Risk Assessment in Food Safety I

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

Objectives

a) Contribute to a consistent knowledge of future Food Safety Masters in the area of food safety risk assessment;

b) Know the principles of risk assessment in foods and apply this methodology to sampling practices, sensory analysis, irradiated foods, food additives, novel foods and to food supplements, as well as packaging components;

c) To provide knowledge of advanced analytical methodologies and instrumental techniques available to assess the concentration of analytes in food and water to determine their exposure.

Competences:

a) Providing requirements for an adequate proper performance of risk assessment;

b) Providing adequate tools for the implementation and interpretation of food risk assessment;

c) Assisting public and private entities in all actions that aimed to control risks originated by foods.

Work Placement(s)

No

Syllabus

Principles of risk assessment and the EFSA role

Sampling and risk assessment

Human biomonitoring and risk assessment

Analytical methods and risk assessment

Sensory analysis and risk assessment

The risk assessment of additives for foods and feeds

Risk assessment caused by radiation

Risk assessment of the migration of packaging components

Risk assessment in novel foods

Risk assessment of food supplements

Head Lecturer(s)

André Monteiro Pais Teixeira Pereira

Assessment Methods

Assessment
Exam: 100.0%

Bibliography

https://www.efsa.europa.eu/pt

FAO/WHO (2009) - Principles and methods for the risk assessment of chemicals in food, Geneve, Switzerland,

https://doi.org/10.3390/molecules27010130

https://doi.org/10.3390/molecules27010242

https://doi.org/10.3390/molecules25081796

Regulation (EC) No 258/97

Regulation (EC) No. 1935/2004

EU Commission Directive 2002/72/EC

Lacroix M. (2005), Irradiation of Foods, In Emerging Technologies for Food Processing, Da-Wen Sun (Ed.), Elsevier.

Ordóñez J.A.P., Rodríguez M.I.C., Álvarez L.F., Sanz M.L.G., Minguillón G.D.G.F., Perales L.H. e Cortecero M.D.S. (2005), Irradiação de alimentos, In Tecnologia de Alimentos, Vol. I, Componentes dos Alimentos e Processos, Juan A. Ordóñez (Ed.), Artmed, Brasil.

Codex Stan 231 - 2001 – “General Methods for the Detection of Irradiated Foods” (Revisto em 2003).