Students will have to learn the theoretical and practical bases of Food Hygiene. They will have to know the main etiological agents of food-borne diseases, the main chemical contaminants and food additives. Topics such as: novel foods, nanotechnologies in the food sector, organic foods and food company requirements will be developed. The main community regulations on the matter will be recalled.
Course Prerequisites
Epidemiology module (in Physics, Statistics and Epidemiology course) acquired and Microbiology module of Envinronmental Science 1 exam
Teaching Methods
Lectures, workshops
Assessment Methods
The Test consists of a closed-ended test or oral examination. The assessment criteria will consider the subject level of knowledge, the exposure clarity, the language property, the use of scientific terminology and the ability to establish logical links between topics.
Texts
Slides and notes will be provided
Contents
Epidemiology of food-borne infectious diseases: infections, poisonings, toxic infections Microbial growth factors and their control. Microorganisms: Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, Clostridium perfringes, Campylobacter, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica, Vibrio Parahaemolyticus, Brucella, Toxoplasma, Virus. Celiac disease, gluten allergy, gluten intolerance Chemical contaminants of foods Food additives Novel Food, Nanotechnology, GMO, Organic Food. Food business requirements – EC Reg. 852/2004 Prerequisite Program - PRP CU through Inspection – EC Reg. 625/17
Course Language
Italian
More information
The examination results will be displayed in Student Portal.
