TecnoCampus Foundation
eCampus
University Business
eCampus

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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: Second term

Credits: 6

Teaching staff: 

Maria Marhuenda Muñoz
Álvaro Fernánez Blanco 
Jordi Sarola Gassiot 
Miguel Sabariego Navarro 

Academic year: 2025

Teaching course: 2

Languages ​​of instruction

  • Catalan

Oral face-to-face classes will generally be taught in Catalan. In addition, documents and material in Spanish and English will be used.

Competencies / Learning Outcomes

Specific skills

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

Presentation of the subject

The food toxicology subject belongs to Subject 3, Hygiene, food safety and quality management.

The aim of the subject is to provide knowledge related to food toxicology.

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. Introduction and fundamentals of toxicology.

Block 2. Food toxicology.

  • Natural toxins present in food
  • Environmental pollutants, of anthropogenic origin and heavy metals
  • Contaminants generated during food processing or cooking
  • Toxic in excess

 

Seminar 1. Experimental methods

Seminar 2. Microplastics

Seminar 3. Determination of polar compounds

Activities and evaluation system

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

Continuous assessment (face-to-face and virtual) and a face-to-face exam are combined.

Evaluation of the face-to-face modality:

Code

Evaluation system

 Minimum weighting

Maximum weighting

Learning outcomes

EP1

Final face-to-face exam

 20%.

40%.

RAE 21
EP2 Group oral presentations 15%. 60%. RAE 21

EP3

Presentation of written report of laboratory practices

 15%.

60%.

RAE 21

 

Evaluation of the virtual modality:

Code

Evaluation system

 Minimum weighting

Maximum weighting

Learning outcomes

EV3

Participation in activities and/or debates raised in the e-Campus

 10%.

25%.

RAE 21

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.

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

Cameán Fernández, A. M., & Repetto Jiménez, M. (2006). Food toxicology. Madrid: Ediciones Díaz de Santos. ISBN: 978-8479787271

Klaassen, C. D., & Watkins III, J. B. (2021). Casarett & Doull's essentials of toxicology (4th ed.). New York: McGraw Hill. ISBN: 978-1260452297

Repetto Jiménez, M., & Repetto Kuhn, G. (2024). Fundamental toxicology (5th ed.). Madrid: Ediciones Díaz de Santos. ISBN: 978-8490524794

Complementary

Gupta, P. K. (2020). Problem solving questions in toxicology. Cham: Springer Nature. ISBN: 978-3-030-50408-3