Educational guide
IDENTIFYING DATA 2020_21
Subject FOOD QUALITY AND SAFETY Code 00913020
Study programme
0913 - MASTER UNIV. INGENIERÍA AGRONÓMICA
Descriptors Credit. Type Year Period
5 Compulsory Second First
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
RODRÍGUEZ CALLEJA , JOSÉ MARÍA
E-mail jmrodc@unileon.es
caloc@unileon.es
metorr@unileon.es
Lecturers
ALONSO CALLEJA , CARLOS
RODRÍGUEZ CALLEJA , JOSÉ MARÍA
TORNADIJO RODRÍGUEZ , MARÍA EUGENIA
Web http://http://agora.unileon.es/
General description Subject: Food Quality and Foos Safety. - To provide the current context of the food quality and food safety - To promote tools for food industry management related to food quality and food safety, and the quality management system implementation. - To know and apply food analysis techniques.
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA LOPEZ , MARIA LUISA
Secretario HIGIENE Y TECNOLOG. ALIMENTOS SANTOS BUELGA , JESUS ANGEL
Vocal HIGIENE Y TECNOLOG. ALIMENTOS GONZALEZ RAURICH , MONTSERRAT
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS OTERO CARBALLEIRA , ANDRES
Secretario HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ DIAZ , TERESA MARIA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES

Competencies
Type A Code Competences Specific
  A13461
  A13464
  A13465
  A13480
  A13509
  A13510
Type B Code Competences Transversal
  B3297
  B3312
  B3314
  B3341
  B3347
  B3350
  B3356
Type C Code Competences Nuclear
  C2
  C3
  C4

Learning aims
Competences
B3297
B3312
B3314
 C2
A13480
 B3297
B3312
A13461
A13464
A13465
A13480
A13509
A13510
 B3341
B3347
B3350
B3356
 C3
A13465
A13480
 B3312
B3341
B3347
B3356
 C4

Contents
Topic Sub-topic

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Laboratory practicals 11 11 22
 
PBL (Problem Based Learning) 10 25 35
Other methodologies 3 3 6
 
Lecture 24 24 48
 
Mixed tests 2 12 14
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
Laboratory practicals
PBL (Problem Based Learning)
Other methodologies
Lecture

Personalized attention
 
Lecture
PBL (Problem Based Learning)
Description

Assessment
  Description Qualification
Laboratory practicals 25%
PBL (Problem Based Learning) 45%
Other methodologies 5%
Mixed tests 25%
 
Other comments and second call

ADDENDUM
Contingency plan due to COVID-19 emergency conditions that prevents from presence based teaching
COVID-19 Teaching Guide Addendum Access Link


Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic

Complementary


Recommendations


Subjects that it is recommended to have taken before
TECHNOLOGICAL PROCESSES OF FOOD INDUSTRY / 00913013