Food Authenticity

Recommended Prerequisites

The  recommended  prerequisites  include  what  is  taught  in  the  1  st  cycle  courses  in  the  area  of  Pharmacy, Medicine, Veterinary, Nutrition, and Agricultural, Bioanalytical, Biological, Chemical Sciences or Engineering or other courses considered appropriate by the FFUC Scientific Council.

Teaching Methods

Lectures: lectures with a strong component of dialogue and application in practical cases, essentially using the visual media ("data show"). Study personnel and / or tutorial: read the recommended bibliography and provided by professors.

Learning Outcomes

The main objective of this course is to introduce the issue of authenticity of food in a general perspective and Food Safety, in particular. By the end of the course students should take a broad view of the problem of authenticity of food. Should be able to, dealing with a food product, choose the most important parameters for the screening of their adulteration, using the most appropriate methods.

Work Placement(s)

No

Syllabus

Authenticity products in the quality strategy and certification of products and companies.

Innovation in traditional products and maintenance of the authenticity.

The role of Chemometrics in food authenticity.

Assessment of authenticity of food using biological molecular methods.

Coffee Authenticity: influence of species, origin and processing.

Coffee and health.

Authenticity of meat and meat products.

Authenticity oils.

Authenticity of wine.

Authenticity of milk.

Molecular Biology in the evaluation of GMOs and allergens.

Head Lecturer(s)

André Monteiro Pais Teixeira Pereira

Assessment Methods

Assessment
Exam: 100.0%

Bibliography

Martuscell M. et al,Safety, Quality and Analytical Authentication of h. alal¯ Meat Products, with Particular Emphasis on Salami: A Review. Foods 2020, 9, 1111; doi:10.3390/foods90

Zav et al.Wine traceability and authenticity: approaches for geographical origin, variety and vintage Assessment Ciência Téc. Vitiv. 35(2) 133-147. 2020.

Advances in Food Authenticity Testing Edited Gerard Downey. 2016

Baptista et al.DNA-based approaches for dairy products authentication: A review and perspectivesTrends in Food Science & Technology 109 (2021) 386–397

S. Soares, JS Amaral, I Mafra, MB Oliveira. Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay. Meat Sci 2010, 85, 531. 

R. Alves ,E. Mendes, MB Oliveira, S. Casal. Norharman and harman in instant coffee and coffee substitutes. Food Chem, 2010, 120, 1238.