Overview
Module Title: Food Safety
Number of credits: 10 ECTS
Temporary Unit: Annual
Nature: Compulsory

Brief description of the contents

• Chemical and biological risks.
• Risk characterisation through hazard identification and assessment of toxic exposure through diet.
• Control and safety limits. Models to predict exposure and set security levels.
• Assessment of toxicokinetic models. Assessment of systemic toxic, carcinogenic, toxic and toxic environment in the workplace.
• Food Hygiene.
• Toxic compounds from food manufacturing.
• Analytical Toxicology: Development of methodologies for the analysis and control of toxic substances in food.

Module Competencies
1. Knowledge of the basics of food hygiene. Hygienic and preventive measures.
2. Knowledge and ability to estimate the risks associated with the exposure of chemical substances and biological toxics in consumer products.
3. Knowledge of the most used methods in order to assess risks by the presence of toxic chemical and toxic products in food and measures to control it.
4. Knowledge of toxic compounds from food manufacturing.
5. Ability to interpret the data obtained from the risk assessment and extrapolation to men. Establishment of safety limits.

Evaluation System
The training activities of learning of knowledge, competences and skills will be made in the form of continuous assessment throughout the academic year.
The assimilation of knowledge and understanding of theory contents set in the module will be assessed by means of written/oral tests.