{"id":289,"date":"2025-08-22T01:39:58","date_gmt":"2025-08-22T05:39:58","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=289"},"modified":"2025-08-22T01:39:58","modified_gmt":"2025-08-22T05:39:58","slug":"toxicologia-e-inocuidad-alimentaria","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=289","title":{"rendered":"Toxicolog\u00eda e Inocuidad Alimentar\u00eda"},"content":{"rendered":"\n

IDENTIFICACION.<\/strong><\/p>\n\n\n\n

NOMBRE DE LA ASIGNATURA<\/td>: TOXICOLOG\u00cdA E INOCUIDAD ALIMENTAR\u00cdA<\/strong><\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td> <\/td> <\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>: TEORIA: 4<\/td> <\/td> <\/td><\/tr>
N\u00ba CREDITOS<\/td>: 4<\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESCRIPCION Y OBJETIVOS.<\/strong><\/p>\n\n\n\n

DESCRIPCION:<\/strong>Curso te\u00f3rico orientado a estudiar los aspectos relevantes que est\u00e1n implicados dentro de la toxicolog\u00eda y etiolog\u00eda de las intoxicaciones alimentar\u00edas. En particular, permitir\u00e1 adquirir el conocimiento necesario para entender la importancia que presenta la toxicolog\u00eda de los alimentos, tanto en el \u00e1rea cient\u00edfica como en la pr\u00e1ctica alimentaria. Adem\u00e1s, aportar los conocimientos para comprender la importancia que tiene la implementaci\u00f3n de programas de aseguramiento de calidad en la producci\u00f3n de alimentos inocuos.<\/td><\/tr>
 OBJETIVOS: <\/strong>Al final de la asignatura el alumno ser\u00e1 capaz de:Comprender la importancia que tiene la toxicolog\u00eda alimentar\u00eda, como un problema de salud p\u00fablica.Comprender los aspectos implicados dentro de la toxicolog\u00edaetiolog\u00eda de las intoxicaciones alimentar\u00edas.Comprender la interacci\u00f3n entre la contaminaci\u00f3n de la dieta, ambiente y toxicolog\u00eda gen\u00e9tica.Comprender la importancia que tiene la implementaci\u00f3n de programas de aseguramiento de calidad en la producci\u00f3n de alimentos inocuos. <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong><\/p>\n\n\n\n

 <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
01.<\/td>Aspectos generales de la toxicolog\u00eda e inoculad alimentar\u00eda<\/td>03<\/td><\/tr>
02.<\/td>T\u00f3xicos de origen natural<\/td>05<\/td><\/tr>
03.<\/td>T\u00f3xicos intencionales (aditivos)<\/td>06<\/td><\/tr>
04.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
04.<\/td>T\u00f3xicos accidentales de origen ambiental (plaguicidas, metales)<\/td>08<\/td><\/tr>
05.<\/td>T\u00f3xicos generados durante el procesamiento de alimentos<\/td>08<\/td><\/tr>
06.<\/td>Nitratos, Nitritos, Nitrosaminas<\/td>04<\/td><\/tr>
06.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
07.<\/td>Evaluaci\u00f3n toxicol\u00f3gica experimental<\/td>07<\/td><\/tr>
08.<\/td>Toxicolog\u00eda gen\u00e9tica alimentar\u00eda (carcinog\u00e9nesis)<\/td>06<\/td><\/tr>
09.<\/td>Programa de aseguramiento de calidad e inoculad de alimentos<\/td>07<\/td><\/tr>
10.<\/td>Evaluaci\u00f3n N\u00ba 3<\/td>02<\/td><\/tr>
 <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

METODOLOGIA: <\/strong>El curso est\u00e1 organizado sobre la base de clases te\u00f3ricas utilizando medios audiovisuales, Internet, trabajos en grupos, discusi\u00f3n sobre t\u00f3picos espec\u00edficos, con la finalidad de lograr la comprensi\u00f3n de las unidades program\u00e1ticas.<\/p>\n\n\n\n

EVALUACION: <\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, tareas y\/o trabajos.<\/p>\n\n\n\n

BIBLIOGRAF\u00cdA<\/strong><\/p>\n\n\n\n

    \n
  1. FAO\/OMS. 2004. CODEX ALIMENTARIUS. Programa Conjunto, Roma.<\/li>\n\n\n\n
  2. GRIFFITHHS A.; GELBART W.; MILLER J. AND LEWONTIN R. 1999. Modern Genetic Analysis. Edited W.H. Freeman and Co. New York, USA.<\/li>\n\n\n\n
  3. HELFERICH W. and WINTER C. 2001. Food Toxicology. Editorial CRS Press LLC, New York.<\/li>\n\n\n\n
  4. HOBBS B. 1997. Higiene y Toxicolog\u00eda de Alimentos. Editorial Acribia S.A., Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
  5. ISFORT R. & LEDERBERG J. 2000. \u201cToxicology for the next Millennium\u201d. Annals of the New YorkAcademy of Science.<\/li>\n\n\n\n
  6. MINISTERIO DE SALUD DE LA REP\u00daBLICA DE CHILE. 2004. Nuevo Reglamento Sanitario de los Alimentos. Editorial Publiley, Santiago, Chile.<\/li>\n\n\n\n
  7. WATSON D. 2001. Chemical Safety. Vol. 1: Contaminants. Editorial CRS Press LLC, New York.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    IDENTIFICACION. NOMBRE DE LA ASIGNATURA : TOXICOLOG\u00cdA E INOCUIDAD ALIMENTAR\u00cdA FACULTAD : FACSA     UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : TEORIA: 4     N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION:Curso te\u00f3rico orientado a estudiar los aspectos relevantes que est\u00e1n implicados dentro de la toxicolog\u00eda y etiolog\u00eda […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"boxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-289","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=289"}],"version-history":[{"count":1,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/289\/revisions"}],"predecessor-version":[{"id":290,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/289\/revisions\/290"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}