| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| G2093 - MARIA JESUS LAGARDA BLANCH |
| Met. Docent |
| Theoretical classes in classroom, where audio-visual available materials will be used. Practical obligatory classes in the laboratory. The active participation of the students will be stimulated. Realization and exposition of voluntary taskst. The tutorships allow to individualize the teaching. |
| Met. Avaluació |
| Theoretical and practical examination of the contents of the programs. Pass with five (5/10) qualification or superior. Assistance to practices obligatory, evaluation of student?s attitude during realization and final report to be presented by student. Type of examination: Writing. |
| Bibliografia |
| Bello, J: Ciencia Bromatológica. Díaz de Santos. 2000. Madrid Bello, J, López de Ceraín, A., García-Jalón, I.: Fundamentos de Seguridad Alimentaria. Aspectos Higiénicos y Toxicológicos. Eunate. 2000. Pamplona Bourgeois, CM, Mescle, JF, Zucca, J: Microbiología Alimentaria. 1. Aspectos Microbiológicos de la Seguridad y Calidad Alimentaria. Acribia. 1994. Zaragoza Cheftel, JC, Cheftel, H: Introducción a la Bioquímica y Tecnología de los Alimentos. Acribia. 1999. Zaragoza Derache, J: Toxicología y Seguridad de los Alimentos. Omega. 1990. Barcelona Doyle, MP, Beuchat, LR, Montville, TJ (ed.): Microbiología de los Alimentos. Fundamentos y Fronteras. Acribia. 2000. Zaragoza Fehlhaber, K, Janetschke, K: Higiene Veterinaria de los Alimentos. Acribia. 1995. Zaragoza. |
| Continguts |
| The nourishment is one of the factors that more can influence the health of the consumer. For it, it turns out indispensable to know the different reasons for which a food can affect negatively the same one, the existing mechanisms of control in the EU to avoid it; as well as the habits to adopting in the food manipulation for, not only to avoid the pollutions of the same ones, but to manage to preserve to the maximum his nutritional value and his vallued sensorial characteristics. |
| Objetius |
| FOOD HEALTH: To know the reasons (natives, for biotic pollution, or non-biotic, by the accused and / or storage) for that a food can concern the health of the consumer. Mechanisms of prevention. |
| URL de Fitxa |