It is recommended to have previously studied Food Hygiene II
Among the risks to health that foods have, we must consider those that are caused by non-biological agents, some of them produced by chemical substances that contain both plant and animal origin food, such as poisonings produced by biotoxins. Other produced by environmental pollutants that through water, soil or air pass to food as pollutants from industrial waste or pesticides. In some cases these pollutants are produced during the processing of food by chemical reactions induced by heat, or are added fraudulently by man for certain purposes such as anabolic or antibiotics. In any case, they cause a problem for food security that requires institutional control based on compliance with legislation, the performance of certain analytics and the implementation of adequate prevention systems, through protection agencies such as the Food Security Agency and quality certificates
Course competences | |
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Code | Description |
E14 | To know knowledge on microbiology and parasitology and food toxicology |
E17 | To know abiotic contaminants that affect foods, evaluation methods and prevention guidelines. |
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. |
Course learning outcomes | |
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Description | |
To manage to promote his aptitudes of leadership and management of teamwork. | |
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 have basic knowledge of food toxicology and methods of toxicological analysis. | |
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 manage to promote his aptitudes of leadership and management of teamwork. | |
To develop his capacity to search information and its synthesis both individually and in a teamwork. | |
To know the principal abiotic contaminants as well as his origin and prevention. | |
Additional outcomes | |
Not established. |
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 | |||
Writing of reports or projects [OFF-SITE] | 0.7 | 17.5 | N | N | ||||
Practicum and practical activities report writing or preparation [OFF-SITE] | Group Work | 0.6 | 15 | N | N | |||
Study and Exam Preparation [OFF-SITE] | Workshops and Seminars | 2.3 | 57.5 | 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).
Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
Progress Tests | 30.00% | 30.00% | Practical activities and theoretical knowledge will be evaluated through questionnaires or practical exercises |
Theoretical exam | 70.00% | 70.00% | A final exam will be conducted to assess the practical, theoretical and competencies acquired in the subject |
Total: | 100.00% | 100.00% |
Not related to the syllabus/contents | |
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Hours | hours |