Syllabus query

Academic Year/course: 2017/18

546 - Master in Agricultural Engineering

60560 - Food quality and safety

Syllabus Information

Academic Year:
60560 - Food quality and safety
Faculty / School:
201 - Escuela Politécnica Superior
546 - Master in Agricultural Engineering
First semester
Subject Type:

5.1. Methodological overview

The methodology followed in this course is oriented towards achievement of the learning objectives. A wide range of teaching and learning tasks are implemented, such as lectures (23 hours), cases and problems (12 hours), and visits to agri-food facilities (9 hours).

5.2. Learning tasks

The course includes the following learning tasks: 

  • Lectures (23 hours). The material provided by the teacher will be available at the reprographic service and the virtual platform ADD ( Students should complement the material by means of recommended resources or note-taking.
  • Cases and problems (12 hours). Assigned cases will be prepared by students under the supervision of the teacher. A part of the student's evaluation will include classroom participation in case discussions.
  • Visits (9 hours). Visits to agro-food facilities will provide students with a practical perspective on the working world. This visit will give them the opportunity to interact with industries and know more about the current work practices in food control.

5.3. Syllabus

The course will address the following topics:


Topic 1. Food Law Regulations
Topic 2. Food Traceability
Topic 3. Agri-food Laboratory
Topic 4. ISO 17025. Application to an agri-food laboratory
Topic  5. ISO 22000
Topic 6. IFS Food Standard
Topic 7. BRC Global Standard for Food Safety
Topic 8. Food certifications. Figures and quality brands
in the European Union

Case studies:

  • Food safety regulations. Search and synthesis of information about food safety
  • Labeling and traceability of food. How to read food labels
  • Implementation of food safety regulations to a specific case

5.4. Course planning and calendar

Provisional course planning

Week Lectures Problems and cases Visits
1 3 hours    
2 3 hours    
3 3 hours    
4 3 hours    
5 3 hours    
6 3 hours    
7 3 hours    
8 3 hours    
9   3 hours  
10   3 hours  
11   3 hours  
12   3 hours  
13     3 hours
14     3 hours
15     3 hours
TOTAL 23 12 9

5.5. Bibliography and recommended resources


  • La gestión de la seguridad alimentaria / Samuel Losada Manosalvas. Barcelona : Ariel : Escola de Prevenció i Seguretat Integral, UAB, 2001.
  • Sistemas de gestión de la calidad en la industria alimentaria : guía para ISO 9001/2 / Andrew Bolton ; traducido por Luis M. Cintas Izarra. Zaragoza, Acribia, 2000
  • Gestión de la calidad : conceptos, enfoques, modelos y sistemas / César Camisón, Sonia Cruz, Tomas González. Madrid: Pearson Educación, D.L. 2011


  • La seguridad alimentaria del productor al consumidor / Foro Agrario. Mundi-Prensa, 2003
  • Cómo implantar y gestionar la calidad total / [José Francisco Vilar Barrio ; en colaboración con Fermín Gómez Fraile, Miguel Tejero Monzón]. Madrid : Fundación Confemetal, D.L. 1997
  • Evaluar la gestión y la calidad : herramientas para la gestión de la calidad y los recursos humanos/ Andrés Senlle. Barcelona : Gestión 2000, D.L. 2003
  • Calidad y seguridad en el sector agroalimentario / J. A. Serra Belenguer, I. Fernández Segovia. València : Universitat Politècnica de València, 2010

The updated recommended bibliography can be consulted in: