ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Departments: External department linked to the degrees
Areas: Área externa M.U en Ingeniería Agronómica
Center Higher Polytechnic Engineering School
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
Provide students with knowledge about the importance of quality in agri-food products, the processes to achieve them and how to guarantee that the products delivered to the processing industry are of quality and that this quality is demonstrable.
Provide students with the necessary knowledge for technical advice to dairy farms in all aspects related to milk quality, the procedures established for the monitoring and control of milk quality throughout its cycle in exploitation.
The Degree Title Memory for this subject includes the following contents:
Conditionality. Measures to implement for its compliance. Composition of milk. Milk quality controls. Food safety white book. Introduction to the HACCP system. ISO 22000 a tool to ensure quality. Guide for the application of condicionalaty on dairy farms. Analysis of quality guidelines in milk production. Implementation of a quality system in a milk producing farm.
These contents will be developed according to the following list of topics (the duration assigned to each activity may vary depending on the content development):
1.-LECTURES (9 h)
1. Milk production in Galicia. (1 h)
2. The physical-chemical and microbiological quality of the milk. (2 h)
3. Quality controls. Food traceability and safety. (2 h)
4. Good practices on dairy farms. HACCP system. (2 h)
5. Quality schemes. (2 h)
2.-PRACTICES (12 h)
- Seminars: participatory classes with the purpose of applying the knowledge acquired, with the possibility of carrying out guided activities. (7 h)
- Technical visit: field trip to check the application of quality management. (5 h).
3.-GROUP TUTORING (3 h)
Monitoring the acquisition of knowledge taught and the guided activities that may arise.
Student’s self-work (indicative reference):
Reading and preparation of subject contents (12 h).
Preparation of practical and/or guided activities (24 h).
Preparation of assessment activities (12 h).
Basic bibliography
Legislación de referencia:
- DECRETO 57/2010, de 8 de abril, por el que se crea el Registro de Explotaciones Lecheras de Calidad Diferenciada.
- DECRETO 228/2011, do 24 de novembro, polo que se modifica o Decreto 57/2010, do 8 de abril, polo que se crea o Rexistro de Explotacións Leiteiras de Calidade Diferenciada.
- REGLAMENTO (CE) Nº 852/2004 DEL PARLAMENTO EUROPEO Y DEL CONSEJO, de 29 de abril de 2004, relativo a la higiene de los productos alimenticios.
- REGLAMENTO (CE) Nº 853/2004 DEL PARLAMENTO EUROPEO Y DEL CONSEJO, de 29 de abril de 2004, por el que se establecen normas específicas de higiene de los alimentos de origen animal.
- REGLAMENTO (CE) Nº 854/2004 DEL PARLAMENTO EUROPEO Y DEL CONSEJO, de 29 de abril de 2004, por el que se establecen normas específicas para la organización de controles oficiales de los productos de origen animal destinados al consumo humano. (Sustituido por Reglamento (UE) 2017/625).
- REGLAMENTO (UE) Nº 37/2010 DE LA COMISIÓN, de 22 de diciembre de 2009, relativo a las sustancias farmacológicamente activas y su clasificación por lo que se refiere a los límites máximos de residuos en los productos alimenticios de origen animal.
- REAL DECRETO 1728/2007, de 21 de diciembre, por el que se establece la normativa básica de control que deben cumplir los operadores del sector lácteo y se modifica el Real Decreto 217/2004, de 6 de febrero, por el que se regulan la identificación y registro de los agentes, establecimientos y contenedores que intervienen en el sector lácteo, y el registro de los movimientos de la leche. (Sustituido por REAL DECRETO 989/2022, por el que se establecen normas básicas de los agentes del sector lácteo, movimientos de la leche y el control en el ámbito de la producción primaria y hasta la primera descarga).
- REAL DECRETO 1600/2011, de 4 de noviembre, por el que se modifica el Real Decreto 217/2004, de 6 de febrero, por el que se regulan la identificación y registro de los agentes, establecimientos y contenedores que intervienen en el sector lácteo, y el registro de los movimientos de la leche, y el Real Decreto 1728/2007, de 21 de diciembre, por el que se establece la normativa básica de control que deben cumplir los operadores del sector lácteo.
- DECRETO 120/2011, do 16 de xuño, polo que se establece a estrutura organizativa responsable do funcionamento do control leiteiro oficial.
Complementary bibliography
J.F. Miranda González, A. Chamorro Mera, S. Rubio Lacoba. 2014. Introducción a la gestión de la calidad. Delta Publicaciones, Las Rozas, Madrid.
L. Couto Lorenzo. 2008. Auditoría del sistema APPCC: Cómo verificar los sistemas de gestión de la calidad. Ed. Díaz de Santos, Madrid.
Bizmanualz. 2008. ISO 22000 Standard Procedures for a Food Safety Management System (The Professional's Ready-to-use Guide to Creating a Food Safety Management System for Any Organizaion in the Supply Chain). Ed. Bizmanualz, Inc.
Basic, general and transversal competences:
CG1 - Ability to plan, organize, direct and control the production systems and processes developed in the agricultural sector and the agri-food industry, in a framework that guarantees the competitiveness of companies without forgetting the protection and conservation of the environment and the improvement and sustainable development of rural areas.
CT12 - Ability to solve problems through the integrated application of their knowledge.
Specific competences:
CE12 - Adequate knowledge and ability to develop and apply own technology in nutrition and hygiene in animal production.
CE16 - Adequate knowledge and ability to develop and apply proprietary technology in quality and food safety management, food analysis and traceability.
Teaching methodology
It is based on the following components:
- Theory: lecture and participatory classes to explain the main concepts of the subject. The skills worked on are: CG1, CE12 and CE16.
- Seminar: participatory class with the purpose of applying the knowledge acquired. The skills worked on are: CE12 and CE16.
- Technical visit: field trip to check the application of quality management. The skills worked on are: CE12 and CE16.
- Directed activities: possibility of carrying out individual or collective work by students, with the intention of solving practical cases or developing theoretical studies of a specific topic. The competencies worked on are: CG1, CT12, CE12 and CE16.
- Small group tutorials: in these tutorials issues that may arise in carrying out the directed activities or any other that may arise in the development of the contents will be resolved. The skills worked on are: CT12, CE12 and CE16.
Assessment system
The evaluation system is based on the completion of a written test on the official dates established by the EPSE, with practical and theoretical content, at the end of the subject (70%). Competencies evaluated: CG1, CT12, CE12, CE16.
It is complemented by the use of practices (30%) Competencies evaluated: CG1, CT12, CE12, CE16.
The evaluation system will be the same in the 2nd option, for repeating students and with academic exemption.
In cases of fraudulent completion and and plagiarism of exercises or tests, the provisions of the "Regulations for evaluating students' academic performance and reviewing grades" will apply.
Student’s self-work:
Lecture classes: 9 h
Interactive activities (practices): 12 h
Small group tutorials: 3 h
Evaluation activities: 3 h
Non-face-to-face student’s work:
Reading and preparation of topics: 12 h
Previous preparation of the practices and subsequent work on them: 6 h
Performing exercises and guided activities (group or individual): 18 h
Preparation of evaluation tests: 12 h
Total working hours: 75 hours
- Attend all the activities of the subject, both theoretical and practical.
- Use individual tutorial schedules to clarify doubts about the content developed in the classes.
- Dedicate the planned weekly time to each component in an organized and systematic manner.
- Consult the base bibliography as the topics are developed and make use of the complementary bibliography to expand knowledge on the topics addressed in the directed activities.
- Actively participate in the development of all teaching activities.