ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 49.5 Hours of tutorials: 1.5 Expository Class: 12 Interactive Classroom: 12 Total: 75
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: Second Semester
Teaching: With teaching
Enrolment: Enrollable
This topic is intended to train students to acquire the necessary skills to:
- Know how to implement quality systems.
- Know how to evaluate, monitor and manage aspects of traceability in the food chain.
- Learn to develop, implement, evaluate and maintain adequate hygiene practices, food safety and risk control systems, applying the applicable law.
- Participate in decision-making.
- Participate in problem solving.
- Manage the information.
- Acquire an ethical commitment.
- Working in an interdisciplinary team.
To do this, it aims to train students in the requirements they must meet the different food groups to be considered safe. So in the future of their profession they can contribute to consumer protection. In order to reach this objectives, the student has to know those biological, physical or chemical parameters that apply for healthy foods and learn about the methods that can be applied to prevent and control potential hazards.
•Presentation of the subject. Blocks of work:
Foos Safety: RASFF.
Hygienic-sanitary parameters related to the marketing of fresh meat.
Hygienic-sanitary parameters related to the marketing of meat products.
Hygienic-sanitary parameters related to the marketing of milk and dairy products.
Hygienic-sanitary parameters related to the marketing of fish and fishery products.
Hygienic-sanitary parameters related to the marketing of eggs and egg products.
Hygienic-sanitary parameters related to the marketing of fruits, vegetables and processed. Hygienic-sanitary parameters related to the marketing of edible mushrooms.
Hygienic-sanitary parameters related to the marketing of cereals and cereal products.
Hygienic-sanitary parameters related to the marketing of sugar products.
Hygienic-sanitary parameters related to the marketing of fats and oils.
Hygienic-sanitary parameters related to the marketing of spices and condiments.
Hygienic-sanitary parameters related to the commercialization of water, soft drinks and alcoholic beverages.
SEMINARS
The students will work in groups to prepare related issues and these aspects should be exposed orally.
PRACTICAL CLASSES PROGRAM
Determining biological parameters, physical-chemical food interest in controlling abiotic and biotic contamination of the different types of food. Determination of substances in food of health interest.
Predictive microbiology: new tools for analysis and microbiological control
Reading and interpretation of results.
Lab questions : students delivered unresolved issues and lab results related to practices.
BASIC BIBLIOGRAPHY
- Legislation in force.
- Agencia Española de Seguridad Alimentaria y Nutrición (AECOSAN). Accesible en: https://aecosan.mssi.gob.es
- Food Safety: overview. Accesible en: https://ec.europa.eu/food/safety
COMPLEMENTARY BBILIOGRAPHY
- Ana Mª Rey y Alejandro A. Silvestre (2004). Comer sin riesgos 1 y 2.
- Anónimo 2003. Carnes y productos cárnicos de calidad D.O.P., I.G.P. y E.T.G. Ed. Estrategias Alimentarias. Madrid.
- Anonimo. Frutas-Hortalizas en España. Ed. Horticultura, Reus (1999)
- Arthey, D. y Denis, C. Procesado de frutas. Ed. Acribia, Zaragoza (1997)
- Astiasarán I. y Martínez J. A.: Alimentos composición y propiedades. Madrid. McGraw-Hill-Interamericana de España, S.A.U. 2000.
- Bello Gutiérrez J. (2000). Ciencia bromatológica. Principios generales de los alimentos. Madrid. Ediciones Díaz de Santos S.A.
- Bello, J. Ciencia y tecnología culinaria. Ed. Acribia, Zaragoza (1998)
- 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.
- Cochand, A. Setas: guía ilustrada. Ed. Iberlibro. 1997, Barcelona.
- Código alimentario español y disposiciones complementarias. María Dolores Flores Cerdán y Paloma Deleuze Isasi. Ed .Tecnos, Madrid (2001)
- Cuéllar, MªC. Alteraciones y riesgos sanitarios de las frutas y hortalizas frescas. Alimentaria, marzo nº0: 26-37 (2005)
- 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.
- G.J. Banwart (1982) Microbiología básica de Alimentos. Ed Bellaterra, Barcelona.
- García Rollán M.. (2004). Guía fácil de las mejores setas.Mundi-prensa, Madrid
- Heitzman, R.J. (ed) (1994). Veterinary Drug Residues. Residues in food producing animals and their products: Reference Materials and Methods 2º ed. Ed. Commission of th European Communities. Blackwell Science.
- ICMSF. Métodos de muestreo para análisis microbiológicos: Principios y aplicaciones específicas. Zaragoza. Editorial Acribia. 1981.
- Kietzmann, U; Rakow, D; Reichstein, K y Priebe, K. Inspección veterinaria de pescados. Manual para la inspección de peces, crustáceos y moluscos como alimento. Ed. Acribia, Zaragoza (1974)
- Linder E. Toxicología de los alimentos. Zaragoza. Acribia. 1995.
- Martín Bejarano, S. (coord). (2001). Enciclopedia de la carne y los productos cárnicos. Ed. Martín & Macías. Plasencia, Cáceres.
- Ministerio de Economía y Hacienda. (1997). Comercialización de aves y huevos. Subdirección General de Estudios y Modernización del Comercio en España. Ed., MEH, Madrid.
- 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.
- R. K. Robinson. Dairy Microbiology of Milk. London: Elsevier Applied Science 1990.
- Salunke, D. K., Kadam, S.S. Tratado de ciencia y tecnología de las hortalizas. Producción, composición, almacenamiento y procesado. Ed. Acribia, Zaragoza (2000)
-Satre, A. (2002). Lecciones sobre el huevo. Instituto de Estudios del Huevo, Madrid.
- Varios. Control e inspección de frutas y hortalizas frescas. Ministerio de Sanidad y Consumo. Madrid (1986).
- 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
GC25 - Participate in the management, organization and development of food services
GC27 - To make an intervention in food quality and safety of products, facilities and processes.
-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 independent learning (including in CG3)
SPECIFIC SKILLS
CE17 - To Develop, implement, evaluate and maintain adequate hygiene practices, food safety and risk control systems, applying the law.
C18 - Participate in the design, organization and management of various food services.
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 Theoretical classes (ME1) where basically lay the foundation of the subject. These lectures will be displayed using traditional tools and audiovisual tools available. An important aspect is that students must complete the knowledge covered in theory with the performance of work outside the classroom in groups (ME6), proposed by the teacher, so it will be a very interesting part for training intellectual student. The group of students have to collect information and must decide a conclusion. These works will be presented and discussed during the seminars, so that in this way will foster the ability to defend one's own choices and self-criticism. Laboratory practices (ME3) are considered an important part of student education since they are complementary to the theoretical classes. The Students will have to do a practical report (ME7) with the obtained results of the laboratory practices. The individual tutorials (ME8) and group tutorials (ME4) will be ongoing on-line, e-mail. All teaching activity will be supported in a Virtual Assistance Course on the platform that provides online teaching at USC, where the students can find advertisements, content and additional materials, literature cited regulations, guidelines for carrying out the work, e-mail, etc.
- ( SE3 ) Continuous Assessment (30%):
* The student's attitude and effort proving to learn, solve questions, problems and think critically and argumentative during attendance in classroom activities (5%) will be evaluated.
Evaluated skills: CB2 , CG2 , CG3 , CT2 , CT3 , CT8 , CT10
* The realization of the practices is mandatory to pass the course. (SE5, SE6 INCLUDED) Practical Learning outcomes and the practical report (15%) will be evaluated.
Evaluated skills: CB2, CB3, CG23, CG24, CT1, CT2, CT3, CT6, CT8, CT10, CT11, CE22, CE24.
* (SE4) evaluation of the works (10%): the result m of the work proposed by the teacher will be evaluated.
Competencies evaluated: CB2, CB3, CB4, CG3, CG5, CG6, GC23, GC24, GC25, GC27, CT1, CT2, CT3, CT5, CT6, CT8, CT10, CT11, CE17, CE18, CE22, CE24.
- (SE1) Final Exam (70%): evaluation of knowledge about the contents of the subject (it is required a minimum requirement rate of 45% to evaluate this merit. n the case that this test is not evaluated, only the score obtained in the Continuous Evaluation will be indicated in the Acta ).
Evaluated skills: CB2, CB3, CG4, CG6, GC23, GC24, GC25, GC27, CT1, CT10, CT11, CE17, CE18, CE20, CE22, CE24.
In the evaluation of the call Second Chance: All scores obtained by students except the final exam (70%) will remain.
NOTE:
In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating student academic performance and reviewing grades will apply.
The subject has 3 ECTS credits including the following presential hours
Lectures-Classes 16h
Seminars: 2 h
Lab Practices: 5 h
Group tutorials: 3h
Exam and revision: 1h
The distribution of the teaching activity in total work hours for the studying including individual non presential time is 25 h X 3 ECTS= 75 h
- Show care and concern for attendance at classes, on-line and face-to-face.
- Make outlines and summaries: understand and memorize. Use the tutorials to answer questions on the subject.
- Consult the literature, 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).
Carlos Manuel Franco Abuin
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- carlos.franco [at] usc.es
- Category
- Professor: University Professor
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
| Tuesday | |||
|---|---|---|---|
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Wednesday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 12.18.2024 11:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.28.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.28.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 07.03.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 07.03.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |