The course aims at: 1. Provide knowledge about the importance of the food system in preserving the health and well-being of the individual, also taking into consideration the "One-Health" approach. 2. Training future professionals able to operate in the field of food safety in contract catering. 3. Provide knowledge in the field of Novel Food and its regulation
Teaching Methods
The teaching uses lectures through the use of PowerPoint lessons, videos and in-depth material (publications in indexed journals, guidelines of the main national and international scientific societies), made available to students in the section dedicated to teaching on the KIRO moodle platform. The lessons will also be supported by the use of free game-based learning platforms (es. KAHOOT, etc .).
Assessment Methods
Learning is verified through: i) Ongoing self-assessment test ii) Presentation and discussion of previously selected research articles ii) Final written test, consisting of multiple choice questions and "open" questions.
Texts
Text (not mandatory) • Johannes Kramer, Carla Cantoni. Alimenti, microbiologia e igiene. Ed. Tecniche Nuove ISBN 978-88-481-2471-3. • Antonietta Galli, Alberto Bertoldi, Laura Franzetti. Igiene degli Alimenti e HACCP. EPC editore. ISBN:978-88-6310-827-9 2. Scientific publications in indexed journals as “in-depth material” 3. Website: https://www.epicentro.iss.it/ https://www.efsa.europa.eu/it http://www.fao.org/home/en/ https://www.who.int/ https://www.ecdc.europa.eu/en http://atlas.ecdc.europa.eu/public/index.aspx https://www.izsvenezie.it/
Contents
The course will cover the following topics: 01. Food Systems - Health and Biodiversity 02. Nutrition and Health: What is the Role in Disease Prevention? 03. Drivers of Malnutrition: Food Security, Food Safety & Food Literacy 04. Sustainable Plant-Based Dietary Models 05. Food Hygiene and Food Contamination 06. Biological Hazards: Major Foodborne Diseases 07. Chemical Hazards 08. Physical Hazards 09. The HACCP System 10. Novel Foods
