Quality in the Food Chain

5 ECTS / Semester / Portuguese

Objectives and competences

To know and understand the structure and principal relations within the modern Food supply chain.

To know and understand the ecosystem of certifications and other forms of discipline applied to the various parts of the supply chain.

To know and understand the roles of the principal standards related to current concepts of quality relevant to the modern supply chain including faitrade, production system, brand protection, territorial origin etc.


Teaching Methodologies

 A combination of interactive theoretical lectures and theoretical / practical exercises through which the theoretical material is always followed by a practical exercise that illustrates or develops this material.



Conceptualization of a food product in physical (including the packaging system) and intangible (“services” rendered such as fairtrade/organic production) terms, as well as the context of commercialization (producer brand, buyers own brand).

The food chain and the management of B2B and B2C relationships including the role of certification in these.

The ecosystem of certification; accrediting bodies, certification companies, consultants, makers and managers of standards.

The major families of standards relevant to the modern Food chain; (ISO,NP and EN) Commercial; GlobalGAP – including Chain of Custody, IFS/BRC and others recognized by  GFSI, Standards with more local application including Salsa, SFBB, APCER 3002 & 3011;    commercial standards related to attributes values by the consumer such as  fairtade, organic, UTZ, MSC, FSC).

Detailed analysis of 2 relevant standards including aspects relevant to implementation and the process of certification.

The audit process.


Associate Professor
PhD in Food Science and Technology from the University of Reading UK & Habilitation in the same discipline by the Catholic University of Portugal. Currently…