HYGIENE AND NUTRITION
Module FOOD HYGIENE

Academic Year 2024/2025 - Teacher: CHIARA COPAT

Expected Learning Outcomes

The course aims to learn the main factors affection food hygiene and the epidemiological tools to evaluate risks for human health derived from consumption of contaminated foods. Therefore, it will be studied chemical, physical and biological contamination of food, in particular micro-organisms responsible for food-borne diseases, major environmental contaminants, and mechanisms for prevention of related diseases.  At the end of the course the student should develop Knowledge and understanding, making judgments, communication as follow: 

Knowledge and understanding - (Dublin 1)

At the end of the course the student must demonstrate knowledge and understanding of the main contents of the course.

How is it verified? Oral exam.

Applying knowledge and understanding - (Dublin 2)

At the end of the course the student must demonstrate that he is able to identify chemical, physical or biological hazard in food and evaluate risk for human health derived from consumption of a contaminated food.

How is it verified? Oral exam.

Autonomy of judgment - (Dublin 3) 

At the end of the course the student must show to be able to formulate interpretative judgments based on the acquired knowledge, about research activities extrapolated from scientific publications.

How is it verified? Oral exam after illustration of a scientific publication

Communication skills - (Dublin 4) 

At the end of the course the student must demonstrate that he is able to choose and use the technical terminology appropriately, adapting his oral and written forms of communication to the required level and specific purposes; similarly, the student must demonstrate that he is able to analyze and synthesize a scientific publication and that he is able to present a paper to his/her colleagues.

How is it verified? Production of a short document in ppt format that summarizes the correlation between a type of chemical, physical or biological risk and a food of your choice.

Lifelong learning skills - (Dublin 5)

At the end of the course the student must be able to keep their knowledge and skills up-to-date, grasping the fundamental and relevant aspects of the course for their professional context, in a legally, ethically and scientifically correct framework.

How is it verified? In part, with an oral interview.

Course Structure

Lectures, practical exercises in the classroom and in the laboratory (individual and group).
Information for students with disabilities and/or DSA. As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion- Services for Disabilities and/or DSAs), in the person of professor  Anna De Angelis.

Required Prerequisites

Propedeuticity as provided by CdS

Attendance of Lessons

Not mandatory attendance but strongly suggested

Detailed Course Content

Hygiene objectives and intervention mechanisms for the promotion of public health.

Risk analysis and epidemiological tools

Nutritional epidemiology

Food safety and physical risk

Food safety and biohazard

Sanitization, disinfection, sterilization and disinfection in the food field.

Contamination of environmental compartments: water intended for human consumption

Food safety and hygiene practices for catering and banqueting

Contribution of the course to the objectives of the 2030 Agenda for Sustainable Development: The course "Food Hygiene" aims to train and educate future food technologists and restaurateurs to promote sustainability, aligning with several Sustainable Development Goals (SDGs) of the 2030 Agenda. Specifically:

  • SDG 2 Zero Hunger: Ensuring food security and improving nutrition to end hunger.
  • SDG 6 Clean Water and Sanitation: Providing access to safe drinking water and improving water quality by reducing pollution.
  • SDG 12 Responsible Consumption and Production: Promoting sustainable practices and reducing food waste and waste production.
  • SDG 13 Climate Action: Addressing the impact of the food sector on climate change by promoting more sustainable practices.

Textbook Information

Slides and didactic material (scientific articles and scientific society documents) will be made available during the lessons.

Course Planning

 SubjectsText References
1Obiettivi dell'igiene e meccanismi di intervento per la promozione della salute pubblicaDispense fornite dal docente
2Analisi del rischio ed elementi di epidemiologia Dispense fornite dal docente
3Epidemiologia NutrizionaleDispense fornite dal docente
4Epidemiologia e prevenzione delle malattie correlate agli alimentiDispense fornite dal docente
5Sicurezza alimentare e rischio fisicoDispense fornite dal docente
6Sicurezza alimentare e rischio chimicoDispense fornite dal docente
7Sicurezza alimentare e rischio biologicoDispense fornite dal docente
8Malattie a Trasmissione Alimentare (MTA) e principali microrganismi implicati nella lorio trasmissioneDispense fornite dal docente
9Aspetti igienico-sanitari nella conservazione degli alimenti Dispense fornite dal docente
10Sanificazione, disinfezione, sterilizzazione e disinfestazione in campo alimentareDispense fornite dal docente
11Contaminazione dei comparti ambientali: acque destinate al consumo umanoDispense fornite dal docente
12Contaminazione dei comparti ambientali: aria e suoloDispense fornite dal docente
13Legislazione sulla sicurezza alimentare: Regolamenti comunitari e leggi nazionali a tutela della sicurezza alimentare. Dispense fornite dal docente
14Ristorazione collettiva − Sicurezza nella ristorazione collettiva ed aspetti tecnico-legislativiDispense fornite dal docente

Learning Assessment

Learning Assessment Procedures

The vote follows the scheme below: Unsuitable Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies. Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize Use of references: Completely inappropriate 18-23 Knowledge and understanding of the topic: Medium level. Presence of some imperfections Analysis and synthesis skills: Sufficient skills Use of references: appropriate 24-26 Knowledge and understanding of the topic: Good knowledge Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently Use of references: Use standard references 27-30 Knowledge and understanding of the topic: Knowledge more than good Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis Use of references: Has explored the topics 30L Knowledge and understanding of the topic: Excellent knowledge Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis. Use of references: Important insights.


Examples of frequently asked questions and / or exercises

Food safety; chemical contamination in food; risk measures