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Hygiene and Self-control Systems

Code: 103261
Credits: 9
2026/2027
Degree programme Type Course
Food Science and Technology OB 3

Contact lecturer

Name :
María Manuela Hernandez Herrero
Email :
manuela.hernandez@uab.cat

Teaching staff

Arnau Vilas Franquesa
Artur Xavier Roig Sagues
Carolina Ripollés Àvila

Group languages

You can consult this information at the end of the document.

Prerequisites

Although there are no official prerequisites, it is convenient for the student to review the knowledge acquired in the subjects of first, second and third courses:

  • Microbiology and Parasitology
  • Food Analysis and Quality Control
  • Food Toxicology
  • Food Microbiology
  • Management of Food Safety and Public Health
  • Food Processing Methods I and II

Objectives

Hygiene and Self-Control System integrates different subjects of the Food Science and technology degree. It aims that students can develop a system that allows the food industry to implement and manage rationally the measures and conditions necessary to control hazards and ensure the suitability of a product for human consumption.

 

General objective:

To identify and analyse the significant hazards that may appear in every one of the stages of production and commercialization of foods. To identify the different factors that can affect the hygienic quality of food to apply the appropriate control measures and managing all activities to ensure the suitability of a product for human consumption.

 

Specific objectives:

  • Identify, analyse and evaluate the most significant biological, chemical and physical hazards.
  • Identify the factors that affect the presence of hazards in food to establish critical limits and monitoring systems as well as shelf-life
  • Identify the preventive measures to control the presence or development of hazards in food processing Development and management the system of Hazard Analysis and Critical Control Points
  • Development and management of the operational conditions necessary to produce safe food.
  • Audit the HACCP and the prerequisites

Learning outcomes

  1. Analyse, summarise, resolve problems and make professional decisions.
  2. Apply the scientific method to resolving problems.
  3. Design experiments and interpret the results.
  4. Search for, manage and interpret information from different sources.
  5. Use IT resources for communication, the search for information within the field of study, data processing and calculations.
  6. Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
  7. Work individually or in unidisciplinary and multidisciplinary teams and in international contexts.
  8. Develop individual learning strategies and planning and organisation skills.
  9. Discern the circumstances and processes that can lead to the appearance of toxics in water, drinks and foods that are in storage or being processed.
  10. Evaluate the effect of technological treatments applied to biological agents and toxic compounds, and ways to control this effect.
  11. Discern the critical control points in each food production process in businesses in the dairy, meat, fishing and aquaculture, eggs and egg products and fruit and vegetable sectors, and also in group catering businesses.
  12. Recognise and distinguish between pathogenic, spoilage, and industrially-useful microorganisms.
  13. Characterise the principal biotic agents of food-transmitted diseases.
  14. Evaluate the effect of the intrinsic, extrinsic and implicit properties of foods on the survival and growth capacity of biological agents.
  15. Recognise the specific mechanisms for controlling microorganisms in each food.
  16. Use the basic preparatory and analytic techniques of a toxicology and microbiology laboratory, always applying the basic safety regulations, and write the corresponding expert report.
  17. Identify and describe the properties of the principal biotic hazards in foods and determine their origin and the factors that determine their presence.
  18. Recognise and identify the principal toxic agents, their action mechanisms and their presence, by accident or design, in water, drinks or foods.
  19. Apply suitable methods for monitoring the entire food supply chain in order to prevent the presence of biotic and abiotic agents in food.
  20. Recognise the health and hygiene requirements of food businesses.
  21. Design and audit a self-control system in a food company.
  22. Recognise points in quality systems that can affect safety and public health.
  23. Devise quality systems that fit each of the various business sectors.
  24. Make changes to methods and processes in the area of knowledge in order to provide innovative responses to society's needs and demands. 
  25. Institute and supervise the principles of good hygiene practice, analysis of hazards and critical control points and other quality and safety management systems in businesses in the dairy, meat, fishing and aquaculture, eggs and egg products and fruit and vegetable sectors, and also in group catering businesses
  26. Determine the degree of effectiveness of a self-control process and know which corrective measures to apply in case of error.

Contents

Theoretical content


Unit 1.- Concepts: Food Hygiene. Current trends in hygiene and food safety. The Hazard Analysis and Critical Control Points system and the Prerequisites.


Unit 2.- Legal aspects of food hygiene. Application of European, national, regional and local regulations. Codex recommendations in relation to food hygiene.


Unit 3.- The Hazard Analysis and Critical Point Control (HACCP) system. Technical barriers in its implementation. Key stages in the development of the HACCP system. Study and development of the HACCP system. Team training, product description. Elaboration of the flowchart and its verification. Analysis of hazards and selection of the most significant. Identification of preventive and/or control measures. Identification of the Critical Control Points, establishment of the critical limits, monitoring of PCC and corrective measures. Verification of HACCP. Documents, registries and validation of the Plan.


Unit 4.- Program of control of suppliers. Definition Development of the program. Factors to consider: suppliers and product specifications. Description and registration of activities. The Importance of supplier control. Documents and registers.


Unit 5.- Traceability program. Definition Legal Bases. Benefits and requirements for its implementation. Importance and aspects to be considered in the development of the traceability plan. Documents and registers.


Unit 6.- Design and maintenance of facilities and equipment. Location of the industries. General characteristics in the design of the installations. Characteristics of materials. Description, monitoring and registration of maintenance activities.


Unit 7.- Clean and disinfecting program. Definition. Key aspects to be considered in the design of the plan: level of risk, evaluation of dirt, selection of detergents and disinfectants. Factors that affect the effectiveness of disinfectants. Monitoring, corrective measures and control of the plan. Documents and registers.


Unit 8.- Control Plan for pests and other undesirable animals. Definition. The integrated control Pest Plan. Devices used to control pests. Monitoring, corrective measures and control of the plan. Documents and registers.


Unit 9.- Water control plan. Definition of potability. Health criteria of water for human consumption. Characteristics of the facilities. Monitoring, corrective measures and control of the plan. Documents and registers.


Unit 10.- Control plan for allergens and substances that cause intolerance. Information required in the control of suppliers and the labelling of the elaborated product. Measures to avoid cross contamination: Warehouses, processing and cleaning. Monitoring, corrective measures and control of the plan. Documents and registers.


Unit 11.- Plan of control of by-products and waste. Definition of Hygienic aspects in the elimination of waste. Classification, separation, storage and withdrawal. Characterization of by-products and waste. Monitoring, corrective measures and control of the plan. Documents and registers.


Unit 12.- Temperature control plan: Description of the equipment used. Monitoring and calibration activity. Food, equipment and environment temperature records. Corrective measures and control of the plan.


Unit 13.- Training plan for the Handling and Training Staff. Previous staffing skills. Purpose of the plan. Phases to consider in its development, implementation and evaluation. General and specific knowledge. Monitoring, corrective measures and control of the plan.


Unit 14- Guide to Good Hygienic Practices. Recommendations for developing a GHPG. Minimum contents. Official recognition and implementation process of a GHPG.


Unit 15.- Food Defence


Unit 16.- Food Fraud


Unit 17.- Validation of technological treatments and shelf-life


Unit 18.- The audit process of the implementation of the HACCP system and the prerequisites. Classification of the audits.


 


Practical content


Laboratory sessions: Analysis techniques and procedures related to the prerequisites: Evaluation of the disinfectant activity in food surfaces and food matrices, evaluation of handwashing, cleaning and disinfection checking techniques, checking of water potability, rapid or classic analytical methods for evaluating the suppliers.
Computer classroom sessions: tertiary predictive microbiological models: introduction of its application for the establishment of critical limits and shelf-life (to apply in the group case).
Sessions at the Pilot Plant: Evaluation and audit of the prerequisites: Control of temperatures, warehouse, structures …
Classroom sessions: resolution of lab practical activities and individual and/or group activities.

Learning activities and methodology

Title Hours ECTS Learning outcomes
Case resolution (1 group) 9 0.36 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23, 25, 26
Individual or group Self-learning activities 58 2.32 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23, 25, 26
Pilot Plant session 1 0.04 20, 21
Computer classroom 2 0.08 2, 5, 10, 14, 26
Classroom practice sessions 7 0.28 1, 3, 4, 5, 7, 8, 10, 14, 15, 20, 21, 22, 23, 25
Classroom theoretical sessions 44 1.76 9, 10, 11, 12, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23, 25, 26
Shelf-study 70 2.8 4, 5, 8, 9, 10, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23
Tutorials 10 0.4 1, 4, 9, 10, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23
Laboratory Sessions 16 0.64 1, 2, 3, 4, 5, 7, 10, 14, 15, 16, 19, 21, 25, 26

The course development is based on the following activities:

1) Classroom theoretical sessions: consisting of lectures supported by ICT tools, during which the fundamental concepts of the main topics of the course will be explained. Individual and group activities aimed at reinforcing learning will also be carried out during these sessions, some of which may be assessed.

2) Classroom practice sessions: Laboratory sessions for working on analysis techniques and procedures related to the prerequisites. Computer classroom sessions: tertiary predictive microbiological models: introduction of its application for the establishment of critical limits and shelf-life. Sessions at the Pilot Plant: Evaluation and audit of the prerequisites. Classroom sessions to solve lab practical activities and individual activities.

3) Classroom practice sessions for group self-learning activities of HACCP and Audit: Different sessions of 1,5 h will be performed at the end of the semester. Each group will have to present, with visual support, the most important aspects of the task done, as well as audit the other group that performs the same task. Assistance is required.

4) Tutorials: The tutorials will be mainly aimed at guiding and resolving the doubts of the students. Tutorials can be conducted individually or in groups, depending on the objectives, and the meeting can be arranged in person or via TEAMS.

Non-contact activities

1) Individual or group self-learning activities: the student will have to perform 6 activities. These activities will be presented throughout the course, coinciding with the different theoretical/practical parts. These tasks are applied to different prerequisites. The student will have to conduct the search for information in addition to the one provided by the professor. Tasks will be presented in writing with a deadline based on the difficulty of the case.

2) Group Self-learning activities of HACCP and audit: Students will have one task on a topic posed by the professor, following formal guidelines and content common to all groups. The task must be submitted in writing via Moodle by the end of the semester. The first part (HACCP) will be presented before the seminar and the second part after the seminar session (Audit).

”In this course, the use of Artificial Intelligence (AI) technologies is allowed as an integral part of the development of the work, provided that the final result reflects a significant contribution from the student in terms of analysis and personal reflection. The student must clearly identify which parts were generated using such technology, specify the tools used, and include a critical reflection on how these tools influenced both the process and the outcome of the activity. Lack of transparency in the use of AI will be considered a breach of academic honesty and may result in a penalty to the activity's grade or, in severe cases, more serious sanctions".

Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
First control (individual) 20% 3 0.12 9, 10, 11, 12, 13, 14, 15, 17, 18, 19, 20, 25, 26
Group-based self-learning activities (HACCP case): document and audit 25% 0 0 4, 5, 6, 7, 8, 9, 10, 11, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26
Laboratory activities 10% 0 0 1, 2, 3, 4, 7, 14, 15, 16, 17, 18, 19, 20
Specific individual or group-based self-learning activities 15% 0 0 4, 5, 7, 8, 9, 10, 14, 15, 17, 18, 19, 20, 21, 25, 26
Second control (individual) 30% 5 0.2 9, 10, 11, 12, 14, 15, 19, 20, 22, 25, 26

The skills of this subject will be evaluated by:

First Control: from unit 1 to unit 3, and activities related to individual self-learning and/or the practices carried out in this period, with a weight of 20% of the final mark

Second Control: from unit 4 to unit 18, and activities related to individual self-learning and/or practices carried out during this period, plus the material treated in the seminars, with a weight of 30% of the final mark

Individual or group self-learning activities: students will be required to complete six self-learning activities distributed throughout the semester, each aligned with a different theoretical and practical course unit. These activities may include assignments, applied exercises, or case-study resolutions and will involve information gathering and/or the application of the concepts covered in the course. Activities must be submitted in writing by a deadline appropriate to the complexity of each task. In addition, during theoretical sessions, brief application exercises, discussions, or problem-solving activities may be carried out. Some of these activities may be assessed and contribute to the final grade.

Group-based self-learning activities (HACCP case) and audit. Both written work and oral presentation will be valued. It will consider the final tier of each student's participation. The first activity will count for 20% of the final mark, and the second activity will count for 5%.

Attendance at practices and presentations, assessment, and assistance in discussing the lab session report will count for 10% of the final mark. If the student does not attend the classroom session on the day of the discussion of the task, the note will be only of 70%.

The student will be graded as “Not evaluable” if the total weight of all evaluation activities is ≤ 15% of the final score.


To pass the course, is required:

a) A minimum of 5 points (over 10) in each of the two controls; If this mark is not reached, the student must present to the recovery exam of the control not overcome.

b) A minimum score of 5 out of 10 must be obtained in both the HACCP Plan self-learning activities and the audit activities. This component is eligible for reassessment. Reassessment will consist of resubmitting the document after its presentation and defense, incorporating any necessary improvements and corrections.

c) A minimum of 5 points (out of 10) in the average of the specific self-learningactivities. This part cannot be recovered.

d) Attendance to a minimum of 80% of the laboratory practical sessions, and 60% of the discussions of the activities of self-learning.


To average the marks of the self-learning activities and the practices, the mark of the controls must be at least 5 points (over 10).


This subject does not include the single assessment system.


Bibliography

Recommended bibliography

  • Ahmed, J., Rahman, M.S., 2012. Handbook of Food Process Design. Wiley-Blackwell. https://doi.org/10.1002/9781444398274
  • Barach, J.T., 2017. FSMA and Food Safety Systems: Understanding and Implementing the Rules. Wiley. https://app.knovel.com/hotlink/toc/id:kpFSMAFSSF/fsma-food-safety-systems/fsma-food-safety-systems
  • Batt, C. A., & Tortorello, M. L. 2014. Encyclopedia of food microbiology. Elsevier/Academic Press,. https://www.sciencedirect.com/science/referenceworks/9780123847331
  • Bhunia, A. K. (2018). Foodborne Microbial Pathogens. Springer New York. https://doi.org/10.1007/978-1-4939-7349-1
  • Bhunia, A.K., 2008. Foodborne Microbial Pathogens, Food Science Text Series. Springer New York, New York, NY. https://doi.org/10.1007/978-0-387-74537-4
  • Bibek., R.; Bhunia, A. K. (2010). Fundamentos de microbiología de los alimentos. McGraw-Hill Interamericana. México
  • Boye, J.I., Godefroy, S.B., 2010. Allergen Management in the Food Industry. John Wiley and Sons. https://doi.org/10.1002/9780470644584
  • Caballero, Benjamin. (2003). Encyclopedia of Food Sciences and Nutrition. Academic Press. https://doi.org/10.1016/B0-12-227055-X/00031-6
  • Caruso, Gabriella, Caruso, Giorgia, Laganà, P.L., Santi Delia, A., Parisi, S., Barone, C., Melcarne, L., Mazzù, F., 2015. Microbial Toxins and Related Contamination in the Food Industry, Springer Briefs in Molecular Science. Springer International Publishing,Cham. https://doi.org/10.1007/978-3-319-20559-5
  • Clark, J.P., 2008. Practical Design, Construction and Operation of Food Facilities. https://doi.org/10.1016/B978-0-12-374204-9.X0001-8
  • Couto Lorenzo, L., 2008. Auditoría del sistema APPCC : cómo verificar los sistemas de gestión de inocuidad alimentaria HACCP. Díaz de Santos, Madrid.
  • Demirci, A., Ngadi, M.O., 2012. Microbial decontamination in the food industry: Novel methods and applications. https://doi.org/10.1533/9780857095756
  • Doyle, M. P., Diez-Gonzalez, F., & Hill, C. (Ed.). (2019). Food Microbiology. ASM Press. https://doi.org/10.1128/9781555819972
  • Erkmen, O., & Bozoglu, T. F. (Ed.). (2016). Food Microbiology: Principles into Practice. Wiley. https://doi.org/10.1002/9781119237860
  • Erkmen, O., Bozoğlu, T.F., 2016. Food Microbiology: Principles into Practice. Chichester, West Sussex : https://doi.org/10.1002/9781119237860
  • Grumezescu, A.M., Holban, A.-M., 2018. Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health. Acad. Press. URL https://app.knovel.com/hotlink/toc/id:kpFSPMBAI2/food-safety-preservation/food-safety-preservation
  • Gurnari, G., 2015. Safety Protocols in the Food Industry and Emerging Concerns, Springer Briefs in Molecular Science. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-16492-2
  • Holah, J., Lelieveld, H.L.M., 2011. Hygienic Design of Food Factories, Hygienic Design of Food Factories. https://doi.org/10.1533/9780857094933
  • Institute of Food Science and Technology (UK), 2013. Food & Drink – Good Manufacturing Practice – A Guide to its Responsible Management (GMP6) (6th Edition) -K novel. https://app.knovel.com/hotlink/toc/id:kpFDGMPAG1/food-drink-good-manufacturing/food-drink-good-manufacturing
  • International Commission on Microbiological Specifications for Foods (ICMSF) (2018.). Microorganisms in foods 7: Microbiological testing in food safety management. https://link.springer.com/book/10.1007%2F978-3-319-68460-4
  • International Commission on Microbiological Specifications for Foods )ICMSF). (2001). Microorganismos de los alimentos. 6, Ecología microbiana de los productos alimentarios. Acribia. Zaragoza
  • International Commission on Microbiological Specifications for Foods (ICMSF). (2011). Microorganisms in Foods 8: Use of Data for Assessing Process Controland Product Acceptance. Springer US, https://dx.doi.org/10.1007/978-1-4419-9374-8
  • International Commission on Microbiological Specifications for Foods (ICMSF). (2016). Microorganismos de los alimentos 8: Uso de datos para evaluar el control del proceso y la aceptación del producto. Acribia, Zaragoza.
  • Kotzekidou, P., 2016. Food Hygiene and Toxicology in Ready-to-Eat Foods, Food Hygiene and Toxicology in Ready-to-Eat Foods. https://doi.org/10.1016/c2014-0-01599-7
  • Lawley, R.C., Laurie Davis, J., 2012. Food Safety Hazard Guidebook (2nd Edition) - Knovel. Royal Society of Chemistry. https://app.knovel.com/hotlink/toc/id:kpFSHGE005/food-safety-hazard-guidebook/food-safety-hazard-guidebook
  • Lelieveld, H.L.M., Mostert, M.A., White, B., Holah, J.T., 2003. Hygiene in food processing: Principles and practice. https://doi.org/10.1533/9781855737051
  • McElhatton, A., Marshall, R.J., Kristbergsson, K., 2007. Food safety: A practical and case study approach. Springer US. https://doi.org/10.1007/978-0-387-33957-3
  • Mortimore, S., Wallace, C., 2004. HACCP. Acribia, Zaragoza.
  • Mortimore, S.E., Wallace, C.A., 2015. HACCP: A food industry briefing: Second edition, Wiley Blackwell. https://doi.org/10.1002/9781118427224
  • Motarjemi, Y., Lelieveld, H., 2014. Food Safety Management: A Practical Guide for the Food Industry. https://doi.org/10.1016/C2009-0-01959-X
  • Motarjemi, Y., Moy, G., Todd, E., 2014. Encyclopedia of Food Safety | ScienceDirect . FOSA. https://www.sciencedirect.com/referencework/9780123786135/encyclopedia-of-food-safety
  • Ray, B., Bhunia, A.K., 2010. Fundamentos de microbiologia de los alimentos. McGraw-Hill Interamericana, México.
  • Singh, R.L., Mondal, S., 2019. Food safety and human health. Elsevier. https://doi.org/10.1016/C2017-0-04079-X
  • Smith, M., 2014. Encyclopedia of Food Safety, Encyclopedia of Food Safety. Elsevier. https://app.knovel.com/hotlink/toc/id:kpEFS00001/encyclopedia-food-safety/encyclopedia-food-safety
  • Stanga, M., 2010. Sanitation: Cleaning and Disinfection in theFood Industry. Wiley-VCH. https://doi.org/10.1002/9783527629459
  • Surak, J.G., Wilson, S., 2007. Certified HACCP Auditor Handbook . URL https://app.knovel.com/hotlink/toc/id:kpCHACCPA1/certified-haccp-auditor/certified-haccp-auditor
  • Tham, Danielsson-Tham. M.L. (2014). Food associated pathogens. CRC Press,. https://dx.doi.org/10.1007/978-1-4419-9374-8
  • Wareing, P., 2010. HACCP: A Toolkit for Implementation consumption., 2nd ed. Royal Society of Chemistry. https://app.knovel.com/hotlink/toc/id:kpHACCPAT1/haccp-toolkit-implementation/haccp-toolkit-implementation
  • Wildbrett, G., Esaín Escobar, J., 2000. Limpieza y desinfección en la industria alimentaria. Editorial Acribia, Zaragoza.

Other bibliographic resources

Arvanitoyannis, I.S., 2009a. HACCP and ISO 22000: Application to Foods of Animal Origin. Wiley-Blackwell. https://doi.org/10.1002/9781444320923

  • Dudbridge, M., 2016. Handbook of Seal Integrity in the Food Industry. https://doi.org/10.1002/9781118904619
  • Emerton, V., 2009. Food Chain Allergen Management. Royal Society of Chemistry, Cambridge. https://doi.org/10.1039/9781849730730
  • Gajadhar, A., 2015. Foodborne Parasites in the Food Supply Web: Occurrence and Control. https://app.knovel.com/hotlink/toc/id:kpFPFSWOC1/foodborne-parasites-in/foodborne-parasites-in
  • Jarvis,B., 2008. Statistical Aspects of the Microbiological Examination of Foods. Elsevier. https://doi.org/10.1016/B978-0-444-53039-4.X0001-5
  • Kill, R., 2012. BRC Global Standard for Food Safety – A Guide to a Successful Audit (2nd Edition) -K novel. John Wiley & Sons Inc. https://app.knovel.com/hotlink/toc/id:kpBRCGSFS1/brc-global-standard-food/brc-global-standard-food
  • Wallace, C.A., Sperber, W.H., Mortimore, S.E., 2010a. Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain. https://doi.org/10.1002/9781444328653

WEBSITES

  • Catalan Agency for Food Safety. http://acsa.gencat.cat/ca/inici/
  • CDC, 2020. CDC and Food Safety. https://www.cdc.gov/foodsafety/cdc-and-food-safety.html
  • Codex Alimentarius: http://www.fao.org/fao-who-codexalimentarius/home/en/
  • ECDC-EFSA, 2021. EU One Health Zoonoses Reports. https://www.ecdc.europa.eu/en/all-topics-z/food-and-waterborne-diseases-and-zoonoses/surveillance-and-disease-data/eu-one-health
  • EFSA. Chemical hazards data – OpenFoodTox. https://www.efsa.europa.eu/en/data/chemical-hazards-data
  • ELIKA. Fundació Vasca para la seguridad alimentaria. https://www.elika.eus/es/
  • European Centre for Disease Prevention and Control, 2021.Homepage | European Centre for Disease Prevention and Control. https://www.ecdc.europa.eu/en
  • European Comissión, Food Safety: https://ec.europa.eu/food/index_en
  • European Food Safety Authority: https://www.efsa.europa.eu/en
  • FDA (Food and Drug Administration): https://www.fda.gov/food
  • Food Safety Agency: http://www.food.gov.uk/
  • Food Safety and Inspection Safety (USDA-FSIS): http://www.fsis.usda.gov/
  • Spanish Agency for Food Safety and Nutrition https://www.aesan.gob.es/AECOSAN/web/home/aecosan_inicio.htm
  • World Health Organization. Food Safety. https://www.who.int/es/health-topics/foodborne-diseases#tab=tab_1

Software

  • COMBASE. A Web Resource for Quantitative and Predictive Food Microbiology. USDA Agricultural Research Service (USDA-ARS). (Free acces). https://www.combase.cc/index.php/en/
  • MENDELEY: Reference manager
  • ZOTERO: Reference manager

Course groups and languages

The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE

Type of teaching Group Language Semester Shift
(TE) Theory 1 Catalan/Spanish second semester morning-mixed
(PAUL) Classroom practices 1 Catalan/Spanish second semester morning-mixed
(PLAB) Practical laboratories 1 Catalan/Spanish second semester morning-mixed
(SEM) Seminars 1 Catalan/Spanish second semester morning-mixed
(PPP) Pràctiques en planta pilot de tecnologia dels aliments 1 Catalan/Spanish second semester morning-mixed
(PAUL) Classroom practices 2 Catalan/Spanish second semester morning-mixed
(PLAB) Practical laboratories 2 Catalan/Spanish second semester morning-mixed
(SEM) Seminars 2 Catalan/Spanish second semester morning-mixed
(PPP) Pràctiques en planta pilot de tecnologia dels aliments 2 Catalan/Spanish second semester morning-mixed
(PLAB) Practical laboratories 3 Catalan/Spanish second semester morning-mixed
(SEM) Seminars 3 Catalan/Spanish second semester morning-mixed
(PPP) Pràctiques en planta pilot de tecnologia dels aliments 3 Catalan/Spanish second semester morning-mixed
(PPP) Pràctiques en planta pilot de tecnologia dels aliments 4 Catalan/Spanish second semester morning-mixed
(PPP) Pràctiques en planta pilot de tecnologia dels aliments 5 Catalan/Spanish second semester morning-mixed
(PPP) Pràctiques en planta pilot de tecnologia dels aliments 6 Catalan/Spanish second semester morning-mixed