Unit FOOD HYGIENE

Course
Biology
Study-unit Code
GP000793
Curriculum
Bionutrizionistico
Teacher
Patrizia Rosignoli
Teachers
  • Patrizia Rosignoli
Hours
  • 42 ore - Patrizia Rosignoli
CFU
6
Course Regulation
Coorte 2020
Offered
2020/21
Learning activities
Affine/integrativa
Area
Attività formative affini o integrative
Academic discipline
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.
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