TecnoCampus Foundation
eCampus
University Business
eCampus

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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Teaching staff: 

Jordi Sarola Gassiot
Alicia Costa Izurdiaga 
Joan Ramon Hidalgo Moya 
Marlene Maria Moreno Martinez 
Maria Diez Hernandez 

Academic year: 2025

Teaching course: 2

Languages ​​of instruction

  • Catalan

Oral face-to-face classes will be taught in Catalan. There are documents in Spanish and English, as well as audiovisual materials in Spanish and English.

Competencies / Learning Outcomes

Specific skills

  • RAE20- Will participate in the business teams of social marketing, advertising and healthy claims.
     

  • RAE21- You will participate in consumer protection in the framework of food safety in the theoretical and practical academic field.
     

  • RAE36- You will identify the legal and ethical limits of dietary practice.
     

Presentation of the subject

The subject of deontology, bioethics and food legislation belongs to Subject 3, Hygiene, food safety and quality management.

Ethics and law in the field of food and nutrition are very important and play a transcendental role in food safety, the implications of food in terms of fundamental rights and freedoms, the impact on the individual health, public health, food production and the environment.

The aim is to bring students closer to key issues of human food and nutrition through deontology, bioethics and food legislation.

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.

Contents

Block 1. Deontology..

Block 2. Bioethics.

Block 3. Food legislation.

 

Activities and evaluation system

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 3 - Hygiene, food safety and quality management:

Evaluation of the face-to-face modality
Code Evaluation system Minimum weighting Maximum weighting
EP1 Final exam 20%. 40%.
EP2 Oral, individual and/or group presentations 15%. 60%.
EP3 Presentation of a written report, partial and/or final, of individual or group work, evaluating the adequacy to the proposed topic, methodology, results, bibliography and conclusions 15%. 60%.

 

 

 

 

 

 

 

Evaluation of the virtual modality
Code Evaluation system Minimum weighting Maximum weighting
EV1 Examination through the e-Campus 5% 15%.
EV3 Participation in activities and/or debates raised in the e-Campus 10%. 25%.

 

 

 

 

 

Evaluation activities

Seminars 1, 2 and 3

Group work and oral presentation

Virtual self-assessment questionnaires

Evaluation questionnaires associated with a reading, audiovisual material or podcast

 

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.

The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use.

Bibliography

Basic

López Basaguren, Alberto. Right to adequate food and food waste (monographs). Tirant Lo Blanc, 2018. ISBN-10: 8491695141

Ojuelos Gómez, FJ et al. Legal and extra-curricular training for the Degree in Human Nutrition and Dietetics. Editorial Amarante, 2024. ISBN: 978-84-127984-9-4

Salamero Teixidó, Laura (Director), Basic Manual of Food Law, Valencia, Tirant Lo Blanch, 2019.

Complementary

http://www.actualderechosanitario.com

http://www.aecosan.msssi.gob.es/AECOSAN/web/home/aecosan_inicio.htm