ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Nutrition and Bromatology
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable | 1st year (Yes)
Know the general principles of food law, the Spanish and European regulations, as well as international regulations, affecting food products and all segments involved in the food chain.
To know the reasons on which the food legislation establishes and to apply and to interpret the Legal Norms that affect the alimentary products.
To manage the legislative collections and legal databases, in order to locate the Norms in force, that affect the food products.
Theory
BLOCK I:
Introduction and general principles: The Spanish and European legal order: Relevant aspects of food law. General principles and requirements of food law in the EU. International regulations.
BLOCK II.
Protection of quality and the right to information: Food information provided to the consumer. Nutrition and health statements. Protection of agri-food quality.
BLOCK III.
The official control of foodstuffs. Infractions and penalties.
Practices
-Search information on the web. Webs of national interest.
-Search information on the web. Webs of interest at European and international level.
-Management of legislative collections and legal databases of the BOE, DOGA and the EU. Search for regulations relating to specific food groups.
-Food information.
Cosculluela Montaner, L. (2014).- Manual de derecho administrativo (25ª Ed.). Editorial Civitas, S.A.
Web oficial del Gobierno de España (http://www.lamoncloa.gob.es/ )
Web oficial de la Unión Europea (http://europa.eu/index_es.htm )
Autoridad Europea de Seguridad Alimentaria (EFSA) (http://www.efsa.europa.eu/ )
Agencia Española de Seguridad Alimentaria y Nutrición ) ( http://www.aecosan.msssi.gob.es/AECOSAN/web/home/aecosan_inicio.htm )
Agencia Estatal Boletín Oficial del Estado (http://www.boe.es )
Unión Europea.- EUR-Lex, El acceso al Derecho de la Unión Europea (http://eur-lex.europa.eu/homepage.html?locale=es ).
Basic and general competences
CG2 - Know and be able to manage aspects of traceability throughout the food chain, for the detection and control of risks and identification of critical points, from the receipt of raw materials to the moment of consumption.
CG3 - Know the mechanisms of action of toxic substances and harmful microorganisms present in food, as waste or as contaminants, their origin and the conditions of consumption that can mean a risk.
CG4 - Know the methods and technologies of production and packaging that allow to obtain safer, healthier and more ecological foods, as well as to know their repercussion in the global quality of the food.
CG8 - Know the food legislation, its application and interpretation.
CG10 - Being able to collaborate in the development of tools such as guides and computer programs to support small food companies.
CB6 - Possess and understand knowledge that provides a basis or opportunity to be original in the development and / or application of ideas, often in a research context
CB7 - That students know how to apply the knowledge acquired and their ability to solve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of study
CB8 - That students are able to integrate knowledge and face the complexity of making judgments based on information that, being incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments
Cross-disciplinary competences
CT3 - Ability to work as a team.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from different sources.
CT8 - Ability to make decisions.
CT11 - Capacity for autonomous learning.
Specific competences
COP28 - Understand the basic aspects of food legislation at national and European level, as well as national, European and international institutions, organizations and agencies relevant to food security and legislation.
ME1: Lectures. In them, the teacher will develop the content of the theoretical program reflected in this guide, using the didactic and audiovisual resources that he deems appropriate, and favoring the participation of the students.
ME2: Seminars.
ME3: Practical. Practical classes in the computer classroom.
ME4: Group Tutorials. Resolution of problems related to theoretical contents.
ME5: Individual work
ME9: Examinations and review
All student assignments (study, assignments, readings) will be guided by academic staff in group tutoring sessions (ME4).
As a fundamental resource to support teaching, the USC Virtual Campus (Moodle) will be used.
This subject is taught in Spanish.
The evaluation of the student will include a continuous evaluation (that will suppose a 50% of the final qualification) and the accomplishment of one or several exams (that will have a value of 50% of the final note). To be able to pass the subject it is required to have done the practices and reach a minimum score of each activity (minimum of 40% of the maximum score of each part).
The continuous evaluation (50%) will be based on the active participation in the lectures and seminars and assessment of specific knowledge of practical classes and exercises proposed in the classes (either carried out individually by the students or in groups) , as well as the active participation and contributions of the student in the classroom.
In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating student academic performance and reviewing grades will apply.
SUBJECT 3 ECTS = 75 HOURS TOTAL
The total number of hours of work of the student in a subject organized in ECTS credits is equal to 25 x nº ECTS. The presence and the hours of work of the student will be distributed as follows:
- Lectures: 1.5 hours of work per hour of lecture (9 hours face-to-face / 13.5 hours of autonomous work).
-Seminar: 2 hours for each session of seminars (6 hours face-to-face / 12 hours of autonomous work).
-Practices: 1.5 hours for each face-to-face session (6 hours face-to-face / 9 hours of autonomous work).
-Classes in small groups: 2 hours for each face-to-face session of seminars (3 hours face-to-face / 6 hours of autonomous work).
- Individual work and / or group: 10,5 hours autonomous work.
- Total attendance hours: 24.
- Total hours of study and personal work: 51.
It is advisable to attend the lectures and study the subject prior to attending the seminar classes, which constitute an application of theoretical knowledge. The students must understand and be able to solve the questions proposed in the lectures, so that they can formulate their doubts to the teacher in the interactive classes.
It is essential to use the virtual USC where the Professor will include the material that he deems necessary for the students, as well as the announcements and tasks to be carried out throughout the course. In addition students can consult directly and at any time with the teacher their doubts or suggest any clarification.
For the practices in the computer room it is necessary to have basic knowledge of computer science. Any doubts that may arise before or during the practices should be consulted with the teacher.
Recommendations for evaluation:
The student should focus the study to achieve the understanding, reasoning and relation of the contents of the subject. The simple memory effort is neither adequate nor sufficient.
Participation in the interactive classes will facilitate the understanding of all the aspects previously explained in the lectures and will positively influence the study for the final exam.
Recommendations for the second opportunity:
It is recommended that students request a review of the work and exercises so that the teacher can indicate the mistakes made and how to correct them, as well as in which parts of the subject should devote more interest in the face of recovery.
Likewise, it is advised that the student tries to solve all the questions formulated during the course along the course of the course, and to go to the teacher's tutorials to resolve the doubts.
Perfecto Miguel Paseiro Losada
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 881814960
- perfecto.paseiro [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) Emeritus
Raquel Sendon Garcia
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 881814964
- raquel.sendon [at] usc.es
- Category
- Professor: University Lecturer
Ana Isabel Rodriguez Bernaldo De Quiros
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- ana.rodriguez.bernaldo [at] usc.es
- Category
- Professor: University Professor
| Monday | |||
|---|---|---|---|
| 09:00-12:00 | Grupo /CLE_01 | Spanish | FAC.PHARMACY |
| 12:00-13:00 | Grupo /TI-ECTS01 | Galician | FAC.PHARMACY |
| 16:00-18:00 | Grupo /CLIL_01 | Galician | FAC.PHARMACY |
| Tuesday | |||
| 09:00-12:00 | Grupo /CLE_01 | Spanish | FAC.PHARMACY |
| 12:00-13:00 | Grupo /CLIS_01 | Spanish | FAC.PHARMACY |
| 16:00-18:00 | Grupo /CLIL_01 | Galician | FAC.PHARMACY |
| Wednesday | |||
| 09:00-12:00 | Grupo /CLE_01 | Spanish | FAC.PHARMACY |
| 12:00-13:00 | Grupo /CLIS_01 | Spanish | FAC.PHARMACY |
| 16:00-18:00 | Grupo /CLIL_01 | Galician | FAC.PHARMACY |
| Thursday | |||
| 09:00-13:00 | Grupo /CLIS_01 | Spanish | FAC.PHARMACY |
| 16:00-18:00 | Grupo /TI-ECTS01 | Galician | FAC.PHARMACY |
| 05.21.2025 10:00-11:00 | Grupo /CLE_01 | FAC.PHARMACY |
| 06.26.2025 10:00-11:00 | Grupo /CLE_01 | FAC.PHARMACY |