{"id":650,"date":"2014-11-14T17:38:14","date_gmt":"2014-11-14T17:38:14","guid":{"rendered":"http:\/\/sites.ipleiria.pt\/ipleiria-courses\/?post_type=course&p=650"},"modified":"2026-03-20T19:52:10","modified_gmt":"2026-03-20T19:52:10","slug":"master-in-food-safety-and-quality-management","status":"publish","type":"course","link":"https:\/\/www.ipleiria.pt\/en\/course\/master-in-food-safety-and-quality-management\/","title":{"rendered":"Food Safety and Quality Management"},"content":{"rendered":"\n
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Food Safety and Quality Management<\/h1>\n
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Course Type: <\/div>\n
Master\u2019s Programme<\/div>\n <\/div>\n <\/div>\n\n\n
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Programme Introduction<\/h2>\n
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The MSc in Food Safety and Quality Management aims to provide students skills to respond effectively to issues related with quality management and food security. It seeks to prepare students for careers in the national and international food chain: working in national and local government; academia and research; food production, processing, retail sectors and related areas.<\/p>\n<\/div>\n

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Programme Coordinator<\/h2>\n
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Maria Jorge Geraldes Campos
mcampos@ipleiria.pt<\/a><\/p>\n<\/div>\n

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Reference\n<\/h2>\n
2041 <\/div>\n
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School<\/h2>\n \n
Tourism and Maritime Technology<\/a><\/div>\n
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City<\/h2>\n \n
Peniche<\/a><\/div>\n
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Language<\/h2>\n
Portuguese<\/div>\n
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Type<\/h2>\n
B-learning, Evening<\/div>\n
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Length<\/h2>\n
4 Semesters<\/div>\n
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Vacancies\n<\/h2>\n
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General and International student contingent: 25<\/p>\n<\/div>\n

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Notice<\/h2>\n
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Edital 2026<\/a> (PT Doc retf)<\/p>\n<\/div>\n

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DGES certification<\/h2>\n
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Link to Registration<\/a><\/p>\n<\/div>\n

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Objectives<\/h2>\n
Programme<\/div>\n<\/div>\n
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This training gives students scientific expertise and solid and comprehensive techniques in order to assess and solve practical problems related to feeding activity, particularly in quality control and safety and integration of innovative concepts of quality management, as well as to perform R&D activities, or even continue 3rd cycle studies.<\/p>\n<\/div><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n

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Study Plan<\/h2>\n
ECTS: 120<\/div>\n <\/div>\n \n \n
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  1. 1st Year<\/li>\n
  2. 2nd Year<\/li>\n <\/ol>\n
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    1st Year<\/caption>\n
    ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
    \n \n <\/td>\n \n \n Quality and Food Safety\n <\/a>\n <\/td>\n \n 1st Semester\n <\/td>\n \n 6\n <\/td>\n \n 49h\n <\/td>\n <\/tr>\n
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    1. Codes of Good Hygiene and Manufacturing Practice – Codex Alimentarius<\/li>
    2. HACCP prerequisite programs
      1. Pest control<\/li>
      2. Treatment of waste and by-products<\/li>
      3. Maintenance of facilities and equipment<\/li>
      4. Personal and facility hygiene<\/li>
      5. Temperature and raw material control<\/li>
      6. Supplier qualification and evaluation systems<\/li>
      7. Water quality<\/li><\/ol><\/li>
      8. Labeling requirements
        1. General rules<\/li>
        2. Applicable legislation<\/li><\/ol><\/li>
        3. Metrology and calibration procedures
          1. Categories<\/li>
          2. Symbology<\/li><\/ol><\/li>
          3. Audit methodology
            1. Concept and application.Audit categories<\/li>
            2. Audit development phases<\/li><\/ol><\/li>
            3. Packaging quality and safety
              1. Types of packaging<\/li>
              2. Coatings and new packaging trends<\/li><\/ol><\/li>
              3. Traceability
                1. Concept and application of identifiers<\/li>
                2. Collection and withdrawal procedures<\/li><\/ol><\/li>
                3. Practical application of analytical quality control programs in the production chain
                  1. Drawing up analytical plans<\/li>
                  2. Interpretation and analysis of analytical results<\/li><\/ol><\/li><\/ol>\n<\/td><\/tr>\n
    \n \n <\/td>\n \n \n Controlo da Qualidade e Seguran\u00e7a Microbiol\u00f3gica de Alimentos\n <\/a>\n <\/td>\n \n 1st Semester\n <\/td>\n \n 5\n <\/td>\n \n 34h\n <\/td>\n <\/tr>\n
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    1. Module I
      1. Microorganisms important in food safety and degradation in several types of foods.<\/li>
      2. Microorganisms as mediated poisoning agents and infections or not by toxins, foodborne.<\/li><\/ol><\/li>
      3. Module II
        1. The importance of hygiene and sanitation in the prevention of public health. microbial inactivation mechanisms. emerging pathogens.<\/li><\/ol><\/li>
        2. Module III
          1. Legislation related to the assessment of water quality; laboratory techniques (classical microbiology and molecular methods) used in the microbiological evaluation of water quality used in food processing.<\/li><\/ol><\/li>
          2. Module IV
            1. Evaluation methodologies of hygiene and microbiological safety: conventional and molecular methods. microbiological criteria for foodstuffs.<\/li>
            2. Quality Procedures in microbiology laboratory. Preparation and evaluation of test reports.<\/li><\/ol><\/li><\/ol>\n<\/td><\/tr>\n
    \n \n <\/td>\n \n \n Controlo da Qualidade e Seguran\u00e7a Qu\u00edmica de Alimentos\n <\/a>\n <\/td>\n \n 1st Semester\n <\/td>\n \n 5\n <\/td>\n \n 34h\n <\/td>\n <\/tr>\n
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    1. Composition and chemical and physical transformations of food.<\/li>
    2. Sampling techniques in food analysis.<\/li>
    3. Analytical methods used in the quantification of lipids, carbohydrates and proteins.<\/li>
    4. Analytical methods for identifying food additives and contaminants.<\/li>
    5. Alteration of the chemical and biochemical characteristics of food: analysis techniques.<\/li>
    6. Analytical methods for monitoring and quality control of physicochemical parameters of water.<\/li>
    7. Accreditation of laboratory techniques according to NP 17025.<\/li><\/ol>\n<\/td><\/tr>\n
    \n \n <\/td>\n \n \n Controlo Estat\u00edstico de Processo\n <\/a>\n <\/td>\n \n 1st Semester\n <\/td>\n \n 5\n <\/td>\n \n 24h\n <\/td>\n <\/tr>\n
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    1. Introduction to statistical process control
      1. Objectives of statistical process control<\/li>
      2. Definitions of statistical process control<\/li>
      3. Process control system<\/li>
      4. Variability: common causes and special causes<\/li>
      5. Probability distribution<\/li><\/ol><\/li>
      6. Control charts for variables
        1. Introduction to control charts for variables<\/li>
        2. Choosing the type of control chart<\/li>
        3. Control charts for attributes<\/li>
        4. Importance of control charts for attributes<\/li>
        5. Choosing the type of control chart<\/li><\/ol><\/li>
        6. Analysis of measurement systems<\/li><\/ol>\n<\/td><\/tr>\n
    \n \n <\/td>\n \n \n Sistemas de Gest\u00e3o da Qualidade\n <\/a>\n <\/td>\n \n 1st Semester\n <\/td>\n \n 5\n <\/td>\n \n 34h\n <\/td>\n <\/tr>\n
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    1. Quality management systems<\/li>
    2. Theorists and evolution of the concept of Quality Management<\/li>
    3. Total Quality Management<\/li>
    4. ISO 9001:2015 interpretation <\/li>
    5. Implementation of quality tools <\/li>
    6. Audit concepts, principles and activities<\/li>
    7. Integrating the quality management system with other systems<\/li>
    8. Case studies<\/li><\/ol>\n<\/td><\/tr>\n
    \n \n <\/td>\n \n \n Recursos Alimentares Marinhos\n <\/a>\n <\/td>\n \n 1st Semester\n <\/td>\n \n 4\n <\/td>\n \n 29h\n <\/td>\n <\/tr>\n
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    Case studies in the area of the application of marine food resources in the development of new food products and
    technologies, in conjunction with the research themes developed at the institution:<\/p>\n\n\n\n

    1. Valorisation of by-products of marine origin.<\/li>
    2. Valorisation of marine organisms. <\/li>
    3. Functional molecules of marine origin with food applications. <\/li>
    4. New products based on marine food resources<\/li><\/ol>\n<\/td><\/tr>\n
    \n \n <\/td>\n \n Risk Analysis\n <\/td>\n \n 2nd Semester\n <\/td>\n \n 5\n <\/td>\n \n 34h\n <\/td>\n <\/tr>\n
    \n \n <\/td>\n \n Experimental Design\n <\/td>\n \n 2nd Semester\n <\/td>\n \n 4\n <\/td>\n \n 34h\n <\/td>\n <\/tr>\n
    \n \n <\/td>\n \n Food Consumption Sciences\n <\/td>\n \n 2nd Semester\n <\/td>\n \n 5\n <\/td>\n \n 34h\n <\/td>\n <\/tr>\n
    \n \n <\/td>\n \n Sistemas de Gest\u00e3o da Seguran\u00e7a Alimentar\n <\/td>\n \n 2nd Semester\n <\/td>\n \n 5\n <\/td>\n \n 49h\n <\/td>\n <\/tr>\n
    \n \n <\/td>\n \n Integrated Management Systems\n <\/td>\n \n 2nd Semester\n <\/td>\n \n 5\n <\/td>\n \n 19h\n <\/td>\n <\/tr>\n
    \n \n <\/td>\n \n Desenvolvimento de Novos Produtos\n <\/td>\n \n 2nd Semester\n <\/td>\n \n 6\n <\/td>\n \n 49h\n <\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n
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    2nd Year<\/caption>\n
    ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
    \n \n <\/td>\n \n \n Thesis or Traineeship \/ Project\n <\/a>\n <\/td>\n \n Year\n <\/td>\n \n 60\n <\/td>\n \n \n <\/td>\n <\/tr>\n
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