Educational guide | ||||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||||||||||||||||||||
Subject | FOOD SAFETY | Code | 00914162 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
4.5 | Compulsory | Fourth | First |
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Language |
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Prerequisites | ||||||||||||||||||||||||||||||||||||||||
Department | HIGIENE Y TECNOLOG. ALIMENTOS |
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Coordinador |
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rmcapg@unileon.es caloc@unileon.es spanm@unileon.es |
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Lecturers |
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Web | http://www.eiaf.unileon.es/ ; https://www.unileon.es/estudiantes/oferta-academica/grados/grado-en-ingenieria-agraria | |||||||||||||||||||||||||||||||||||||||
General description | Concept of Food Safety Objective (FSO). Concept of Food Safety Management System. Good Hygienic Practices. Hazard Analysis and Critical Control Point (HACCP). Other Systems. Principles and practices for the safe processing of foodstuffs. | |||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencias |
Code | |
A15344 | |
A15399 | |
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 |
Learning aims |
Competences | |||
A15344 A15399 |
C2 C3 |
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A15344 A15399 |
C2 C3 |
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A15344 A15399 |
C2 C3 |
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A15344 A15399 |
C2 C3 C4 |
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A15344 A15399 |
C2 C3 C4 |
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A15344 A15399 |
C2 C3 C4 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Field work/trips | 3 | 0 | 3 | ||||||
Laboratory practicals | 8 | 0 | 8 | ||||||
Assignments | 3 | 12 | 15 | ||||||
Personal tuition | 1 | 0 | 1 | ||||||
Other methodologies | 0 | 2.5 | 2.5 | ||||||
Lecture | 25 | 52 | 77 | ||||||
Mixed tests | 3 | 0 | 3 | ||||||
Objective short-answer tests | 2 | 0 | 2 | ||||||
Mixed tests | 0 | 1 | 1 | ||||||
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies |
Description | |
Field work/trips | |
Laboratory practicals | |
Assignments | |
Personal tuition | |
Other methodologies | |
Lecture |
Personalized attention |
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Assessment |
Description | Qualification | ||
Assignments | 20% =========== |
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Mixed tests | Teoría: 60% Prácticas: 10% =========== |
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Objective short-answer tests | (1) 10% Calificación agrupada con Grado de participación y pruebas mixtas no presenciales =========== |
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Mixed tests | (1) 10% Calificación agrupada con Grado de participación y pruebas objetivas de preguntas cortas =========== |
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Other comments and second call | |||
Sources of information |
Access to Recommended Bibliography in the Catalog ULE |
Basic |
Programa Conjunto FAO/OMS sobre Normas Alimentarias, Codex Alimentarius: Volumen 1B: Normas Codex sobre Requisitos Generales (Higiene de los Alimentos), FAO, Roma, 2002 I.C.M.S.F., El Sistema de Análisis de Riesgos y Puntos Críticos: su aplicación a las industrias de alimentos, Acribia, Zaragoza, 1991 Doyle, M.P., Diez-Gonzalez, F. & Hill, C., Food microbiology: fundamentals and frontiers, 5th. ed., ASM Press, Washington D.C. (USA), 2019 Mortimore, S. y Wallace, C., HACCP. Una guía breve para la industria alimentaria, 2ª ed., Acribia, Zaragoza, 2019 Mortimore, S. y Wallace, C., HACCP: Enfoque práctico, 3ª ed., Acribia, Zaragoza (hay una 1ª ed. de 1996, y una 2ª de 2001), 2018 Forsythe, S.J. y Hayes, P.R., Higiene de los alimentos, microbiología y HACCP, Acribia, Zaragoza, 2002 Pascual Anderson, M.R. y Calderón, V., Microbiología alimentaria. Metodología analítica para alimentos y bebidas, 2ª ed., Díaz de Santos, Madrid. Versión electrónica 2015., 2000 Adams, M.R. y Moss, M.O., Microbiología de los alimentos, Acribia, Zaragoza. Hay 2ª edición inglesa (2000) y 3ª (2008), 1997 Mossel, D.A.A., Moreno, B. y Struijk, C.B., Microbiología de los alimentos: fundamentos ecológicos para garantizar y comprobar la integridad (inocuidad y calidad) microbiológica de los alimentos, 2ª ed. , Acribia, Zaragoza, 2003 Doyle, M.P., Beuchat, L.R. y Montville, T.J., Microbiología de los Alimentos: fundamentos y fronteras, Acribia, Zaragoza, 2001 I.C.M.S.F., Microorganismos de los alimentos 6. Ecología microbiana de los productos alimentarios, Acribia, Zaragoza, 2001 |
Complementary | |
Recommendations |
Subjects that it is recommended to have taken before | ||||||
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