Name: SEGURIDAD, TRAZABILIDAD Y ANÁLISIS DE ALIMENTOS
Code: 518203024
Type: Elective
ECTS: 4.5
Length of subject: Per term
Semester and course: 3rd Year - Second term
Speciality:
Language: English
Mode of study: On-site class
Lecturer data: PALOP GÓMEZ, ALFREDO
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325762
Email: alfredo.palop@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to alfredo.palop@upct.es
Qualifications/Degrees:
PhD in Veterinary from University of Zaragoza (SPAIN) - 1995
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: PERIAGO BAYONAS, PAULA MARÍA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968338832
Email: paula.periago@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to paula.periago@upct.es
Qualifications/Degrees:
PhD in Veterinary from University of Murcia (SPAIN) - 1998
Licensed in Veterinary from University of Murcia (SPAIN) - 1992
Academic rank in UPCT: Catedrática de Universidad
Number of five-year periods: 4
Number of six-year periods: 4 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Lecturer data: BAIXAULI PÉREZ-CRESPO, JORGE
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: jorge.baixauli@upct.es
Office hours and location:
Qualifications/Degrees:
Master in Advanced Techniques in Agricultural and Food Research and Development from Universidad Politécnica de Cartagena (SPAIN) - 2023
Engineer en Ingeniería Agroalimentaria y de Sistemas Bilógicos en la Universidad Politécnica de Cartagena (ESPAÑA) - 2022
Academic rank in UPCT: Investigador Licenciado
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
Lecturer data: QUEVEDO ROMERO, IGNACIO JUAN
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: ignaciojuan.quevedo@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Investigador Fpi Ministerio
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
Lecturer data: GARCÍA GUTIÉRREZ, ENRIQUETA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325660
Email: enriqueta.garcia@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to enriqueta.garcia@upct.es
Qualifications/Degrees:
PhD in Biological Sciences from University of East Anglia (UNITED KINGDOM) - 2020
Master in Biomedicine from University of Alicante (SPAIN) - 2012
Licensed in Biology from University of Alicante (SPAIN) - 2010
Academic rank in UPCT: Investigadora Beatriz Galindo Junior
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 seguridad alimentaria y la normativa aplicable. - Distinguirlos principales sistemas de gestión de la seguridad alimentaria. - Describir las principales técnicas y equipos de análisis de alimentos, así como la legislación vigente en esa materia. - Interpretar el concepto de trazabilidad y aplicar los principales sistemas de gestión de la trazabilidad en la industria agroalimentaria. - Analizar y justificar la contribución a los ODS de cualquier proyecto, trabajo o actuación.
Seguridad alimentaria: conceptos y normativa. Aplicación a las industrias agroalimentarias. Análisis de alimentos: metodología, instrumentación y legislación. Trazabilidad en la industria alimentaria.
Teaching unit 1. Traceability in the food industry.
1.1. Introduction to traceability. Legislation.
1.2. Traceability management systems. ISO 22005 Standard.
1.3. Control, verification and validation of the system.
Teaching unit 2. Food analysis: methodology, equipment and legislation.
2.1. Functional properties of foods.
2.2. Food analysis: analytical techniques and basic instrumentation. Current legislation.
Teaching unit 3. Food safety.
3.1. Importance of foodborne transmissible diseases.
3.2. Previous requirements of hygiene and traceability.
3.3. Hazard Analysis and Critical Control Points systems (HACCP).
4.4. ISO 22000 Standard: Food safety management system.
Laboratory practices
Physicochemical analysis of processed foods. Use of different analytical techniques to determine food composition. They will take place in several sessions outside of regular lecture hours. Students will be required to submit a lab report.
Case studies.
Case Study 1: Applying the traceability system to a food industry. Case Study 2: Applying the HACCP system to a food industry. These case studies that will be explained in several sessions. Afterwards, students will apply the case study to a selected example.
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
Class in conventional classroom: theory, case studies...
30
100
Class in laboratory: practical classes / internships
Class in laboratory: practical classes
11
100
Continuous assessment activities during class hours.
Assessment activities (continuous assessment system).
4
100
Final and ongoing assessment activities outside class hours.
Assessment activities (final assessment system).
2
100
Tutorials
Tutorials individual and in groups to solve daubts.
3
50
Student work: study or individual or group work
Student work: study individual and work individual or in group.
85
0
Individual test (oral or written)
Assessment written (two exams) about the subjects.
40 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Attending practical lessons on food analysis and preparing the reports about them.
20 %
Presentation and defence of individual or group assignments
Preparation of two works/presentations, one about food traceability and the other about food safety.
The quality of the reports and the presentation will be assessed.
40 %
Author:
Title: El sistema de análisis de riesgos y puntos críticos: su aplicación a las industrias de alimentos
Editorial: Acribia
Publication Date: 1991
ISBN: 8420007161
Author: Couto Lorenzo, Luis
Title: Auditoría del sistema APPCC 2: cómo verificar los sistemas de gestión de inocuidad alimentaria HACCP
Editorial: Díaz de Santos
Publication Date: 2019
ISBN: 9788490522486
Author: Werner Baltes
Title: Rapid Methdos for Analysis of Food and Food Raw Material
Editorial: Technomic
Publication Date: 1991
ISBN:
www.fao.org : Sistemas de calidad e inocuidad de los alimentos. Manual de capacitación. FAO.
www.fao.org : Requisitos generales (Higiene de los alimentos. Suplementos al volumen 1B). Departamento de Agricultura de la FAO.
Aula Virtual: https://aulavirtual.upct.es/