ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 102 Hours of tutorials: 6 Expository Class: 24 Interactive Classroom: 18 Total: 150
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree 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 | 1st year (Yes)
The objectives of this course are:
-To achieve the knowledge to use and validate modern analytical techniques
- To get the capability to select the most appropriate methods and analytical techniques to perform quality control in the food industry.
- To get the capability to handle the adequate instrumentation to solve different analytical problems
- To know the Food Security management in the European Union framework.
- - To study the regulatory framework in the food field and its regulations
- To provide the food safety knowledge for controlling processes related to food, in accordance with the established legal framework
- To know the concepts of quality management and food security, their evolution, their infrastructure at a national level and the statistics that regulate them.
- To learn the applications of ISO 9001, ISO 14001 and OHSAS 18001 in relation to quality management and food safety
- To know the different models of management systems for the food sector at a international, European and national level
- To study the different certifiable models for protecting foodstuffs, such as appellations of certificate of origin, controlled productions, etc.
BLOCK I
UNIT 1 - Introduction to instrumental techniques in food analysis.
UNIT 2 - Spectroscopic techniques of analysis. UV-VIS Molecular Spectroscopy and related techniques. Near Infrared Spectroscopy (NIR). Other spectroscopic techniques. Applications and case study in quality control and analytical control of processes in the food industry.
UNIT 3 - Advanced techniques of atomic spectroscopy. Electrothermal atomization atomic absorption spectrometry (ETAAS). Inductively coupled plasma optical emission spectrometry (ICP). Inductively coupled plasma -mass spectrometry (ICP-MS). Applications and case study in food analysis.
UNIT 4 - Advanced chromatographic techniques. Gas chromatography (GC). High Performance Liquid Chromatography (HPLC). Mass spectrometry, MS. Hybrid separation techniques: GC-MS, LC-MS, LC-MS / MS. Application and case study in food analysis.
BLOCK II
UNIT 5.- Quality Management Systems. ISO 9001 standard
UNIT 6 - Tools for continuous quality improvement
UNIT 7 - Advanced statistical techniques in food safety and quality
UNIT 8.- Specific standards; standards and protocols for food safety: BRC, IFS, ISO 22000
UNIT 9 - Chemical risk assessment in food. Improvement of quality and food safety in organic food
UNIT 10.- Other food certification systems. Audits for quality management and food safety systems.
Practical content
Laboratory practices will be performed using the following techniques:
1.- Determination of metals in food samples by ETAAS and ICP-MS.
2.- Determination of flavor compounds in foods using GC-MS.
3.- Visit to general research services.
Computer sessions will be undertaken in the computer room of the Sciences Faculty, using statistical tools to develope the following aspects:
1. The importance of sampling. Different types of sampling.
2. Advanced statistical tools in continuous quality improvement.
3. Study of different models of continuous quality improvement
BLOCK I BIBLIOGRAPHY:
# Skoog, D.A.; Holler, F.J.; Nieman, T.A. Principios de análisis instrumental. McGraw-Hill/Interamericana de España D.L., 2000.
# Nielsen, S. Food Analysis. Springer, 2010.
# Hart, F.L.. Análisis moderno de los alimentos. Acribia, 1991.
# Sierra, I; Pérez, D.; Morante, S, Prácticas de análisis instrumental. Dykinson 2008.
BLOCK II BIBLIOGRAPHY:
# Calidad y seguridad en el sector agroalimentario. J. A. Serra Belenguer, I. Fernández Segovia. Ed. Univ. Politécnica de Valencia, 2010.
# Sistemas de gestión: calidad y seguridad en la industria agroalimentaria. E. Doménech Antich. Ed. Univ. Politécnica de Valencia, 2013.
# Gestión integral de la calidad: implantación, control y certificación. Ll. Cuatrecasas. Ed. Gestió, 2010.
# Guía de métodos estadísticos en calidad y seguridad alimentaria. L. J. R. Barron, E. Aguirre Basurko. Amazon, 2011.
BASIC AND GENERAL SKILLS
CG5 – To know the methods for food manufacturing that facilitate the surveillance or self-monitoring systems in the food industry
CG6 – To be able to contributein the design and development of healthier foods
CG7 – To develop skills and abilities in the analysis and statistical treatment of physical, chemical, microbiological and sensory data of food analysis
CG9 – To handle specialized information sources in technology and safety related to nutrition and food.
CG11 – To acquire experience in research activities, being able to formulate hypotheses, collect and interpret information to solve problems according to the scientific method; to understand the importance and limitations of scientific thinking in those aspects related to nutrition, food safety and technology.
CB6 – To acquire enough knowledge to propose and develop new ideas, in a research context
CB7 – To apply the acquired knowledge and the capacity to solve problems in a new or little renowned context within a wider or multidisciplinary point of view.
CB8 – To integrate the acquired knowledge to reflect about social and ethical responsibilities
CB9 – To be able to communicate their conclusions and new knowledge to specialized and non-specialized audiences in a clear and unambiguous way
CB10 – To keep developing learning abilities to study in a self-directed or autonomous way
CROSS CURRICULAR SKILLS
CT1 – Capacity for analysis and synthesis.
CT2 - Capacity to organize and plan.
CT3 - Ability to work together as a group.
CT5 - Ability to use information and communication technologies.
CT7 - Ability to solve problems.
CT8 - Ability to make decisions.
CT10 - Ability for critical thinking and rationale, and self-critical ability.
CT12 - Ability to use information in a foreign language.
SPECIFIC SKILLS
COP26 – Knowledge on the use and validation of modern analytical techniques for food analysis.
COP27 - Knowledge of the systems of quality management and food safety applied to the food industry according to the established regulatory framework
The applied methodology consists mainly of theoretical lessons (24 hours), with the interactive participation of the student. Students will be encouraged to actively participate in the class, discussing the most difficult aspects as well as those interesting ones related with each topic.
Problems and specific activities of the subject will be laid out for the interactive sessions of SEMINARS (6h) to be solved individually or in groups.
INDIVIDUAL TUTORIAL sessions will be taken to clarify the specific questions of each student. PROGRAMMED TUTORIAL lessons with reduced GROUPS (6 h) will be dedicated to work specific issues, mainly related to the activities proposed to the students.
The PRACTICAL SESSIONS (12 hours), of compulsory attendance, will be divided into two blocks:
* In block I, students will realize laboratory practices and visits
* In block II, students will visit centers that have implemented quality assurance systems.
At the end of the practical sessions, the students must prepare a report of the practical lessons.
The VIRTUAL CLASSROOM of the subject will be used to provide the students with any material, such as schemes and presentations used in the lectures, questions and lists of exercises. The student may use the virtual classroom to consult personal doubts.
The learning assessment of the students will be derived from the continuous assessment plus an exam. The monitoring of the learning will be undertaken through the activities to be solved individually and as a group. The continuous evaluation will be performed taking into account the degree of accomplishment of the programmed activities throughout the seminars, tutorials and practices, as well as by the active participation in the expositive lessons (55% of the total grade). On the other hand, the mark reached in the exam (which will be carried out according to the official calendar) is the 45% of the total grade.
The evaluation system will consist of the following sections:
• Continuous evaluation: Up to 2.0 points
• Deliveries (individual and group ones): Up to 2.0 points.
Assessed skills: CPO26, CPO27, CG9, CG11, CB6, CB8, CB9, CB10, CT1, CT2, CT3, CT5, CT7, CT8, CT10, CT12
• Practical sessions reports: Up to 1.5 points
Assessed skills CPO26, CPO27, CG9, CG11, CB6, CB9, CB10, CT2, CT3, CT5, CT7, CT8, CT10, CT14
• Final Exam: Up to 4.5 points
Assessed skills: CPO26, CPO27, CG5, CG6, CG7, CG11, CB7, CB8, CB10, CT7, CT 10
Attendance to the practical sessions is compulsory, therefore the absence to these sessions will imply the inability to pass the subject.
Those students from a previous year, who had passed the part corresponding to the continuous assessment of the practical computer or practical laboratory in a previous edition, will keep the obtained mark in this section during an academic year, and they will be exempted from the practical computer sessions, unless they wish to assist.
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 consists of 6 ECTS credits. The total number of work hours for the student is 150 hours, being 32% of them contact hours and 68% are autonomous student work hours. The detailed time distribution of student work is as follows:
- Master classes: 24 h in-person / 50 h autonomous work= 74 hours total
-Interactive seminars sessions: 6 h in-person + 28 h autonomous work = 34 hours total
-Practical sessions: 12 hours in-person + 12 h autonomous work for lab notebook = 24 total hours
Programmed Tutorial sessions: 6 hours in person+ 12 h autonomous work = 18 hours total
- To attend the classroom teaching and to study the subject daily
- To participate actively, constructively and respectfully in classes
- To prepare the contents explained in the subject with the recommended basic and complementary bibliography
- To use appropriately the tutorial sessions to know in detail the teacher's recommendations and to clarify doubts that arise in the learning process
- To consult regularly the virtual classroom of the subject and make use of it
Classes, both master and interactive ones, will be developed in spanish.
The attendance to master and interactive classes is considered necessary to overcome the subject. The material provided to the student can facilitate and guide the learning, but they do not replace the consultation and study of the recommended reference texts nor constitute by themselves a reference manual for the preparation of the examination.
In order to pass the subject it is necessary, first of all to understand it and then to correctly handle the concepts.
Lectures will be given in Spanish.
Julia Barciela Garcia
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Analytical Chemistry
- julia.barciela [at] usc.es
- Category
- Professor: Temporary PhD professor
Carlos Herrero Latorre
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Analytical Chemistry
- carlos.herrero [at] usc.es
- Category
- Professor: University Professor
| Monday | |||
|---|---|---|---|
| 16:00-18:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Wednesday | |||
| 16:00-18:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Friday | |||
| 16:00-18:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| 05.19.2025 10:00-11:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |
| 06.23.2025 10:00-11:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |