OVERVIEW

The course deals with the hygienic problems related to the production and preservation of food and the possible health risk associated; provides the elements for assessing the quality of food production processes and the prevention measures that can be applied; it deals with the epidemiology of diseases related to inappropriate consumption of food, and  illustrates the main national and European standards. 

AIMS AND CONTENT

LEARNING OUTCOMES

The course informs about: Food Safety and  monitoring and control systems. Microbiological and chemical contamination of food.  Physical, biological and chemical means of preservation of food. Microbial contamination and sanitation in drinking milk. Food allergies. The Mediterranean diet. Food infections and toxins. Intoxications, poisonings and infestations (Anisakis). Emerging diseases (nv CJD, Coli O 104, Coli O 157). HACCP and current legislation. Food labelling and European legislation

AIMS AND LEARNING OUTCOMES

With a view to integrating the biologist into the world of work, the course deals with food-related hygiene problems, the risk associated with them, and provides elements for assessing the quality of food production processes and the prevention measures that can be applied.

PREREQUISITES

None

TEACHING METHODS

The teaching consists of lectures given by the teacher and by experts in the field. Visits to the laboratories of the National Health Service are planned.

SYLLABUS/CONTENT

The course programme includes the presentation and discussion of the following topics:
food contaminants
Infections, toxins, poisonings and infestations
- epidemiology 
- the main micro-organisms (bacteria, viruses, fungi) responsible for food-borne infections
- Emerging diseases
Emerging risks in the food sector
conservation methods: Physical, biological and chemical (additives)
HACCP method and legislation in force
Food labelling and European legislation
Hygienic aspects related to the application of the Mediterranean diet
Food allergies: epidemiological aspects
Large scale distribution
Food Security 
- Monitoring and control systems. the role of the national health system
- EEC Directives, 

RECOMMENDED READING/BIBLIOGRAPHY

• Didactic material available (download from Aula WEB unige)
• Igiene degli alimenti e nutrizione umana – Roggi G, Turconi G – Edizioni Mediche Scientifiche Internazionali – Roma
• Recenti sviluppi di igiene e microbiologia degli alimenti – De Felip G – Edizione tecniche nuove
• Igiene e tecnologia alimentare – Tiecco G – calderini Edagricol

TEACHERS AND EXAM BOARD

Exam Board

MARIA LUISA CRISTINA (President)

MARINA SARTINI

LESSONS

LESSONS START

 Lessons will be held in the second semester starting from February 17, 2020 and will end by June 12, 2020.

See detailed timetable at the following link: https://easyacademy.unige.it/portalestudenti/

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The exam will assess the set objective achievements by means of a written check using multiple-choice questions and an oral check by means of a PowerPoint presentation on a topic of one's choice dealt with, during the course and agreed upon with the Teacher.

ASSESSMENT METHODS

The written exam will verify the effective acquisition of basic knowledge on all issues of food hygiene; the oral part will allow to assess the ability to link and integrate the knowledge learned in the course of the activities proposed by the experts in the field and from the visits to the various laboratories.

Exam schedule

FURTHER INFORMATION

Regular frequency is strongly recommended.