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Educational guide | |||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2024_25 | |||||||||||||||||||||||||||||||||||||||
Subject | TOXICOLOGÍA ALIMENTARIA | Code | 00107118 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
6 | Compulsory | Second | Second |
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Language |
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Prerequisites | ||||||||||||||||||||||||||||||||||||||||
Department | CIENCIAS BIOMEDICAS |
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Coordinador |
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cordp@unileon.es rbalf@unileon.es jccubg@unileon.es cgare@unileon.es myperp@unileon.es |
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Lecturers |
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Web | http:// | |||||||||||||||||||||||||||||||||||||||
General description | Lectures involve all aspects of food toxicology, including all routes of contamination of the food chain, from drinking water till raw materials, preservation and processing, genetic modification, novel food toxicology, and to use of functional ingredients (functional foods). Attention is paid to natural toxins in food plants and animals, cancer modulating substances, mycotoxins, and all groups of contaminants such as pesticides, persistant organic pollutants (POPs), metals, packagings materials, hormones and animal drug residues. Also the role of genetic polymorphisms, gender, and lifestyle factors on the sensitivity of humans for toxic compounds, and biomarkers to assess these effects are included. Included are the effects of food on drugs efficacy and on biotransformation of xenobiotic compounds, the presence of psychotrophic compounds in food. In discussion groups attention is paid on risk assessment of natural compounds and additives and contaminants in different food items, and risk-benefit analysis for functional food ingredients and food supplements. In the practical course important toxicological methods and several innovative toxicological approaches are demonstrated, and toxicological experiments are performed using in vitro methods. | |||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencias |
Code | |
A18475 | |
B5676 | |
C2 | CMECES2 That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the development and defense of arguments and the resolution of problems within their area of study. |
C4 | CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience |
C5 | CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy |
Learning aims |
Competences | |||
A18475 |
C2 C4 C5 |
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A18475 |
C2 C4 C5 |
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A18475 |
B5676 |
C2 C4 C5 |
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A18475 |
B5676 |
C2 C4 C5 |
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C2 C4 C5 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Lecture | 28 | 56 | 84 | ||||||
Presentations / expositions | 9 | 9 | 18 | ||||||
Practicals using information and communication technologies (ICTs) in computer rooms | 11 | 11 | 22 | ||||||
Laboratory practicals | 10 | 10 | 20 | ||||||
Objective multiple-choice tests | 2 | 4 | 6 | ||||||
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies |
Description | |
Lecture | |
Presentations / expositions | |
Practicals using information and communication technologies (ICTs) in computer rooms | |
Laboratory practicals |
Personalized attention |
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Assessment |
Description | Qualification | ||
Objective multiple-choice tests | 65% | ||
Other comments and second call | |||
Sources of information |
Access to Recommended Bibliography in the Catalog ULE |
Basic |
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Complementary |
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Recommendations |
Subjects that it is recommended to have taken before | |||||
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