| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| FOOD SAFETY AND EFFICIENCY |
| Contents |
| IDENTIFYING DATA | 2021_22 |
| Subject | FOOD SAFETY AND EFFICIENCY | Code | 13675236 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | AN |
||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| TOPIC 1. Food Safety. Regulatory framework and basic principles. | |
| TOPIC 2. European Food Safety System. | |
| TOPIC 3. Biological hazards of food chain. | |
| TOPIC 4. Chemical hazards of food chain. | |
| TOPIC 5. Self-control. Traceability and HACCP. | |
| TOPIC 6. Allergens. | |
| TOPIC 7. Labelling, presentation and advertising. | |
| TOPIC 8. Dietetics, complements and new foods. | |
| TOPIC 9. Food additives and contact materials. | |
| TOPIC 10. Animal health. | |
| TOPIC 11. Vegetal health. | |
| TOPIC 12. Functional foods, nutraceutical and new foods. |
