Important notice
The course guide is provisional.
The PDF version of the course guide may take a few days to become available in the DDD.
Multidisciplinary Application of One Health in Food-Borne Zoonoses and Food Safety and Security
Code: 43759Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Zoonoses and One Health | OB | 1 |
Contact lecturer
- Name :
- Chiara Seminati
- Email :
- chiara.seminati@uab.cat
Group languages
You can consult this information at the end of the document.
Prerequisites
As a requirement for admission, students must be in possession of one of the grades listed below:
Graduates in the field of Health Sciences (Veterinary Medicine, Nursing, Pharmacy, Food Science and Technology, Animal Science and Health, Biomedicine, Psychology ...) and Life Sciences (Biology, Biochemistry, Biotechnology , Zoology, Botany, Ecology, Biodiversity, Environmental Sciences, Agronomic Engineering, Forestry ...) or equivalent
Objectives
The main objective of this module is that students were able to perform the risk assessment of the presence of zoonotic agents, and other pathogens, in foodstufs. Following the basis of risk analysis in its three components: evaluation, management and communication, the theoretical-practical sessions will introduce the main zoonotic agents that are foodborne, analyzing what are their reservoirs, most likely ways of contamination and its incidence in different types of food. The main policies developed in Spain, Europe and worldwide to guarantee food safety will be also described, especially in relation to the control of the incidence of foodborne diseases caused by zoonotic agents. In order to perform risk assessments, both from the perspective of public health management agencies and from the perspective of the food industry, factors that affect the survival and evolution of zoonotic agents during food processing will be also evaluated.
Learning outcomes
- CA10 (Design One Health-focused strategies to implement health policies aimed at preventing managing zoonoses in food security.) Design One Health-focused strategies to implement health policies aimed at preventing managing zoonoses in food security.
- CA11 (Lead multidisciplinary work teams with cross-cutting competences aimed at advising public and private bodies on One Health.) Lead multidisciplinary work teams with cross-cutting competences aimed at advising public and private bodies on One Health.
- KA12 (Apply food safety risk analysis methods and tools in relation to detecting zoonotic agents or other food contaminants.) Apply food safety risk analysis methods and tools in relation to detecting zoonotic agents or other food contaminants.
- KA13 (Identify the main foodborne zoonoses and updated action plans according to national, European and international regulations.) Identify the main foodborne zoonoses and updated action plans according to national, European and international regulations.
- KA14 (Assess the impact of globalisation and climate change on the development and spread of foodborne zoonotic diseases.) Assess the impact of globalisation and climate change on the development and spread of foodborne zoonotic diseases.
- SA15 (Implement food safety control and surveillance plans, following official regulations.) Implement food safety control and surveillance plans, following official regulations.
- SA16 (Take part in recognising and managing food emergencies in regions without resources, vulnerable populations and in health alerts.) Take part in recognising and managing food emergencies in regions without resources, vulnerable populations and in health alerts.
- SA17 (Apply bioinformatics software to dynamically model food contamination and prevention.) Apply bioinformatics software to dynamically model food contamination and prevention.
Contents
-The global concept of food safety under the principle of One Health.
- The management and communication of risk policies in food safety.
- Impact of foodborne zoonoses at the Spanish, European and worldwide level.
- Bacteria that cause foodborne zoonoses.
- Foodborne zoonoses caused by parasites.
- Other foodborne agents: Viruses, prions, mycotoxins
- Other non-zoonotic foodborne pathogens.
- Effect of technological treatments and food preservation on the viability of pathogenic micro-organisms: effects on the shelf life of foodstufs.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Practical classes (Laboratory) | 8 | 0.32 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
| Theoretical classes | 31 | 1.24 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
| Workshops | 2 | 0.08 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
| Individual-Group study | 75 | 3 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
| Tutorials | 18 | 0.72 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
| Seminars | 14 | 0.56 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
Atendance based:
- Theoretical classes
- Workshops: case resolution classes
- Laboratory practical classes
- Tutorials
Autonomous:
- Reading articles / reports of interest
- Resolution of practical cases
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Self-earning activities/cases | 60 | 0 | 0 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
| Exam | 40 | 2 | 0.08 | CA10, CA11, KA12, KA13, KA14, SA15, SA16, SA17 |
A. The assessment of the students will be done through a combination of the following criteria:
-It is mandatory to attend at least 80% of the presential classes. Attendance to lectures and participation in the activities carried out individually or in groups during those sessions will be recorded. Non justified absences for a given activity are not accepted. In case of a justified absence (illness, work issues, etc.) the qualification of this activity will be considered but restrictions may apply.
- Attendance and participation in the laboratory practical lectures. All activities and exercises will be assessed. The acquisition of laboratory skills and competences will be assessed as well.
- Self-learning teamwork: the assessment will take into account the quality and clarity of reports.
- Synthesis exam: It will include questions on all the topics covered throughout the module. A minimum mark of 4/10 is required to be able to average with the rest of the grades.
B. To pass this module, compulsory attendance is required at a minimum of 80% of the on-site class hours of the module. The final average grade of the module must be equal to or greater than 5 out of 10.
C. In the case of failing the exam, the students will have an additional opportunity consisting in a synthesis exam.
Activities Weight
Classroom activities and Teamwork 60%
Exam 40%
Bibliography
- Losada Manosalvas, S. (2001). La gestión de la seguridad alimentaria. Barcelona: Ariel.
- Luning, P. A., Devlieghere, F., & Verhé, R. (2006). Safety in the agri-food chain. Wageningen: Wageningen Academic.
- Mortimore, S., & Wallace, C. (2001). HACCP :Enfoque práctico (2ª ed.). Zaragoza: Acribia.
- Mostert, M. A., Holah, J., & Lelieveld, H. L. M. (2005). Handbook of hygiene control in the food industry. Boca Raton etc.: Crc.
- Puig-Durán Fresco, J. (1999). Ingeniería, autocontrol y auditoría de la higiene en la industria alimentaria. Bilbao: A. Madrid Vicente Ediciones.
- Tothill, I. E. (2003). Rapid and on-line instrumentation for food quality assurance. Cambridge, England: Woodhead.
- Vasconcellos, J. A. (2004). Quality assurance for the food industry :A practical approach. Boca Raton, Fla.: CRC Press.
- Wildbrett, G. (2000). Limpieza y desinfección en la industria alimentaria. Zaragoza: Acribia.
- OMS sobre seguretat alimentaria: http://www.who.int/fsf
- Servei de seguretat i inspecció alimentària de la USDA americà: http://www.fsis.usda.gov/
- International Food Safety Council: http://www.foodsafetycouncil.org/
- FDA (Food and Drug Administration) : http://www.fda.gov/Food/default.htm
- Codex Alimentarius: http://www.codexalimentarius.net
- Autoridad Europea de Seguridad Alimentaria: http://www.efsa.eu.int
- Agencia Española de Seguridad Alimentaria y Nutrición: http://www.aesan.msc.es
- Agència catalana de Seguretat Alimentària: http://www.gencat.cat/salut/acsa/
- Food Safety Agency: http://www.food.gov.uk/
- La seguridad alimentaria en Europa: http://ec.europa.eu/food/food/index_es.ht
Software
ComBase (https://www.combase.cc/index.php/en/)
MicroHibro (https://www.microhibro.com/)
Use of AI: In thismodule, 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 of the student in the analysis and personal reflection. The student must clearly identify which parts have been generated with this technology, specify the tools used and include a critical reflection on how these have influenced the process and the final result of the activity. The lack of transparency in the use of AI will be considered a lack of academic honesty and may lead to a penalty in the grade of the activity, or greater sanctions in serious cases.
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 |
|---|---|---|---|---|
| (PAULm) Classroom practices (master) | 1 | English | second semester | afternoon |
| (PLABm) Practical laboratories (master) | 1 | English | second semester | afternoon |
| (SEMm) Seminars (master) | 1 | English | second semester | afternoon |
| (TEm) Theory (master) | 2 | English | second semester | afternoon |
| (PLABm) Practical laboratories (master) | 2 | English | second semester | afternoon |