IDENTIFYING DATA 2019_20
Subject (*) FOOD SAFETY Code 19204236
Study programme
Bachelor's Degree in Biotechnology (2009)
 Cycle 1st
Descriptors Credits Type Year Period
3 Optional
Language
Català
Department Biochemistry and Biotechnology
Coordinator
PUIGGROS LLAVINÉS, FRANCESC
 E-mail francesc.puiggros@urv.cat
Lecturers
PUIGGROS LLAVINÉS, FRANCESC
Web
General description and relevant information In this subject the basic knowledge will be taught so that the student be able to identify the dangers associated with food, assess their risks and know the methods to reduce them to acceptable levels. Both biotic (microbiological) and abiotic factors (thermal alterations, pesticides, heavy metals, etc.) will be included. As well as the legal aspects of food safety will also be discussed.

Competences
Type A Code Competences Specific
 A5 Know the principles, the instrumentation and the applications of the main techniques of analysis and separation of biomolecules, as well as the techniques of culture of microorganisms and cells of multicellular organisms.
 A6 Know how to design and apply experimental laboratory protocols in the fields of biotechnology, especially chemical, biochemical, microbiological and molecular biology, assessing their risks and safety elements.
 A14 Assess the socio-economic impact and the bioethical implications of the different biotechnological processes and assure the current legal dispositions.
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A5 Know the different toxic types (natural, abiotic, biotic) that may be present in the different types of food, as well as identify the harmful effects derived from the consumption of these contaminated foods.
 A6 Have the necessary criteria to decide the best technique for the microbiological control of food as well as for the control of hygiene during the different stages of food production.
 A14 Know the current food safety regulations and the procedures that are applied in industries to comply with it.
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
Topic 1: Introduction to quality and food safety. Legal aspects.
Topic 2: Alterations of food. Physical, chemical and microbiological agents.
Topic 3: Contaminants of food. Natural and antinutrient toxins. Chemical pollutants of biotic and abiotic origin. Biological pollutants.
Topic 4: Control and management of quality and safety in the food industry. Microbiological control of food.
Topic 5: Methods of food preservation.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A5
A6
A14
 15 19.5 34.5
Seminars
A5
A6
A14
 14 7 21
Presentations / oral communications
A6
A14
 6 10.2 16.2
Personal attention
A5
A6
A14
 1 0 1
 
Mixed tests
A5
A6
A14
 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 Presentation of the different thematic blocks of the subject
Lecture Theoretical presentation of contents
Seminars Problem solving, discussion of informative or scientific articles and work on topics related to the agenda
Presentations / oral communications Elaboration and Presentation of a bibliographical work on a subject related to the contents of the subject
Personal attention The student can make the consultations that she/he believes appropriate by a previous appointment with the professor, or by e-mail.

Personalized attention
Description
The student can make the consultations that she/her believes approopriate by a previous appointment with the professor, or by e-mail.

Assessment
Methodologies Competences Description Weight        
Seminars
A5
A6
A14
 The different activities carried out during the seminars will be evaluated, as well as the tasks to be carried out outside the classroom. 25 %
Presentations / oral communications
A6
A14
 Both written and oral work will be assessed through an objective rubric. 30 %
Mixed tests
A5
A6
A14
 The contents given in class will be evaluated through objective multiple-choice test and/or short questions. 45 %
Others  
 
Other comments and second exam session

The second call consists of a final exam where exhaustive knowledge of the contents of the course will be requested.

During the evaluation tests, mobile phones, tablets and other devices that are not expressly authorized for the test, must be turned off and out of sight.

The demonstrable fraudulent realization of some evaluation activity of any subject in both material and virtual and electronic support entails the student's failure mark of this evaluation activity. Regardless of this, given the seriousness of the events, the center may propose the initiation of a disciplinary file, which will be opened by resolution of the rector.

Sources of information

Basic

· MCSHANE D., RUE N.R. y LINTON R. Conceptos esenciales de seguridad e higiene de los alimentos. 4ª edición. Ed. Pearson Education, INC. Upper Saddle River, Nueva Jersey (USA). 2006

· FORSYTHE SJ. y HAYES PR. Higiene de los alimentos. Microbiología y HACCP. 2ª edición. Ed. Acribia. Zaragoza (España). 2002

· FORSYTHE SJ. The microbiology of safe food. 2ª edición. Ed. Wiley-Blackwell. West Sussex (UK). 2010

· LEVEAU, J.Y. Manual técnico de higiene, limpieza y desinfección. Ed. A. Madrid Vicente Ediciones. Madrid (España). 2004

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.