In this subject the basic knowledge will be taught so that the student be able to identify the dangers associated with food, assess their risks and know the methods to reduce them to acceptable levels. Both biotic (microbiological) and abiotic factors (thermal alterations, pesticides, heavy metals, etc.) will be included. As well as the legal aspects of food safety will also be discussed.
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.
Subjects
