ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Nutrition and Bromatology
Center Faculty of Sciences
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
With This matter it is to train students to acquire:
- Ability to make decisions, for Problem solving, ability and capacity to manage information
- An ethical commitment. To be able to work in an interdisciplinary team
- Motivation for quality. Ability to adapt to new situations. To Acquire Sensitivity to environmental issues.
- Ability to analyze and evaluate risks important to food. Capacity to manage food safety, to analyze and implement quality systems.
- Ability to assess, monitor and manage food quality.
Therefor the student will acquire the main aspects of Food Safety as well as the Tools to manage the Food Safety in order to assist in the formation and Consumer Protection and well as to assist the Food Operators. So Student has to know all types of hazards that could affect food and must know the methods that can be applied to prevent and monitor these hazards. Likewise the student must know and interpret the legislative framework with regards to Food Safety and associated communication networks.
THEORETICAL CONTENTS:
Presentation of the subject.
Blocks of work:
• Introduction to Food Law: European legal framework, Spanish legal system, relevant aspects of food law, consumer protection and health protection. Organizations and institutions (European framework, Codex Alimentarius, etc.)
• General hygiene and food: concept, fields of action.
• Food Safety: Concept, bases, major aspects of food safety, alerts, organizations, mode of action.
• Traceability: concept, importance, general aspects.
• Systems of food safety assurance: concepts (quality, etc..), Levels and bases of the analysis and control of biotic and abiotic hazards.
• Food handlers: personal hygiene when handling during food processing.
• Hazards associated with the consumption of food: food poisoning, dangers of biotic, abiotic origin hazards, allergies and others.
SEMINARS:
Individual/group (in person and autonomous) work will be carried out on the basis of hygiene self-monitoring systems based on HACCP principles.
PRACTICAL CLASSES PROGRAM:
-Preparation of material for Microbiological Analysis to Food Control,
-Microbiological Analysis of Food Control,
-Control of hygiene in food establishments, sampling, fungal contamination
- Reading and interpreting of results.
Lab questions: The students delivered unresolved issues and lab results related to the practical classes.
BASIC BIBLIOGRAPHY
-Applicable Law.
- Updated bibliography recommended by the teacher.
COMPLEMENTARY BIBLIOGRAPHY
- Agenjo, C. Enciclopedia de la inspección veterinaria y análisis de alimentos. Ed. Espasa, Madrid (1980)
- Ana Mª Rey y Alejandro A. Silvestre (2004). Comer sin riesgos 1 y 2.
- Bello Gutiérrez, J. (2000). Ciencia bromatológica. Principios generales de los alimentos. Madrid. Ediciones Díaz de Santos S.A.
- Bolton, A. Sistema de gestión de la calidad en la industria alimentaria. Ed. Acribia, Zaragoza (2000)
- Briz, J. Internet, Trazabilidad y Seguridad Alimentaria. Mundi-prensa, Madrid (2003)
- Cimiano P. y García Alvarez J.A. La calidad de la leche y los factores que influyen en ella. Madrid : Industrias Lácteas Españolas, D.L. 1986.
- Código alimentario español y disposiciones complementarias. María Dolores Flores Cerdán y Paloma Deleuze Isasi. Ed .Tecnos, Madrid (2001)
- Código sanitario internacional para los animales acuáticos: peces, moluscos y crustáceos. Office International des Epizooties, Paris (2000)
- Cuéllar, MªC. Alteraciones y riesgos sanitarios de las frutas y hortalizas frescas. Alimentaria, marzo nº0: 26-37 (2005)
- FAO /OMS. (1994). Programa conjunto FAO/OMS sobre Normas Alimentarias. Código Alimentario, volumen III 1994: Residuos de medicamentos veterinarios en alimentos.
- FAO. Sistemas de calidad e inocuidad de los alimentos: manual de capacitación sobre higiene de los alimentos y sobre el sistema de análisis de peligros y de puntos críticos de control (APPCC). Ed. FAO, Roma (2002)
- Federación Española de Hostelería. Guía de prácticas correctas de higiene e Hostelería. I. Restaurantes, Cafeterías y Bares. Ministerio de Sanidad y Consumo (2000)
- Fehlhaber, K. & Janetschke, P. (1995). Higiene veterinaria de los alimentos. Acribia. Zaragoza.
- FIL-IDF Monograph on residues and contaminants in milk and milk products. Brussels. 1997. Derache R.
- Forsythe S.J. Alimentos seguros: microbiología. Zaragoza. Editorial Acribia. 2003.
- Gracey, J.F. (1989). Higiene de la carne. Interamericana. McGraw-Hill.
- Johns, N. Higiene de los alimentos. Directrices para profesionales de hostelería, restauración y catering. Ed. Acribia, Zaragoza (1999)
- Linder E. Toxicología de los alimentos. Zaragoza. Acribia. 1995.
- Mariott N.G. Principios de higiene alimentaria. Zaragoza. Editorial Acribia. 2003.
- Moreno García B. (2006) . Higiene e Inspección de carnes. Vol I. Ed. Diaz de Santos
- Moreno García, B. (2003). Higiene e inspección de carnes II. Ed Díaz de Santos.
- Mortimore, S. y Wallance, C. HACCP : enfoque práctico. Ed. Acribia, Zaragoza (2001)
- Mossel D.A.A., Moreno B., Struijk C.B. Microbiología de los alimentos. Zaragoza. Editorial Acribia. 2003.
- Muller, G. Microbiología de los alimentos vegetales. Ed. Acribia, Zaragoza (1981)
- Pascual Anderson (2000). Microbiología alimentaria. Ministerio de Sanidad y Consumo.
- Recuerda, M.A. (2012). Código de derecho alimentario. Thomson Reuters – Editorial Aranzadi, S.A., Navarra.
-Satre, A. (2002). Lecciones sobre el huevo. Instituto de Estudios del Huevo, Madrid.
-Felipe, C. y Felipe, J. (2004). Manual de higiene y seguridad alimentaria en hostelería. Madrid, Paraninfo.
- Wildbrett G. (2000) Limpieza y desinfección en la industria alimentaria. Zaragoza. Acribia.
-BASIC AND GENERAL SKILLS
CB2 - That students can apply their knowledge to their work or vocation in a professional manner and have competences typically demonstrated through devising and sustaining arguments and solving problems within their field of study
CB3 - That students have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical items.
CB4 - That students can communicate information, ideas, problems and solutions to an audience both skilled and unskilled
CG2 - Develop the profession with respect for other health professionals, acquiring skills for teamwork
CG3 - Recognizing the need to maintain and update professional skills, paying particular importance to learning autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as the motivation for quality.
CG4 - Know the limits of the profession and its competences, identifying when interdisciplinary treatment or referral to another professional is required.
CG5 - It communicates effectively, both orally and in writing with people, health professionals or industry and the media, knowing how to use the information and communications technology especially those related to nutrition and lifestyle.
CG6 - Understand, critically evaluate and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
GC23 - Advise on the development, marketing, labeling, communication and marketing of food products according to the social, scientific knowledge and current legislation.
GC24 - To evaluate administrative reports and records related to a food product and ingredients
GC27 - To make an intervention in food quality and safety of products, facilities and processes.
CG28 - To Provide adequate personnel involved in teach in adequate hygienic issues and in dietetic nutrition for the restauration service.
-TRANSVERSAL SKILLS
CT1 - Ability for analysis and synthesis
CT2 - Ability to organize and plan
CT3 - Ability to work in teams (included in CG2)
CT5 - Ability to use information technology and communication (included in CG5)
CT6 - Ability to manage information (including in CG6)
CT8: Ability to make decisions
CT10: Ability for critical thinking and argumentation
CT11: Ability for autonomous independent learning (including in CG3)
-SPECIFIC SKILLS
CE17 - To Develop, to applied, evaluate and maintain adequate hygiene practices, food safety and risk control systems, applying the law.
CE20 - Assess, monitor and manage aspects of traceability in the food chain.
CE22 -To advise scientifically and technically on foodstuffs and their development.
To Assess the compliance with that advice.
CE24 - To collaborate on consumer protection in the context of food safety.
The contents are structured mainly in Master Class Sessions where the fundamentals of the subject are basically established. These expository sessions will be explained with the help of the classic and audiovisual tools available, as indicated. An important aspect is that the students must complete the aspects contemplated in theory with the consultation of the bibliography and with the realization in seminars of Works inside and outside (autonomous formation) of the presential/telematic sessions, for what it will be a very interesting part for the acquisition of competences of the student. In these works, it will be necessary to gather information and to decide on some conclusions, thus promoting the capacity to defend one's own decisions and to be self-critical. The laboratory practices are considered a very important part of the student's training since they are fundamental complements to the theory. At the teacher's suggestion, the results and resolved questions on the Practices will be given, which will be evaluated and must be overcome as a compulsory requirement. Individual Tutorials and Tutorials in small groups will be at the indicated times or there may be the possibility of telematics. All this teaching, tutorials and teacher/student communication will be supported by the Virtual Help Course on the platform that the USC has available for virtual teaching (e-mail @rai.usc, forum or Teams), where it will be possible to locate the important announcements related to the subject and its activities as well as, for example, support summaries and additional material, updated bibliography, regulations, guides for carrying out the work and other activities, etc.
-1) Continuous Evaluation (30%):
a)The work proposed by the teacher and the effort of the students in learning will be evaluated (up to 25%): the result of the questions and works proposed by the teacher will be evaluated and must be submitted as indicated. The student's attitude will be evaluated, as well as their respect for the basic rules of coexistence that facilitate everyone's work and indicate their effort to learn and acquire skills.
Evaluated competences: CB2,CB3, CB4, CG2, CG3,CG5, CG6, CG23, CG27, CG28, CT1, CT2, CT3, CT5, CT6, CT8, CT10, CT11, CE17, CE20, CE22, CE24
b) The completion and improvement (evaluation of the resolution of issues, results, etc.) of the internship is a mandatory requirement. The results of the learning-by-doing will be evaluated (up to 5%).
Competences assessed: CB2, CB3, CG23, CG24, CT1,CT2, CT3, CT6, CT8, CT10, CT11, CE17, CE22, CE24.
- 2) Final Exam (70 % ) : Assessment of knowledge about the contents of the subject (requirement to reach 45% to evaluate this test. In the case that this test is not evaluated, only the score obtained in the Continuous Evaluation will be indicated in the Acta).
Competencies evaluated : CB2 , CB3 , CG3 , CG4 , CG6 , GC23 , GC24 , GC27 , CG28 , CT1 , CT10 , CT11 , CE17 , CE20 , CE22 , CE24 .
The evaluation of the call second chance: all the scores by the student achieved in the continuous evaluation, except the Final Exam (70 % ), will remain .
Important notes:
In cases of fraudulent completion of all these exercises and tests indicated here, the provisions of the: "Regulations for the evaluation of student academic performance and for the review of grades" will apply. Art. 16.
The subject consists of 6 ECTS credits, including the following hours in person/telematic:
Lectures : 32 h
Seminars : 5 h
Labs: 12 h
Group tutorials : 2 h
Testing and review : 4 h
The distribution of the training activity during working hours of the total student is ( 25xECTS ) 150 hours.
- Show care and concern for attendance at classes.
- Make outlines and summaries: understand and memorize. Use the tutorials to answer questions on the subject.
- Consult the literatura recommended, especially the applicable law.
Spanish language.
(Occasional communication possible in Galician, English or French with students who need it).
On the basis of Instruction No. 1/2017 of the General Secretariat on this matter, no dispensation is granted, as attendance at all face-to-face activities is required.
All the activities of the Continuous Assessment can only be developed during the period of the classes within the timetable established for this subject, it is reminded that non-attendance or failure to pass the practices will prevent the passing of the subject (compulsory requirement).
Beatriz Isabel Vázquez Belda
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822405
- beatriz.vazquez [at] usc.es
- Category
- Professor: University Lecturer
Carolina Graciela Nebot Garcia
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- carolina.nebot [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
| Tuesday | |||
|---|---|---|---|
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Thursday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 01.09.2025 16:00-20:00 | Grupo /CLE_01 | ASSEMBLY HALL |
| 06.17.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 06.17.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |