Biotoxins in food

Know the biotoxins (non-microbiological) present in food, including water, providing the necessary training to:
-determine its impact on the food chain
-establish control systems and methods to minimize their presence
-assess the consequences for public health.

Exhibition classes

Food and toxins: technical and toxicological aspects. Legislation.
Marine toxins that accumulate in shellfish and fish. Emerging phycotoxins.
Freshwater toxins produced by cyanobacteria. Foods susceptible to contamination.
Mycotoxins in food. Main foods with risk. Field mycotoxin contamination. Mycotoxin contamination during transport and storage.
European system of food control with biotoxins. Aspects of risk assessment. Study of critical points in food production.

Interactive classes

The expository classes will be completed with interactive seminary and practical classes.
In the seminars, the students will complete the knowledge acquired in the expository classes, they will propose works, and they will solve questions and problems related to the subject on which they will have previously worked:
1. Use of standards for toxin control
2. Effect of matrices on analytical results
3. The problem of identifying a toxic effect in food and its legal considerations
In practical classes, biotoxin control methods will be applied: analytical, biochemical, functional.

Botana L.M. 2014.Guide to phycotoxin monitoring of bivalve mollusk-harversting areas. In: Seafood and freshwater toxins: Pharmacology, physiology and detection, 3rd edition. Ed. L.M. Snack. CRC Press (Taylor and Francis Group), Boca Raton, FL, pp. 39-56.

Botana L.M., Alfonso A., Vieytes M.R., Vilariño N., Botana A.M., Louzao M.C. 2014. Marine toxins analysis. In: Handbook of water analysis, 3rd edition. Eds. L. Nollet, L.S.P. From Gelder. CRC Press, London, pp. 153-162.

Botana L.M., Alfonso A. 2015. Phycotoxins. Chemistry and biochemistry. Wiley Blackwell, Oxford.

Botana L.M., Sainz M.J. 2015. Climate change and mycotoxins. De Gruyter, Berlin.

Botana L.M., Louzao M.C., Vilariño N. 2015. Climate change and marine and freshwater toxins. De Gruyter, Berlin.

Rodríguez I., González J.M., Botana A.M., Sainz M.J., Vieytes M.R., Alfonso A., Botana L.M. 2017. Analysis of natural toxins by liquid chromatography. In: Liquid chromatography. Vol. 2: Applications, 2nd edition. Eds. S. Fanali, P.R. Haddad, C.F. Poole, M.-L. Riekkola. Elsevier, Amsterdam, pp. 479-514.

Basic skills

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 acquired knowledge and their ability to solve problems in environments
new or little known within broader (or multidisciplinary) contexts related to their area of ​​study.
CB8 - That students are able to integrate knowledge and face the complexity of formulating judgments based on
information that, being incomplete or limited, includes reflections on the social and ethical responsibilities linked to the
application of their knowledge and judgments.
CB10 - That students possess the learning skills that allow them to continue studying in a way that will
be largely self-directed or autonomous.


General competences

CG1. Know the relationship between food, nutrition and the health of consumers in different vital and / or psychological situations, necessary for the development of the various functions of a professional oriented to improving food health and safety.
CG9. Manage information sources specialized in nutrition and food, its technology and security.

Specific competences

COP25 - Know the main biotoxins present in food, the products that may contain them and the relationship between them and the health of consumers.

Cross-cutting competences

CT5. Ability to use information and communication technologies
CT6. Ability to search, analyze and manage information from various sources
CT7. capacity to solve problems
CT8. Ability to make decisions
CT9. Ability to transmit knowledge
CT11. Autonomous learning ability (included in CG3)
CT12. Ability to use information in a foreign language
CT14. Ability to apply knowledge to practice
CT15. Quality concern

ME1. Exhibition classes. Lesson taught by the teacher exposing the theoretical contents of the subject, with the support of audiovisual and computer media. The virtual platform of the USC will serve as support and theoretical complement of the subject.
ME2 Seminars in which applications of the theory, problems, approach and exposition of works are proposed and solved. The student actively participates in these interactive classes in different ways: delivery and resolution of exercises, comments, presentations, etc. The teacher can count on the support of audiovisual and computer media and students can use them in the exhibitions.
ME3. Practical classes in the laboratory. The student participates actively, executing practical protocols under the direction of the teacher.
ME4. Tutoring. The tutorials, in small groups, will make it possible to monitor the student and clarify any doubts that may arise during the teaching of this subject.
Attendance at all classes, expository and interactive, is compulsory for the evaluation of the student.
The USC virtual platform will be used as a support and complement to theoretical-practical teaching and as an important element of communication with the student.

In the qualification of each student, the following aspects will be taken into account, which will contribute to the final grade:
SE3. Continuous evaluation.
Regular attendance and active participation in expository classes and seminars will be considered.
SE4. Works.
The realization and oral presentation of activities and / or individual and / or group work related to the contents exposed in the expository classes and seminars will be valued.
SE5. Practices.
The performance of individual and / or group activities and / or tasks related to the practical contents will be valued.

Evaluated dimensions (%)
SE3 Continuous evaluation 40
SE4 Works 30
SE5 Practices 30
TOTAL 100

The student must obtain five points out of ten to pass the subject in the set of continuous evaluation, works and practices.

Those students who obtain at least three points in the set of continuous evaluation, works and practices will be called to the exam. The exam will be oral or written (test questions and / or short questions and / or topic) on the content of all the teaching. Students who want to improve the grade obtained in the set of continuous evaluation, works and practices will also be able to take the exam. In all cases, the final grade for the subject will be obtained by averaging the grade from the continuous assessment, works and practices with that of the exam.

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 lectures, seminars and practices are only given during the academic term time. Therefore, if the minimum required in the set of continuou evaluation, works and practices is not reached during this time, the subject will not be passed either in the first or the second opportunity.

The class attendance waiver is not applicable.

In the continuous evaluation (SE3), the basic competences CB6-CB10, the general competences CG1 and CG9 and the specific competences COP25 will be assessed.
With the preparation of papers and their presentation (SE4), the basic competences CB8 and CB10, the general competences CG1 and CG9, the specific competences COP25 and the transversal competences CT5-CT15 will be assessed.
With the practices (SE5) the basic competences CB6-CB8, the specific competences COP25 and the transversal competences CT7, CT14 and CT15 will be assessed.

Contact hours Student personal work Total hours% of attendance
Expository 10 30 40 25%
Seminars 5 10 15 33.3%
Practices 6 11 17 35.3%
Tutorials 3 - 3 100%
TOTAL 24 51 75

Attendance at all classes is an essential requirement to pass the course. The expository classes and the study of the subject before attending the interactive classes, which constitute an application of theoretical knowledge, is necessary for a better use of them. Students must understand and be able to solve the questions proposed in the expository classes, so that they can pose their doubts to the teacher in the interactive classes.
Prepare and complement the contents of the subject with the recommended basic and complementary bibliography.
It is essential to use the virtual USC where the Teacher will include the material that she considers 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 all times with the teacher their doubts or suggest any clarification.

Teaching language: Spanish.