Educational guide
IDENTIFYING DATA 2023_24
Subject FOOD SAFETY Code 00914162
Study programme
0914 - GRADO EN INGENIERIA AGRARIA
Descriptors Credit. Type Year Period
4.5 Compulsory Fourth First
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
CAPITA GONZÁLEZ , ROSA MARÍA
E-mail rmcapg@unileon.es
caloc@unileon.es
spanm@unileon.es
Lecturers
ALONSO CALLEJA , CARLOS
CAPITA GONZÁLEZ , ROSA MARÍA
PANERA MARTINEZ , SARAH
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
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO
Secretario HIGIENE Y TECNOLOG. ALIMENTOS SIERRA CASTRILLO , MARIA LUISA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS SANTOS BUELGA , JESUS ANGEL
Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARIAS , MARIA TRINIDAD
Vocal HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ DIAZ , TERESA MARIA

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
A15344
A15399
C2
C3
A15344
A15399
C2
C3
A15344
A15399
C2
C3
C4
A15344
A15399
C2
C3
C4
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
Methodologies   ::  
  Description
Field work/trips
Laboratory practicals
Assignments
Personal tuition
Other methodologies
Lecture

Personalized attention
 
Assignments
Personal tuition
Description

Assessment
  Description Qualification
Assignments 20%

===========
Mixed tests Teoría: 60%

Prácticas: 10%


===========
Objective short-answer tests (1) 10% Calificación agrupada con Grado de participación y pruebas mixtas no presenciales
===========
Mixed tests (1) 10% Calificación agrupada con Grado de participación y pruebas objetivas de preguntas cortas

===========
 
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
CHEMISTRY / 00914006
BIOTECHNOLOGY AND GENERAL MICROBIOLOGY / 00914150
FOOD PROPERTIES / 00914154
MICROBIOLOGICAL AND HYGIENIC CONTROL IN THE AGRO-FOOD INDUSTRIES / 00914155
FOOD PROCESSING / 00914158