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: Analytical Chemistry
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
* Know the basic concepts of quality management and quality control as well as the control and evaluation activities necessary to implement a quality system.
* Acquire the basic knowledge to implement a quality system in a company or analysis laboratory.
* Capacity for adapting to new situations.
* Train the student in the search for information about organisms and agencies that are dedicated to quality as well as references in general regulations.
* Introduction to quality
* Basic quality management tools
* New quality planning and management tools
* Advanced techniques for quality management
* Quality standardization, certification and accreditation
* ISO 9001. Hygienic-sanitary quality assurance standards in food
•Calidad. Fundamentos, herramientas y gestión de la calidad para pymes. Alcalde San Miguel, P. Ed. Paraninfo, 2019
•Calidad y seguridad en el sector agroalimentario. Serra, J.A.; Fernández, I. Ed. Universitat Politècnica de València, 2010
•Gestión de la Calidad. Alonso, J.M.; Provedo, P. Ed. Santillana Educación, 2009.
•Gestión de la calidad: Conceptos, enfoques, modelos y sistemas. Camisón, C.; Cruz, S.; González, T. Ed. Pearson Education, 2006
•Gestión Integral de la Calidad. Implantación, control y certificación. Cuatrecasas, Ll. Ed. Profit, 2017.
•Herramientas para la mejora de la calidad. Métodos para la mejora continua y la solución de problemas. López Lemos, P. Ed. Fundación Confemetal, 2016
•Herramientas para la gestión de calidad (Libro en PDF descargable). Santiago, H., 2018. https://gestiondecalidadhome.files.wordpress.com/2018/12/HERRAMIENTAS-P…
•Introducción a la gestión de la calidad. Miranda, F.J.; Chamorro, A.; Rubio, S. Publicaciones Universitarias Delta, 2007
•Teoría y práctica de la Calidad. Sangüesa, M.; Mateo, R.; Ilzarbe, L. Ed. Paraninfo, 2019
•Cómo documentar un sistema de gestión de la calidad según ISO 9001:2015, FC Editorial, 2015
• Implantación de Sistemas de Gestión de la Calidad. La Norma ISO 9001:2015. José Manuel Sánchez Rivero, Antonio Enríquez Palomino. FC Editorial, Madrid, 2016.
BASIC AND GENERAL:
CB2- That the students know how to apply their knowledge to their work or vocation in a professional way and possess the competences that are usually demonstrated through the elaboration and defense of arguments and the resolution of problems within their area of study.
CB3- That students have the ability to collect and interpret relevant data (usually within their area of study) to make judgments that include reflection on relevant social, scientific or ethical issues.
CB5- That the students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.
CG3- Recognize the need to maintain and update professional competence, giving special importance to learning, autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as motivation for quality.
CG7- Have the ability to prepare reports and complete records related to the professional intervention of the Dietitian-Nutritionist.
CG23- Advise on the development, commercialization, labeling, communication, and marketing of food products according to social needs, scientific knowledge, and current legislation.
CG27- Intervene in food quality and safety of products, facilities, and processes.
CG 29- Acquire basic training for research activity, being able to formulate hypotheses, collect and interpret information for solving problems following the scientific method, and understanding the importance and limitations of scientific thinking in health and nutritional matters.
SPECIFIC:
CE19- Collaborate in the implementation of quality systems.
* Face-to-face classes (theory and seminars). The teacher will explain the fundamental theoretical content of each topic and its importance in the context of the subject. The classes will be developed interactively with the students, discussing with them the aspects that are more difficult or especially interesting on each topic.
* Practices in the computer room. They will be of OBLIGATORY ATTENDANCE. The practical sessions will be dedicate to the realization of the corresponding practice and to the interpretation of the results obtained.
* Tutorials. They are intended to carry out a close job tracking garlic developed by each student as well as clarifying doubts and guide the student's personal work.
The evaluation will be carried out considering the following aspects:
* Practical work: 15%.
* Final exam: 70%
* Practices: realization of the same and presentation of a report of the laboratory practicals: 15%
The practical sessions in the computer room are compulsory. In addition, students must present a report that will be evaluated, being essential to achieve a positive assessment of it.
The practices in the computer classroom will be saved for one academic year as long as the report obtains a positive evaluation, and the grade obtained will be kept.
-The final grade will be achieved as long as the exam grade is at least 3.5 (out of 7.0). The positive assessment of the work done through the rest of the activities and practices will increase the exam grade until the final score.
"In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating the academic performance of students and reviewing grades "will apply.
This subject is semester and consists of 3 ECTS credits, which means a workload for students of 75 hours (3 credits x 25 hours / credit)
Expositive sessions: 16 h in-person + 32 h independent work = 48 h total
Interactive seminar sessions: 2 h in-person + 2 h independent work = 4 h total
Practical computer sessions: 6 h in-person + 4 h report = 10 h total
Programed tutorial sessions: 1.5 h in-person + 1.5 h independent work = 3 h total
Individual or group assignments: 7 h independent work
Exam and revision: 3 h in-person = 3 h total
- Attending classes with active participation
- Continuous study of the subject
- Take advantage of the laboratory practices
- Use of individualized tutorials to solve the doubts generated in the study of the subject.
- Consulting the recommended bibliography. It is important to consult the recommended bibliography for a better understanding of the subject and to have a greater global vision of the scope of action of Quality Assurance.
Consuelo Pita Calvo
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Analytical Chemistry
- consuelo.pita [at] usc.es
- Category
- Professor: University Lecturer
| Thursday | |||
|---|---|---|---|
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| Friday | |||
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 4 GROUND FLOOR |
| 05.22.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.22.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.25.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |