Convocatoria ordinaria: orientaciones y renuncia

Los INSTRUMENTOS UTILIZADOS PARA LA EVALUACIÓN DEL APRENDIZAJE de los estudiantes, y la CONTRIBUCIÓN DE CADA UNO DE ELLOS A LA CALIFICACIÓN FINAL serán los siguientes:

- Prueba teórica: 60%. Será necesario obtener una puntuación mínima de 5 sobre 10.

- Exposición individual de 2 artículos científicos: 20%

- Informe grupal sobre las actividades prácticas: 20%



Sobre la convocatoria ordinaria de evaluación y sus causas de renuncia, esta asignatura se rige por la normativa vigente de la UPV/EHU. Las fechas para realizar las actividades de evaluación ordinaria se publicitan desde el inicio de la asignatura en la plataforma virtual eGela de apoyo a la docencia de la UPV/EHU.

Convocatoria extraordinaria: orientaciones y renuncia

Esta asignatura se rige por la normativa vigente de la UPV/EHU en cuanto a la convocatoria extraordinaria de evaluación. Las fechas para la realización de las actividades de evaluación extraordinaria se publicitan en Plataforma Virtual eGela de Apoyo a la Docencia de la UPV/EHU desde el inicio de la asignatura.

Bibliografía

Materiales de uso obligatorio

• Aula provista de medios audiovisuales y conexión a internet



• Conexión a bases de datos especializadas



• Acceso a Revistas Electrónicas Internacionales de Primer Nivel



• Laboratorio equipado con material fungible



• Cromatógrafo de Gases con Detector de Espectrometría de Masas



• Ordenadores con software específico incorporado



• Bibliografía especializada.

Bibliografía básica

• K.D. BARTLE. Analysis and occurrence of polycyclic aromatic hydrocarbons in food. Food Contaminants Sources and Surveillance. S.C. Creater and R. Purchase. The Royal Society of Chemistry). Cambridge. 41-60, 1991.



• M.D. GUILLÉN. Polycyclic Aromatic Compounds. Occurrence and Determination in Foods. Food Additives and Contaminants, 11, 669-684, 1993.



• M.D. GUILLÉN, P. SOPELANA, AND M. A. PARTEARROYO. Food as a Source of Polycyclic Aromatic Carcinogens. Reviews on Environmental Health. 12, 133-146, 1997.



• M.D. GUILLÉN, AND P. SOPELANA. Polycyclic Aromatic Hydrocarbons in diverse foods. En FOOD SAFETY. CONTAMINANTS AND TOXINS. Editado por J.P.F. D’ Mello. CAB International. Edinburgh, 2003. Capítulo 8. Páginas 175-198.



• RAMESH, S. WALKER, D. HOOD, M. GUILLÉN, K. SCHNEIDER, E. WEYAND. Bioavailability and Risk Assessment of Orally Ingested Polycyclic Aromatic Hydrocarbons. International Journal of Toxicology, 23, 301-333, 2004.



• I.A. BLAIR, Lipid hydroperoxide-mediated DNA damage. Experimental Gerontology, 36, 1473-1481, 2001.



• MOLECULAR ASPECTS OF MEDICINE, 24, 2003.



• H. ESTERBAUER, R.J. SCHAUR, H. ZOLLNER. Chemistry and biochemistry of 4-hydroxi-2-nonenal, malonaldehyde and related aldehydes. Free Radical Biology and Medicine, 11, 81-128, 1991.



• M.D. GUILLÉN, A.RUIZ. Study of the Thermal Oxidative Degradation of Sesame Oil by means of 1H Nuclear Magnetic Resonance. Evidence of the Formation of the Genotoxic and Cytotoxic Hydroperoxy- and Hydroxy-Alkenals. European Journal of Lipid Science and Technology, 106, 680-687, 2004.



• M.D. GUILLÉN, A.RUIZ. Oxidation Process of Edible Oils Rich in Linolenic Acyl Groups and their Ability to Generate Toxic Oxygenated Aldehydes. A Study by 1H Nuclear Magnetic Resonance. European Journal of Lipid Science and Technology. 2004.



• A.INDART, M. VIANA, M.C. GROOTVELD, C.J.L SILWOOD, I. SÁNCHEZ-VERA, V. BONET. Teratogenic actions of thermally-stressed culinary oils in rats. Free Radical Research, 36, 1051-1058. 2002.



• S.H. LEE, T. OE, I.A. BLAIR. 4,5-epoxy-2(E)-decenal-induced formation of 1,N6-etheno-2’-deoxyadenosine and 1,N2-etheno-2’-deoxyguanosine adducts. Chemical Research in Toxicology, 15, 300-304. 2002.



• S.H. LEE, D. RINDGEN, JR. BIBLE, E. HAJDU, I.A. BLAIR. Characterization of 2’-deoxyadenosine adducts derived from 4-oxo-2-nonenal, a novel product of lipid peroxidation. Chemical Research in Toxicology, 13, 565-574. 2000.



• M.D. GUILLÉN, E. GOICOECHEA.Toxic Oxygenated -Unsaturated Aldehydes and their Study in Foods. A Review. Critical Reviews in Food Science & Nutrition, 48, 119-136, 2008.



• M.D. GUILLÉN, E. GOICOECHEA, G. PALENCIA, N. COSMES. Evidence of the Formation of Light Polycyclic Aromatic Hydrocarbons During the Oxidation of Edible Oils in Closed Containers at Room Temperature. Journal of Agricultural and Food Chemistry, 56(6), 2028-2033, 2008.



• M. D. GUILLÉN, G. PALENCIA, P. SOPELANA, AND M. L. IBARGOITIA. Contamination of Cheese by PAHs in Traditional Smoking. Influence of the Position in the Smokehouse on the Contamination Level of teh Smoked Cheese. Journal Dairy Science, 94,1679-1690, 2011.



• J. GÓMEZ-ESTACA, M.C. GÓMEZ-GUILLÉN, P. MONTERO, P. SOPELANA, M. D. GUILLEN. Oxidative Stability, Volatile Components and Polycyclic Aromatic Hydrocarbons of Cold-Smoked Sardine (Sardine pilchardus) and Dolpphinfish (Coryphaena hyppurus). LWT. Food Science and Technology, 44, 1517-1524, 2011.



• M. D. GUILLÉN, P. S. URIARTE. Aldehydes Contained in Edible Oils of very Different Nature after Prolonged Heating at Frying Temperature. Presence of Toxic Oxygenated  Unsaturated Aldehydes. Food Chemistry, 131, 915-926, 2012.

Revistas

• Trends in Food Science and technology



• European Journal of Lipid Science and Technology



• Food Additives and Contaminants



• Food Chemistry



• Food and Chemical Toxicology



• Food Control



• International Journal of Food Science & Technology



• Journal of Agricultural and Food Chemistry



• Journal of American Oil Chemists Society



• Journal of Applied Polymer Science



• Journal of Chromatography



• Journal of Chromatography A



• Journal Chromatographic Science



• Journal of Dairy Science



• Journal of Food Composition and Analysis



• Journal of Food Science



• Journal of the Science of Food and Agriculture



• Polycyclic Aromatic Hydrocarbons

Enlaces

• www.fsis.usda.gov/OPPDE/rdad/FRPubs



• www.codexalimentarius.net/ download/report



• europa.eu.int/comm/health/ph_risk/ committees



• archive.food.gov.uk/dept_health/archive/toxico.htm