Unit FOOD HYGIENE
- Course
- Food technology and biotechnology
- Study-unit Code
- GP000793
- Curriculum
- Tecnologie olivicolo-olearie
- Teacher
- Roberto Fabiani
- Teachers
-
- Roberto Fabiani
- Hours
- 54 ore - Roberto Fabiani
- CFU
- 6
- Course Regulation
- Coorte 2023
- Offered
- 2023/24
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- 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
- The examination involves only the final oral test, which consists of a discussion-colloquium relating exclusively to the topics covered during the course and, if necessary, expanded upon by means of the recommended texts. The test serves to ascertain the level of knowledge, language and expository properties, and comprehension skills achieved by the student. The duration of the exam varies depending on the progress of the test itself but generally does not exceed 30 minutes. It begins, as a rule, with any question on a topic chosen by the student in order to put the student at ease.
Overall, 3 main questions will be asked, covering different areas covered during the lectures to which 10 points each will be awarded in case of a comprehensive 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). - Obiettivi Agenda 2030 per lo sviluppo sostenibile
- Health and well-being