Study-unit FOOD HYGIENE
| Course name | Food technology and biotechnology |
|---|---|
| Study-unit Code | GP000793 |
| Curriculum | Tecnologie olivicolo-olearie |
| Lecturer | Roberto Fabiani |
| Lecturers |
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| Hours |
|
| CFU | 6 |
| Course Regulation | Coorte 2022 |
| Supplied | 2022/23 |
| Supplied other course regulation | |
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Sector | MED/42 |
| Type of study-unit | Obbligatorio (Required) |
| Type of learning activities | Attività formativa monodisciplinare |
| Language of instruction | Italian |
| Contents | Prevention of the main infectious and chronic-degenerative diseases related to human nutrition. Physical, chemical and microbiological contamination of food. Nutritional epidemiology and surveillance. Control for food safety and quality. The HACCP system. |
| Reference texts | -Roggi C. e Turconi G., “Igiene degli Alimenti e Nutrizione Umana – La sicurezza alimentare” – Edizioni Mediche Scientifiche Internazionali – Roma -Galli e Bertoldi, “Igiene degli alimenti e HACCP” Ed. EPC LIBRI 2006 |
| Educational objectives | Provide students with the basic concepts for the safe storage of food and for the quality management by using HACCP systems. Recognize the determinants of health/disease; promote health and prevent diseases (primary and secondary prevention); recognize the food risk in populations; explore features of the nutritional surveillance as a prevention tool; know the epidemiological studies: descriptive, analytical and experimental; recognize the biological, chemical and physical hazards; know the characteristics for the risk evaluation and management; knowing the quality system and the HACCP protocol; learn about the features and functions of food preservation: principles and methods, pasteurization, sterilization, refrigeration, freezing, drying, freeze drying, chemical preservation |
| Prerequisites | None |
| Teaching methods | Face-to-face |
| Other information | Frequency is strongly recommended |
| Learning verification modality | Oral exam on the topics covered during the lessons. 3 main questions will be asked regarding the different aspects of the course to which 10 points will be attributed, in case of exhaustive answer. |
| Extended program | The determinants of health and disease. Disease prevention and health promotion. Chronic-degenerative diseases related to nutrition, food risk factors and risk assessment. Nutritional surveillance. Epidemiological methodology: descriptive, analytical and experimental epidemiological studies. Overview of molecular epidemiology. Evaluation and management of carcinogenic risk. Food safety and quality control. Physical, chemical, and biological contamination of food. Drinking water. Epidemiology and prevention of major infectious diseases transmitted by food: hepatitis A, salmonellosis, brucellosis, botulism, infections caused by Staphilococcus aureus, Bacillus cereus, Clostridium perfringens and emerging pathogens (Escherichia coli O157: H7). Overview of bovine spongiform encephalopathy (BSE), anisakidosis and sgombroide syndrome. The quality system: from control to self-control. The HACCP system. Food preservation: theory of obstacles, principles and methods. Official food control: role of public facilities (ASL, SIAN). Hygiene of the food industries (cleansing, disinfection, sterilization, sanification and disinfestation). |