Through the study of this subject, the student is expected to be able to analyze the evaluation of toxic risk through the identification of dangers and the evaluation of exposure to toxic substances through the intake of foods of marine origin, as well as manage a food crisis. To this end, the agenda of this subject will address various issues on: physical-chemical-biological parameters of the characterization of the quality of foods of marine origin, the basic principles of General Toxicology, and Food Safety, and the application of the same to fishery products (studying the toxicology of marine toxins, metals, emerging toxic agents, etc.), and the current regulations on these issues and on occupational risk prevention in the fishing and canning industries.
