Food Safety and Legislation

-Know the basic appearances of the alimentary legislation, the Spanish and European norms and the international regulations that affect them to the alimentary products and his chemical security.

- Know the Institutions, organisations and national agencies, European and international, notable for the alimentary security.

-Know the basic concepts, terminology and tools used in the field of the chemical security of the foods.

-Know the legal, toxicologic and analytical features related with the chemical hazards that can cause harmful effects for the health and that can be present in the foods.

- Tackle the resolution of the legal problems, hygienic-sanitary and analytical related with the chemical security of the foods.

Program of lectures:

The lectures will be developed in 23 sessions of 50-55 minutes each one.

Basic aspects
Subject 1: Concept of Law and Food Security.
Subject 2: The Spanish Legal System.
Subject 3: The European Framework and international regulations.
Subject 4: Risk assessment and food safety agencies.
Subject 5: The consumer advocacy and protection of food quality.

Chemical Hazards
Subject 6: deliberately added to food substances.
Subject 7: Substances from materials in contact with food.
Subject 8: Substances produced by molds that contaminate food during storage.
Subject 9: Substances from the environment, and can enter the food chain.
Subject 10: Substances formed during processing or cooking method.
Subject 11: Waste used on farms or in agriculture substances. Other contaminants.

Program of interactive classes:

The lectures will be supplemented with 3 interactive classes in the computer lab. In them the students will complete the knowledge acquired in the lectures and will resolve issues related to the subject on which have previously worked.
. The Spanish legal system. Relevant aspects for Legislation and Food Security.
. The European Framework and international regulations.
. Food Safety Agencies.

Program practical classes:
The practical classes will develop in 15 hours in 4 sessions.

Practice 1. Risk factor identification, information search.
Practice 2. Simulation of risk assessment of food additives.
Practice 3. Determination by means of liquid chromatography of different food additives in a soft drink.
Practice 4. Determination by means of gas chromatography of an antioxidant.

Database of Agencia Estatal del del BOE. http://www.boe.es/

Database of legislation and EU publications: http://eur-lex.europa.eu/homepage.html

Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN).
http://www.aecosan.msssi.gob.es/

European Food Safety Authority (EFSA)(http://www.efsa.europa.eu/)

CODEX Alimentarius (http://www.codexalimentarius.org/)

U S Food and Drug Administration. http://www.fda.gov/)

DG Health and Consumer. Food and Feed Safety (http://ec.europa.eu/food/food/chemicalsafety/index_en.htm).

Knowledge:
Con 05. Acquire knowledge in pharmacotherapy and diet therapy, as well as in the nutritional and food field in the establishments in which they provide services.
Con15. Know the principles and procedures for the analytical determination of compounds: analytical techniques applied to the analysis of water, food and the environment.
Con 35. Know the relationship between diet and health, and the importance of diet in the treatment and prevention of diseases.
Con 39. Know the analytical techniques related to laboratory diagnosis, toxins, food and the environment.

Skills or abilities:
H/D 04. Develop hygienic-sanitary analyzes (biochemical, bromatological, microbiological and parasitological, among others), especially those related to health in general and to food and the environment in particular.
H/D 07. Select the appropriate techniques and procedures in the design, application and evaluation of reagents, methods and analytical techniques.
H/D 08. Carry out standard laboratory processes including the use of scientific synthesis and analysis equipment, including appropriate instrumentation.
H/D 19. Provide therapeutic advice in pharmacotherapy and diet therapy, as well as nutritional and dietary advice to users of the establishments in which they provide services.

Competencies:
Comp 01. Capacity for analysis and synthesis.
Comp 02. Ability to organize and plan.
Comp 03. Oral and written communication in one's own language.
Comp 06. Information management skills (ability to search and analyze information from diverse sources).
Comp 07. Problem solving.
Comp 10. Critical capacity and self-criticism.
Comp 18. Ability to apply knowledge in practice.
Comp 25. Ability to work autonomously.
Comp 28. Concern for quality.

A) Lectures in big group: Lesson given by the professor in which they expose the theoretical contents of the matter. The professor can have support of audio-visual and computer means, but in general, the students do not need to handle them in class. The virtual campus of the USC will serve of support and complement theoretical of the course.

B) Interactive classes in group reduced: practical theoretical/Class in which they propose and resolve applications of the theory, problems, exercises ... The student participates actively in these classes of distinct forms: delivery of exercises to the professor, resolution of exercises in the classroom, etc. The professor can have support of audio-visual and computer means. They include the proofs of evaluation on specific sections.

C) Computer and laboratory practical classes: they include here the practical classes that divide in two parts to the 50 % each one of the following way: in a part the student uses the available computer means for the realisation of the activities of interest and in the another realise experimental essays in the laboratory related with the determination of compounds seen during the lectures. The student will participate actively in these classes and will present the results of the practices for his evaluation through different activities employing the Virtual Campus. The assistance to these classes is compulsory.
The student will not be evaluated if it does not realise and approves the practices that are indicated . The note of practices will keep in the two academic courses back in case of not surpassing the course.

D) virtual Campus of the USC like support and complement of the theoretical teaching-practical and like an important element of communication with the student. In her they will put the disposal of the students the theoretical and practical resources, necessary for the study of the matter.

E) Tutoring in group very reduced: In general, they will suppose for each student 2 hours. They propose activities like the explanation of doubts on theory or the practices, problems, exercises, readings or other tasks proposed.

The evaluation in the two opportunities of the academic course will consist in three parts: theoretical part, corresponding part to the interactive classes and practical part.

1. The theoretical examination will suppose 60% of the final qualification (maximum 6 points). The examination will be of mixed type, with questions type test to cover all the fundamental parts of the matter, and with short and concrete questions, that allow to value the development of a reasoning and the assimilation of the matter. It is necessary that the qualification obtained in this examination surpass 45% of the maximum note (2,7), to value the rest of the sections.

2. Continuous evaluation will account for 20% (maximum of 2 points). It will be established taking into account: active participation of the student in expository and interactive classes, completion of proposed activities, notes corresponding to written tests that can be carried out on specific sections, etc. The qualification corresponding to this section is only applicable to the academic year in which they are taken.

3. The evaluation of the practices will suppose 20% (maximum of 2 points) of the final note. For this evaluation will take into account the work developed by the student in the classroom of computing and in laboratory and the presentation of the results of the practices by part of the student through distinct activities employing the Virtual Campus. The minimum to approve them is 1 point on 2.
The realisation, delivery and pass of the practical is indispensable requirement to be able to surpass the course.

The note of practices will keep in the two academic courses back in case of not surpassing the course.

In the 2ª opportunity of evaluation of the academic course, only will realise the examination of theory, conserving the corresponding qualification to the interactive and practical classes. The maximum note on which will qualify this part of the examination and the minimum required will be the same described for the first opportunity.

The student has to obtain five points on ten to approve the course.

The evaluation of knowledge, abilities or skills and competencies acquired in the subject will be carried out through the following activities:
1. The exam will evaluate the competencies Con 15 Con 35 Con 39 H/D 04 H/D07 Comp 01 Comp 02 Comp 03, knowing the parameters of interest related to the chemical safety of food.

2. In computer science and laboratory practices: H/D 04 H/D07 H/D08 Comp 06 Comp 07 Comp 10 Comp 18 Comp 28 understand and correctly apply the techniques related to food analysis for the determination of the parameters of interest in the establishment of food quality and chemical safety.

3. In interactive classes: Con 05 H/D19 Comp 06 Comp 07 Comp 10 Comp 18, Comp 25 Comp 28 acquire the necessary skills to control food products.

For the cases of fraudulent realisation of exercises or proofs will be of application the established in the “Regulation of evaluation of the academic performance of the students and of review of the qualifications”.

FACE-TO-FACE WORK IN THE CLASSROOM
Lectures in big group: 23 hours
Interactive Classes in group reduced: 3 hours
Practices :15 hours
Tutorials in group very reduced: 2 hours
Examinations and review: 2 hours
Total hours of hours of face-to-face work in the classroom: 45 hours

PERSONAL WORK OF THE STUDENT
Study autonomous individual or in group: 50 hours
Resolution of exercises, or other works: 6 hours
Preparation of the report of laboratory practices: 5,5 hours
Guidance and resolution of doubts: 4 hours
Realization and review of examination: 2 hours
Total hours hours work personnel of the student: 67,5 hours

It is advisable to assist to the lectures in big group and study the matter prior to the assistance to the interactive and practical classes, that constitute an application of the theoretical knowledges. The students have to comprise and can resolve the questions proposed in lectures, so that they can pose his doubts to the professor in the interactive classes.
It is indispensable the use of the virtual campus of the USC the Professor will include the material that consider necessary for the students, as well as the announcements and tasks to realise along the course. Besides the students can consult directly and at all times with the professor his doubts or suggest any explanation.

For the practices of computing is necessary to have of basic knowledges of computing. For the practices of laboratory is necessary to know the measures of security in the laboratory of practices and is compulsory the use of beat and glasses of laboratory. Any doubt that could arise before or during the practical will have to be consulted with the professor.