibliography

Química de Alimentos de Fennema, 2018.

REGULAMENTO (UE) Nº 1129/2011 DA COMISSÃO altera o anexo II do Regulamento (CE) nº 1333/2008

REGULAMENTO (UE) Nº 231/2012 DA COMISSÃO Estabelece especificações para os aditivos alimentares enumerados nos anexos II e III do Regulamento (CE) n.o 1333/2008 do Parlamento Europeu e do Conselho

REGULAMENTO (UE) Nº 1093/2014

REGULAMENTO (UE) 2023/447

REGULAMENTO (UE) 2017/625

Duarte S, Lino C, Pena A Mycotoxins and their implications in food safety Ed. Future Science Lda, London, 2014

http://europa.eu.int/comm/food/fs/sfp/addit_flavor/additives/index_pt.html

http://www.codexalimentarius.ne

Niklas et al, Food Chemistry 378 (2022) 132

http://europa.eu.int/comm/food/fs/sfp/addit_flavor/additives/index_pt.html

http://www.EFSA.eu.int

https://www.ema.europa.eu/en

http://www.fda.gov

Debras et al., PLOs 24, 2022t