The aim of this study was to evaluate the quality and safety of the traditional food products in Cape Verde as a contribution to increase their appreciation. The Food Quality and Safety, particularly of the traditional products, have been provoked multiples discussions, as a result of several cases related to contamination of food intend to human consumption. To carry out the tasks, two traditional products were chosen as cases study, the cape verdean sugar cane spirit and the traditional sausage. In the first case study, a survey by questionnaires covering 64 traditional producers was conducted, and laboratory results concerning 29 samples of sugar cane spirit, collected in the traditional producers and final distributors, were treated and discussed. In the second case study, also, a survey by questionnaires covering 23 traditional producers was conducted, and laboratory results concerning 43 samples of traditional sausage, collected in the traditional producers, were treated and discussed. It was concluded that the non-conformities in the manufacturing process are having a negative repercussion in the traditional products, and by the need of adoption of correctives measures that can improve their safety and quality

Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia