[P1]. Introduction to statistical process control
-> Objectives of statistical process control
-> Definitions of statistical process control
-> Process control system
-> Variability: common causes and special causes
-> Probability distribution
[P2]. Control charts for variables
-> Introduction to control charts for variables
-> Choosing the type of control chart
[P3]. Control charts for attributes
-> Importance of control charts for attributes
-> Choosing the type of control chart
[P4]. Analysis of measurement systems

1. Chemical composition and transformations in food
2. Sampling and preparation of samples for analysis
3. Instrumental methods for analysing macronutrients and contaminants
4. Assessment of food quality and authenticity
5. Monitoring of physical and chemical parameters in water
6. Laboratory accreditation and good analytical practices (NP EN ISO/IEC 17025)

P1. Quality Management Systems
P2. Theories and evolution of the concept of Quality Management
P3. Total Quality Management
P4. Interpretation of ISO 9001:2015
P5. Implementation of quality tools
P6. Concepts, Principles and Activities of Audits
P7. Integration of the quality management system with other systems
P8. Case studies

Module I
[P1] Microorganisms important in food safety and degradation in various types of food.
[P2] Microorganisms as agents of poisoning and infections, whether toxin-mediated or not, new emerging foodborne pathogens.
Module II
[P3] Importance of hygiene and sanitation in public health prevention. Mechanisms of microbial inactivation. Antimicrobial-resistant microorganisms. Biofilms.
Module III
[P4] Legislation associated with water quality assessment; laboratory techniques (classical microbiology and molecular methods) used in the microbiological assessment of water quality used in food processes.
Module IV
[P5] Microbiological hygiene and safety assessment methodologies: conventional and molecular methodologies. Microbiological criteria for foodstuffs.
[P6] Quality procedures in the microbiology laboratory. Preparation and evaluation of test reports.

Case studies applied to the development of new food products and technologies from marine food resources, in line with the areas of research developed at the institution, integrating:
P1 – Valorisation of marine by-products;
P2 – Valorisation of marine organisms;
P3 – Functional molecules of marine origin with food applications;
P4 – New products based on marine food resources.

P1. Codes of Good Hygiene and Manufacturing Practices – Codex Alimentarius
P2. Prerequisite programmes for the HACCP system
2.1 Pest control
2.2 Treatment of waste and by-products
2.3 Maintenance of facilities and equipment
2.4 Personal and facility hygiene
2.5 Temperature and raw material control
2.6 Supplier qualification and evaluation systems
2.7 Water quality
P3. Labelling requirements
P4. Metrology and calibration procedures
P5. Audit methodology
P6. Traceability
P7. Practical application of analytical quality control programmes in the production chain.

P1. Marketing of agri-food products: Segmentation, positioning and differentiation; Marketing Research and the study of consumer behaviour; Critical analysis of marketing policies for food products; Brand Management
P2. New approach to the marketing plan
P3. Introduction to quantitative methodologies
P4. Sampling design and research
P5. Construction of data collection instruments
P6. Ethical aspects of research

P1. Concept of sustainable innovation in food systems.
P2. Sustainable and resilient value chains.
P3. New sources of protein: algae, bivalves, insects, legumes, by-products.
P4. Emerging technologies for by-product valorisation and waste reduction.
P5. Open innovation strategies and blue and green bioeconomy.
P6. Circular business models: quality, safety, traceability and environmental impact

MOD1 – Framework for Food Safety Risk Analysis in the EU; Risk Analysis Paradigm: Risk Assessment, Management and Communication.
Risk Assessment: Hazard Identification and Characterisation
MOD2 – Risk Assessment: Assessment of Consumer Exposure to Hazard
MOD3 – Risk Assessment: Risk characterisation
MOD4 – Risk Management: Evaluation of risk mitigation policies
MOD5 – Risk Communication: Risk perception. EU rapid alert system – practical case studies

P1. Development of new food products
1.1. Definition and characterisation
1.2. Market trends
1.3. Added value
1.4. Product life cycle
1.5. Stages of new product development
1.6. Quality control
1.6.1. Physical, chemical and microbiological characterisation
1.6.2. Sensory characterisation
P2. Development of packaging for new products
P3. Legal aspects of new product development
P4. Determining the shelf life of new food products
P5. Case studies

[P1] Introduction to experimental design.
[P2] Categorised data analysis.
[P3] Multivariate data analysis.
3.1. Principal Component Analysis (PCA).
3.2. Exploratory Factor Analysis (EFA).
3.3. Response Surface Model (RSM)

P1 – Food Safety Culture
1.1 Understanding the concept and what influences FSC
1.2 How to develop FSC
P2 – HACCP Principles and Methodology
2.1 Principles
2.2 Flowchart and control chart
P3 – Food Defence and Food Fraud
3.1 Assessment and mitigation measures
3.2 Food Defence and Food Fraud requirements in different food standards
P4 – ISO 22000:2018 Standard
4.1 High-level structure of the standard
4.2 Implementation of a Food Safety Management System
4.3 Audits
P5 – FSSC 22000 Standard
5.1 Specifications: ISO/TS-x; PAS
5.2 Additional requirements
P6 – BRCGS Food Safety V9 Standard and IFS V8 Standard
6.1 Analysis of the versions of the standards

P1. Seminário Inicial
1.1. Apresentação do plano de trabalho (dissertação, estágio ou projeto).
1.2. Definição dos objetivos, metodologia e cronograma.
1.3. Revisão do estado da arte.
P2. Seminário Intermédio
2.1. Exposição do progresso da investigação ou projeto.
2.2. Discussão de dificuldades e ajustes necessários.
2.3. Análise dos resultados preliminares.

Project

P1. Project Work Planning. Definition of the technical or organisational problem to be solved. Establishment of project objectives. Preparation of the work plan and implementation schedule. Applicable regulatory, technical and/or regulatory framework.
P2. Project Development. Design, development and implementation of technical solutions. Application of methodologies and tools appropriate to the professional context.
P3. Monitoring and Technical Follow-up. Analysis of results, validation of proposed solutions and resolution of technical problems. Communication and Critical Evaluation of the Project
P4. Preparation of the final project report in accordance with academic and professional standards. Discussion of the impact of the project and its potential for future application. Preparation of the public defence.

Dissertation

P1. Dissertation planning. Preparation of a detailed work plan, definition of research hypotheses and review of the state of the art.
P2. Work development. Applied or fundamental research, using scientific methodologies, experimental planning and collection and analysisof laboratory or statistical data. Development of fundamental or applied research, with selection and application of appropriate scientific methodologies. Critical interpretation of the results obtained.
P3. Regular monitoring with the supervisor(s), analysis of the progress of the work and integration of scientific recommendations, methodological adjustments, validation of results and resolution of technical or scientific problems.
P4. Writing the dissertation in accordance with academic and scientific standards. Critical reflection on the results, limitations of the study, scientific contributions and prospects for future research. Preparation for public defence.

Internship

P1. Internship Planning. Characterisation of the host organisation and its organisational framework. Definition of the internship activity plan, learning objectives and integration schedule.
P2. Development of Internship Activities. Integration into the professional context, execution of technical and operational activities in accordance with the host organisation’s procedures. Identification, analysis and proposal of opportunities for improvement in the processes, products or systems implemented.
P3. Monitoring and Follow-up of the Internship. Monitoring of the intern’s work by the supervisor and host organisation.
P4. Communication and Critical Reflection. Writing of the final internship report in accordance with academic and professional standards. Systematisation of the professional experience acquired and critical analysis of the activities carried out and contribution of the internship to organisational improvement