uco.es/grados TEACHING GUIDE DETAILS OF THE SUBJECT TEACHER INFORMATION REQUIREMENTS AND RECOMMENDATIONS SKILLS

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1 7/8 Year DETAILS OF THE SUBJECT Title (of the subject): Code: Degree/Master: GRADO DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS Name of the module to which it belongs: Field: SEGURIDAD ALIMENTARIA Character: OBLIGATORIA ECTS Credits: 6 Face-to-face classroom percentage: % Online platform: Year: Duration: SECOND TERM Classroom hours: 6 Non-contact hours: 9 TEACHER INFORMATION Name: MOLINA LÓPEZ, ANA MARÍA (Coordinador) ftmoloa@uco.es Phone: 979 Name: AYALA SOLDADO, NAHÚM vayson@uco.es Phone: 979 Name: LORA BENÍTEZ, ANTONIO-JESUS vlobea@uco.es Phone: 979 Name: MONTERO PÉREZ-BARQUERO, ESTRELLA emontero@uco.es Phone: 979 Name: MOYANO SALVAGO, MARIA ROSARIO ftmosam@uco.es Phone: 979 REQUIREMENTS AND RECOMMENDATIONS Prerequisites established in the study plan None. Recommendations None specified. SKILLS PAGE /6 7/8 Year

2 7/8 Year CB CB CB CE CE CE7 CT CT CT8 CU OBJECTIVES. To provide the student with the basic concepts of Toicology. Acquisition of skills in the search, selection, management and Toicology information analysis. To Know the mechanisms of incorporation, transformation and ecretion of chemical pollutants, as well as the study of mechanisms at the molecular and cellular levels of processes Toic; The methods used to assess toicity. To Make a review of the main toics present in food: Toic substances of natural origin in the food; Food Additives; And toic chemicals associated with food processing technologies; and Toicity of pesticide residues in food.review health risks CONTENT. Theory contents PART I Topic GENERAL TOXICOLOGY. Toicology: Historical evolution. Concept and related concepts. Division of Toicology. Food Toicology: Concept. Dose response. Risk Assessment in Food Toicology. Topic º Toic components of food: natural, biological contaminants, chemicals, substances Derivatives and additives. Topic º PHASES OF THE TOXIC ACTION. Toicokinetic phase: absorption, distribution, biotransformation and ecretion of toics. Topic º Toicodynamic Phase: Mechanisms of action of toicants. Factors that modify toicity: intrinsic and etrinsic. Topic Aspects of the toic action phases of special attention in Food Toicology: Importance of the gastrointestinal tract. Food Allergies. Topic 6º EXPERIMENTAL TOXICOLOGY: The study of toicity. General and Specific methods. Alternative methods. Topic 7º ANALYTICAL TOXICOLOGY. Toicological analysis. Sampling and preparation for shipment to the laboratory. Types of food analysis. Good Laboratory Practices (GLP). Topic 8 TOXICOLOGY OF NATURAL TOXIC COMPOUNDS IN FOODS. FOODS OF MARINE ORIGIN. Mollusc and fish poisoning. Classification. Origin. Mechanisms of action. Toic Effects. Precautionary measures. Topic 9º FOODS DERIVED FROM UPPER PLANTS. Antinutritives, antimines, Antivitamins. Other natural toins in foods of plant origin. Topic º SUPERIOR FUNGI. Toicological risks derived from the consumption of higher fungi. Main syndromes. Topic OTHERS. New foods and functional foods: Concept and groups. Assessment of your safety. PAGE /6 7/8 Year

3 7/8 Year PART II Topic TOXICOLOGY OF TOXIC COMPOUNDS DERIVED FROM THE PROCESSING, CONSERVATION AND STORAGE OF FOODS. Pyroorganic and non-pyroorganic compounds. Topic Compounds derived from heating and oidation of fats. Nitrates, nitrites and n-nitroso compounds. -mcpd. Topic º Compounds derived from materials in contact with food. Determinants of migration. Migration tests. Toicological studies required on the basis of migration levels. Topic TOXICOLOGY OF TOXIC COMPOUNDS CONTAMINANTS OF FOODS. BIOTIC CONTAMINATION. Bacterial contamination. Contamination by mycotoins: Mechanisms of action. Clinical manifestations. Prevention and methods of control of mycotoins. Topic 6 ABYOTIC CONTAMINATION. Toic metallic elements and compounds. Origin and distribution in food. Toicity and incidence. Topic 7 Pesticides I: Insecticides. Origin and distribution in food. Toicity and incidence. Topic 8 Pesticides II: Herbicides and fungicides. Origin and distribution in food. Toicity and incidence. Topic 9 Industrial Pollutants. Dioins and related compounds. Origin and distribution in food. Toicity and incidence. Topic General toicological aspects of residues of veterinary drugs in food of animal origin. Topic Main groups of residues of drugs in food of animal origin: Antibiotics, anabolic and beta-agonists. Topic - Endocrine disruptors of interest in Food Safety. Topic º PRINCIPLES AND GENERAL REQUIREMENTS OF FOOD LEGISLATION. European Food Safety Authority. Procedures relating to food safety.. Practical contents - Search for toicological information in the network. - Good laboratory practices and Chemical safety. - Etraction of tomato alkaloids and diagnosis by thin layer chromatography. - Nitrites in sausages. - Diagnosis of chemical contaminants in water - Etraction and purification of ochratoin A in cereals, and diagnosis by chromatographic techniques - Determination of additives in shellfish - Evaluation of toicological risk of residues in food. Case study - Determination of cyanogenic glycosides in foods of plant origin. - Copper in food of animal origin. - Pesticide research. - Detection of beta-agonists by immunoassay. - Elaboration of toicological reports PAGE /6 7/8 Year

4 7/8 Year METHODOLOGY General clarifications on the methodology. (optional) It is mandatory the assistance to practices of all the students, as well as the delivery of a memory of practices It is mandatory to carry out a work in a group that will later also be defended to the rest of companions Particular consideration will be given to the students attending at part-time degree Methodological adaptations for part-time students and students with disabilities and special educational needs Particular consideration will be given to the students attending at part-time degree Face-to-face activities Activity Assessment activities Conference Group presentation Laboratory Lectures Seminar Total hours: Large group 9 Medium group 9 Total 9 6 Not on-site activities Activity Bibliographic consultations Finding information Group work Self-study Total hours: Total 7 9 WORK MATERIALS FOR STUDENTS Manual of the subject Summaries of the issues PAGE /6 7/8 Year

5 7/8 Year EVALUATION Tools Attendance sheets Internship reports Group work Multiple choice eam Short answer tests Skills CB CB CB CE CE CE7 CT CU Total (%) Minimum grade.(*) CT CT8 % % % % % (*) Minimum grade necessary to pass the subject General clarifications on instruments for evaluation: The eam will consist of one part test type and another one in which the students will have to answer short questions. Students must obtain at least a in each part of the eam. The total value of the eam being 7% of the final mark. They will be selected among the students with the best overall qualifications, obtaining a minimum of 9 Clarifications on the methodology for part-time students and students with disabilities and special educational needs: Particular consideration will be given to the students attending at part-time degree Qualifying criteria for obtaining honors: They will be selected among the students with the best overall qualifications, obtaining a minimum of 9 Hay eamenes/pruebas parciales?: No BIBLIOGRAPHY. Basic Bibliography:. Bibliografía básica: Altug, T. "Introduction to Toicology and Food". CRC PRESS, Boca Raton (Florida). Cameán, A. y Repetto, M. "Toicología alimentaria". Díaz de Santos, Madrid. 6 Calvo Carrillo, MC & Mendoza Martínez E. "Toicología de los Alimentos". McGrawHill (Meico). Food Research Institute. "Food Safety". Marcel Dekker, Inc., NY. 99 Losada, S. "La gestión dela Seguridad alimentaria". Ariel, S.A., Barcelona. Nebbia, C. "Residui farmaci e contaminanti ambientali nelle produzioni animali". Edises, Torino, 8. Püssa Toñu. "Principles of Food Toicology". CRC PRess, Repetto, M y Repetto G. Toicología Fundamental. ª ed. Díaz de Santos. 9 PAGE /6 7/8 Year

6 7/8 Year Watson, D.H. "Food chemical safety". CRC, Cambridge England... Further reading: D Mello J.P.F. "Food Safety: Contaminants and Toins". Ed. J.P.F. D Mello. Edinburgh. Hamiltons D. and Crossleys S. "Pesticide Residues in Food and Drinking Water: Human eposure and Risks". Wiley, Siantar DP. Trucksess MW, Scott PM. "Food Contaminants: mycotoins and food allergens". American Chemical Society, 8 Watson, DH. "Pesticide, veterinary and other residues in food". CRC, Cambridge England. Wood, R. "Analytical methods for food additives". Woodhead Publishing Limited,Cambridge England COORDINATION CRITERIA - Common evaluation criteria - Delivery date job - Joint activities: lectures, seminars, visits... - Selection of common competencies SCHEDULE Activity Assessment activities Conference Group presentation Laboratory Lectures Seminar 9 Period # Fortnight # Fortnight # Fortnight # Fortnight # Fortnight 6# Fortnight 7# Fortnight 8# Fortnight Total hours: The methodological strategies and the evaluation system contemplated in this Teaching Guide will be adapted according to the needs presented by students with disabilities and special educational needs in the cases that are required. PAGE 6/6 7/8 Year