Name: GESTIÓN DE LA CALIDAD Y EVALUACIÓN DE RIESGOS ALIMENTARIOS
Code: 518203016
Type: Elective
ECTS: 3
Length of subject: Per term
Semester and course: 3rd Year - First term
Speciality:
Language: English
Mode of study: On-site class
Lecturer data: FERNÁNDEZ ESCÁMEZ, PABLO SALVADOR
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325905
Email: pablo.fernandez@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to pablo.fernandez@upct.es
Qualifications/Degrees:
PhD in PhD from University of Murcia (SPAIN) - 1994
Academic rank in UPCT: Catedrático de Universidad
Number of five-year periods: 6
Number of six-year periods: 5 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Responsible for the groups: G1, G2
Lecturer data: GARRE PÉREZ, ALBERTO
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968327031
Email: alberto.garre@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Programa Ramón y Cajal
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
IAA3. Capacidad para conocer, comprender y utilizar los principios de: Gestión de la calidad y de la seguridad alimentaria. Análisis de alimentos. Trazabilidad.
IAA3. Capacidad para conocer, comprender y utilizar los principios de: Gestión de la calidad y de la seguridad alimentaria. Análisis de alimentos. Trazabilidad.
El estudiante debe asociar las últimas técnicas y sistemas de gestión de la calidad, la seguridad y la trazabilidad alimentaria y su relación con las necesidades humanas y ambientales. El estudiante deberá ser capaz de identificar los riesgos potenciales de tipo social y ambiental de una actuación profesional concreta en el ámbito agroalimentario. El estudiante deberá: - Interpretar el concepto de calidad alimentaria y la normativa aplicable. - Entender la estructura del análisis de riesgos según la definición de la OMS y cómo se aplica a nivel europeo y nacional. - Conocer las metodologías utilizadas para el análisis cualitativo de riesgos en alimentos. - Aplicar e interpretar criterios microbiológicos en el ámbito de la seguridad alimentaria. - Analizar y justificar la contribución a los ODS de cualquier proyecto, trabajo o actuación
Gestión integral de la calidad: conceptos y normativa. Organización del control de calidad en las industrias agroalimentarias. El análisis de riesgos. 1. Gestión de la calidad desde el enfoque OneHealth: conceptos y normativas 2. El análisis de riesgos en alimentos 3. La evaluación de riesgos en alimentos. introducción al análisis cualitativo. 4. Gestión de riesgos en la industria alimentaria ¿ introducción a los criterios microbiológicos
Teaching Unit 1. Food quality mangement in agrifood industries. Concepts and legislation.
1.1. Introduction. The concept of quality within the One Health approach.
1.2. Application of the total quality management system to the agri-food industry.
1.3. Quality control and management techniques and tools.
1.4. Sampling plans in the agri-food industry.
Teaching Unit 2. Introduction to quality management and food safety systems.
2.1. Norm ISO 9001.
2.2. BRC Global Standards.
2.3. IFS-Food norm.
2.4. Other quality management norms relevant for agrifood industries.
Teaching Unit 3. Risk analysis in the food industry.
3.1. Elements of food risk analysis.
3.2. Food risk assessment and predictive microbiology.
3.3. Application of risk analysis to ensure food safety.
3.4. Introduction to microbiological criteria.
Application of various quality control and management techniques.
Examples of developing procedures and records applicable to different food quality management systems. Shelf life vs. expiration date.
Application of risk assessment in the food industry.
Case studies: 1. Identification and prioritization of risks to a family of food products. 2. Implementation and application of microbiological criteria to a family of food products.
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual") under the "Act in an Emergency" section, "Technical Guides" tab, with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find, in the "Act in an Emergency", sectionrecommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Classes about the theoretical contents of the subject in a conventional classroom
16
100
Class in laboratory: practical classes / internships
Practical classes performed in the laboratory of the area of Food Technology about contents of the subject
5
100
Class in a computer classroom: practical classes / internships
Class in a computer classroom about practical cases of the subject.
6
100
Continuous assessment activities during class hours.
Continuous assessment performed about contents explained of the topic.
3
100
Final and ongoing assessment activities outside class hours.
Assessment activities performed outside class hours to evaluate the knowledge of students.
2
100
Tutorials
Tutorials performed with the student to clarify doubts about the contents of the course.
3
50
Student work: study or individual or group work
Work carried out by the student to achieve the level of knowledge required for the course.
55
0
Individual test (oral or written)
Written test to evaluate the level of knowledge achieved by the students of the contents of the course
50 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Evaluation of the practical sessions performed and the reports prepared by students
20 %
Presentation and defence of individual or group assignments
Presentation and discussion of individual or group assignments related to the contents of the course.
30 %