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 2021
- Offered
- 2021/22
- 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.