Chemical Hazards in the Food Chain
Chemical Hazards in the Food Chain
Person in charge
The creation of this training course at the University of Porto arose from the need to report on chemical hazards in food in the light of current evidence, with a focus on the European Union's food safety policy and the challenges it faces in terms of protecting consumer health and the environment (One Health). In this way, it aims to empower professionals in the agri-food and health sectors, as well as economic agents in the different segments of the food chain, with knowledge and enable them to make informed decisions. It is in this context that the need arises for this training offer, with qualified training based on scientific knowledge and the references in force as a pedagogical intervention strategy. This training will enable trainees to deepen and acquire knowledge and skills in this area of knowledge, which articulates the field of Food Safety and Quality with the challenges of Public Health, with broad interest (I-Industry Food; II-Collective Food and Catering; III-Health Professionals).
The objectives of this course are to provide trainees with knowledge of the chemical hazards present in food (substances that can cause adverse health effects): those that occur naturally; those that are added during the production or handling of food; those formed during processing; those that migrate from contact/packaging materials; and contaminants and residues in the food chain, knowing their origin and mechanisms of formation, associated legislation, measures to be implemented both to prevent and mitigate their occurrence. Greater emphasis will be placed on food processing and the occurrence of chemical hazards in industrial production environments (food industry) and food preparation and distribution (catering units) and health professionals will also be provided with scientific tools to educate and guide their patients/users in good food preparation practices and food choices, thus minimizing the risks associated with the different chemical hazards. In this way, trainees will learn about the laws and good practices, and thus contribute to reducing the exposure of consumers (diners) to the cocktail of chemical hazards and ultimately prevent the risk of associated diseases.
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Anyone interested in the subject.
I- Know how to identify the different chemical hazards present in the food chain;
II- Know the normative references (statutory and regulatory);
III- Know good practices and strategies to avoid formation and exposure to them;
IV- Be able to draw up preventive and corrective measures (corrections and corrective actions) at the stages of food production and processing, both in an industrial environment and in catering;
V- Technical-scientific knowledge to guide decision-making when choosing safer and healthier food products.
B-Learning (B)
70% assiduidade
Attendance requires participation in a minimum of 75% of the total contact hours.
The attendance certificate must be requested at the end of the course and is subject to a fee of 5 euros (University of Porto regulations).
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Olga Viegas Curriculum Vitae
Person in charge
Selection and ranking criteria
In accordance with point g) of paragraph 3 of the Call for Tenders 01/PRR/2021, and within the scope of the Impulso Adulto Program, the recipients will be residents of national territory at the time of the actions for which they are beneficiaries.
If the number of applicants for training is less than or equal to the maximum number of places, all applicants who meet the conditions for access will be selected.
If the number of applicants for training exceeds the maximum number of places, the following criteria will be used to select and rank applicants:
1. applicant's age:
Over 23 years old: 1 point
Under 23: 0 points
2. Unemployment status:
Yes: 1 point
No: 0 points
3. Academic level of course participants:
Compulsory schooling: 3 points
Bachelor's degree: 2 points
Master's or PhD: 1 point
4. Candidates' tie-breaking criteria:
Age (the oldest candidates will be admitted first)
96€ members of the course's partner organization + 2€ (school insurance)
120€ General community + 2€ (school insurance)
FCNAUP Academic Services
Continuing Education - [email protected]
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