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Course description
  QUALITY CONTROL

Competencies and objectives

 

Course context for academic year 2020-21

The course Quality Management is in the module of Hygiene and food safety.
Provides the students, basics of quality from the perspective of business management models. It includes knowledge of the food code and ISO quality standards and the EFQM model.
Is imparted in the second year of the Bachelor degree in Human Nutrition and Dietetics when the students already have the basics of food and nutrition before entering the specificity of the title.

 

 

Course content (verified by ANECA in official undergraduate and Master’s degrees)

Specific Competences (CE)

  • E37 : Acquire basic knowledge of toxicology and the toxic phenomenon.
  • E38 : Know the main databases and sources of information on the toxicological properties of chemical substances.
  • E39 : Identify the different types of toxic substances present in foodstuffs and their risks.
  • E40 : Evaluate the exposure to a certain chemical substance through diet.
  • E41 : Know, understand and apply the process for assessing the toxic risks of chemical substances.
  • E42 : Apply the Administrative Process as a management for a Diet and Nutrition Service.
  • E43 : Adquirir las habilidades pertinentes para trabajar en equipo como unidad en las que se estructura de forma uni o multidisciplinar los profesionales y demás personal, relacionados con la evaluación diagnóstica y tratamientos en Dietética y Nutrición.
  • E44 : Acquire the pertinent skills to work in a uni- or multi-disciplinary team made up of professionals and other personnel related to diagnostic assessment and treatment in Dietetics and Nutrition.
  • E45 : Understand the basic features of the Spanish Health Care System related to managing health care services, basically those related to nutritional factors.
  • E46 : Understand the internal and/or external channels of communication that should be implanted in all organisations so that the Nutrition Service can ensure that all professionals are aware of its projects.
  • E47 : Understand the Accreditation systems for the implantation of Quality Circuits.

 

General Competences of the Degree Course (CG):>>Food sciences module

  • 13 : Understand the basic production processes and systems for elaborating, transforming and preserving the main foodstuffs.
  • 16 : Understand the microbiology, parasitology and toxicology of foodstuffs.

 

General Competences of the Degree Course (CG):>>Hygiene, food safety and quality management module

  • 18 : Develop, apply, evaluate and maintain appropriate hygiene, food safety and risk control system practices, applying all legislation in force.
  • 19 : Participate in the design, organisation and management of different food services.
  • 20 : Collaborate on implanting quality systems.
  • 21 : Evaluate, monitor and manage food chain traceability factors.
  • 22 : Understand aspects related to the economy and management of foodstuffs companies.
  • 23 : Provide scientific and technical advice on food products and their development. Evaluate compliance with said advice.
  • 24 : Participate in business teams dealing with social marketing, advertising and health statements.
  • 25 : Collaborate with consumer protection in the framework of food safety.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2020-21

No data

 

 

General

Code: 27517
Lecturer responsible:
MACIA SOLER, MARIA LORETO
Credits ECTS: 6,00
Theoretical credits: 1,20
Practical credits: 1,20
Distance-base hours: 3,60

Departments involved

  • Dept: NURSING
    Area: NURSING
    Theoretical credits: 1,2
    Practical credits: 1,2
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught