Subject objectives
-Knowing the basic aspects of the official control of the alimentary products.
-Knowing the general appearances, problematic and determination of the components of the foods that are of interest from the point of the nutritional labeling, of the quality and security of the alimentary products.
-Obtaining knowledges of the meaning, importance and legal appearances of the substances of interest from the point of view of the quality, detection of frauds and chemical security of the alimentary products.
-Learn to use the appropriate analytical tools for the determination of the parameters of interest in the nutritional labeling, control of quality, detection of frauds and chemical security of the foods.
-Obtaining experience in evaluating data, resolve problems and elaborate relative reports to the control of the alimentary products.
Contents
Program of lectures:
The lectures will be developed in 23 sessions of 50-55 minutes each one.
Analytical Aspects of the Foods
Subject 1: The official control of the alimentary products.
Subject 2: The labeling of the alimentary products.
Subject 3: Importance and determination of pH and valuable acidity.
Subject 4: Importance and determination of water and dry extract.
Subject 5: Importance and determination of proteins.
Subject 6: Importance and determination of carbohydrates.
Subject 7. Importance and determination of lipids
Subject 8: Importance and determination of ashes and mineral elements.
Subject 9: Importance and determination of vitamins.
Chemical security of the foods
Subject 10: Additives.
Subject 11:Food Contact Materials.
Subject 12: Residues and contaminants
Program of interactive classes.
The lectures will be completed with 3 interactive classes. In them the students will complete the knowledges acquired in the classes lectures and will resolve questions and problems related with the subject on which will have worked previously.
-Labeling of food products.
-Resolution of problems and relative questions to the composition of the foods.
-Aspects of chemical safety of the foods.
Program of practical classes.
The practical classes of laboratory will be developed in 15 hours, in 4 sessions.
Practice 1. Determination of the acidity.
Practice 2. Determination of humidity and ashes.
Practice 3. Determination of mineral elements.
Practice 4. Determination of vitamins.
Basic and complementary bibliography
Basic bibliography
NIELSEN, S.S. Análisis de los alimentos (2009), 3ª edición. Editorial Acribia.
Métodos oficiales de análisis de alimentos. Legislación Española y Europea Actualizada: Bases de datos del BOE ( http://www.boe.es/aeboe/consultas/bases_datos/iberlex.php ) y EUR-Lex El acceso al derecho de la Unión Europea (http://eur-lex.europa.eu/es/index.htm )
AECOSAN Gestión de riesgos (http://www.aecosan.msssi.gob.es/AECOSAN/web/seguridad_alimentaria/secci…).
DG Health and Consumer. Food and Feed Safety (http://ec.europa.eu/food/food/chemicalsafety/index_en.htm ).
Complementary bibliography
Official Methods of Analysis of AOAC International. 19th Edition,. 2012.
Kuklinski, C. Nutrición y Bromatología (2003). Ediciones Omega.
Sullivan, D.M. and Carpenter , D.E. (1993). Methods of analysis for nutrition labeling. AOAC international
Competencies
Competences to be achieved by the student with the subject.
Specific competences of module
MF03 To develop hygienic-sanitary analyzes (biochemical, bromatological, microbiological and parasitological) related to health in general and to food and the environment in particular.
MF09 Understand the relationship between food and health, and the importance of diet in the treatment and prevention of diseases.
MF14 Know the analytical techniques related to laboratory, toxic, food and environmental diagnosis.
Transversal competences.
CI01 Ability of analysis and synthesis.
CI02 Capacity to organize and plan.
CI04 Basic knowledge of the profession.
CI09 Troubleshooting.
CS01 Ability to apply knowledge in practice.
Teaching methodology
A) Lectures in big group: Lesson given by the professor in which he exposes the theoretical contents of the course. The professor can have support of audiovisual and computer means but, in general, the students do not need to handle them in class. The virtual platform of the USC will serve of support and complement theoretical of the subject.
B) Interactive classes in group reduced: practical theoretical/Class in which he proposes and resolves applications of the theory, problems, exercises, etc. 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 audiovisual and computer means but, in general, the students will not handle them in class. They include the tests of evaluation on specific sections.
C) Practical classes of laboratory: the student uses available analytical techniques for the determination of parameters of interest in the foods. The student will actively participate in these practical classes and present the results of the practices for evaluation through different activities using the Virtual Campus. The assistance to these classes is compulsory.
The student will not be evaluated if it does not realize and approves the practices that indicate him. The note of practices will be kept in the two subsequent academic courses in case of not pass the subject.
The student will actively participate in these classes and present the results of the practices for evaluation through different activities using the Virtual Campus
D) virtual Platform of the USC as support and complement of the theoretical teaching-practical and as an important element of communication with the student. In them the professor will make available to the students the theoretical and practical resources, necessary for the study of the course.
E) Tutorials of blackboard in group very reduced: Tutorials programmed by the professor. In general, it will suppose for each student 2 hours by fourth-month period and course. The professor will propose activities like the explanation of doubts on theory or the practices, problems, exercises, readings or other tasks.
Evaluation system
The evaluation in the two announcements of the academic course will consist in three parts: theoretical part, part corresponding to the continuous evaluation and practical part.
The theoretical examination will suppose 70% of the final qualification (maximum 7 points). The examination will be of mixed type, with questions type test to cover all the fundamental parts of the course, and with short and concrete questions, that allow evaluating the development of a reasoning and the assimilation of the course. It is necessary that the qualification obtained in this examination surpass 45% of the maximum note (3,15), to value the rest of the sections.
The continuous evaluation will suppose 10% (maximum of 1 points). It will be established taking into account: active participation of the student in the classes, realization of activities proposed, corresponding notes to tests written that on specific sections can perform, etc. The corresponding qualification to this section will be kept in the two subsequent academic courses in case of not passing the subject.
The evaluation of the practices will suppose 20% (maximum of 2 points) of the final qualification. The student will have to present the results of the practices for their evaluation through different activities using the Virtual Campus. The minimum to pass them is 1 point on 2. The note of practices will be kept in the two subsequent academic courses in case of not pass the subject.
In the 2ª opportunity of the academic course, only the theory exam will be taken, keeping the corresponding qualification to the continuous assessment, works and practical. The maximum note on which will describe this part of the examination and the minimum required will be the same described for the first announcement.
The student has to obtain at least five points out of ten to pass the subject.
The evaluation of the competences acquired in the subject will be carried out through the following activities:
1. The examination will evaluate the skill MF03, MF09, MF14, CI01, CI02, CI04, CI09, know the official control of food products, know the parameters of interest to establish food quality, know the parameters of interest related to the chemical safety of food.
2. In laboratory practices: MF03, MF14, CI02, CI04, CS01, understand and apply correctly the techniques related to the food analysis for the determination of the parameters of interest in the establishment of the quality and chemical safety of food.
3. In the interactive classes: CI09, CS01, acquire the necessary skills to carry out the control of foodstuffs
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades will apply.”
Studying time and personal work
FACE-TO-FACE WORK IN THE CLASSROOM
Lectures in big group: 23 hours
Interactive Classes in group reduced: 3 hours
Practices of laboratory: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
Subject study recommendations
It is advisable to assist to the lectures and study the subject prior to the attendance to the interactive and practical classes, that constitute an application of the theoretical knowledges. The students have to understand and resolve the questions proposed in the lectures, so that they can pose their doubts to the professor in the interactive classes.
It is indispensable the use of the USC virtual where the Professor will include the material that consider necessary for the students, as well as the announcements and tasks to realize 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 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
Observations
