Chemical Hazards in the Food Chain
Skills to achieve:
I- Understand how to identify the different chemical hazards present in the food chain;
II- Understand the normative references (statutory and regulatory);
III- Understand good practices and strategies to avoid training and exposure to them;
IV- Be able to develop preventive measures and corrective measures (corrections and corrective actions) in the stages of food production and processing, whether in an industrial environment, as well as in catering;
V- Technical-scientific knowledge to guide decision-making when choosing safer and healthier food products.
The teaching system will be b-learning, combining distance theoretical classes and face-to-face theoretical-practical classes, and will take place in 14 contact hours, through 6 theoretical classes and 8 theoretical-practical classes. Theoretical classes will be synchronous, on Friday afternoons (e-learning) and the theoretical-practical ones on Saturday mornings (at FCNAUP facilities).
Funding Entities
- Where
- Faculty of Nutrition and Food Sciences
- Type of Course
- Continuing Training Unit
- Duration
- 54 Hours / 2.0 ECTS
- Language
- Portuguese
- Tuition Fee
-
National: 120.00€International: 120.00€
The values shown are indicative. For more information on tuition fees, see the link "Learn more".
All the information presented relates to 2024/2025