ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 102 Hours of tutorials: 4 Expository Class: 24 Interactive Classroom: 20 Total: 150
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 what quality and quality management systems mean and their importance in the food industry.
- To know what are the Systems of Self-control of hygiene, what is the HACCP, its origin, benefits and purpose, principles, members of the system, its development and audit.
- Know the concepts of traceability, its development, the main methods and know how to apply them in the food industry.
-Know the concept of Food Authenticity and the different methods for its determination, as well as how to apply them.
Theory:
-Introduction to Quality
- Introduction to Hygiene Self-Control Systems.
- Approach of a HACCP System: General part.
- Prerequisite Programs (PPRs).
- Planning of the HACCP System I: HACCP Plan (1st, 2nd principles).
- Planning of the HACCP II System: HACCP Plan (3rd, 4th, 5th, 7th principles).
- Verification of the HACCP system (6th principle).
- Introduction to the concepts of traceability and authenticity, importance, relationships with each other, other concepts of interest. Application regulations.
- Traceability systems in the meat sector, examples. Other traceability systems, examples.
- Control of traceability in food through DNA research, examples.
- Methods for determination of food authenticity, introduction, labeling. Sensory methods. Methods based on lipid determination. Determination of protein profiles in Food Authenticity, Immunological methods. Methods based on DNA research techniques. Other methods.
- Food Authenticity. Examples of food frauds in several types of food.
SEMINARS:
Practical work with documents and records related to food safety self-monitoring systems based on HACCP principles.
Discussion of the autonomous work proposed to the students. Presentation of problems related to traceability and food authenticity.
Field Practices (visit):
Visit to a food company with Traceability and Hygiene Self-Control Systems implemented (conditioned by enterprises disposition).
Consult the updated bibliography recommended by the Teacher.
- AFNOR (1989). "Controle de la Qualite des Produits Alimentaires. Methodes d'Analyse Officielles". Ed. AFNOR. Paris. La Defense.
- Codex Alimentarius. (1995). Directrices para la Aplicación del Sistema de Análisis de Riesgos y Control de Puntos Críticos (ARCPC). Vol. 1B FAO-OMS.-FAO. (1989). Alimentación y Nutrición. 14/9.
- "Manual para el control de Calidad de los Alimentos 9: Introducción a la toma de muestras de alimentos". Roma.
- FAO/OMS. (1990). "Codigo de principios referentes a la leche y los productos lácteos". Roma.
- Gálvez, D.Mª. y Guitiérrez, Mª José. (2001 b.). Intervención veterinaria en la implantación de Sistemas de autocontrol en la industria agroalimentaria y su relación con la ISO 9000/2000. Ed. Fundación de Estudios y Formación Sanitaria. Madrid.
- ICMSF (The International Commision on Microbiological Specifications for Foods of the International Union of Microbiological Societies). (1991). "El sistema de análisis de riesgos y puntos críticos. Su aplicación a la industria de alimentos". Ed. Acribia. Zaragoza.
- MADRID, A. (1986). "Manual de Industrias Alimentarias". Ed. A.M.V. Madrid.
- MORTIMORE, S. Y WALLACE, C. (1994). "HACCP. Enfoque práactico" Ed.Acribia,s.a.
- MULTON, J.L. (1991). "Thechniques d'analyse et de controle dans les industries Agro-Alimentaires. Volume1,4.- Le Controle de la Qualite. Principes Generaux et aspects legislatifs". Ed. Lavoisier. Paris.
- NORMAS de CALIDAD de los ALIMENTOS. (1990). Ed. A.M.V.
- SERRA, J.A. y ESCRICHE, I. (1997). “Introducción al control de calidad en la industria alimentaria”. Ed.Servicio de publicaciones Univ.Politécnica, Valencia.
- Manipulación de Alimentos. Ed. Formadís.
- Universidad de Salamanca. (1999). Seguridad en los alimentos-ARCPPC. Ed. Servicios de Cursos Extraordinarios y Formación Continuada de la Universidad de Salamanca. Participantes: Departamento de Microbiología y Genética, Departamento de Química Analítica, Nutrición y Bromatología, Federación Española de Industrias de la Alimentación y Bebidas (FIAB), Asociación Universidad-Empresa (AUESA). Salamanca.
- Vázquez, B.I. y Franco, C.M. (2002). Análisis de peligros y puntos de control críticos (APPCC): guía de asesoramiento para entender el sistema. Distribución y Consumo.
- Internet, Trazabilidad y Seguridad alimentaria. 2003. Ed Mundiprensa
- Food Authenticity, Issues and Methodologies 1998. EEC. Eurofins Scientific. Nantes Francia.
- Trazabilidad básico. Ed. Ideaspropias, Vigo 2006
- Trazabilidad avanzado. Ed. Ideaspropias, Vigo 2006
- Eric Wanscoor. Preguntas y respuestas clave sobre trazabilidad. 2010. Ed Aenor. Madrid.
- Ioannis S. Arvanitoyannis. 2016. Authenticity of Foods of Animal Origin. CRC Press. Taylor & Francis. Boca Raton. Florida. USA.
-El Portal de la Trazabilidad (n/d). Available at: www.gestiontrazabilidad.com (consultaded on 2016) .
Specific competences of optional matters:
COP20 - Know what quality and quality management systems mean.
COP21 - Know the management of the self-control systems and their audit.
COP22 - Know the main methods to ensure the traceability and authenticity of foods and the selection / application of them
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.
CG5 - Know the methods in food production that facilitate the monitoring or monitoring of self-control systems in food companies.
CG7 - Develop skills and abilities in the analysis and statistical treatment of physical, chemical, microbiological and sensorial data of 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
Transversal competences:
CT1 - Capacity for analysis and synthesis.
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
CT7 - Ability to solve problems
CT8 - Ability to make decisions
CT11 - Capacity for autonomous learning.
CT12 - Ability to use information in a foreign language
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 some conclusions, promoting this way the capacity of defense of the own decisions and of self-criticism. The practices are considered a very important part of the student's training since they are complementary to the theory. The individual Tutorials and the Tutorials in small groups can be the possibility of being telematic, e-mail. 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.
-Continuous Evaluation (70%), questions, problems and works proposed by the profesor in classes and seminars will be evaluated. Competences evaluated: CB7, CB8, COP20, COP21, COP22, CT3, CT5, CT6, CT7, CT8, CT11.
- Exposed works (10%) = carrying out work according to the teacher's instructions (5%), Competences evaluated: CG7, CT1, CT3, CT7, CT8, CT11, CT12, COP 50, COP 51 + Exposure works in Seminars (5%), Competences evaluated: CT1, CT3, CT8, CT11.
-Final exam (20%), Evaluated competences: CG2, CG5, CG8, CG10, CB6, CB7, CB8, COP20, COP21, COP22
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.
The course has 6 ECTS credits, including the following hours:
Expository hours (70 total hours): 20 hours in person/telematic + 50 hours personal work
Seminars (30 h total): 12 h in person/telematic + 18 h personal work
Field practices (15 total hours): 8 hours in person + 7 personal work
Tutorials (5 total hours): 4 hours in person/telematic + 1 personal work
Exams and review (5 hours total): 4 hours in person/telematic + 1 hour personal work
The distribution of the training activity during the working hours of the total student is 25xECTS (150 total hours).
- It is very important to carry out the work following all the indications of the teachers and deliver them in the agreed mode, time and place indicated.
- Being a very practical subject, it is advisable to participate actively, constructively and respectfully in the clases, seminars and field practices.
-Prepare and complement the contents that are working on the subject with the recommended bibliography.
-Develop autonomous information search habits.
-To take advantage of the available resources for the student, from the university library.
- Regularly consult the virtual classroom of the subject and make use of it according to profesor´s instructions.
- This optional subject is not recommended for those students who have previously studied subjects related to self-control systems based on HACCP principles.
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
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- carlos.franco [at] usc.es
- Category
- Professor: University Professor
Beatriz Isabel Vázquez Belda
- 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 2 GROUND FLOOR |
| Wednesday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Thursday | |||
| 09:00-10:00 | Grupo /CLIS_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Friday | |||
| 09:00-10:00 | Grupo /CLIS_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| 05.29.2025 10:00-11:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |
| 06.26.2025 17:00-18:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |