Water and Food Analysis

Análise de Águas e Alimentos

Course code:68303

Maria João Pimenta Hilário

Learning outcomes of the curricular unit:

After having attended the Course Unit, the student should be able to:

• Identify hazards, assess risks associated with laboratory practices, and use available means and techniques to reduce risks to an acceptable level.
• Distinguish the differences in the objectives of the analyzes of the Clinical and Public Health aspects (Water and Food) and identify the differences in the laboratory approach
• Perform microbiological and chemical analyzes of water and food.
• Obtain preparation to successfully attend the module of Water and Food Analysis of the Curricular Units Clinical Laboratory Practice I and II, carried out in a real context of work in institutions of recognized value.
• Acquire notions about Standardization, Accreditation and Certification and use Norms
• Identify the origin of the microorganisms found in food, the effect on food and the public health consequences of the consumption of food contaminated with micro-organisms of change and with pathogenic micro-organisms.
• Know the methods of food preservation and other actions that aim to increase food safety in the context of the preservation of public health.
• Know the notion of water quality and use legislation to contextualize routine analyzes.
• Identify the main sources of pollution of the aquatic environment and the effects of the major types of pollutants.
• Know the consequences of the use of polluted water and identify the need for treatments, namely to produce water for human consumption.
• Know the consequences of the emission of polluted waters and identify the need for treatments to safeguard natural waters and preserve public health
• Know scientific, technical-normative and legislative aspects regarding the quality of food products.
• Distinguish food groups and know their general characteristics.
• Distinguish new food products.
• Know the use of the main additives and the main food contaminants and to identify the consequences in public health

Syllabus:

1. Professional Course Outline / Outcomes
2. Basic concepts on Standardization, Accreditation and Certification
3. Food Microbiology
4. Water Microbiology
5. Food Chemistry
6. Water Chemistry
7. Environment and public health - Environmental Awareness

Suggested Bibliography:

• Gonçalves Ferreira FA (2005) Nutrição Humana, Ed. C. Gulbenkian.
• Lacasse D (1999) Introdução à Microbiologia Alimentar, Instituto Piaget.
• Mendes B, Santos Oliveira JF (2004) Qualidade da Água para Consumo Humano, Lidel.
• Pelczar Jr MJ, Chain ECS, Krieg NR (1999) Microbiology, Concepts and Applications, 3rd ed., McGraw-Hill.
• Prescott H (2002) Laboratory Exercises in Microbiology, 5th Ed., WCB Publishers.