Educational guide
IDENTIFYING DATA 2023_24
Subject ROTATION IN FOOD HYGENE AND TECHNOLOGY Code 00106044
Study programme
0106 GRADO EN VETERINARIA
Descriptors Credit. Type Year Period
4.5 Compulsory Fifth Second
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
LÓPEZ DÍAZ , TERESA MARÍA
E-mail tmlopd@unileon.es
caloc@unileon.es
dhtaao@unileon.es
dmaabc@unileon.es
rmcapg@unileon.es
aotec@unileon.es
jmrodc@unileon.es
jasanb@unileon.es
mlsiec@unileon.es
mandt@unileon.es
jblad@unileon.es
jcobd@unileon.es
msouo@unileon.es
-
igonzm@unileon.es
tmars@unileon.es
erenb@unileon.es
Lecturers
ALONSO CALLEJA , CARLOS
ÁLVAREZ ORDÓÑEZ , AVELINO
BORGE DE CASTRO , ÁLVARO
CAPITA GONZÁLEZ , ROSA MARÍA
LÓPEZ DÍAZ , TERESA MARÍA
OTERO CARBALLEIRA , ANDRÉS
RODRÍGUEZ CALLEJA , JOSÉ MARÍA
SANTOS BUELGA , JESÚS ÁNGEL
SIERRA CASTRILLO , M LUISA
ANDRES TOVES , MARIA ANGELES
BLANCO DE LA IGLESIA , JOAQUIN
COBO DIAZ , JOSE FRANCISCO
DE SOUSA OLIVEIRA, MARCIA PATRICIA
GARCIA CABALLERO , JESUS
GONZALEZ MARTINEZ , ISAAC
MARTINEZ SANCHEZ , TEODORO
RENES BAÑUELOS, ERICA
VELEZ CAMINO , JOSE MANUEL
Web http://
General description Practical approach to the principles and metodologies of the Veterinary Profession with respect to the Food Hygiene and Food Technology. In particular, this course is focused in the acquisition of day-one competences by the student relative to the inspection and control of food products and food processing in the industries, food stablishments and slaughterhouse, complementing the learning outcomes gained in previous courses.
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL
Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARIAS , MARIA TRINIDAD
Vocal HIGIENE Y TECNOLOG. ALIMENTOS GONZALEZ RAURICH , MONTSERRAT
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO
Secretario HIGIENE Y TECNOLOG. ALIMENTOS MATEO OYAGUE , JAVIER
Vocal HIGIENE Y TECNOLOG. ALIMENTOS FRESNO BARO , JOSE MARIA

Competencias
Code  
A19616 106P14 Carry out ante- and post-mortem inspection of animals and food intended for human consumption.
A19620 106P18 Develop technical and economic advisory and management tasks for veterinary companies in a context of sustainability.
A19621 106P19 Practical application of veterinary principles and methodologies, as well as the acquisition of the skills and competencies described in the general objectives of the degree.
A19622 106P2 Collect and send all types of samples with their corresponding report.
A19625 106P5 Identify, control and eradicate animal diseases, with special attention to notifiable diseases and zoonoses, following, in this case, the corresponding procedures in accordance with current regulations.
A19692 106S66 Principles and methodologies of veterinary medicine, as well as the acquisition of the skills and competencies described in the general objectives of the degree.
B6471 106G1 Analyse, synthesise, solve problems and make decisions in the professional fields of the veterinarian.
B6472 106G2 Work as a team, single or multidisciplinary, and show respect, appreciation and sensitivity to the work of others.
B6473 106G3 Maintain ethical behavior in the exercise of their responsibilities towards the profession and society.
B6474 106G4 Communicate the information obtained during the veterinarians professional practice fluently, orally and in writing, with other colleagues, authorities and society in general.
B6475 106G5 Write and present professional reports correctly, always maintaining the necessary confidentiality.
B6476 106G6 Search and manage information related to the veterinarians activity.
B6477 106G7 Apply the scientific method to professional practice including evidence-based medicine.
B6478 106G8 Know how to get professional advice and help.
B6479 106G9 Demonstrate interest in knowing how to use basic computer tools.
B6480 106G10 Have basic knowledge of a second language, especially in technical aspects related to Veterinary Sciences.
B6481 106G11 Keep the knowledge, skills and attitudes of professional competencies updated through a continuing education process.
C1 CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study
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.
C3 CMECES3 That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
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
The student is able to carry out hygiene control, inspection and technology of the production and processing of food for human consumption from primary production to the consumer. A19620
A19625
A19692
 B6471
B6472
B6474
B6476
B6477
B6479
B6480
B6481
 C2
C4
The student identifies the risks related to the production of foods. A19616
A19625
 B6471
B6474
B6476
B6479
 C1
C5
The student evaluates the quality of food products by selecting and applying the more appropriate techniques. C3
The student knows the biochemistry of the maturation processes in various foods of origin animal and its application to its preparation. A19622
 B6471
B6475
B6478
B6481
 C3
The student learns to design and apply control procedures for various common processes in the food industry. A19692
 B6471
B6473
B6475
B6477
B6479
B6481
 C1
C4
The student designs a HACCP system for the manufactured product. A19621
 B6472
B6474
B6476
B6478
B6480
 C3
The student checks “in situ” how audit tasks of self-control systems and food certification are carried out in the food industry . A19616
A19620
 B6471
B6472
B6473
B6475
B6477
B6478
B6481
 C2
C3

Contents
Topic Sub-topic
General contents In this Rotation it will be guaranteed, together with the subjects of the Hygiene module,
Technology and Food Safety, the inspection practice in slaughterhouses and other food establishments demanded for Veterinary Graduates.
Its contents include:
• Practical activity related to food hygiene and inspection.
• Technology of manufacturing various foods.
• Identification of hazards and evaluation of food quality.
• Audit of self-control systems and food certification systems.
• Technical training in process control in the food industry.
Practicum in pilot plant and food laboratories Stay in the pilot plant of the Faculty (some manufacturing may be carried out at ICTAL) and in the student laboratories of the Department of Hygiene and Food Technology. 25 contact hours (35 total hours). Groups of 20-25 students (2-3 modules). Two teachers/group.
Supervised stay in the slaughterhouse Stay in the slaughterhouse nearby the Faculty, under the supervision of a veterinarian (to be determined) from the slaughterhouse and a professor from the Department: 12 hours (three in the morning). Groups of maximum 5 students/teacher.
Supervised stay at the Veterinary Public Health Services (SVOSP) Stay in the SVOSP: 18 hours (8 hours joint classroom session and 10 hours stays with veterinarians).

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
External practicals 57 10 67
 
Field work/trips 5 1 6
Problem solving, classroom exercises 8 0 8
Personal tuition 5 8.5 13.5
Presentations / expositions 0 15 15
 
Lecture 0 0 0
 
Mixed tests 2 1 3
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
External practicals A. Manufacturing of a food product in the pilot plant, monitoring the entire technological process and its hygienic control (including the application of HACCP), supervised by two professors. Groups of two modules. B. Stays in a slaughterhouse, under the supervision of a professor (slaughterhouse veterinarian) and a professor from the Department. Total: 12 hours. C. Stay with Veterinarians from the Official Veterinary Public Health Services (SOVSP) to learn about the daily work of veterinarians inspecting food establishments (if carried out). Total: 10 hours.
Field work/trips Visit to slaughterhouses and/or voluntary food companies.
Problem solving, classroom exercises Classroom session with introduction to the subject, explanation of the actions carried out by veterinarians in the SOVSP, examples, and practical exercise on the use of documentation.
Personal tuition Students can attend the tutorials that the teachers indicate, either in person or virtually. Questions will also be resolved by email.
Presentations / expositions The students write two reports, one on the manufacture of the food (A) and another on the stays in the slaughterhouse and in the SVOSP (B)
Lecture There are not

Personalized attention
 
External practicals
Field work/trips
Description
Advising students, in groups or individually. In the tutorials, the teacher will guide the students' learning, scheduling the practicum and clarifying doubts about the activities carried out during the practices.
Personalized and in-person, upon request for an appointment.
Online media will also be used for non-face-to-face tutoring.

Assessment
  Description Qualification
Mixed tests Online questionnaire via Moodle with 10 short questions on the aspects taught in the practical classroom session on the Performances of SVSOP Veterinarians (8 h) (led by veterinarians). 5%
Others Evaluation of external tutors (2.5% slaughterhouse + 2.5% SVOSP) 5%
 
Other comments and second call

Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic Moreno García B, Higiene e Inspección de carnes. Volumen 1, Díaz de Santos , 2006
Moreno García B, Higiene e Inspección de carnes. Volumen 2, Díaz de Santos, 2003
ICMSF, Microorganismos de los alimentos 6. Ecología microbiana de los productos alimentarios, Acribia, 2001
Fellows P, Tecnología del procesado de alimentos: principios y práctica, Acribia, 2007

Complementary Sutherland J, Carne y productos cárnicos. Tecnología, química y microbiología, Acribia, 1998
Forsythe SJ, Hayes PR, Higiene de los alimentos, microbiología y HACCP , Acribia, 2002
Fehlhaber K, Janetschke P, Higiene veterinaria de los alimentos, Acribia , 1995
Varnam AH, Sutherland JP, Leche y productos lácteos: tecnología, química y microbiología, Acribia , 1995
Pascual Anderon MR, Microbiología alimentaria. Metodología analítica para alimentos y bebidas, Díaz de Santos, 2000
Mossel DAA, Moreno García B, Struijk CB, Microbiología de los alimentos: fundamentos ecológicos para garantizar y comprobar la integridad (inocuidad y calidad) microbiológica de los alimentos, Acribia , 2002
Jay, James Monroe , Microbiología moderna de los alimentos , Acribia, 2009
ICMSF, Microorganismos de los alimentos. Vol 6. Ecología microbiana de los productos alimentarios, Díaz de Santos, 2001

Recommendations


Subjects that it is recommended to have taken before
HYGIENE, INSPECTION AND FOOD SAFETY / 00106040
FOOD TECHNOLOGY / 00106041
 
Other comments
For adequate training in skills, it is advisable that you have completed the Common Basic Training and Hygiene, Technology and Food Safety modules.