HYGIENE AND NUTRITIONModule FOOD HYGIENE
Academic Year 2023/2024 - Teacher: CHIARA COPATExpected 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
Attendance of Lessons
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
Textbook Information
Slides and didactic material (scientific articles and scientific society documents) will be made available during the lessons.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Obiettivi dell'igiene e meccanismi di intervento per la promozione della salute pubblica | Dispense fornite dal docente |
| 2 | Analisi del rischio ed elementi di epidemiologia | Dispense fornite dal docente |
| 3 | Epidemiologia Nutrizionale | Dispense fornite dal docente |
| 4 | Epidemiologia e prevenzione delle malattie correlate agli alimenti | Dispense fornite dal docente |
| 5 | Sicurezza alimentare e rischio fisico | Dispense fornite dal docente |
| 6 | Sicurezza alimentare e rischio chimico | Dispense fornite dal docente |
| 7 | Sicurezza alimentare e rischio biologico | Dispense fornite dal docente |
| 8 | Malattie a Trasmissione Alimentare (MTA) e principali microrganismi implicati nella lorio trasmissione | Dispense fornite dal docente |
| 9 | Aspetti igienico-sanitari nella conservazione degli alimenti | Dispense fornite dal docente |
| 10 | Sanificazione, disinfezione, sterilizzazione e disinfestazione in campo alimentare | Dispense fornite dal docente |
| 11 | Contaminazione dei comparti ambientali: acque destinate al consumo umano | Dispense fornite dal docente |
| 12 | Contaminazione dei comparti ambientali: aria e suolo | Dispense fornite dal docente |
| 13 | Legislazione sulla sicurezza alimentare: Regolamenti comunitari e leggi nazionali a tutela della sicurezza alimentare. | Dispense fornite dal docente |
| 14 | Ristorazione collettiva − Sicurezza nella ristorazione collettiva ed aspetti tecnico-legislativi | Dispense fornite dal docente |