Food Quality Control

Recommended Prerequisites

The recommended knowledge fall under knowledge, technical skills achieved in course units, Organic Chemistry, Analytical Chemistry, Instrumental Methods of Analysis, Biochemistry, Toxicology and Food Analysis 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.

Oral presentation of written work on practical cases and critical discussion in which all students are involved. Students are taught to study, research, cooperating, write and present ideas

The laboratory component consolidates the knowledge acquired by performing laboratory work necessary to food quality control. Implementing a laboratory activity: Engage students in the food industry problems

Learning Outcomes

It includes a substantial range of interdisciplinary knowledge related to food knowledge and the future of food in an integrated approach in order to ensure food safety with special focus to Public Health.

In this context, provide students with a comprehensive overview of food and feed additives use, toxicological and risk evaluation and European legislation.

Moreover, chemical contamination of food resulting from the presence of chemicals at risk levels for human health and the chemical contamination processes that can occur in food during the production, processing, packaging, transportation and storage is also detailed.

Aims to guarantee the acquisition of key knowledge that will enable the training of specialists under the EU food safety strategy that guarantees the traceability of food and identifying the risks to human health by the rapid alert system for food and feed.

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 múculo; Determination of aflatoxin by ELISA.

Head Lecturer(s)

Angelina Lopes Simões Pena

Assessment Methods

Continuous Assessment
Other: Attendance: 5.0%
Synthesis work: 20.0%
Laboratory work or Field work: 30.0%
Mini Tests: 45.0%

Final Assessment
Exam: 100.0%

Bibliography

www.efsa

Fennema Química dos Alimentos, 3ª ed, Editorial ACRIBIA, SA, Spain, 2010.

SILVAet al. Occurrence antibiotic residues in portuguese foodstuffs animal origin. Chap 5. Food Quality: Control, Analysis Consumer Concerns. Ed D.A.Medina, AM. Laine. Nova Science Publishers

DUARTE et al. Ochratoxin Mycotoxins and their implications in food safety. Ed. S.Duarte, C.Lino  A. Pena Future Science2014

ALMEIDA A.et al., Human /Veterinary Antibiotics in Portugal A Ranking for Ecosurveillance. Toxics, 2(2014)188.

DUARTE et al. Mycotoxin food and feed regulation and specific case of ochratoxin A: review worldwide status. Food Ad. Conta. Part A. 27(2010)1440.

PENA A.et al. Determination fluroquinolones residues in poultry muscle from Portugal. Anal. Bioanal. Chem. 397(2010)2615.

PENA A.et al. Determination tetracycline antibiotics residues edible swine tissues by liquid chromatography with spectrofluorimetric detection confirmation by mass spectrometry. J. Agr. Food Chem. 55( 2007) 4973