Food Safety

Understanding concepts of “food safety” and “food risks”.
Being able to identify legal, hygienic-sanitary and analytical aspects related to the chemical safety of food.
Being capable to recognize the main chemical pollutants in food, their origin, characteristics and sanitary implications.
Understanding the management policy of Food Safety in the frame of the European Union.
Understanding the role of veterinary drug residues in food of animal origin in the frame of food safety.
Recognizing the risk that can arise from substances intentionally added to food, but also those that are unintentional. Examples: additives, mycotoxins, aromatic polycyclic hydrocarbons, etc. Also: regulations, classification, properties, hygienic-sanitary aspects, analytical characteristics.
Understanding problems related to food packaging and its possible impact in food safety.

Concept and contents. Chemical hazards. Classifications. Regulatory aspects and existing regulations on chemical food safety. Information sources. Risk assessment and control measures.
Residues of veterinary drugs in food of animal origin. Classification. Mechanisms of action.
European Community legislations.
Properties and hygienic-sanitary aspects of the most important chemical hazards found in food.
Health-related analysis for the determination of the major chemical hazards in food: mycotoxins, metals, dioxins and polychlorobiphenyls, polycyclic aromatic hydrocarbons, additives, pesticide residues. Other contaminants and residues of interest.

Practicals (hands-on training):
- Identification of risk factors, information search.
- Simulation of the risk assessment of food additives.
- Simulation of the risk assessment of substances from food packaging.
- Simulation of mycotoxin risk assessment.
- Determination of residues of pharmacological substances in food.

- Libro Blanco sobre seguridad alimentaria 12-I-2000 (COM 1999 719 final)
- REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
- COMMISSION REGULATION (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs
- Agencia Española de Seguridad Alimentaria y Nutrición (AESAN), http//: www.aesa.msc.es
- European Union. Food safety in the EU (https://europa.eu/european-union/topics/food-safety_en)
- European Food Safety Authority (EFSA) (http://www.efsa.europa.eu/).
- STANDARDIZATION OF HORMONE AND VETERINARY DRUG RESIDUE ANALYSIS IN ANIMAL PRODUCTS (http://cemu10.fmv.ulg.ac.be/OSTC/)
- Botsoglou, N.A., Fleotouris, D.J. (2000). Drug residues in foods: pharmacology, food safety and analysis. Díaz de Santos. Madrid
- Moreno García, B. (2003). Higiene e inspección de carnes. Vol. I. Acribia. Zaragoza

Basic and General competences:

CG1 - Knowing the relationship between food, nutrition and the health of consumers in different vital and / or psychological situations, necessary for the development of the diverse functions of a professional oriented to the improvement of health and food safety.
CG2 - Knowing and being able to manage aspects of traceability throughout the food chain, for the detection and control of risks and identification of critical points, from the reception of raw materials to the moment of consumption.
CG3 - Knowing the mechanisms of action of toxic substances and harmful microorganisms present in foods, such as residues or contaminants, their origin and consumption conditions that may pose a risk.
CG4 - Knowing the methods and technologies of production and packaging that allow to obtain safer, healthier and greener foods, as well as know its impact on the global quality of the foods.
CG5 - Knowing the methods in food production that facilitate the monitoring of systems of self-control in the alimentary companies.
CG7 - Developing skills and abilities in the statistical analysis and treatment of physical, chemical, microbiological and sensory data of food.
CG8 - Knowing the food legislation, its application and interpretation.
CG9 - Handling information sources specialized in nutrition and food, technology and safety.
CG10 - Being able to collaborate in the creation of tools such as guides and computer programs to support small food companies.
CB6 - Owning and understanding knowledge that provides a basis or opportunity to be original in the development and / or application of ideas, often in a research context.
CB7 - Students know how to apply the acquired knowledge and their ability to solve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of ​​study.
CB8 - Students are able to integrate knowledge and face the complexity of making judgments based on information that, being incomplete or limited, includes reflections on the social and ethical responsibilities linked to the application of their own knowledge and judgments.
CB9 - That students know how to communicate their conclusions and knowledge and reasons that support them to specialized and non-specialized audiences in a clear and unambiguous way.

Transversal Competences:

CT1 - Capacity for analysis and synthesis.
CT3 - Ability to work in a team.
CT5 - Ability to use information and communication technologies (ICTs).
CT6 - Ability to search, analyze and manage information from diverse sources.
CT7 - Ability to solve problems.
CT8 - Ability to make decisions.
CT10 - Capacity for critical reasoning and argumentation, and self-critical ability.
CT11 - Capacity for autonomous learning.
CT12 - Ability to use information in a foreign language.
CT14 - Ability to apply knowledge to practice.
CT15 - Concern for quality.

Specific Competences:

CE8 - Knowing the management of Food Security within the framework of the European Union.
CE9 - Knowing which risks can pose for food safety pharmacological residues in food of animal origin, the presence of substances added intentionally or not to food, as well as materials intended to come into contact with them.

Lectures and practical classes.
Individual and / or group written tasks.

6 ECTS credits

Expositive clases:
45 total hours
Seminars:
36 total hours
Practicals:
30 total hours
Tutorials:
18 hours total
Tasks:
21 total hours


The MAGISTRAL EXHIBITION SESSIONS:

The exhibition classes will be given in the classroom and at the time established by the centre and will be held on a regular basis.

The SEMINARS:

The seminars will be given in the classroom and at the time established by the centre and will be held on a regular basis.

The PRACTICAL SESSIONS:

The laboratory practices will be given in the laboratory and computer room, in the groups and at the times established by the centre and will be carried out on a regular basis.

To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.

Regular attendance to classes and resolution of written questions; active participation in theoretical and practical clases: 50%.
Individual and / or group work in the overall assessment of the subject: 50%.

In both cases the evaluated competencies will be:
Basic and General
CG1
CG2
CG3
CG4
CG5
CG7
CG8
CG9
CG10
CB6
CB7
CB8
CB9
Transversal
CT1
CT3
CT5
CT6
CT7

CT8
CT10
CT11
CT12
CT14
CT15
Specific
CE8
CE9

The evaluation of the call second chance: all the scores by the student except the Final Exam (70%) will remain.
The EVALUATIOn:

The evaluation will be held in person or will be telematic.

Expositive classrooms:
18 hours face-to-face + 27 hours non-presential = 45

Seminars:
12 hours face-to-face + 24 hours non-presential = 36

Practicals:
12 hours face-to-face + 24 hours non-presential = 30

Tutorials:
3 hours contact + 15 hours non-presential = 18

Practical written tasks:
21 hours face-to-face

Attending and implementing all activities.
Dedication.
Use of tutorship hours.
Use of basic and additional bibliography.

Tutorials, seminars, face-to-face classes and lectures will be in Galician and/or Spanish. Additional material may be delivered in English.


The MAGISTRAL EXHIBITION SESSIONS:

The exhibition classes will be given in the classroom and at the time established by the centre and will be held on a regular basis.
The teachers will indicate the conditions of realization and delivery of the different works and will supervise the development of these seminars.

The PRACTICAL SESSIONS:

The laboratory practices will be given in the laboratory and computer room, in the groups and at the times established by the centre and will be carried out on a regular basis.



The evaluation of the call second chance: all the scores by the student except the Final Exam (70%) will remain.

The EVALUATION:


The evaluation will be held in person.

The laboratory practices will be given telematically following the instructions of the teacher, in the groups and schedules established by the center.

To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.