1. General information
Course:
FOOD HYGIENE II
Code:
58321
Type:
CORE COURSE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2022-23
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22
Year:
3
Duration:
C2
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
MARIA AREVALO VILLENA
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
3423
maria.arevalo@uclm.es
Lecturer:
MARIA SOLEDAD PEREZ COELLO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
MarieCurie
Q. ANALÍTICA Y TGIA. ALIMENTOS
3421
soledad.perez@uclm.es
2. Pre-Requisites
It is recommended to have previously studied the subjects of Microbiology and Food Hygiene I
3. Justification in the curriculum, relation to other subjects and to the profession
This subject aims to study the food intoxications produced by bacteria, their origin, symptoms and prevention, as well as the study of diseases of food origin transmitted by viruses and parasites, their origin, symptoms and prevention. The study of food poisoning is important for the assurance of the quality of food and the knowledge of the harmful effect that the consumption of food contaminated with pathogenic microroganisms can have on health. The control of microbiological quality of food and its safety in consumption is part of the professional work of this degree both at the level of industries and official bodies.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| CB02 | Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area. |
| CB03 | Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues. |
| CB04 | Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences. |
| E06 | To know and be able to handle the techniques and procedures of food analysis |
| E14 | To know knowledge on microbiology and parasitology and food toxicology |
| E15 | To analyse and evaluate food risks and hazards. To manage food safety. |
| E16 | To know and manage behaviour guidelines on personal hygiene, food handling and hygienic control of food processing |
| E17 | To know abiotic contaminants that affect foods, evaluation methods and prevention guidelines. |
| E19 | To know the fundamentals of quality and traceability systems and be able to perform their deploy, as well as to evaluate and control the food quality |
| E22 | To perform formation of staff in the food sector |
| G03 | To develop habits of excellence and quality in the professional exercise applying the fundamental human rights, the principles of equality of opportunities and the values of a culture of peace and democratic. Acquiring an ethical commitment and acting according to the professional business ethics and the respect to the environment. |
| G07 | To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making. |
| G09 | To develop the motivation for quality, the capacity to adapt to new situations and the creativity. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| To develop in the student the aptitude to manage the hygiene and food safety in the different areas of the food sector. | |
| To develop his capacity to search information and its synthesis both individually and in a teamwork. | |
| To learn the management of the basic and advanced technologies and procedeures in the microbiological laboratory and toxicological analysis of food, as well as and to be able to interpret the obtained results. | |
| To acquire the necessary knowledge to guarantee the food safety of the food and the fulfillment of the procedure of food hygiene in the industry, markets and catering. | |
| To know the origin and prevention of the microbial alterations of the food products. | |
| To know and to be able to apply the technologies of microbiological analysis of the food. | |
| To know the food infection and toxicity produced by bacteria, virus and parasites, as well as its origin, symptoms and prevention. | |
| To acquire the necessary knowledge to guarantee the food safety of the food and the fulfillment of the procedure of food hygiene in the industry, markets and catering. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Microbial hazards present in food
-
Unit 2: Foodborne diseases
-
Unit 3: Food security and risk assessment
-
Unit 4: Food infection produced by Salmonella and Shigella.
-
Unit 5: Food infection produced by Escherichia coli
-
Unit 6: Food infection produced by Yersinia enterocolitica
-
Unit 7: Food infection produced by Vibrios
-
Unit 8: Food infection produced by Campylobacter,Aeromonas y Brucella
-
Unit 9: Food infection produced by Listeria monocytogenes
-
Unit 10: Food infection produced by Clostridium perfringens
-
Unit 11: Acute food poisoning. Botulism.
-
Unit 12: Toxiinfection produced by Bacillus cereus
-
Unit 13: Intoxication by Staphylococcus aureus
-
Unit 14: Foodborne viruses.
-
Unit 15: Animal parasites transmitted by food. Protozoa
-
Unit 16: Animal parasites transmitted by food. Nematodes
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | 1.2 | 30 | Y | N | |||
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | 0.8 | 20 | Y | Y | |||
| Workshops or seminars [ON-SITE] | Workshops and Seminars | 0.2 | 5 | Y | N | |||
| Problem solving and/or case studies [ON-SITE] | 0.06 | 1.5 | Y | N | ||||
| Final test [ON-SITE] | Assessment tests | 0.14 | 3.5 | Y | Y | |||
| Study and Exam Preparation [OFF-SITE] | 2.3 | 57.5 | N | N | ||||
| Practicum and practical activities report writing or preparation [OFF-SITE] | Group Work | 0.6 | 15 | N | N | |||
| Writing of reports or projects [OFF-SITE] | Workshops and Seminars | 0.7 | 17.5 | N | N | |||
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
| Total credits of out of class work: 3.6 | Total hours of out of class work: 90 | |||||||
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
8. Evaluation criteria and Grading System
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Final test | 70.00% | 70.00% | A final exam will be conducted to assess the practical, theoretical and competencies acquired in the subject. |
| Progress Tests | 30.00% | 30.00% | Practical activities and theoretical knowledge will be evaluated through questionnaires or practical exercises. |
| Total: | 100.00% | 100.00% |
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).
Evaluation criteria for the final exam:
-
Continuous assessment:The final note will be weighted according to the percentages indicated above.
-
Non-continuous evaluation:The final note will be weighted according to the percentages indicated above. If any progress test has not been carried out it can be replaced by a special section in the final exam.
Specifications for the resit/retake exam:
Evaluation criteria not defined
Specifications for the second resit / retake exam:
Evaluation criteria not defined
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
10. Bibliography and Sources
