Objectives and competences

The fundamental objective of this course is to provide students with a broad view of the requirements that the food system imposes on companies in the sector; and an integrated knowledge of the strategies, concepts and methodologies needed to meet these requirements. It is intended to familiarize students with the relevant legislative processes, make known the standardization (international, national, and sectoral) in the areas of methods, of Quality Management, Food Safety, food defence, environment, production modes among others. The acquired skills should allow students, in the first stage, to apply the knowledge to practical cases in the academic context and in the professional future, to interpret and apply the formal requirements and to design, implement and maintain them.

Teaching Methodologies

The course is structured in theoretical and theoretical-practical classes and workshops. The theoretical classes are exposition and dialogue and are supported by multimedia tools, following the defined program and according to the objectives of the course. In the theoretical-practical classes the subjects presented in the theoretical classes will be deepen and discussed and are supported by case studies, investigated by the students to increase their critical capacity. The seminars will be held in collaboration with certifying bodies and entities allowing students to get closer to the professional context.

Syllabus

Food Quality and Safety Policy and Governance

Food Legislation and Standardization
Sources of law in the European Union. European and Portuguese Food Regulations. Normalization. PDO and PGI certification.

Quality Management Systems and Certification
Quality Management: Tools and Standards. Product, Process, Service and Innovation Certification: EN ISO 9000: 2015 and 9001: 2015 and Audit EN ISO 19011: 2018

Food Safety Management Systems
The interaction of the HACCP System with the Food Safety Management systems. International Food Safety Standards:

• GLOBAL G.A.P.
• EN ISO 22000: 2018
• IFS Food
• BRC Food Safety
• Other systems focused on Food Quality and Safety
• Systems based on food defense.

Provenance and chain of custody requirements (FSC, MSC etc) and modes of production (integrated protection, organic production, Halal, Kosher, Animal Welfare, vegan etc.). Fair trade requirements.