Food Quality and Gastronomy

Objectives

It is intended that the student:

1. Get the basics on food quality;

2. Meet the food constituents of the food pyramid and the logic of its organization from the point of view of nutrition;

3. Learn to recognize the foods most likely and conditions more conducive to the occurrence of food toxi-infections;

4. Know the main biological, chemical, and physical food hazards and the proper procedures to prevent contamination of food;

5. Learn to identify the main methods and systems for quality control of food, and its implementation methodology;

6. List the main processes of preservation and processing of food and the prevention of contamination and changes undergone by food during processing.

Program

I- Introduction to chemistry, microbiology and sensory analysis of food

Basics of nutrition, sensory analysis, food composition and changes during the process of preparation and storage of various foods.

Sensory quality. Sensory tests. Panels of tasters and alternative methods.

Introduction to microbiology

II - Food Quality and Safety

Definition . Historical evolution.

The parameters of food quality.

Main causes of change in food and their mechanisms

Food Security: Concepts of danger and risk.

Hazards: biological, chemical, physical.

Naturally occurring toxins. Contaminants (industrial or agricultural).

Allergies and food intolerances.

Processing, storage and quality control.

Use of chemical agents. Emerging technologies for processing.

Food hygiene. Systems of prevention and control in food handling: Prerequisites, Good manufacturing practices and food processing, HACCP , ISO .

Understanding analytical control of security.

Legislation and quality standards

Teaching Methodologies

1. Exhibition of the theoretical contents using illustrative images, projected with Data Show;

2. Discussion of theoretical contents;

3. Discussion of papers submitted by students.

Bibliography

Fennema's Food Chemistry- Damodaran, Parkin, Fennema

Food Microbiology: An Introduction. Montville, Matthews, Kniel

Food Safety: The Science of Keeping Food Safe. Ian C. Shaw

PERFIL DE RISCO DOS PRINCIPAIS ALIMENTOS CONSUMIDOS EM PORTUGAL. ASAE. 2009.

Apontamentos do professor/ Teacher's notes