IDENTIFYING DATA 2021_22
Subject (*) FOOD SAFETY AND EFFICIENCY Code 13675236
Study programme
Nutrition and Metabolism (2012)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional AN
Language
Castellà
Department Biochemistry and Biotechnology
Coordinator
PUIGGROS LLAVINÉS, FRANCESC
 E-mail francesc.puiggros@urv.cat
Lecturers
PUIGGROS LLAVINÉS, FRANCESC
Web
General description and relevant information To know the main features concerning the safety food issues for consumer and their perception of the realiability of the food labelled messages.

Competences
Type A Code Competences Specific
  Common
  Professional
  AP6 Speciality in "Healthy Foods": To understand the basics of law and food safety.
  Research
Type B Code Competences Transversal
  Common
Type C Code Competences Nuclear

Learning aims
Objectives Competences
AP6

Contents
Topic Sub-topic
TOPIC 1. Food Safety. Regulatory framework and basic principles.
TOPIC 2. European Food Safety System.
TOPIC 3. Biological hazards of food chain.
TOPIC 4. Chemical hazards of food chain.
TOPIC 5. Self-control. Traceability and HACCP.
TOPIC 6. Allergens.
TOPIC 7. Labelling, presentation and advertising.
TOPIC 8. Dietetics, complements and new foods.
TOPIC 9. Food additives and contact materials.
TOPIC 10. Animal health.
TOPIC 11. Vegetal health.
TOPIC 12. Functional foods, nutraceutical and new foods.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
1 0 1
 
Lecture
24 36 60
Assignments
0 10 10
Presentations / oral communications
1 0 1
 
Personal attention
1 0 1
 
Short-answer objective tests
2 0 2
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities
Lecture Subject taught to all students by videoconference.
Assignments All students will develop an individual paper that must be submitted written (via e-mail or Moodle) and presented orally the last day of class. Paper (maximum length of 10 sheets) should consist of critical analysis of treatment that has received a particular alarm by food contamination.
Presentations / oral communications
Personal attention

Personalized attention
 
Description

Assessment
  Description Weight
Assignments Work, written and presentation. 5 sobre 10
Presentations / oral communications (see "Assignments")
Short-answer objective tests Short-answer test about content of the course. 4 sobre 10
Others

Debate

 1 sobre 10
 
Other comments and second exam session

During the exams, all devices that aren't authorized for the test must be switched off and stored. Performing a fraudulent activity during an exam, including material, virtual or electronic support will lead to the failing of the test. With independence of this, taking into account the gravity of the facts, the centre will propose the initiation of disciplinary expedient which will be initiated according to the resolution of the chancellor.

Sources of information

Basic

Given through Moodle.

Complementary

Recommendations
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.