2020/21 Year FACULTAD DE VETERINARIA COURSE DESCRIPTION COURSE DETAILS TOXICOLOGÍA ALIMENTARIA Title (of the course): Code: 102235 Degree/Master: Year: 3 GRADO DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS Name of the module to which it belongs: SEGURIDAD ALIMENTARIA Field: SEGURIDAD ALIMENTARIA Character: OBLIGATORIA Duration: SECOND TERM ECTS Credits: 6.0 Classroom hours: 60 Face-to-face classroom percentage: 40.0% Study hours: 90 Online platform: www.uco.es facebook.com/universidadcordoba @univcordoba INFORMACIÓN SOBRE TITULACIONES DE LA UNIVERSIDAD DE CORDOBA uco.es/grados TOXICOLOGÍA ALIMENTARIA PAGE 1 11 / 2020/21 Year
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2020/21 YearFACULTAD DE VETERINARIA
COURSE DESCRIPTION
COURSE DETAILS
TOXICOLOGÍA ALIMENTARIATitle (of the course):Code: 102235Degree/Master: Year: 3GRADO DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOSName of the module to which it belongs: SEGURIDAD ALIMENTARIAField: SEGURIDAD ALIMENTARIACharacter: OBLIGATORIA Duration: SECOND TERMECTS Credits: 6.0 Classroom hours: 60Face-to-face classroom percentage: 40.0% Study hours: 90Online platform:
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TOXICOLOGÍA ALIMENTARIA PAGE 1 11/ 2020/21 Year
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COURSE DESCRIPTION
LECTURER INFORMATION
Name: MOLINA LÓPEZ, ANA MARÍA (Coordinador)Department: ANATOMÍA Y ANATOMÍA PATOLÓGICA COMPARADAS Y TOXICOLOGÍAArea: TOXICOLOGÍAOffice location: Edificio Darwin C1E-Mail: [email protected] Phone: 957212019
Name: AYALA SOLDADO, NAHÚMDepartment: ANATOMÍA Y ANATOMÍA PATOLÓGICA COMPARADAS Y TOXICOLOGÍAArea: TOXICOLOGÍAOffice location: Edificio Darwin C1E-Mail: [email protected] Phone: 957212019
Name: FERNANDEZ DIEZ, ANA ISABELDepartment: ANATOMÍA Y ANATOMÍA PATOLÓGICA COMPARADAS Y TOXICOLOGÍAArea: TOXICOLOGÍAOffice location: Edificio Darwin C1E-Mail: [email protected] Phone: 957218703
Name: LORA BENÍTEZ, ANTONIO-JESUSDepartment: ANATOMÍA Y ANATOMÍA PATOLÓGICA COMPARADAS Y TOXICOLOGÍAArea: TOXICOLOGÍAOffice location: Edificio Darwin C1E-Mail: [email protected] Phone: 957212020
Name: MONTERO PÉREZ-BARQUERO, ESTRELLADepartment: ANATOMÍA Y ANATOMÍA PATOLÓGICA COMPARADAS Y TOXICOLOGÍAArea: TOXICOLOGÍAOffice location: Edificio Darwin C1E-Mail: [email protected] Phone: 957218703
Name: MOYANO SALVAGO, MARIA ROSARIODepartment: ANATOMÍA Y ANATOMÍA PATOLÓGICA COMPARADAS Y TOXICOLOGÍAArea: TOXICOLOGÍAOffice location: Edificio Darwin C1E-Mail: [email protected] Phone: 957212020
Name: RUEDA JIMÉNEZ, ANDRÉSDepartment: ANATOMÍA Y ANATOMÍA PATOLÓGICA COMPARADAS Y TOXICOLOGÍAArea: TOXICOLOGÍAOffice location: Edificio Darwin C1E-Mail: [email protected] Phone: 957212020
PREREQUISITES AND RECOMMENDATIONS
Prerequisites established in the study planTo study the subject in the multilingual plan of the Degree in Food Science and Technology, the student mustaccredit an English level equivalent to the B1 certificate
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COURSE DESCRIPTION
None specified
Recommendations
INTENDED LEARNING OUTCOMES
Students will know how to apply their knowledge to their job or professional vocation, and willpossess the knowledge that they can demonstrate by means of developing and defending arguments,and solving problems within their area of study.
CB2
To make the students able to obtain and interpret relevant data (normally within their field of study)to reflect on social, scientific and ethical topics
CB3
To make students able to develop necessary learning abilities to begin further study with a highdegree of independence
CB5
To evaluate control and management strategies and plans for the prevention and control of diseaseslinked to food consumption.
CE14
To understand the techniques and to carry out analysis of food in order to guarantee optimalconditions for human consumption.
CE3
To analyse the biological physical and chemical dangers of the food chain in order to protect publichealth
CE7
Ability to resolve problems.CT2
Ability to put knowledge into practiceCT4
To develop critical thinking.CT8
Improving user-level skills in ICTCU2
OBJECTIVES
1. To provide the student with the basic concepts of Toxicology2. Acquisition of skills in the search, selection, management and Toxicology information analysis3. To Know the mechanisms of incorporation, transformation and excretion of chemical pollutants, as well as thestudy of mechanisms at the molecular and cellular levels of processes Toxic; The methods used to assess toxicity4. To Make a review of the main toxics present in food: Toxic substances of natural origin in the food; FoodAdditives; And toxic chemicals associated with food processing technologies
CONTENT
1. Theory contentsPART ITopic 1 GENERAL TOXICOLOGY. Toxicology: Historical evolution. Concept and related concepts. Division ofToxicology. Food Toxicology:Concept. Dose response. Risk Assessment in Food Toxicology.Topic 2 º Toxic components of food: natural, biological contaminants, chemicals, substances Derivatives andadditives.Topic 3º PHASES OF THE TOXIC ACTION. Toxicokinetic phase: absorption, distribution, biotransformation andexcretion of toxics.Topic 4º Toxicodynamic Phase: Mechanisms of action of toxicants. Factors that modify toxicity: intrinsic andextrinsic.Topic 5 Aspects of the toxic action phases of special attention in Food Toxicology: Importance of thegastrointestinal tract. Food Allergies.Topic 6º EXPERIMENTAL TOXICOLOGY: The study of toxicity. General and Specific methods. Alternative
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COURSE DESCRIPTIONmethods.Topic 7º ANALYTICAL TOXICOLOGY. Toxicological analysis. Sampling and preparation for shipment to thelaboratory. Types of foodanalysis. Good Laboratory Practices (GLP).Topic 8 TOXICOLOGY OF NATURAL TOXIC COMPOUNDS IN FOODS. FOODS OF MARINE ORIGIN. Mollusc andfish poisoning.Classification. Origin. Mechanisms of action. Toxic Effects. Precautionary measures.Topic 9º FOODS DERIVED FROM UPPER PLANTS. Antinutritives, antimines, Antivitamins. Other natural toxins infoods of plant origin.Topic 10º SUPERIOR FUNGI. Toxicological risks derived from the consumption of higher fungi. Main syndromes.Topic 11 OTHERS. New foods and functional foods: Concept and groups. Assessment of your safety.PART IITopic 12 TOXICOLOGY OF TOXIC COMPOUNDS DERIVED FROM THE PROCESSING, CONSERVATION ANDSTORAGE OFFOODS. Pyroorganic and non-pyroorganic compounds.Topic 13 Compounds derived from heating and oxidation of fats. Nitrates, nitrites and n-nitroso compounds. 3-mcpd.Topic 14º Compounds derived from materials in contact with food. Determinants of migration. Migration tests.Toxicological studies required onthe basis of migration levels.Topic 15 TOXICOLOGY OF TOXIC COMPOUNDS CONTAMINANTS OF FOODS. BIOTIC CONTAMINATION.Bacterial contamination.Contamination by mycotoxins: Mechanisms of action. Clinical manifestations. Prevention and methods of control ofmycotoxins.Topic 16 ABYOTIC CONTAMINATION. Toxic metallic elements and compounds. Origin and distribution in food.Toxicity and incidence.Topic 17 Pesticides I: Insecticides. Origin and distribution in food. Toxicity and incidence.Topic 18 Pesticides II: Herbicides and fungicides. Origin and distribution in food. Toxicity and incidence. Topic 19Industrial Pollutants. Dioxinsand related compounds. Origin and distribution in food. Toxicity and incidence.Topic 20 General toxicological aspects of residues of veterinary drugs in food of animal origin. Topic 21 Maingroups of residues of drugs in food of animal origin: Antibiotics, anabolic and beta-agonists. Topic 22 - Endocrinedisruptors of interest in Food Safety.Topic 23º PRINCIPLES AND GENERAL REQUIREMENTS OF FOOD LEGISLATION. European Food SafetyAuthority. Procedures relating to food safety.
- Search for toxicological information in the network. -Experimental Toxicology: Main toxicity test -Toxicometry - Good laboratory practices and Chemical safety.- Extraction of tomato alkaloids and diagnosis by thin layer chromatography.- Nitrites in sausages.- Diagnosis of chemical contaminants in water- Extraction and purification of ochratoxin A in cereals, and diagnosis by chromatographic techniques- Determination of additives in shellfish- Evaluation of toxicological risk of residues in food. Case study- Determination of cyanogenic glycosides in foods of plant origin.- Copper in food of animal origin.- Pesticide research.
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COURSE DESCRIPTION- Detection of beta-agonists by immunoassay.- Elaboration of toxicological reports
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 practicesIt is mandatory to carry out a work in a group that will later also be defended to the rest of companionsParticular consideration will be given to the students attending at part-time degree
Methodological adaptations for part-time students and students with disabilities and specialeducational needsParticular consideration will be given to the students attending at part-time degree
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COURSE DESCRIPTION
Method of assessment of attendance:Once the subject has been exceeded, the final qualification could be increased up to 10%, percentage that will beproportional to the number of classes attended
General clarifications on instruments for evaluation:It is mandatory the assistance to practices of all the students, as well as the delivery of a memory ofpractices. Non-attendance at practical sessions will involve conducting a practical examinationIt is mandatory to carry out a work in a group that will later also be defended to the rest of companionsThe test will consist be divided in two parts (test-type part and short-answer questions). Students should get atleast a 5 in each part of the exam. The total value of the test is 70% of the final qualification
Clarifications on the methodology for part-time students and students with disabilities andspecial educational needs:Special considerations will be established at the beginning of the course
Qualifying criteria for obtaining honors:
They will be selected among the students with the best overall qualifications, obtaining a minimum of 9
BIBLIOGRAPHY
1. Bibliografía básica:Altug, T. "Introduction to Toxicology and Food". CRC PRESS, Boca Raton (Florida). 2003Cameán, A. y Repetto, M. "Toxicología alimentaria". Díaz de Santos, Madrid. 2006Calvo Carrillo, MC & Mendoza Martínez E. "Toxicología de los Alimentos". McGrawHill (Mexico).2012 Grein H. "Toxicology and Risk Assessment" Wiley-Blackwell, ISBN-10: 1119135915. 2018 G u p t aR. "Biomarkers in Toxicology" Academic Press, ISBN-10: 0128146559. 2019 FoodResearch Institute. "Food Safety". Marcel Dekker, Inc., NY. 1993 Losada, S. "Lagestión dela Seguridad alimentaria". Ariel, S.A., Barcelona. 2001 Nebbia, C. "Residuifarmaci e contaminanti ambientali nelle produzioni animali". Edises, Torino, 2008. Püssa Toñu. "Principles ofFood Toxicology". CRC PRess, 2014 Repetto, M y Repetto G. ToxicologíaFundamental. 4ª ed. Díaz de Santos. 2009 Watson, D.H. "Food chemical safety". CRC,Cambridge England. 2001.
1. Basic Bibliography
2. Further readingD´Mello J.P.F. "Food Safety: Contaminants and Toxins". Ed. J.P.F. D´Mello. Edinburgh. 2003Hamiltons D. and Crossleys S. "Pesticide Residues in Food and Drinking Water: Human exposure and Risks".Wiley, 2004Siantar DP. Trucksess MW, Scott PM. "Food Contaminants: mycotoxins and food allergens". American ChemicalSociety, 2008Watson, DH. "Pesticide, veterinary and other residues in food". CRC, Cambridge England. 2004Wood, R. "Analytical methods for food additives". Woodhead Publishing Limited,Cambridge England. 2004http://ec.europa.eu/food/food/index_es.htmhttp://www.aecosan.msssi.gob.eshttp://www.efsa.europa.eu/
The methodological strategies and the evaluation system contemplated in this Course Description will be adapted according tothe needs presented by students with disabilities and special educational needs in the cases that are required.
CONTINGENCY PLAN: CASE SCENARIO A
Case scenario A will correspond to a diminished on-site academic activity due to social distancingmeasures affecting the permitted capacity of classrooms.
General clarifications on the methodology on case scenario AA multimodal (hybrid) teaching system will be adopted, combining both on-site and remote classes viavideoconference (synchronous) that will be held in the timetable approved by the corresponding Faculty or School.The time distribution of teaching activities (both on-site and remote) will be decided by the aforementionedFaculties and Schools bearing in mind the permitted capacity of classrooms and social distancing measures asestablished at that time.
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COURSE DESCRIPTION
EVALUATION
Intendedlearnig
Doc
um
ent
An
alys
is
Exa
ms
Ora
l P
rese
nta
tion
Pla
cem
ent
repo
rts
CB2 X X
CB3 X X
CB5 X X
CE14 X X
CE3 X
CE7 X X X X
CT2 X
CT4 X
CT8 X X X
CU2 X
Total (100%)
Minimum grade
10%
4
60%
4
20%
4
10%
4(*)Minimum grade necessary to pass the course
Once the subject has been exceeded, the final qualification could be increased up to 10%, percentage that will beproportional to the number of classes attendedIt is mandatory the assistance to practices of all the students
Method of assessment of attendance (Scenario A):
In relation to the extraordinary call for the academic year 2020-2021 for second-year students registration orhigher, which will be done in person as long as scenario A remains in force in the dates approved for itsdevelopment, the student must take a final exam of the subject, for which The same criteria that appear in theteaching guide of the academic year 2019-2020 will be maintained. Also, For the preparation of this exam, thestudent must follow the same agenda that has been taught during the academic year 2019-2020.In the final exam the student will be able to recover, whenever possible, those assessment tests of continuousassessment not passed, as long as it has been previously presented.The "oral presentation" assessment instrument refers to the performance of group work.For the second semester and annual subjects taken in 2019-2020, it will be taken into account that they will keepthose grades obtained by the student in the assessment tests passed, always That these tests appear specifically inthe addenda of the teaching guides of the academic year 2019-2020.
General clarifications on instruments for evaluation (Scenario A):
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TOXICOLOGÍA ALIMENTARIA PAGE 9 11/ 2020/21 Year
2020/21 YearFACULTAD DE VETERINARIA
COURSE DESCRIPTION
Clarifications on the methodology for part-time students and students with disabilities andspecial educational needs (Scenario A):Special considerations will be established at the beginning of the course
Qualifying criteria for obtaining honors (Scenario A):
They will be selected among the students with the best overall qualifications, obtaining a minimum of 9
CONTINGENCY PLAN: CASE SCENARIO B
Case scenario B will bring about a suspension of all on-site academic activities as a consequence ofheath measures.
General clarifications on the methodology on case scenario BOn-site teaching activities will be held via videoconference (synchronous) in the timetable approved by thecorresponding Faculty or School. Alternative activities will be proposed for reduced groups in order to guaranteethe acquisition of course competences.
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TOXICOLOGÍA ALIMENTARIA PAGE 10 11/ 2020/21 Year
2020/21 YearFACULTAD DE VETERINARIA
COURSE DESCRIPTION
Once the subject has been exceeded, the final qualification could be increased up to 10%, percentage that will beproportional to the number of classes attendedIt is mandatory the assistance to practices of all the students
Method of assessment of attendance (Scenario B):
General clarifications on instruments for evaluation (Scenario B):In relation to the extraordinary call for the academic year 2020-2021 for second-year students registration orhigher, which will be done in person as long as scenario A remains in force in the dates approved for itsdevelopment, the student must take a final exam of the subject, for which The same criteria that appear in theteaching guide of the academic year 2019-2020 will be maintained. Also, For the preparation of this exam, thestudent must follow the same agenda that has been taught during the academic year 2019-2020.In the final exam the student will be able to recover, whenever possible, those assessment tests of continuousassessment not passed, as long as it has been previously presented.The "oral presentation" assessment instrument refers to the performance of group work.For the second semester and annual subjects taken in 2019-2020, it will be taken into account that they will keepthose grades obtained by the student in the assessment tests passed, always That these tests appear specifically inthe addenda of the teaching guides of the academic year 2019-2020.
Special considerations will be established at the beginning of the course
Clarifications on the methodology for part-time students and students with disabilities andspecial educational needs (Scenario B):
Qualifying criteria for obtaining honors (Scenario B):
They will be selected among the students with the best overall qualifications, obtaining a minimum of 9
