ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Hours of tutorials: 3 Expository Class: 33 Interactive Classroom: 15 Total: 51
Use languages Galician (0.00%)
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Center Faculty of Sciences
Call: Second Semester
Teaching: Sin docencia (Extinguida)
Enrolment: No Matriculable
- Know the risks of continued exposure to chemical agents on the body.
- Evaluate this exposure in food and its impact on man as a consumer of these foods.
- Discriminate the benefit/risk balance that the presence of certain substances added in the food manufacturing process may represent.
Part I. General Toxicology
1.- Toxicology: History, development and concept. Sciences related with Toxicology. Types and classification of Toxicology. Food Toxicology: framework and concept.
2.- Concept of toxicology: factors influencing in them. Classification of toxic substances. Types of intoxications.
3.- Mechanism of toxic action. Toxicokinetics
4. Toxicodynamics.
5.- Procedures of toxicological assessment: objectives. Study of general effects.
6.- Study of specific effects: carcinogenesis, mutagenesis and teratogenesis.
Part II. Descriptive aspects.
7.- Health risks caused by food. Classification of food toxins according to the source. Natural substances harmful to food.
8.- Toxicological study on fungus. Descriptive and physiopathological aspects.
Molecular
9.- Toxicological study on metals (I). Toxic aspects of lead. Toxic aspects of mercury.
10.- Toxicological study on metals (II). Toxic aspects of arsenic. Toxic aspects of cadmium.
11.- Toxicological study on nitrates, nitrites and nitrosamines.
12.- Toxicological study on polycyclic aromatic hydrocarbons and heterocyclic amine.
13.- Toxicological study on biphenyl and dioxin.
14.- Toxicological study on pesticides. Assessment of the benefit-risk when using them.
15.- Toxicological study on organochlorine compound. Classification.
16.- Toxicological study on organophosphorus insecticide and others. Classification.
17.- Toxicological study about materials in contact with food.
18.- Food additives. Levels and risks of residues transported by aliments. Assessment of risks.
19.- Feeding and cancer. Prevention.
PROGRAMME OF PRACTICAL CLASSES
1.- Research of nitrates: interpretation of water potability (UV spectrophotometry)
2.- Research of micropullutant in honey: residues of organophosphorus pesticides (gaseous chromatography).
3.- Toxicological analysis in biological samples herbicides: paraquat and diquat (VIS spectrophotometry).
4.-Assessment according to current legislation on hazardous chemicals.
SEMINARS:
Study of different toxic that may be present in food. Analysis of the allowable limits of these toxic under current legislation.
GROUP WORK:
The students will work in groups to have as topics related to the subject aspects, assumptions, etc., which they should to present in class.
BASIC BIBLIOGRAPHY:
CALVO, M; MENDOZA, E. Toxicología de los Alimentos. Ed. McGraw-Hill. México.2012.
CAMEÁN, A; MENCÍA, A.; MORENO, I.; PICHARDO, S.; PRIETO, A. Estudiando Toxicología a través de preguntas objetivas: tipo test. Ed. Manuales Universitarios. 2ª ed. Sevilla. 2015.
CAMEÁN, A; REPETTO, M. Toxicología Alimentaria. Ed. Díaz de Santos. Madrid. 2006.
CHANG, L.W. Toxicology of metals. Ed. Lewis Publishers. Boca Ratón. 1996
CONCON, J.M. Food Toxicology: Part A y B. Marcel Dekker Inc. Nueva York. 1988.
DERACHE, R. Toxicología y seguridad de los alimentos. Ed. Omega. Barcelona. 1990.
GARCÍA FERNÁNDEZ, M.A. Unidade didáctica 11. Estudio toxicolóxico de nitratos, nitritos e nitrosamionas. Servicio de Publicacións e Intercambio Científico da Universidade de Santiago de Compostela, 2014.
HODGSON, E.; SMART, R.C. Introduction to Biochemical Toxicology. 3ª ed. Ed. Wiley-Interscience, Nueva York. 2001.
KLAASSEN, C.D. CASARETT & DOULL'S TOXICOLOGY: The Basic Science of Poisons. Ed. McGraw-Hill. 9ª ed. New York, 2018.
KLAASSEN, C.D.; WATKINS, J.B. Casarett y Doull. Essentials of Toxicology. Ed. McGraw-Hill. 4ª ed. New York, 2021.
KLAASSEN, C.D.; WATKINS, J.B. Casarett y Doull. Fundamentos de Toxicología. Edición en español revisada por M. López-Rivadulla. Ed. McGraw-Hill Interamericana. Madrid. 2005.
LINDNER, E. Toxicología de los alimentos. 2ª ed. Ed. Acribia. Zaragoza. 1995.
LOOMIS, T.A. Fundamentos de Toxicología. Ed. Acribia. Zaragoza. 1982.
NIESINK, R.J.M.; DE VRIES J.; HOLLINGER, M.A. Toxicology: principles and applications. CRC Press. Boca Raton. 1996.
REPETTO, M. Toxicología Avanzada. Díaz de Santos. Madrid. 1995.
REPETTO, M.; REPETTO, G. Toxicología Fundamental. 4ª Ed. Díaz de Santos. Madrid. 2009.
WALDRON, K.W.; JOHNSON, I.T.; FENWICK, G.R. Food and Cancer Prevention: Chemical and Biological Aspects. The Royal Society of Chemistry. Cambridge. 1993.
WARE, G.W. Pesticides. Theory and Application. W.H. Freeman & Company. Nueva York. 1983.
WEXLER, P. Toxicology in Antiquity (History of Toxicology and Environmental Health). Ed. Academic Press. 2ª ed. 2018.
WITCZAK, A; SIKORSKI, Z.E. Toxinas y otros compuestos nocivos en los alimentos. Ed. Acribia. Zaragoza. 2021.
COMPLEMENTARY BIBLIOGRAPHY:
APHA.AWWA. WPCF. Métodos normalizados para el análisis de aguas potables y residuales. Díaz de Santos. Madrid. 1992.
FAN, A.M.; CHANG, L.W. Toxicology and risk assessment. Principles, methods, and applications. Ed. Marcel Dekker, Inc., Nueva York. 1996
HILL, M. Nitrates and nitrites in food and water. Ellis Horwood, Nueva York.1991
MELGAR RIOL, M.J., NÓVOA VALIÑAS, M.C., GARCÍA FERNÁNDEZ, M.A., PÉREZ LÓPEZ, M., Atención clínica en intoxicaciones de animales, Ed. USC, editora manuais, Santiago de Compostela, 2012.
Official Methods of Analysis 15ª ed. Ed. Association of Official Analytical Chemists. Arlington. 1990.
REILLY, C. Metal contamination of food. Applied Science Publishers LTD. Londres. 1980.
SHIBAMOTO, T.; BJELDANES, L.F. Introduction to food toxicology. Academic. Press Inc. Nueva York. 1993.
SKOOG, D.A.; WEST, D.M. Análisis Instrumental. Ed. Mc Graw Hill. México.1992.
TU, A.T. Food Poisoning. In handbook of natural toxins. Vol. 7. Marcel Dekker Inc. Nueva York. 1992.
WATSON, D. Safety of chemicals in food. Ed. Ellis Horwood. Nueva York. 1993.
WATSON, D. Natural toxicants in food. CRC Press. Londres. 1998.
WINTER, C.K.; SEIBER, J.N.; NUCKTON, C.F. Chemicals in the Human Food Chain. Ed. Van Nostrand Reinhold. Nueva York. 1990.
Basic competences:
CG1 - Possess and understand fundamental knowledge about the organization and function of biological systems at the cellular and molecular levels.
CG2 - Think in an integrated way and address problems from different perspectives, both at the technical-professional level, as well as their relationship with the social/economic problems that involve a biochemist.
CB2 - That students know how to apply their knowledge to their work or vocation in a professional way and have the skills that are usually demonstrated through the development and defense of arguments and problem solving within their area of study.
CB3 - That students have the ability to gather and interpret relevant data (usually within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
Transversal competences:
CT1: Analysis and synthesis capacity.
CT3: Ability to work in a team.
CT4: Demonstrate ethical commitment.
CT5: Ability to use information and communication technologies.
CT7: Ability to solve problems.
Specific competences
CEOP5: Know the Microbiology, Parasitology and Toxicology of food.
- The master classes (33 hours) will be taught by the teachers in charge of the subject, using the appropriate didactic and audiovisual resources, with the help of notes on the blacboard. Student participation will be facilitated.
- The practical classes (12 hours) will consist of 4 practices. The content of this practical part will be linked and related to the theoretical part, so that both learning, and skills are acquired and built as an integrated whole.
Each practice will include a brief theoretical introduction and practice scripts detailing the procedures to be developed.
- The interactive seminars (3 hours) will consist of complementary activities of the subject matter of the lectures, which will be taught by the teachers and/or by the students, being supervised by them.
- The students will work in groups related to the topics of the subject, to be presented orally in the classroom.
- The orientation of all the activities and tasks carried out by the students will be made by the teachers in group tutoring sessions.
- The Virtual-USC will be used as teaching support.
Student assessment will be done through continuous assessment, performance of work and final exam.
- Final exam: conceptual short questions and/or tests (60%).
- Master class controls (2 controls): 10%
- Evaluation and examination of practical work (20%).
- Evaluation of seminars (10%)
FINAL GRADE: expository controls (10%) + continuous evaluation of practices (20%) + evaluation of seminars (10%) + final test (60%)
The evaluation of the student will be carried out: by means of continuous evaluation (controls of the expository classes, evaluation of the practices, completion of work) and final exam.
Practises assessment (20% of the final score) will be carried out by evaluating the attendance to the practices and the evaluation of the memory of the same (15%), and final exam at the end of the practices (5%).
Competences assessed: CG1, CG2, CB2, CB3, CEOP5.
The completion of work (10% of the final grade) will consist of the preparation and oral presentation of a group work on topics related to the subject, assumptions, etc.
Competences assessed: CG1, CG2, CB2, CB3, CT1, CT3, CT4, CT5, CT7, CEOP5.
The final exam will mean 60% of the grade for the subject and will consist of short answer questions and/or test type. Students must obtain a score equal to or greater than 50% of the maximum possible score for this test so that score is taken into account in the final grade for the course.
Competences assessed: CB2, CB3, CEOP5.
Attendance at practices, tutorials and seminars is mandatory to pass the subject.
The qualification of the Continuous Assessment (expository controls, practices and monographic works) will be kept for the following courses.
When the students have not passed the continuous assessment, or practices made, or final exam, they will obtain the grade of “Not Presented”.
SUMMARY. Final test, with a weighting of 60% and continuous evaluation, with a weighting of 40%
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades” (Article 16) will apply.
The subject consists of 6 ECTS credits. The total number of hours for student is 150 hours, of which 36% are lectures and 64% are student work hours. The detailed time distribution for student work is as follows:
- Expositive classes: 33 lecture hours/50 h autonomous work
- Seminars: 3 lecture hours/10 h autonomous work
- Practices: 12 hours classroom/18 h autonomous work
- Group tutorials: 3 h lecture
- Examinations and review: 2 lecture hours/12 h autonomous work
- Attendance at lectures
- Attendance and active participation in practical classes
- Consultation of the recommended bibliography
- Have support of individual tutorials to solve issues
- Personalized study a day
- Study, attention and retention of concepts, ideas, and avoid superfluous data (secondary). Second warnings teacher in class
- Connect and consult with the matter through the USC-virtual