Study-unit FOOD HYGIENE
| Course name | Biology |
|---|---|
| Study-unit Code | GP000793 |
| Curriculum | Bionutrizionistico |
| Lecturer | Patrizia Rosignoli |
| Lecturers |
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| Hours |
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| 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 | Opzionale (Optional) |
| Type of learning activities | Attività formativa monodisciplinare |
| Language of instruction | Italian |
| Contents | Health and disease, determinants of health. Prevention and promotion of health . The epidemiological approach in the study of health determinants. Foods as health determinants. Microbial, chemical and physical contamination. Quality controls in food. Statement. |
| Reference texts | - Carla Roggi e Giovanna Turconi Igiene degli alimenti e nutrizione umana. ed EMSI - Farris, Gobbetti, Neviani, Vincenzini. Microbiologia dei prodotti alimentari. Casa editrice ambrosiana. - Messineo, Conti, Letizia, Tigani. Igiene e procedure diautocontrollo: HACCP nella ristorazione. |
| Educational objectives | Understanding of the role played by foods in influencing human health in terms of both infectious and chronic-degenerative diseases. Students will also know the strategies to keep food quality under control and the legislation governing their application. |
| Prerequisites | Microbiology |
| Teaching methods | Face to face lessons with power point slides. In the event of a health emergency requiring social distancing, distance learning will be carried out. |
| Other information | Frequency not mandatory but recommended |
| Learning verification modality | Oral exam as the only final exam. The student will be asked about 3 questions that will cover the whole program. The exam will last approximately 30 minutes. |
| Extended program | Definition of : Hygiene, Health status, Infectious and chronic-degenerative disease, Causes and risk factors; Determinants of health. Epidemiology: observational studies and measures of frequency and association Foods and infectious diseases: the chain of contagion_profilassi (disinfection, sterilization and disinfestation) Microbiological contaminants in food: examples of infectious diseases transmitted by food (diseases of bacterial, viral, fungal and parasitic origin). Factors of microbial growth and control mechanisms. Chemical contaminants in food: dioxins, PAHs, mycotoxins Physical contaminants in food Regulations: ISO 9000 Standards, Hygiene Package, HACCP, Labeling. Water: direct and indirect effects on human health, potabilization strategies, by-products of chlorination and human health. Foods and chronic-degenerative diseases: tumors. |